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blueberry and plain scones
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Buttermilk Scones 2 Ways Blueberry and Plain

Light fluffy buttermilk scones, have them with or without blueberries. You decide.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Snack
Cuisine: British
Servings: 6 to 8 scones
Author: Emma


  • 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)


  • 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.