Tag Archives: fruit

Almost Famous Blueberry Buttermilk Scones

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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!