Blueberry Scones

5 from 1 vote

Blueberry Scones are light and fluffy. Perfect for Easter Brunch, Mother's Day, Bridal Showers! Crispy exterior with a light and fluffy interior filled with blueberries!

Course Baking, Breakfast

Cuisine British

Keyword buttermilk scones, fruit scones, scones

Prep Time 10

Cook Time 14

cooling 5

Total Time 29

Servings scones

Calories 266kcal

Author Eileen Murphy Kelly

Equipment

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Ingredients

2 cups flour
⅓ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 ounces unsalted butter cold, cut into ½ inch cubes
1 cup blueberries
1 large eggs lightly beaten
¾ cup buttermilk cold

Egg Wash

1 egg, whisked with a pinch of salt
¼ teaspoon unsalted butter, seasoning for scone maker

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Season the scone maker with butter. Set aside.
In a large bowl combine flour, sugar, baking soda, baking powder, and salt.
Cut in the butter with either a pastry blender or forks. Gently fold in blueberries.
Whisk eggs into buttermilk. Stir the mixture into the flour/butter combo till combined.
Turn dough out onto a lightly floured work surface. Knead a few times, 4-5, shape dough into a rectangle and divide dough into 8-10 triangles and transfer to the scone pan.
Brush tops of the scone with the egg wash. Bake in the preheated oven for about 14 to 17 minutes.
Test tops by using a toothpick into center of scone. Toothpick should come out clean. Remove from oven.
Let cool about 5-10 minutes. Remove scones and finish cooling on a wire rack.
Feel free to pop one open and enjoy with some butter or jam.

Notes

Note 1: Fresh blueberries are my favorite. Frozen blueberries or dried blueberries can be used.

Note 2: I have used clean hands to blend in the butter into the flour.

I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition