Recipes  
Blueberry Scones
Blueberry Scones
Open in full-screen mode

Blueberry Scones

5 stars (72) Rate this recipe
Preparation
30 MIN
Cooking
18 MIN
Freezes
Share

Ingredients

Preparation

  1. With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper.
  2. In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add 1 cup (250 ml) of the buttermilk, and pulse until just blended.
  3. On a lightly floured work surface, using a rolling pin, roll out the dough into a 16-inch (45 cm) square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of 1 1/4 inches (3 cm) while keeping it 16 inches (45 cm) long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the prepared sheets, or freeze at this point.
  4. Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.
  5. Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about 23 minutes.) Let cool.

Note

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

Good with...

Orange Crème Fraîche

Orange Crème Fraîche

5 min

Comments

  1. I didn't like the purple dough problem so I tried this: Split the dough into two large pieces, roll and shape each on a floured board to flatten to about 1/2 ". Use a knife to divide each of the larger flat pieces into a dozen smaller pieces. Mold each smaller piece by hand into a round flat shape and place the first dozen onto your parchment paper. Place frozen/ fresh blueberries on each piece and push in slightly so they don't roll off. Use the second dozen pieces of dough to cover them, and bake. Perf!

  2. This was my first time making scones. They taste great, but next time, I would add more blueberries or maybe add whipped cream/ blueberry sauce on top. Tips: 1-If you don't have a food processor, use your hands. 2-If the dough is too wet, roll in more flour. 3-Watch them closely when they're in the oven.

  3. my co-workers and I love this recipe! thank you so much.

  4. Made these scones and got rave reviews. My daughter said, “they are not hard as a rock”, my aunt said, “heavenly”. This will be my go to recipe. Served with lemon curd.

  5. Pretty delish! Used coconut milk with a bit if fresh lemon juice and fresh blueberries, added an almond glaze....soooooo goooood!

  6. Reeeeeally good! I didn’t have buttermilk, so i mixed 2 tablespoons of apple cider vinegar and a little more then a cup of almond milk, and i let it stand for a 8-10 minutes. And I used strawberries instead of blueberries ( it just needed 2-3 minutes more to cook). They turned out amazing!!! My family looooved them. Thanks Ricardo for such a simple recipe that i will do again and again! I am hoping you will post a lemon scone version soon ;).

  7. Tasty. Not too sweet. I used oat milk and vinegar to sub for buttermilk. I also used frozen blueberries. Worked great.

  8. Fixed. They turned out awesome.

  9. 412 grams of flour is not 2 and 3/4 cups, now how do i correct this? C'mon.

  10. PERFECT!!!!

  11. I usually like his recipes but the scones wasn't impressed. The dough was to sticky and messy. I changed the blueberries for raspberries.

  12. Use frozen blueberries! Toss them with some of the dry mixture and add to the dough at the very end and mix in gently. No purple!

  13. Yum, made today, fresh wild berries, add fresh whipped cream. A little sticky just make sure your board is dusted well with flour

  14. Very sticky dough, and Im a little disappointed in the texture of the scone. It is closer to a muffin than a scone. Plain but good recipe.

  15. This recipe was awesome, though I did not use the food processor, I used the good old fashioned hand method. Froze half of them for a later date. Delicious!!!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.