These fresh blueberry buttermilk scones are a delightful blend of sweet, and savoury, perfect for breakfast or an afternoon snack. Made with locally sourced blueberries and rich buttermilk, these scones are light and fluffy inside with a golden and flaky exterior. They're easy to make and freeze beautifully, making them a great addition to your homesteading kitchen. Serve them warm, with a pat of butter or a drizzle of honey for a truly comforting treat that captures the taste of summer.
Ingredients
- 3 ¼ cup all purpose flour
- ¼ cup organic cane sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cold butter
- 1 cup butter milk
- 1 teaspoon vanilla extract
- 1½ cups of fresh blueberries
Instructions
- Preheat the oven to 425 °F
- Mix flour, sugar, baking powder powder, baking soda, and salt in a large bowl. Cut the cold butter into 1-inch cubes and add to the bowl. Mix with a fork or a pastry blender. Combine until the butter forms coarse crumbs. This might take 2-3 minutes. (Note: you can also add in 1 teaspoon of dried lavender flower here, see Chefs Tips for more information)
- Make a well in the center and add the buttermilk and vanilla extract. Mix with a large spoon until a sticky dough forms and comes together. Add in the blueberries and stir.
- Dump the dough out on a floured work surface. Divide the dough into 2 equal parts and pat each into a 6" circle. Cut the circles into 6 or 8 wedges, depending on your desired size.
- Place wedges on a sheet of parchment paper on a baking sheet. Brush the top of each wedge with some melted butter. Bake in a preheated oven for 10-12 minutes – or until they are golden and done.
- Serve warm with some butter.
Notes
- Adding lavender buds is a great way to change up these blueberry scones with a subtle hint of lavender.
- Add a light lemon glaze to the top to make them extra sweet and tangy.
- Once cooled completely place in a air tight container or bag and freeze for up to 3 months.
Tried this recipe?Let us know how it was!