Blueberry Buttermilk Scones

by

Drop

POSTED October 23, 2014 (LAST UPDATED October 14, 2020)

Serves

16

Total Time

42mins

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 1 cup)

  • 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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