Over the course of years I had my fair share of scones. Some I’ve eaten in England and Scotland, some from the local bakeries and coffee shops and some made at home by me. Needless to say, I haven’t had two scones that were the same.
I have had dry scones, buttery scones, flaky scones, cake scones. Sweet or savory, round or cut into wedges. I had at least one.
But just like chocolate, I can not have enough scones. They are my favorite tea treat or at brunch time with a hot cup of coffee.
These blueberry scones have been made a few times and recently decided it was time to share the recipe with you. Because I love you and if you try these scones, you’ll love them as much as I do too.
My blueberry scones have a cake like texture inside with a golden floured cracked top. Yes, the cracked top differentiate them from cake wedges.
Unlike other scone recipes I’ve tried before, today’s recipe calls for melted butter. And buttermilk. And two types of flour. One egg is also thrown in.
Yields 6-8 scones
5 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 1/4 cup all purpose flour
- 1 cup Bob's Red Mill whole wheat pastry flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- pinch of salt
- 1/2 cup buttermilk
- 3 tablespoons melted butter
- 1 egg
- 3/4 cup fresh blueberries
Instructions
- Heat the oven to 400F.
- Line a baking sheet with parchment paper. Set aside.
- In a mixing bowl add the flours, sugar, baking powder and salt. With a fork whisk to combine.
- In another bowl, add the buttermilk, melted butter and egg. Stir until blended.
- Slowly pour the wet ingredients into the dry ones and gently mix until well there are no signs of dry flour.
- Fold in the blueberries.
- Scoop the wet sticky dough onto the prepared baking sheet. With floured hands shape it into an 8" circle.
- Bake in preheated oven for 23-25 minutes or until golden brown.
- Remove from the oven and cool completely before cutting into wedges.
- Drizzle icing on top of the scones, if preferred.
- For the icing, mix about 1 cup powder sugar with few drops of water. Drizzle over cold scones.
- Prosecco Mojito from Cooking in Stilettos
- Pineapple Ginger Mojito from The Little Ferraro Kitchen
- Crab Cake Eggs Benedict from Love and Confections
- Eggs Benedict from Big Bear’s Wife
- Individual bourbon Bacon Bread Pudding from The Girl in the Little Red Kitchen
- Maple Coconut Granola from That Skinny chick Can Bake
- Cheese Blintzes with Mixed Berries from It’s Yummi!
- Blueberry Scones from Roxana’s Home Baking
- Almond Cake from Real Housemoms
- Orzo Veggie Salad from Chelsea’s Messy Apron
- Fennel-Kissed Lemon Tart with Salted Hazelnut Crust from Culinary Adventures with Camilla
Related Posts:
Comments