Blueberry Buttermilk Scones
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.
- Plain flour350 g
- Granulated sugar100 g
- Baking powder12 g
- Salt2 g
- Egg yolk1
- Buttermilk180 ml
- Vanilla extract6 ml
- Blueberries170 g
- Light brown sugaras needed
- Unsalted butter110 gcubed
Ingredients
- 1. Pre-heat oven - 175°C/350°F
- 2. Line 2 clean baking sheets with parchment paper
- 3. Add plain flour, granulated sugar, baking powder and salt to a clean large mixing bowl
- 4. Whisk briefly until blended
- 5. Add unsalted butter and rub in until coarse crumbs form
- 6. Add egg yolk, buttermilk and vanilla extract to the dough
- 7. Mix until dough forms
- 8. Add blueberries to a clean small bowl then set aside
- 9. Turn out dough on lightly-floured surface and flatten until 1 cm thick
- 10. Sprinkle blueberries onto dough and press in lightly
- 11. Fold in thirds and press together lightly
- 12. Cut into squares
- 13. Transfer dough to 2 baking sheets
- 14. Sprinkle with light brown sugar
- 15. Bake until light golden - 22 min, 175°C
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
