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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There are 101 ways to make scones, probably even more if I was honest, but 101 sounds like a good figure to go with 🙂 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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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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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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Without blueberries.
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Recipe:
Buttermilk Scones 2 Ways Blueberry and Plain
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 🙂 but you can keep these in a tin for up to 3 days.
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Do you find that scones and biscuits are pretty much the same thing, or is there a pretty big difference in your opinion?
Hi Greg, having only had genuine American biscuits twice in my life I am no expert. But having done a lot of recipe research I think the basics are the same. But scones seem to have a lot more things added to them, fruit, nuts and flavours while biscuits seem to pretty much always be plain. That’s my take anyway 😀
wow thats a really nice recipe. You have explained it well in a pictorial manner .I like it very much. Its seems so simple I will try this at home.
Hi Andrew, thanks for stopping by. Good luck with making them at home, not that you will need any luck 🙂 I hope you enjoy them.
I love scones – they are so satisfying with a cup of tea! Yours look very appealing and I love the addition of the blueberries. 😀
Hi Louise, thank you. I love scones too but I haven’t truly mastered them. I’m good with this recipe but I wish I could have success with other recipes. Oh well I shall just need to keep practising 🙂 I loved the blueberries as well.
Yum, these blueberry scones look so scrumptious Emma! Would love a couple of these with lemon curd for breakfast right now!
Hi Kelly, I’ve never really been very good at scones and these are the only ones I can seem to do. The blueberry ones were my favourite so yummy when not long out of the oven. They must be easy to make if I can do them 🙂