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Blueberry Scones

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Blueberry Scones

    • 30 minutes
    • Serves 8
    • Easy



    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.

    blueberry scones

    Blueberry Scones

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Afternoon tea, Cakes and pastries, Dessert
    Cuisine: British
    Keyword: blueberry, scone, scones
    Servings: 8 Scones


    • 1 cup Blueberries - fresh
    • 1/2 cup Buttermilk
    • 1/2 cup Sour cream
    • 1 tsp Vanilla extract
    • 2 cups All-purpose flour
    • 1/2 cup Granulated sugar
    • 1/2 tsp Salt
    • 2 tsp Baking powder
    • 1/2 cup Butter - cold and grated


    • Line a large baking sheet with parchment paper and preheat an oven to 400ºF.
    • Combine the buttermilk, sour cream and vanilla in a medium sized bowl and keep cool in refrigerator.
    • 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.
    • 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.
      Leave to cool on a wire rack.
    • Leave to cool on a wire rack.
    Tried this recipe?Let us know how it was!
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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