Buttermilk Blueberry Scones Recipe
If you are in need of an extra special treat this weekend, look no further. Recipe developer Catherine Brookes brings us this recipe for buttermilk blueberry scones and says, "These are a fun one to bake on a weekend or if you have guests coming over." While the idea of making homemade scones sounds intimidating, Brookes provides a recipe that is fairly easy for the home cook. This is thanks to the handy dandy food processor she uses to create the dough. Because of this appliance, this recipe comes together in less than 30 minutes, so it truly is a quick recipe for those skeptics.
Picture this: it's a Sunday morning and the house smells of freshly baked blueberry scones. You can serve them up as is or with a smear of jam. "I like to slice them in half and top with some cream and jam," says Brookes. "They're great with a cup of tea or coffee." All you need is a good book or the Sunday paper to curl up and enjoy.
Gather your ingredients for buttermilk blueberry scones
To make these buttermilk blueberry scones, you can start by gathering your ingredients. For this recipe, you will need flour, baking powder, salt, butter, sugar, blueberries, buttermilk, vanilla extract, and milk.
Pulse together the ingredients in a food processor, then add the blueberries
Create the scone dough by adding flour, baking powder, salt, and cold cubed butter to a food processor. Pulse until the mixture is combined. Then, add in the sugar and pulse again until it is well-incorporated. Pour the dough into a large bowl, and add in the blueberries. Using a wooden spoon, stir the blueberries into the mixture until they are thoroughly mixed.
Create the buttermilk mixture before adding to the dough
Next, in a small bowl, add the buttermilk and vanilla extract. Brookes notes, "The buttermilk adds a lovely soft texture to the scones and keeps the dough moist." Returning to the bowl filled with scone dough, create a small well. Then, pour the buttermilk mixture into the well. Stir this combination together until a soft dough is formed.
Shape the dough before rolling out, cutting scones, and baking
Using your hands, shape the dough into a ball. Roll the dough out until it is about 1 ½ inches thick. Then, using a round metal cutter, cut out several scones. Place them on a parchment paper-lined baking sheet. Lastly, bake in a 400 F preheated oven for 10-12 minutes until they are risen and golden brown.
Once they're out of the oven, you can enjoy these blueberry scones right away. Take a cue from Brookes and enjoy a scone with some jam, or make it a true tea party and bust out the Earl Grey and English breakfast teas for an authentic experience.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup cold butter, cubed
- 3 tablespoons sugar
- 1 cup fresh blueberries
- ½ cup + 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Add the flour, baking powder, salt, and butter to the bowl of a food processor and pulse until combined.
- Add the sugar and pulse again to mix through.
- Transfer to a large mixing bowl and add the blueberries. Stir through.
- In a separate bowl, mix together the buttermilk and vanilla extract. Make a well in the bowl containing the flour mixture and pour in the buttermilk mixture.
- Stir gently until everything comes together into a soft dough. Shape into a ball with your hands.
- Press the dough out with your hands until it's about 1 ½-inch thick, then cut out circles with a round metal cutter or the rim of a glass.
- Place the scones into your prepared baking sheet and brush the tops with the milk. Bake for 10-12 minutes, until risen and golden on top.
- Serve right away.
| Calories per Serving | 204 |
| Total Fat | 6.4 g |
| Saturated Fat | 3.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 16.2 mg |
| Total Carbohydrates | 32.7 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 7.8 g |
| Sodium | 197.2 mg |
| Protein | 4.1 g |
