These blueberry buttermilk scones are a delightful treat perfect for breakfast or brunch. Flavored with tangy buttermilk and bursting with juicy blueberries, these scones are tender, moist, and simply irresistible. Serve them warm with a pat of butter or a dollop of jam for a truly satisfying experience. With a total preparation time of 45 minutes, you can easily whip up these baked treats and enjoy them with a cup of coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream or milk, for brushing
- 1 tablespoon coarse sugar, for sprinkling
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- Gently fold in the blueberries, being careful not to crush them.
- In a separate bowl, mix together the buttermilk and vanilla extract. Pour the buttermilk mixture into the flour mixture.
- Stir the ingredients together until just combined. Be careful not to overmix; the dough should still be slightly crumbly.
- Transfer the dough onto a lightly floured surface. Pat it into a 1-inch thick circle.
- Using a sharp knife or a biscuit cutter, cut the dough into 8 wedges or rounds.
- Place the scones onto the prepared baking sheet. Brush the tops with heavy cream or milk, and sprinkle with coarse sugar.
- Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and cooked through.
- Remove from the oven and let them cool slightly before serving.
- Serve warm with butter or jam and enjoy!
