Description

These Buttermilk Blueberry Scones are tender, buttery, and bursting with juicy blueberries. Perfect for breakfast or brunch, they pair wonderfully with tea or coffee.

Ingredients

Units Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
1 cup fresh or frozen blueberries
3/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon heavy cream (for brushing tops)
1 tablespoon coarse sugar (optional, for sprinkling)

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gently fold in the blueberries.
In a small bowl, whisk together the buttermilk and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together.
Pat the dough into a circle about 1 inch thick and cut into 8 wedges.
Place scones on the prepared baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar if desired.
Bake for 18-22 minutes, or until the tops are golden brown. Allow to cool slightly before serving.

Notes

If using frozen blueberries, do not thaw them before adding to the dough.
For extra flavor, add a little lemon zest to the dough.
These scones can be frozen before baking. Simply freeze on a tray, then transfer to a bag and bake from frozen as needed.

Nutrition

Serving Size: 1 scone
Calories: 240
Sugar: 8g
Sodium: 210mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg