Blueberry Buttermilk Scones with Honey Butter. This recipe uses readily available frozen blueberries to make this outstanding brunch favourite.
Blueberry Buttermilk Scones with Honey Butter
Originally published May 2008.
It’s a sunny Sunday morning in May and I’m sitting under the dappled light of the maple trees beside our backyard patio.
As I listen to the birds in the trees and sip my morning coffee, I also get to enjoy one of these wonderful warm Buttermilk Blueberry Scones, fresh from the oven.
The first blueberries of the season, picked by my 80 year old Dad. He keeps us well supplied with frozen berries.
Plenty of sweet blueberries fill these scones, so I’ve cut the sugar in this recipe back to a bare minimum. The buttermilk keeps them nice and moist with crispy, buttery edges.
What a relaxing way to start a Spring Sunday morning.
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Blueberry Buttermilk Scones with Honey Butter
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Blueberry Buttermilk Scones
Blueberry Buttermilk Scones with Honey Butter. This recipe uses readily available frozen blueberries to make this outstanding brunch favourite.
Ingredients
- 2 cups all purpose flour
- 1/3 cup sugar
- 4 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup very cold salted butter cut in small cubes
- 1 1/2 cups fresh or. frozen blueberries
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- A few tbsp coarse sugar for the tops (optional)
For the egg wash (you will not use it all.)
- 1 egg
- 2 tbsp milk
Instructions
- Preheat oven to 425 degrees F.
- In a food processor, blend together the flour, sugar, baking powder and baking soda.
- Pulse in the cold butter. Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
- Transfer this mixture from the food processor into a large mixing bowl.
- Toss in the blueberries. Gently toss to mix in the berries without crushing them.
- Make a well in the center. Pour in the milk and vanilla extract.
- Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately.
- Drop the sticky dough onto a well floured counter top or bread board.
- Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough.
- I don't even use a rolling pin for these scones, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches.
- Using a sharp 2 to 3 inch biscuit cutter cut the scones out an place them about 2 inches apart on a parchment paper lined baking sheet. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the scones.
- Alternatively, instead of using a biscuit cutter, just form the dough into a round and cut it in wedges like a pie. This is often my preferred method because you don't have to re-roll the scrap dough.
- If you like you can brush the tops with an egg wash made from whisking together the egg and milk.
- Sprinkle with coarse sugar. (Optional)
- Bake in the preheated oven for about 10 minutes then reduce the heat to 375 degrees F and bake for an additional 10-15 minutes or until the tops of the scones are evenly golden brown.
- Delicious served warm with Honey Butter.
To prepare the Honey Butter
- Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.
- Beat together with an electric mixer until smooth and fluffy.
Nutrition Information
Yield
12Serving Size
1 sconeAmount Per Serving Calories 171Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 30mgSodium 286mgCarbohydrates 26gFiber 1gSugar 9gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Robin
Saturday 20th of February 2016
These were fantastic! I used partridgeberries and sprinkled sugar on top after the egg wash. I used a small cookie scoop and used two scoops for each lump. They were light and fluffy inside and crispy on the outside. Yum!