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Blueberry Buttermilk Scones

4

35 min

Blueberry Buttermilk Scones

Blueberry Buttermilk Scones Photo 1

Time

35 min

Serving

12 persons

Calories

178

Rating

4.00★ (13)

Cuisine

Author: Victoria Buriak
Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.

Ingredients

  • cooking spray:
  • all-purpose flour: 2 cups
  • white sugar: 4 Tbsp (divided)
  • baking powder: 2 tsp
  • baking soda: 0.5 tsp
  • salt: 0.5 tsp
  • ground nutmeg: 0.5 tsp
  • butter, cut into chunks: 0.5 cup
  • blueberries: 1 cup (fresh)
  • buttermilk: 0.75 cup
  • egg white, lightly: 1 piece (beaten)
  • powdered sugar: 1 Tbsp (to taste)

Metric Conversion

Stages of cooking

Blueberry Buttermilk Scones Photo 21
Blueberry Buttermilk Scones Photo 32
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Blueberry Buttermilk Scones Photo 5 4
  1. Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
    Blueberry Buttermilk Scones Photo 2
  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.
    Blueberry Buttermilk Scones Photo 3
  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.
    Blueberry Buttermilk Scones Photo 4
  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. Unknown
    Blueberry Buttermilk Scones Photo 5

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