Introduction

Hey there! Today, I want to share with you a delightful recipe for Buttermilk Blueberry Scones. These scones are the perfect combination of flaky, buttery goodness and bursts of juicy blueberries. I have fond memories of baking these scones with my grandmother, and they always bring a smile to my face. So, grab your apron and let’s get started on this delicious baking adventure!

Why You’ll Love This Recipe

I make these Buttermilk Blueberry Scones when I want to treat myself to a special breakfast or when I have guests over. They are incredibly versatile and can be enjoyed on their own or with a dollop of clotted cream and a drizzle of honey. My family goes crazy for these scones because they are tender on the inside and have a slight crunch on the outside. Plus, the tangy buttermilk perfectly complements the sweetness of the blueberries. Trust me, you won’t be able to resist these mouthwatering treats!

Ingredients

For this recipe, you’ll need the following ingredients:

– 2 cups all-purpose flour

– 1/4 cup granulated sugar

– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1/2 cup unsalted butter, cold and cubed

– 1 cup fresh blueberries

– 3/4 cup buttermilk

– 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the cold, cubed butter to the bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

4. Gently fold in the fresh blueberries, being careful not to crush them.

5. In a separate bowl, whisk together the buttermilk and vanilla extract. Pour the wet ingredients into the dry ingredients.

6. Stir the mixture until just combined. Be careful not to overmix, as this can result in tough scones.

7. Transfer the dough onto a lightly floured surface. Shape it into a circle about 1 inch thick.

8. Use a sharp knife to cut the dough into 8 wedges.

9. Place the scones onto the prepared baking sheet, leaving some space between them.

10. Bake for 12-15 minutes, or until the scones are golden brown on top.

11. Remove from the oven and allow the scones to cool on a wire rack for a few minutes before serving.

Notes

I’ve experimented with this recipe and found that using frozen blueberries works just as well. If you prefer a sweeter scone, you can sprinkle some coarse sugar on top before baking. These Buttermilk Blueberry Scones are best enjoyed fresh out of the oven, but you can store any leftovers in an airtight container for up to 2 days. Though honestly, in my house, they never last more than a day!

Variations

I’ve tried a few variations of this recipe, and one that turned out particularly delicious was adding a tablespoon of lemon zest to the dough. It added a refreshing citrusy flavor that complemented the blueberries beautifully. Feel free to get creative and experiment with different additions or substitutions to make the recipe your own!

Equipment

If you don’t have a pastry cutter to cut the butter into the dry ingredients, you can use two knives or even your hands to achieve the same result. Don’t let the lack of a specific tool discourage you from trying out this recipe!

Storage

Although these scones can be stored in an airtight container, they truly taste their best when enjoyed fresh. However, if you do have leftovers, you can warm them up in the oven for a few minutes to recapture that wonderful flakiness.

Serving Suggestions

I personally love serving these Buttermilk Blueberry Scones with a cup of hot tea or a freshly brewed coffee. The combination of the warm scone and the aromatic beverage is simply heavenly. If you’re feeling indulgent, you can also serve them with a side of clotted cream and your favorite jam. It’s like having a taste of heaven in every bite!

Pro Tips

Through trial and error, I’ve learned that it’s crucial not to overmix the dough. Overmixing can result in tough scones, so be gentle when combining the wet and dry ingredients. Additionally, make sure your butter is cold and cubed before adding it to the dry ingredients. The cold butter creates those lovely flaky layers that make these scones irresistible!

FAQ

Q: Can I use frozen blueberries instead of fresh ones?

A: Absolutely! Frozen blueberries work just as well in this recipe. Simply fold them into the dough while they are still frozen, and be aware that the baking time may be slightly longer.

Q: Can I substitute buttermilk with regular milk?

A: While buttermilk adds a tangy flavor and helps create a tender texture, you can substitute it with regular milk. However, the scones may be slightly less moist and have a milder taste.

Q: Can I freeze the scone dough?

A: Yes, you can freeze the scone dough before baking. Simply shape the dough into wedges, place them on a baking sheet, and freeze until firm. Once frozen, transfer the wedges to a freezer bag and store for up to 3 months. When you’re ready to enjoy freshly baked scones, simply bake them from frozen, adding a few extra minutes to the baking time.

Q: Can I use whole wheat flour instead of all-purpose flour?

A: Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the scones may have a denser texture and a slightly nuttier flavor.

Q: Can I add other fruits to the scones?

A: Absolutely! This recipe is versatile, and you can add your favorite fruits or even a combination of fruits. Diced strawberries, raspberries, or blackberries would all work beautifully.

Q: Can I make mini scones instead of large ones?

A: Yes, you can divide the dough into smaller portions to make mini scones. Just adjust the baking time accordingly, as they may require less time in the oven.

Q: Can I use salted butter instead of unsalted butter?

A: If you only have salted butter on hand, you can use it. However, omit the additional salt called for in the recipe to avoid overly salty scones.

Q: Can I add nuts or chocolate chips to the scones?

A: Absolutely! Adding chopped nuts or chocolate chips to the dough would add a delightful crunch or a touch of decadence to the scones. Feel free to get creative with your mix-ins!

Q: Can I make the dough ahead of time?

A: Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. This allows the flavors to meld together and enhances the texture of the scones. Just make sure to wrap the dough tightly in plastic wrap to prevent it from drying out.

Q: Can I reheat leftover scones?

A: Absolutely! To reheat leftover scones, preheat your oven to 350°F (175°C) and place the scones on a baking sheet. Bake for 5-7 minutes, or until they are warmed through. They’ll taste just as delicious as when they were freshly baked!

Okay, now that we’ve covered all your burning questions, it’s time to get baking! I hope you enjoy making and devouring these Buttermilk Blueberry Scones as much as I do. Happy baking!