Fresh Blueberry Buttermilk Scones
Fresh Blueberry Buttermilk Scones
Impress at your next brunch with these soft and tender Buttermilk Blueberry Scones. They are incredibly easy to make and taste wonderfully light with just a hint of lemon.
Ingredients
Dough
- 2 ½ cups flour
- ⅓ cup sugar
- 1 teaspoon grated lemon zest
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 cup fresh blueberries
- ⅔ cup buttermilk
- 1 tablespoon vanilla extract
For brushing
- 1 tablespoon milk
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
Instructions
- Preheat the oven to 400°F. Line a baking sheet and sprinkle with flour.
- Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large mixing bowl. Add butter to the bowl with the flour and cut in with a pastry blender, a fork OR your clean fingers. You should end up with a bowl full of pea-sized crumbs.
- Add blueberries to the bowl with the crumb mixture. Whisk together buttermilk and vanilla and pour into the bowl, too. Stir with clean hands or a wooden spoon until just combined. A scraggly, messy dough makes the fluffiest, lightest scones.
- Turn out the dough on your prepared baking sheet. Gather it into a ball and slightly flatten it into a roughly 7 inch disk (this works best with slightly damp fingers). Cut into 8 wedges. Pull the wedges slightly apart, so they’re about 2 inches away from each other.
- Brush the scones with milk and sprinkle with both sugars. Bake in the preheated oven for 20-25 minutes, or until golden. Transfer to a cooling rack and allow to rest until cool enough to touch. Serve warm.
