Blueberry Buttermilk Scones

March 9, 2010


This is my favorite blueberry scone recipe. I found dried blueberries and thought they might make for a better scone texture than using fresh berries and boy was I right! I love these!  They were absolutely perfect and the texture only improved with time.

Cover 2/3 C dried, sweetened blueberries with warm/hot water while you make the dough:

2 C unbleached,  all-purpose flour ( I used King Arthur organic)

1 T baking powder

1/2 tsp baking soda

1/3 C packed brown sugar

1 tsp kosher salt

zest of 1 lemon

2/3 C buttermilk*

7 T cold, unsalted butter

Demerara (or other coarse) sugar for sprinkling

Preheat oven to 425. While blueberries are soaking, mix together dry ingredients. Cut in butter until mixture is coarse crumbs. Stir in zest. Strain blueberries, then mix into dry ingredients. Stir in buttermilk and knead to bring dough together. Pat into a 1.5″ round, press a good amount of coarse sugar onto the top and refrigerate for at least 10 minutes to allow dough (which will be a bit soft, but will still hold its shape) to firm up. Remove from fridge, cut into 8 wedges, separate them on the baking sheet and bake for about 14 minutes or until tops are golden brown.  Enjoy!

*I use Kate’s buttermilk which is vastly different from other brands I’ve tried. Kate’s is thinner in consistency and thus if using another brand the amount required will likely vary in that you will need more. You want the dough to be able to be brought together into a cohesive mass–neither too dry nor so wet that it won’t hold its shape. How’s that for ambiguous?

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