These Blueberry Scones are buttery and filled with juicy fresh blueberries. They are perfect for brunch with tea and coffee, or as a midday snack. Made with buttermilk, these scones are super tender and will not disappoint.
Prep Time20 mins
Cook Time24 mins
Total Time40 mins
Servings: 8 scones
- 2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 4 oz unsalted butter - cubed & cold
- 1 heaping cup of fresh blueberry
- 1 large egg
- 2/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and mix to combine.
Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about large pea size. Toss in the blueberries.
In a measuring cup, add buttermilk, egg and vanilla extract and beat to combine.
Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 2 tablespoons to use as egg wash.
Fold with a spatula or wooden spoon until a wet dough forms, be careful not the crush the blueberries.
Turn the dough out onto a well-floured board, fold it over itself a 2 - 3 times, and shape into a circle about 1 1/2” thick.
Cut into 8 scones.
Place the scones on the prepared baking sheet, brush the top and sides with the reserved egg wash, and sprinkle generously with turbinado sugar.
Bake for 23 - 24 minutes until golden brown and a toothpick inserted in the center comes out clean.
Let cool completely on a wire rack.
Serving: 103g | Calories: 286kcal