Blueberry & Buttermilk Scones

prepared by and photo by Emily Doscher

A perfect breakfast or treat with afternoon tea.  Don’t forget to serve pats of softened butter alongside.

Size: makes 1 dozen

1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
3 tbsp granulated sugar
2 1/2 tsp baking powder
3/4 tsp salt
4 oz (1 stick) cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries
1/2 cup low-fat buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
1/2 tsp pure vanilla extract
Fine sanding sugar, for sprinkling


Preheat oven to 375F.  Line a baking sheet with parchment paper.

Whisk together flours, granulated sugar, baking powder, and salt in a large bowl.  Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal.  Stir in blueberries.

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 bowl.

Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour.  Pat dough into a 1″ 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 racks to cool.  Scones are best served immediately but can be frozen for up to 1 month.  Thaw, and reheat a in a 350F oven for 10 minutes.

Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


Sign up for our email newsletter