AuthorMarla MeridithThese are the ultimate Blueberry Buttermilk Scones. Your entire family will love them for breakfast, brunch & snacks.
Pre heat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets with parchment paper.
In a measuring cup, whisk together the egg, buttermilk and vanilla.
In the bowl of a food processor, pulse the flour, sugar, baking powder and salt together. Add the butter and pulse until you have pea sized pieces. Pour the buttermilk mixture into the processor funnel. Pulse until just combined, batter will pull away from the edges.
Scoop the batter onto a clean work surface. Quickly knead in the blueberries. Divide the scone batter into 9-12 pieces. Place on the prepared baking sheets and pat into 1 inch thick disks. Top each scone with coarse sugar.
Bake for 15-18 minutes, rotating the sheets 1/2 way through. Serve warm or at room temperature.
Ingredients
Directions
Pre heat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets with parchment paper.
In a measuring cup, whisk together the egg, buttermilk and vanilla.
In the bowl of a food processor, pulse the flour, sugar, baking powder and salt together. Add the butter and pulse until you have pea sized pieces. Pour the buttermilk mixture into the processor funnel. Pulse until just combined, batter will pull away from the edges.
Scoop the batter onto a clean work surface. Quickly knead in the blueberries. Divide the scone batter into 9-12 pieces. Place on the prepared baking sheets and pat into 1 inch thick disks. Top each scone with coarse sugar.
Bake for 15-18 minutes, rotating the sheets 1/2 way through. Serve warm or at room temperature.
