Blueberry-Buttermilk Scones
These delectable blueberry scones will fill your kitchen with irresistible aromas as they bake to golden perfection. With a tender crumb and bursts of juicy blueberries, each bite is a delightful balance of sweetness and buttery goodness. Perfect for a leisurely breakfast or a cozy afternoon snack, these scones are sure to be a favorite in your household.
— Constant Cookbook
Ingredients
- 1½ cups all-purpose flour
- ½ cup cake flour (not self-rising)
- 3 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into small pieces
- 1 cup (½ pint) blueberries
- ½ cup buttermilk
- 1 large egg, plus 1 large egg lightly beaten for egg wash
- ½ teaspoon vanilla extract
- Sanding sugar, for sprinkling
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal.
- Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
- Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.
Cook Time
22M
Prep Time
PT15M
Yield
Makes 12 scones
Nutrition
- Calories: 174 kcal
- Carbohydrate Content: 21 g
- Protein Content: 3 g
- Fat Content: 8 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 35 mg
- Sodium Content: 163 mg
- Sugar Content: 4 g
- Serving Size: 1 serving
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