Blueberry Scones

Blueberry Scones

  • Preparation 30 min
  • Cooking 18 min
  • Freezes Yes
Featured in RICARDO Magazine (SUMMER 2015)
  • Egg-free
  • Nut-free
  • Vegetarian
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Ingredients

    • 2 3/4 cups (412 g) unbleached all-purpose flour
    • 1/2 cup (105 g) sugar
    • 1 tbsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 3/4 cup (170 g) cold unsalted butter, cubed
    • 1 1/4 cups (310 ml) buttermilk
    • 2 cups (300 ml) fresh blueberries (see note)
    • 2 tbsp white coarse sugar

Preparation

Note from Ricardo

We tried this recipe with frozen blueberries. The result: purple dough. Best to avoid.

Personal Note