Blueberry Scones

Name: Blueberry Scones
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Ingredients: unbleached all-purpose flour; sugar; baking powder; baking soda; salt; unsalted butter; buttermilk; fresh blueberries; sugar

5 stars (49) Rate this recipe

Preparation: 30 MIN
Cooking: 18 MIN
Freezes

Ingredients
Preparation

Nutrition Facts

For 1 scone

Teneur	% valeur quotidienne
Calories 240
Total Fat 11 g
Saturated Fat 7 g
Sodium (salt) 280 mg
Carbohydrates 32 g
Fibre 1 g
Protein 4 g

About nutrition facts

Reference

RICARDO Magazine

SUMMER 2015

Preparation

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.
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.
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.
Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.
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
- Preparation time: 5 min
- Total: 5 min

Comments

Lisa M.

4 stars December 7th, 2018

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!
Barbara S.

5 stars August 11th, 2018

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

3 stars February 8th, 2017

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.
CAROL A.

5 stars January 20th, 2017

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!!!
Michelle M.

5 stars August 23rd, 2016

Super scones, much lighter than cream based, buttermilk is better!
Lynda I.

5 stars June 16th, 2016

Oh Yum! Easy to prepare. very sticky dough, so had to use quite a dusting on the granite so it wouldn't stick. Delicious, moist, soft dough. This is a keeper!
Marion M.

5 stars May 15th, 2016

I love this recipe! Been making them since I first found the recipe in Ricardo magazine. I even made them while on vacation. No food processor, so grated the cold butter. Still came out fantastic! Great with pitted cherries instead of the blueberries, as well.
david w.

4 stars April 23rd, 2016

Flavour is outstanding and instructions clear. Some technique is required to keep a decent shape in the final product and getting the blueberries well mixed. Time estimate is long (I could mix in less time). these keep well too
Anita T.

5 stars April 23rd, 2016

Will definatly do these again not too sweet perfect with a great cup of coffee. I used frozen blueberries and still had a great scones .
Jacquie N.

5 stars April 6th, 2016

Fantastic!!!