Blueberry Scones

Blueberry Scones

by 3  people

add your rating
add a comment
Servings: 12
Recent Activity:
  • 1   
    recipe Multi-Purpose Baking Mix
  • 1   tablespoon 
    grated lemon zest
  • 1   cup 
    fresh blueberries, rinsed, picked over, and patted dry
  • 1   
    large egg
  • 1 1/4  cups 
    buttermilk; more for brushing
  • 3   tablespoons 
    sugar; more for sprinkling
Multi-Purpose Baking Mix
  • 13 1/2  ounces 
    (3 cups) all-purpose flour
  • 1   tablespoon 
  • 1   tablespoon 
    baking powder
  • 1/2  teaspoon 
    baking soda
  • 1   teaspoon 
  • 6   ounces 
    (12 tablespoons) cold unsalted butter, cut in small pieces
Heat the oven to 375 degrees F. In a bowl, combine the Baking Mix with the zest and the blueberries. Break the egg into the buttermilk and stir with a fork; add the sugar and stir briefly to combine. Make a shallow well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir until the mixture is just combined. It should be loose, but if it doesn't hold together at all, add more buttermilk 1 tablespoon at a time.
Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you. Using a bench knife, a pastry scraper, or a spatula to help lift the ragged dough, fold the bottom third over the center third, and then the top third over the center, as if you're folding a business letter. Pat down to shape another rectangle, turn it so the short side is nearest you, and repeat the folding. Divide the dough and shape each half into a round about 3/4 inch thick. With a pastry brush, brush off the excess flour. With a sharp knife, cut the rounds into six wedges each. Brush the tops with buttermilk and sprinkle them with-sugar. Bake on an ungreased baking sheet (or one lined with parchment) until golden brown, 25 to 30 minutes.

Variations: In place of the blueberries, try 1/2 cup dried fruit, like currants or apricots, chopped if large, or 1 cup of your favorite berries or nuts. You could also replace the lemon zest with orange.
Multi-Purpose Baking Mix

In a large bowl, stir the flour, sugar, baking powder, baking soda, and salt. Cut or massage the butter into the flour with a fork, a pastry cutter, or your fingers until the mixture looks like cornmeal and the biggest pieces of butter are the size of large peas. (You can also do this in a food processor; just be sure not to overmix.) Proceed with Herbed Cheese Buttermilk Biscuits, Blueberry Scones, Shortcake Biscuits, or Fruit Cobbler, or refrigerate or freeze the mixture until ready to use.
Add Your Review
Blueberry Ricotta Pancakes with Blueberry Syrup
... versions. I had that same visceral response when eating these blueberry-ricotta pancakes: So pillowy... spiked with jammy blueberries that burst in each bite. I added a little lemon zest because I always reach... for citrus when cooking with berries. Click here for our blueberry-ricotta pancakes recipe Another component... read more...
Buttermilk Pecan Cranberry Scones: An Easy Morning Treat
...When I have buttermilk in the fridge, I feel obligated to make scones. As obligations go..., this is an incredibly lovely one to be burdened with. Scones are heavenly to bite into fresh out of the oven, rewarding... for brunch and need one less thing to do in the morning, I quickly prepare scone dough right before I go... read more...
Breakfast on the Go: Overnight Blueberry Almond Muesli
... blueberries instead of cranberries. And whenever we have it on hand, we add unsweetened dried coconut for even... read more...
Food Blogs We Love
see more blogs

shop our favorite products