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Blueberry Scones
Blueberry Scones
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Blueberry Scones

5 stars (65) Rate this recipe
Preparation
30 MIN
Cooking
18 MIN
Freezes
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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. 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.

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

  3. 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 ;).

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

  5. Fixed. They turned out awesome.

  6. 412 grams of flour is not 2 and 3/4 cups, now how do i correct this? C'mon.

  7. PERFECT!!!!

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

  9. 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!

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

  11. 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.

  12. 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!!!

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

  14. 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!

  15. 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.

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Healthy Pick

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