Blueberry Scones | Breakfast Scones

Blueberry Scones


  • 2 cups all purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1/2 cup unsalted cold butter
  • 1/2 cup  fresh blueberries
  • 1 tsp vanilla extract
  • 2/3 cup buttermilk
  • 2 tbs  heavy cream
  • 1 tbs sugar

     Preheat oven to 450 degrees F. In a large bowl combine flour, baking powder, baking soda and
salt. Cut in cold butter using pastry blender or food processor until it resemble bread crumbs.Fold in the blueberries. Make a well in the center, add buttermilk. Stir just until the dough  comes away from the sides of the bowl. Gather the dough and gently knead into a circle that is about 6 inches round and 1 1/2 inches thick. Cut this circle into half, cut each half into 4 triangles. Place the scones on the baking sheet lined with parchment paper. Lightly brush the  biscuits with cream and sprinkle some sugar on top. Bake until lightly browned, 12 to 15 minutes.


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