Have you ever made a baking mistake that ended in your favor? I made these amazing blueberry buttermilk scones yesterday afternoon, and I suppose my brain got ounces and tablespoons mixed up. I accidentally doubled, yes doubled, the butter. What a gorgeous shade of yellow the batter was as I dropped the super-soft dough onto the powdered sugar-dusted pan! Here’s a recipe for blueberry buttermilk scones, my best recipe!
Needless to say, with extra butter, these are the best blueberry buttermilk scones I’ve ever had. They are tender, filled with juicy sweet fresh blueberries, flaky, buttery soft and so rich, and you don’t need another thing with them. Well, perhaps a big cup of coffee is needed. The sugar dusted on top before baking creates the yummiest sweet and crunchy exterior. Love these! I would try any berry with this recipe, or even leave fruit out altogether if you are looking for a plain buttermilk scone to serve.
Blueberry Buttermilk Scones
I have a little baking treat to recommend to you. If you are baking something extra special, here is the perfect butter for it. Kerrygold Pure Irish Butter is the BEST butter I’ve ever baked with. This butter tastes amazing, is a beautiful bright golden yellow, and so soft even when cold, you don’t even need to let it sit out to soften. Kerrygold is a little more expensive but worth a splurge for a delicious baked treat.
In a large bowl, whisk together:
2 1/3 cups unbleached white flour
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. sea salt
Whisk until combined. Add 3/4 cup butter, softened, and cut into small pieces. Use a pastry blender, food processor, or a fork to cut the flour and butter together until the mixture resembles crumbs. Stir in 1 cup of fresh blueberries (washed, dried, and picked through) to the flour mixture.
1/2 cup buttermilk
1/4 cup milk
1 extra-large egg
1 tsp. almond or vanilla extract (I do highly recommend the almond!)
Blend wet and dry ingredients together gently with a fork just until a soft dough forms. Do not use a mixer. The dough should be mixed as little as possible.
Drop the biscuit-sized amounts of dough onto a cookie sheet lined with parchment paper (I ran out of parchment paper and used foil, it works) and well dusted with powdered sugar. Sprinkle each scone generously with white sugar.
Bake at 350 degrees for 13-15 minutes, or just until a very light golden color and firm to the touch. Do not overbake the scones.
Remove from pan and cool. Serve scones warm. These reheat very nicely! I would wrap them in foil and warm them in the oven at a low temperature for a few minutes, just until they are toasty again.
Don’t forget the Kerrygold Pure Irish butter for this recipe. I hope you enjoy them!
- 3/4 c. Kerrygold Pure Irish Butter
- 2 1/3 cups unbleached white flour
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. sea salt
- 1/2 c. buttermilk
- 1/4 c. milk
- 1 extra-large egg
- 1 tsp. almond or vanilla extract
- 1 c. fresh blueberries
- sugar for sprinkling
- Set oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt in a bowl and set aside.
- Whisk the buttermilk, egg, and extract together and set aside.
- Cut butter into small pieces. Using a pastry cutter, blend the butter into the dry mixture.
- Add the egg and buttermilk mixture and gently combine.
- Drop 8-10 scoopfuls onto a baking sheet,
- Bake 13-15 minutes, or just until a very light golden color and firm to the touch. Do not overbake the scones.
To avoid the dough becoming too moist, make sure to incorporate everything before adding the blueberries. You'll end up juicing the blueberries if they aren't gently mixed in last.
Child of God, Wife to Josh, Mommy to my four sweet children. Thankful for busy days filled with homeschooling, homemaking and loving my little family! And sneaking in sewing and pattern design whenever I can 🙂