Wednesday, May 22, 2013

Blueberry Scones

This recipe originally called for 1/2 cup of raisins or currants.  It was my hubby who asked me to try blueberries instead.  I'm glad I did!

Blueberry Scones
(printable recipe)

3 cups flour
1 tbsp. baking powder
1 cup (2 sticks) butter, room temperature
1/4 cup plus 2 tbsp. sugar
3 large eggs
1/3 cup buttermilk
1 cup of fresh blueberries (or 1/2 cup raisins or currants)

Sift flour and baking powder together.  In separate bowl, beat butter until creamy.  Add 1/4 cup sugar beating until pale and fluffy.  Add eggs one at a time, then add flour mixture and buttermilk.  Sprinkle blueberries over dough and gently fold in.  Pat out to a round and cut into wedges.  Place on parchment lined baking tray and sprinkle with remaining 2 tbsp. of sugar.  Bake at 350 degrees for 20 minutes. Cut in half and slather in butter while warm. Oh yum!


  1. Oh YUMMY! Thanks for sharing!

  2. This looks delicious. Thank you so much for posting the recipe for all of your readers. I would not have thought to put blueberries with this but it turned out super delicious. Thanks again!

    Professional Doctorate Programs