So Buttermilk Scones 2 Ways blueberry and plain, same scones two different flavours basically, I love blueberries and try to add them to almost anything I can where as my fella is not such a fan. He is a bit boring when it comes to food to be honest, I like to experiment and it can be hard to get him to try things sometimes. So as a compromise I made half of this batch plain and the other half I added blueberries.

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Jump to Recipe:

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scones in basket

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There are 101 ways to make scones, probably even more if I was honest, but 101 sounds like a good figure to go with πŸ™‚ but for a sweet scone I love this recipe. The buttermilk just adds something so wonderful to these scones; it makes them so light and crumbly. And for me the blueberries just add another dimension, apart from adding colour they just burst in your mouth and are so sweet.

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scone cut open with blueberries

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But if you are like my fella these scones work perfectly without the added blueberries. They are still sweet and crumbly and are perfect for use in a cream tea or maybe just with a spot of jam. My fella piled them high with some of my lemon curd followed quickly by a second.

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scones with lemon curd

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However you decide to make these with or without the blueberries, please do make them they are just so good and have to be tasted to be believed!

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With blueberries.

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open blueberry scone

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Without blueberries.

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scones stacked on top of each other

Recipe:

blueberry and plain scones

Buttermilk Scones 2 Ways Blueberry and Plain

Light fluffy buttermilk scones, have them with or without blueberries. You decide.
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Print Pin Rate
Course: Snack
Cuisine: British
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 to 8 scones
Author: Emma

Ingredients

  • 225 grams self-raising flour ((1 cup))
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 50 grams Unsalted butter ((1/2 cup))
  • 50 grams caster sugar ((1/4 cup))
  • 150 mililitres buttermilk ((1/2 cup and 1/8 cup))
  • 50 grams blueberries ((3/4 cup))

Instructions

  • Pre heat your oven to 220C / 425F / Gas mark 7. Prepare you baking sheet; I used baking parchment to line mine.
  • Sift the flour, salt and baking powder together in a medium sized bowl, add the butter and mix in until it resembles fine sand. You can use a food processor for this if you have one. I just used my hands.
  • Add the sugar and mix it in.
  • Add 2/3rds of the buttermilk and stir in with a fork, gently mix together, you don’t want to overwork this mixture otherwise it will make a tougher mixture and therefore a tougher scone.
  • Add the rest of the buttermilk and fold it in. Don't use it all if you feel your dough is sticking together sufficiently.
  • Transfer to a well-floured surface. For the plain scones you want to leave the mixture quite thick. If you are making blueberry scones you will want it to be a little thinner.
  • As you will be placing blueberries on one half of the scones and topping them with the other halves, in effect you are making a blueberry sandwich.
  • Once done pop them on your prepared baking tray.
  • Brush a little buttermilk on the tops of the scones and sprinkle with a little brown Demerara sugar. Caster or granulated white sugar will be fine if you have no Demerara to hand.
  • Bake in the oven for 15 to 20 minutes, until the tops are a olden brown colour and the bottoms sound hollow when tapped.
  • Pop them on a cooling rack to cool down.
  • I like these while they are still a little warm and they never last in my house long enough to fully cool down anyway πŸ™‚ but you can keep these in a tin for up to 3 days.
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