Buttermilk Blueberry Drop Scones
You'll love my easy buttermilk blueberry drop scones! Bursting with fresh berries, moist and tender, and little spicy from the cinnamon. This breakfast treat is quick to make and freezes well.
Servings 12 scones
Calories 200kcal
Ingredients
- 2 cups (10 oz) cake flour
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 8 tbsp (1 stick) very cold unsalted butter, cut into 1/4 inch cubes
- 3/4 cup buttermilk
- 2 cups fresh blueberries
- 1/4 cup coarse sugar
Instructions
- Pulse flour, sugar, cinnamon, baking powder, baking soda, and salt in a food processor until combined, 3-4 pulses.
- Scatter butter over the top and pulse together with the dry ingredients until the mixture is crumbly, about 12 1-second pulses.
- Pour in buttermilk and pulse until the mixture comes together, then transfer the mixture to a bowl. Add the blueberries and fold in gently.
- Dust your work surface lightly with flour, and using floured hands, turn out the dough onto your board. Divide the dough into 12 portions and pat each into a rough ball. Sprinkle the tops with some coarse sugar. Move the formed scones to the freezer and freeze for 20-30 minutes.
- Heat oven to 375F.
- Line a baking sheet with parchment paper. Transfer 6 scones the sheet, and bake for 14-16 minutes. Then repeat with the remaining 6 scones. When each batch is done, let them rest for a few minutes, then move them to a cooling rack.
Notes
- Flour: You can sub in all-purpose for the cake flour.
- Buttermilk: If the mixture remains a little crumbly when you transfer it to the bowl, add another 1-2 tablespoons of buttermilk with the blueberries.
- Butter: For extra chill, put the butter in the freezer once you cut it into cubes and are measuring out the dry ingredients. Just a few minutes will ensure it's very cold and firm.
- Storage: Once cool, store in an airtight container on the counter for 2-3 days or in the freezer for 2-3 months.
Nutrition
Calories: 200kcal