Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.

CHINER
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.

    Advertisement
  • Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.

  • Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.

  • Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.

Cook's Notes:

Margarine may be used in place of butter, and frozen blueberries or raisins may be substituted for fresh blueberries.

Dough can be prepared and frozen ahead of time.

Nutrition Facts

178 calories; 8.1 g total fat; 21 mg cholesterol; 306 mg sodium. 23.5 g carbohydrates; 3.1 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/29/2019
I accidentally added a whole egg to the buttermilk and blueberries before adding to the dry ingredients. I was convinced they would be less than perfect with that big change. But, my family all agreed that they were the best scones they had ever tasted. I also added the zest of one lemon to the dry ingredients. After removing from the oven, I lightly drizzled a glaze with one cup of powdered sugar and the juice of one lemon. Delicious! Read More
(6)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2019
I accidentally added a whole egg to the buttermilk and blueberries before adding to the dry ingredients. I was convinced they would be less than perfect with that big change. But, my family all agreed that they were the best scones they had ever tasted. I also added the zest of one lemon to the dry ingredients. After removing from the oven, I lightly drizzled a glaze with one cup of powdered sugar and the juice of one lemon. Delicious! Read More
(6)
Rating: 5 stars
05/29/2019
I accidentally added a whole egg to the buttermilk and blueberries before adding to the dry ingredients. I was convinced they would be less than perfect with that big change. But, my family all agreed that they were the best scones they had ever tasted. I also added the zest of one lemon to the dry ingredients. After removing from the oven, I lightly drizzled a glaze with one cup of powdered sugar and the juice of one lemon. Delicious! Read More
(6)
Rating: 5 stars
01/24/2020
Very tasty scones. I didn't realize I only had a half a cup of blueberries so I used those and a 1/2 a cup of strawberries. Also I would suggest kneading the dough before you add the fruit. It smooshed all the berries. In the future I would fold them in carefully after kneading. Read More
(1)
Advertisement
Rating: 5 stars
03/22/2020
I took tips from the 2 previous reviews. I added 1 egg and zest from 1 lemon. They came out great and not too sweet. You can increase sweetness if needed by adding more sugar. Read More