Blueberry Buttermilk Scones Recipe
There are few things an Irish person takes as seriously as scones. Joe.ie even created “The Great Scone Map” based on how people in Ireland and the UK pronounce the word scone. Is it scone or scon? These Blueberry Buttermilk Scones Recipe create light, buttery soft scones with a crunchy exterior and added fruity bursts of Blueberry. Perfect with butter or jam and/or whipped cream.
Any tips or tricks to make the perfect scone?
My recipe uses soft, room temperature butter. This helps the butter incorporate into the flour quicker and evenly. If your butter is too cold or hard, pop into the microwave for 5 second bursts to soften slightly.
Try to handle the dough as little as possible and gently. An overworked doughy results in a tough, chewy scone that won’t rise as well. Dust the dough with flour whenever needed for easier handling but don’t be too heavy handed with it.
Be ready to get your hands dirty. If you have a stand mixer, you can use the paddle attachment to make the dough. However, if you, like me, don’t have one you will have to use your hands to make these, a whisk or rubber spatula just doesn’t do the same thing when you need to rub the butter into the flour.
How do I make the Blueberry Buttermilk Scones dough from scratch?
To begin this recipe, add all the dry ingredients to a large mixing bowl. Add in the soft, room temperature butter and rub together with the flour with your hands until it resembles breadcrumbs. Next add in the eggs and buttermilk. Mix together briefly until a shaggy dough has formed. Be careful not to over mix , I usually have a little unmixed flour left at the bottom of the bowl. Tip out onto a lightly floured surface and pat down gently. If you prefer to keep your scones plain, skip the next steps and go straight to shaping, egg wash and baking.
Mkay so how do I add the Blueberries to this Scone dough?
I have a little system to be able to fit maximum amounts of fruit into the Scone dough without it turning soggy. First of all, you want to make sure your blueberries are totally frozen. Make sure to keep them in the freezer until the moment you need them. They are more durable when frozen and less likely to burst and make your dough wet and difficult to work with. Add half the blueberries to the patted down down. Fold over the dough in a “letter fold”. This means you take one third of the dough and cover it over the middle of the dough. Fold over the other third to seal. Roll out the dough a little bit and repeat with the remaining blueberries.
Dust the dough well with flour and roll out dough to cutting size. You want them very thick, almost the same height as the pastry cutter. Transfer to a lined baking tray with plenty of space in between. Roll out any leftover dough gently and cut until all the dough is used. Egg wash lightly and bake for 25-30 minutes until golden brown.
Can I freeze Scone dough?
I have never frozen scone dough raw, but according to Nigella, you absolutely can freeze them raw. For best results, follow the steps up until the egg wash. Place them directly onto a lined baking tray, don’t egg wash them and freeze like this. After a few hours, once frozen you can place them into airtight containers or ziploc bags and can keep for up to one month. Bake these straight from frozen, just pop them onto a lined baking tray, egg wash and extend baking time by 5-10 minutes.
You can also freeze baked scones. For best results, freeze them on a tray as soon as they are cooled from baking. Once frozen, place them into an airtight container or a ziploc bag. These can last for up to one month. Defrost for an hour and pop them into a hot oven for 5-10 minutes.
For more Breakfast Recipes, check out my Breakfast Category, here.
Blueberry Scones
Equipment
- Large mixing bowl
- Dough scraper
- Rolling Pin
- Large round pastry cutters
- Flat baking trays
- Pastry brush
Ingredients
- 450 grams plain flour
- 120 grams caster sugar
- 10 grams baking powder
- 120 grams butter soft, room temp
- 2 whole eggs
- 150 ml buttermilk
- 200 grams blueberries frozen
- egg wash
Instructions
- Preheat oven to 200°c (400°f), or 190°c(380°f) if fan assisted.
- Grease and line the flat baking trays. Prepare the egg wash by mixing together one egg and a table spoon of milk. Weigh out all the ingredients before you start mixing the dough.
- In a large mixing bowl, add the flour, sugar and baking powder.
- Next add the soft butter and with your hands, rub it together with the flour until it resembles breadcrumbs.
- Next add the eggs and buttermilk and mix until just barely combined (bits of flour on the bottom of the bowl is fine).
- Scrape out all the dough to a lightly floured surface and pat down slightly.
- Sprinkle half of the frozen blueberries onto the dough. Fold the dough up, one third at a time, as if laminating puff pastry.
- Roll out the dough again and repeat the last step.
- Roll out dough to cutting size. You want them very thick, almost the same height as the pastry cutter.
- Lightly flour the pastry cutter and cut the scones out and place them on flat baking trays with plenty of space in between.
- Gently press together any leftover dough and cut to use up all the dough.
- Egg wash the top of the scones lightly and bake for 25-30 minutes, ensuring you turn the tray around halfway through cooking.
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