Ingredients
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1 Cup Blueberries - fresh
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1/2 Cup Buttermilk
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1/2 Cup Sour Cream
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1 Tsp Vanilla extract
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2 Cups Flour, All purpose
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1/2 Cup Sugar
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1/2 Tsp Salt
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2 Tsp Baking powder
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1/2 Cup ButterFrozen then grated immdiately before using
Directions
If you have found scones in the past to be a little dry then you must try these blueberry scones that are light, fluffy and moist.
Easy to make, they come out of the oven tender, flaky, and ultra-moist. Buttermilk keeps these scone moist and tender, Buttermilk also helps the scones puff up and become light and fluffy. I highly recommend using fresh blueberries as they seem to work much better.
Best to make these in summer when fresh plump blueberries are easy to find.
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Steps
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1
Done
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Line a large baking sheet with parchment paper and preheat an oven to 400ºF. |
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2
Done
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Combine the buttermilk, sour cream and vanilla in a medium sized bowl and keep cool in refrigerator. |
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3
Done
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In another bowl combine the flour, baking powder, sugar and salt. Stir in the frozen grated butter with a fork then slowly pour in the buttermilk mixture until combined then, gently fold in the fresh blueberries. |
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4
Done
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On a floured surface form the dough into a large circle, about 10" in diameter. Cut into 8 triangular slice using a straight down cutting motion rather than slicing sideways. Place the slices a few inches apart on the parchment and bake for 17 to 20 minutes or until nicely golden on top. |
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5
Done
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Leave to cool on a wire rack. |
