Blueberry Buttermilk Scones

by

Drop

POSTED Thu, October 23, 2014

Serves

16

Total Time

42 MINS

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-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    350 g (about 2 ¾ cups)

  • Granulated sugar icon
    Granulated sugar

    100 g (about ½ cup)

  • Baking powder icon
    Baking powder

    12 g (about 2 ⅜ teaspoons)

  • Salt icon
    Salt

    2 g (about ⅜ teaspoon)

  • Unsalted butter icon
    Unsalted butter

    110 g (about ½ cup)cubed

  • Egg yolk icon
    Egg yolk

    1 (about 20 g)

  • Buttermilk icon
    Buttermilk

    180 g (about ¾ cup)

  • Vanilla extract icon
    Vanilla extract

    6 g (about 1 ⅜ teaspoons)

  • Blueberries icon
    Blueberries

    170 g (about 309)

  • Light brown sugar icon
    Light brown sugar

    as needed

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line 2 clean baking sheets with parchment paper
  • 3. Add all purpose flour, granulated sugar, baking powder and salt to a clean large mixing bowl
  • 4. Whisk briefly until blended
  • 5. Add unsalted butter to the dough
  • 6. Rub in until coarse crumbs form
  • 7. Add egg yolk, buttermilk and vanilla extract to the dough
  • 8. Mix until dough forms
  • 9. Add blueberries to a clean small bowl then set aside
  • 10. Turn out dough on lightly-floured surface
  • 11. Flatten until 1 cm thick
  • 12. Sprinkle fruit with dough
  • 13. Fold
  • 14. Cut
  • 15. Transfer dough to 2 baking sheets
  • 16. Sprinkle with light brown sugar
  • 17. Bake until light golden - 22 min, 175°C

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