Almost Famous Blueberry Buttermilk Scones

Hello again my lovely followers!  Let me start this post by saying that this is the most requested recipe that my friends and family ask me to make.  I started making these babies when I was in third grade and the recipe has stuck with me ever since. In elementary school, my mom taught the cooking elective, and as you can probably imagine, I was always first in line to cook and taste every dish we made.  I kept the scone recipe that we used, and have been baking these ever since.

When I was studying abroad in England (spring of 2012), I made about seven or eight batches of these scones because my friends just kept asking for more.  When I returned to Clark for my final two years of school, I baked these for anything from dinner parties, to nights of tea and Netflix.  They just go with everything!  This has become a go-to recipe for me as I continue on my baking adventures.  In the words of my dad, “there is just something unique about these scones that I have never really tasted before.”

So without further ado, here is my recipe for Blueberry Buttermilk Scones

blueberry buttermilk scones

Ingredients:

  • 1 ½ c. flour
  • 3 T. sugar
  • 1 ¼ t. baking powder
  • ¼ t. baking soda
  • ½ t. salt
  • 6 T. cold unsalted butter, cut into small pieces
  • ½ c. buttermilk
  • 2 T. dried blueberries

Directions:

  1. Preheat oven to 425°.
  2. Mix buttermilk with dried fruit to soften fruit.
  3. Stir dry ingredients together with a fork.
  4.  Add cold butter pieces and using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.  It’s OK if some larger pieces of butter remain; it adds to flakiness.
  5.  Pour in buttermilk and fruit mixture and mix with a fork until ingredients are just moistened.  You’ll have a soft dough with a rough look.  (If the dough looks dry, add a little more buttermilk, about ½ T.)
  6. Gather the dough into a ball and knead it very briefly on a lightly floured board, about 10 times.  The dough should not be sticky and should barely come together.
  7.  Pat dough into a ½ inch thick circle about 7 inches across. It is OK if the dough pulls apart a little.
  8. Place scones on an un-greased baking sheet and brush the dough with buttermilk and sprinkle with sugar.
  9. Cut the circle into 6 equal triangles. Do not separate the triangles from each other.
  10.  Bake for 10 – 12 minutes until tops and bottoms are golden.  When you push lightly on the top of the scone, it should barely give.
  11. Transfer to a rack and cool slightly.

I think one of the reasons why these scones are always a big hit is because they are moist but not too sweet.  As many of you may know, I am more of a savory kind of gal, so I don’t put as much sugar in my scones as many other recipes call for.  I think the blueberries give the scones a unique natural sweetness that too much sugar would just cover up.

Hope these scones make you feel warm and fluffy. I recommend enjoying them with a hot cup of masala chai. Cheers!

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