Description
These buttermilk blueberry scones are light and tender with bright blueberries, perfect for a slow morning or a small gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract (optional)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add cold cubed butter and cut it into the flour until it resembles coarse crumbs.
- In a small bowl, mix buttermilk and vanilla if using.
- Pour buttermilk into the dry mixture and stir just until combined; the dough will be slightly sticky.
- Gently fold in blueberries, being careful not to crush them.
- Turn dough onto a floured surface and shape into a round disk about 1 inch thick.
- Cut the disk into 6–8 wedges and place them on the baking sheet.
- Bake for 15–20 minutes, until tops are light golden.
- Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool more.
Notes
Keep butter cold until cutting to ensure flaky scones. For variations, consider adding lemon zest for flavor or replace some blueberries with chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: scones, blueberry, breakfast, baked goods, easy recipes