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
- 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
- Preheat oven to 425°.
- Mix buttermilk with dried fruit to soften fruit.
- Stir dry ingredients together with a fork.
- 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.
- 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.)
- 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.
- Pat dough into a ½ inch thick circle about 7 inches across. It is OK if the dough pulls apart a little.
- Place scones on an un-greased baking sheet and brush the dough with buttermilk and sprinkle with sugar.
- Cut the circle into 6 equal triangles. Do not separate the triangles from each other.
- 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.
- 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!