These blueberry buttermilk scones are perfectly light and flavorful. They’re just right for a breakfast or brunch gathering – or even a tasty afternoon snack with a cup of herbal tea.
There’s a reason these scones turn out so well: it’s all in the buttermilk. Buttermilk has a couple of unique properties that produce the perfect scones:
Out of buttermilk? Try one of these quick and easy substitutions:
Follow these tips and tricks for blueberry scones that turn out perfectly:
Use very cold or frozen butter. This will give a higher rise to your scones.
Cube the butter first. This makes it easier to evenly cut the butter into the flour mix.
Use a pastry blender. A pastry blender works best for cutting in the butter. Or use your hands. A food processor technically works, but it over mixes the dough and will yield tougher scones.
Don’t thaw frozen blueberries. If your blueberries are frozen, add them to the dough straight out of the freezer. Otherwise, they can add too much liquid to the dough.
Keep your scones cold. Right up until you put them into the oven, keep the scones chilled. This will give you a better rise.
Preheat your oven. You’ll get the perfect bake if you wait until your oven is fully heated before baking your scones.
Make them fresh. Fresh-baked scones truly are the best. For convenience, you can prepare them ahead of time and then store them in the fridge for up to 24 hours before baking them.
If you make these blueberry buttermilk scones, I’d love to see your final creations on Instagram. Make sure to tag your recipes with #azbrecipes or #azestybiterecipes so I’ll be sure to see them.
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