Imagine biting into a perfectly golden, tender scone bursting with juicy blueberries and a hint of tangy buttermilk - a breakfast experience that will transform your mornings from ordinary to extraordinary! Martha's Blueberry Buttermilk Scones are not just another pastry; they're a culinary masterpiece that promises to elevate your baking skills and delight your taste buds with every single bite.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- 1/2 cup buttermilk
- 1 large egg
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gently fold in the fresh blueberries, taking care not to crush them, ensuring they are evenly distributed throughout the dry ingredients.
- In a separate small bowl, whisk together the buttermilk and egg until thoroughly combined.
- Create a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Using a fork or wooden spoon, mix until just combined. The dough should be slightly shaggy but hold together.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together. Pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, separating them slightly on the baking sheet.
- Optional: Brush the top of each scone with additional buttermilk and sprinkle with coarse sugar for extra shine and crunch.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with butter, jam, or enjoy as is. Store any leftovers in an airtight container at room temperature for up to 2 days.
Tips
- Keep your butter COLD - this is the secret to achieving those flaky, tender scones. Freeze your butter for 10-15 minutes before cubing for best results.
- Don't overmix the dough! Mix just until ingredients are combined to ensure a light, delicate texture.
- For extra flavor, consider adding a touch of lemon zest to the dry ingredients or a vanilla extract to the wet mixture.
- If fresh blueberries aren't in season, frozen blueberries work perfectly - just don't thaw them before adding to the mix.
- For a professional bakery look, use a pastry brush to add a light buttermilk wash and sprinkle coarse sugar on top before baking.
- These scones are best enjoyed fresh, but they can be stored in an airtight container for up to two days or frozen for longer preservation.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 38g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
