Blueberry Buttermilk Scones recipe

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Ingredients

cooking spray
2 cups all-purpose flour
4 tablespoons white sugar, divided
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup butter, cut into chunks
1 cup fresh blueberries
¾ cup buttermilk
1 egg white, lightly beaten
1 tablespoon powdered sugar, or to taste

Nutrition Info

177.8 calories
carbohydrate: 23.5 g
cholesterol: 20.9 mg
fat: 8.1 g
fiber: 0.9 g
protein: 3.1 g
saturatedFat: 5 g
servingSize: -
sodium: 306.3 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.

  2. Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.

  3. Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.

  4. Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar, serve warm.

Recipe Yield

1 dozen scones

Recipe Note

Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.

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