Blueberry Buttermilk Scones

3 Ratings
  • 5 3
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

By CHINER

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Recipe Summary

Servings:
12
Yield:
1 dozen scones
Nutrition Info
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Ingredients

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

Directions

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

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  • 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

Per Serving:
178 calories; protein 3.1g; carbohydrates 23.5g; fat 8.1g; cholesterol 20.9mg; sodium 306.3mg. Full Nutrition
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