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Wild Blueberry Scones

If you like scones that are tender, moist, and flaky all at the same time, this blueberry scones recipe is just that.  The dough is very slightly sweet, and when baked, has a lovely thin crisp exterior.

Prep Time
20 mins
Cook Time
20 mins
Total Time
32 mins
Servings: 12 scones
Calories: 112 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • .25 teaspoon baking soda
  • .5 teaspoon salt
  • 4 tablespoons sugar divided
  • .5 cup 1 stick cold, unsalted butter, cut into small pieces
  • .75 cup dried wild blueberries You could substitute dried currants, raisins, cherries or cranberries.
  • .5 cup buttermilk Use buttermilk only, do not substitute.
  • 1 large egg lightly beaten
  • 1 tablespoon milk

Instructions

    Cup of Yum
  1. Preheat oven to 425° F.
  2. Line a baking sheet with parchment paper. In a bowl, stir together flour, baking powder, baking soda, salt, and 3 tablespoons of sugar.
  3. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in dried blueberries. Make a well in the center; add buttermilk and egg, and stir just until combined (do not overmix).
  4. Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8″ disk. With a floured 2-1/2″ biscuit cutter, cut out rounds. Reroll and cut scraps once more.
  5. Transfer to a baking sheet, about 1-1/2″ apart. Brush rounds with milk; sprinkle with 1 tablespoon of sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack. Serve warm or at room temperature.
  6. These are best eaten on the same day.  The unbaked dough freezes really well, enabling you to store them in your freezer and bake them up fresh when desired.  Just cut the dough into rounds and place in the freezer.  On the day you want to bake them, take them directly from the freezer to the baking sheet lined with parchment paper (do not thaw first), brush with milk, and sprinkle with sugar.  You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes to the regular baking time.

Notes

  • Adapted from Everyday Food by Martha Stewart, originally from Letty Hampton of Oxford, MI.

Nutrition Information

Serving 1 Calories 112kcal (6%) Carbohydrates 22g (7%) Protein 3g (6%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 17mg (6%) Sodium 231mg (10%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 12scones

Amount Per Serving

Calories 112

% Daily Value*

Serving 1
Calories 112kcal 6%
Carbohydrates 22g 7%
Protein 3g 6%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Cholesterol 17mg 6%
Sodium 231mg 10%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.