Blueberry Buttermilk Scones

Course Bread, Breakfast, Dessert

Cuisine American, Southern

Keyword blueberry-buttermilk-scones, blueberry-scones

Prep Time 15

Cook Time 15

Total Time 30

Servings drop scones

Calories 135kcal

Author Melissa Sperka

Ingredients

2 1/3 cups self rising flour
1/3 cup granulated sugar
6 Tbsp cold butter
2/3 cup buttermilk
2 extra large eggs divided
3/4 cup dried blueberries
2 Tbsp turbinado sugar for the tops
suggested accompaniments: mixed berry preserves lemon curd, honey butter, sweetened fresh whipped cream or creme-fraiche

Instructions

Preheat the oven to 400°F and line 3 baking sheets with parchment paper.
In a medium bowl use a whisk to sift together the self rising flour and granulated sugar.
Using a pastry blender or a food processor cut the butter into the flour mixture until it resembles coarse crumbs.
Using a large spoon or spatula work the buttermilk and egg into the dry ingredients.
Add blueberries. Mix just until the blueberries are evenly distributed in the batter.
Using a medium ice cream scoop to divide the dough into even portions. Drop onto the pans leaving even spacing between each one.
In a small bowl whisk the remaining egg then use a pastry brush to brush the egg wash on the top of each scone just before baking.
Sprinkle each scone with turbinado sugar for a little sweetness and crunch on the tops.
Place into the preheated oven and bake for 15 minutes or until golden.
Remove from the pan and onto a wire rack to cool.
Serve the scones slightly warm or at room temperature with freshly whipped cream or creme fraiche and mixed berry preserves.

Notes

Turbinado sugar is a raw cane sugar. It's slightly brown in color, due to the molasses content, and the granules are larger. It gives a sweetness and crunch to the top of these scones, and it can also be sprinkled on cookies, or used as a garnish for other baked goods. It is readily available in the sugar section of any grocery store.

Nutrition