Hey all! I'm so excited to share this scone recipe with you. I had some extra blueberries in my freezer so I finally decided to do something with them and I am so happy with the outcome!
Scones that are perfectly crispy on the outside and soft and fluffy on the inside are a MUST- and that's exactly what I've made!
Keep in mind that before you make these, your blueberries must be frozen! This is very important because if they are room temp, they will all break when you knead the dough and that gets very messy. Trust me. It's happened to me before. So give yourself at least 1 1/2 hours of freezing time if you are buying fresh blueberries.
Have a great day, friends!
2 Cups flour
1/4 Cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp salted butter, cut into small squares
3/4 Cup buttermilk
1 Cup Blueberries- Frozen!
Powdered sugar for dusting
NOTE* it is very important that you freeze your blueberries, otherwise they will break when you mix them.
1. Preheat oven to 425F and positioned a rack in the center of your oven. Line a baking sheet with parchment paper and set aside.
2. Place flour, sugar, baking powder, baking soda, and salt in a medium bowl and mix until combined. Add the cubed butter and cut into flour mixture with a pastry cutter (or you can mix with your hands!) until the butter is cut into pieces no bigger than the size of a pea.
3. Add the blueberries and toss until they are completely covered in flour, then pour in the buttermilk. With a large spoon or your hands, mix together until the dough begins to come together in thick clumps.
4. Turn the dough onto a lightly floured surface and press the dough into a circle that is about 7 inches in diameter and about 1 inch thick. Cut dough into 8 equal wedges and place onto prepared baking sheet about 2 1/2 inches apart.
Bake for about 14-17 minutes, or until firm and golden. Let cool, dust with powdered sugar and enjoy!