Blueberry Buttermilk Scones
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- Total Time
- 42mins
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- Serves
- 16
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- Calories
- 167
Buttermilk scones with fresh blueberries, delicious served warm from the oven for a tea time treat. You can also try substituting other types of fresh berries.
recipe updated Feb 25, 2022
Ingredients
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- All purpose flour
- 350 g
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- Granulated sugar
- 100 g
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- Baking powder
- 12 g
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- Salt
- 2 g
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- Egg yolk
- 1
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- Buttermilk
- 180 g
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- Vanilla extract
- 6 g
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- Blueberries
- 170 g
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- Light brown sugar
- as needed
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- Unsalted butter
- 110 g
Tools
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Stand mixer
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Oven
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Parchment paper
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Whisk
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Large mixing bowl
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Small bowl
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Baking sheet - 18 x 13"
Step preview
- Pre-heat oven - 175°C
- Line 2 clean baking sheets with parchment paper
- Add all purpose flour, granulated sugar, baking powder and salt to a clean large mixing bowl
- Whisk briefly until blended
- Add unsalted butter and rub in until coarse crumbs form
- Add egg yolk, buttermilk and vanilla extract to the dough
- Mix until dough forms
- Add blueberries to a clean small bowl then set aside
- Turn out dough on lightly-floured surface and flatten until 1 cm thick
- Sprinkle blueberries onto dough and press in lightly
- Fold in thirds and press together lightly
- Cut into squares
- Transfer dough to 2 baking sheets
- Sprinkle with light brown sugar
- Bake until light golden - 22 min, 175°C