Soft and fluffy buttermilk scones with bursts of blueberry throughout.
I’ve been more interested in baking sweets of late, mostly those that can be served with a cup of piping hot tea. Today is officially the last day of winter here in Australia. In Queensland specifically, the temperature remained relatively pleasent throughout the past three months, rarely dipping below 18 degrees celsius. Still, any cooler day had me drinking 5+ cups of tea a day and craving a sweet treat to go with it.
Scones are such classic afternoon tea accompaniment. I’m a huge fan of the plain and simple, with a swish of jam and dollop of cream. But today I raided my fridge and freezer and found blueberries and buttermilk and thought may as well put these to good use. I gave the recipe to my wonderful friend Nikki to test out and after her lovely raving review, here it is for you to try.
Enjoy, Andrea x
Blueberry Buttermilk Scones
Soft and fluffy buttermilk scones with bursts of blueberry throughout.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 10 scones 1x
- Category: Sweet
- Cuisine: Dessert
Ingredients
- 2 cups all purpose flour
- 1.5 tbsp baking powder
- 2 tbsp castor sugar
- ¼ tsp salt
- 60g cold butter, cut into cubes
- 1 cup buttermilk, plus extra to glaze
- 1 cup frozen bluberries
Instructions
- Preheat oven to 220ºC (200ºC fan-forced). In a bowl, sift flour, baking powder, sugar and salt.
- Add butter and use your fingers to rub it into the flour mixture until all of the lumps have disappeared.
- Make a well in the middle and add buttermilk and blueberries.
- Using a knife, ‘slice’ the wet ingredients in to the dry to combine. This method will prevent the blueberries from bleeding too much in to your dough and ensures you don’t overmix.
- Once dough has just come together, turn out on to a floured surface. Gently squash the dough together.
- Roll out into a flat disk approximately three centimeters in height. Using a 6.5 centimetre cookie cutter, cut out scones. Place on a baking tray – scones do not need to touch. Brush tops with remaining buttermilk.
- Bake for 15-17 minutes until the tops begin to go golden brown. Remove from the oven and allow to cool slightly. Serve with butter or whipped cream and blueberry jam.
Seems I really love blueberries! If you’ve got leftover bluebs in your freezer, try my chocolate blueberry brownies or blueberry galette.
Chloe Truesdale says
The easiest and yummiest blueberry scones ever! So light and fluffy and a perfect level of sweetness. Only took a second to whip up, and half a second to eat two as soon as they came out of the oven 😍
Andrea Love says
Thanks Chloe!