Buttermilk Blueberry Scones
Buttermilk Blueberry Scones are a nice summer breakfast or anytime treat. Introduced to scones for the first time in England, I instantly fell in love with these little breads. I thought it was great the way they could be packed with any fruit. Blueberries are in abundance and before these go to waste, they will adorn these scones. For a little light reading on scones visit: http://www.thequeenofscones.com/the-history-of-the-scone/
I like this butter dough because it is easy to handle and doesn’t split when you roll it out. There is no patching, LOL. I also like this recipe because it is a tiny bread infused with fruit. You can use peaches, fresh cranberries, pears and apples. I also make a savoury scone using this recipe, but that is another post.
Today it is all about making something fruity for a breakfast treat. I have to confess, that I do eat these with my 4 PM glass of wine. Something about dough, fruit and wine that goes well together.
The blueberries are fresh and i have a little over 2 cups today.
My food processor is my best friend. The butter makes beautiful little pea size shapes.
Add the buttermilk and pulse on high. When the dough moves away from the blades it is time to turn it onto the counter.
The dough goes onto a piece of floured parchment paper.
A 15 X 15 rectangle ready for the blueberries. It doesn’t have to be perfect.
Once the blueberries are on the dough roll it up.
All rolled-up.
Cut on the diagonal.
Ready for the oven.
Out of the oven.
Buttermilk Blueberry Scones
Buttermilk Blueberry Scones are a little breads from heaven.
Ingredients
The scones
- 3 cups flour I always use unbleached or pastry
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 1/2 cups buttermilk 1 %
- 3/4 cup unsalted butter
- 2 cups blueberry
- 1 tbsp coconut sugar
Yogurt cream
- 1/2 cup plain yogurt
- 2 tbsp orange marmalade
- 1/4 tsp balsamic vinegar
Instructions
The Scones
-
Preheat oven to 425 F.
Combine flour, sugar, baking powder and baking soda in a food processor. Blend on low for a few seconds.
Cube the butter and add it to the food processor a little at a time. Pulse after each addition. Mixture should form pea sized crumbs.
Next add 1 1/4 cups buttermilk and set food processor to high until dough comes away from blade.
Turn dough onto a large piece of parchment that is floured.
Flatten dough out with hands.
Sprinkle with flour.
Put a piece of clear plastic wrap over dough and use a rolling pin to make a 15 X 15 rectangle.
Place blueberries on rectangle.
Roll the rectangle into a long cylinder.
Cut the dough into rectangles along a diagonal. I got 15 pieces.
Brush with remaining 1/4 cup buttermilk and dust with coconut sugar.
Bake for 18 minutes.
Remove from oven and let cool.
I like them plain, but you can serve with my yogurt cream.
The Yogurt Cream
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Mix everything in a bowl and serve on the side with the scones.
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