Blueberry Buttermilk Scones

Welcome to our blog! This is the very first post of many so I hope you enjoy.

 I went to culinary school but I am a homemaker and cook at home. When reading the recipes keep in mind that if you don't have one ingredient it is pretty easy to replace with something else (like berries or kinds of cheese).

I have a hard time reading recipe blogs and looking at the ingredients and knowing I can't buy or afford some of the ingredients so that is nothing to worry about here.

*At the bottom of my recipes there are note and suggestions about ingredients and such so be sure to read them too*

Lets jump right in shall we? One of my favorite things to make when I was in school were scones. These are baked scones they have more of a biscuit texture vs fried scones that are flaky. They are delicious!


Preheat oven to 375 degrees
For this recipe you will need flour,sugar,salt,baking powder,baking soda,cold butter,buttermilk,frozen blueberries. (The butter must be cold, keep in the fridge until you are ready for it. Keep blueberries in the freezer until ready to use)

In a bowl combine flour, sugar, salt, baking powder and baking soda.

Cut cold butter into 1" pieces and add to flour mixture. 

Cut butter into dry ingredients with knives, pastry blender or fingers until mix resembles a course meal.

Take your blueberries out of the freezer and toss them with small amount of flour until lightly coated (just a few teaspoons or so) This will help them from getting squishy (my own technical term there lol) and from sinking to the bottom of the pan.

 

Split into 2 parts and roll out to about 3/4" thick discs. I just used my fingers.

Put onto a baking sheet either covered with parchment paper or sprayed with non stick spray.

Cut into 8 wedges. A pizza cutter works great for this. Slightly separate each wedge so they don't bake together. Bake 15-20 minutes or until lightly browned.

 For the glaze start with about a 1/3 cup of powdered sugar and add lemon juice a little bit at a time (fresh or bottled is fine) just until it is a smooth consistency or it is a sweet or as tart as you would like.

Using a fork drizzle over the scone and enjoy.

So easy and makes for a wonderful breakfast or brunch.

Blueberry Buttermilk Scones with lemon glaze

3 cups flour

1/3 cup sugar

1 tsp salt

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup cold butter

1 cup buttermilk

1/3-1/2 cup frozen blueberries 

Preheat oven to 375 degrees

In a bowl, combine flour, sugar, salt, baking powder and baking soda

Cut cold butter into 1" pieces and add to flour mix. Cut butter into dry ingredients with knives, pastry blender, or fingers until it resembles a coarse meal.

Add buttermilk mix just enough to moisten. (don't over mix biscuit batter is a little picky, over mixing will result in a hard texture)

Toss frozen blueberries in a few teaspoons of flour, and fold into batter.

Divide into 2 parts. Roll each into a 3/4" thick rounds.

Place each round on a baking sheet covered in parchment paper or sprayed with non stick spray. With a very sharp knife or pizza cutter, cut each round into 8 wedges and slightly separate so they don't bake together.

Bake 15-20 minutes or until lightly brown.

(check at 15 min. depending on if your oven cooks slower or faster.) 

For the glaze mix about 1/3 cup of powder sugar with a little bit of lemon juice to make a glaze consistency and adjust to personal taste. Drizzle with a fork over warm scones. Serve warm.

Printable Version

*If you don't have buttermilk take a 1 cup measuring cup put a tablespoon of lemon juice or vinegar in it and fill it the rest of the way with milk*

*If you don't want to use blueberries you can use raisins or craisins or even dry blueberries, you don't need to toss things like that with flour so just skip that step.*

I hope you enjoy this recipe. Please come back and let me know if you like it!