Blueberries and buttermilk scones

Hello my dear readers,

How are you today? I hope everything ok. Another working week has passed by and hope everyone is safe and fine.

If the weekend is coming, let’s start it in the right way with these extra fluffy blueberries and buttermilk scones.

Blueberries and buttermilk scones

When I’ve done my first ever baking classes, we’ve done also some scones and I was impressed how easy are to make.

Blueberries and buttermilk scones
These blueberries and buttermilk scones are your perfect treat for a lazy weekend morning or leisurely tea.
Check out this recipe

Now, I’m not a huge eater of scones but lately I enjoy them for breakfast or an afternoon tea.

Blueberries and buttermilk scones

The other day I’ve stopped into a library and of course I couldn’t leave without a book. Actually were 3 books, from which one full of delicious bakes.

Afternoon tea at home by Will Torrent is a wonderful book filled with lots of tasty recipes

These blueberries and buttermilk scones are my first recipe that I’ve tried from this book and is definitely a keeper. It is really super simple to make and even quicker to eat. 

Blueberries and buttermilk scones

These blueberries and buttermilk scones are your perfect treat for a lazy weekend morning or leisurely tea.

Blueberries and buttermilk scones

Also, it was my first time ever that I’ve used buttermilk into a recipe and is really a great addition, it gives so much fluffiness! Next time I’ll try it in my pancakes too.

Never miss a recipe:

Now let’s start baking.

Ingredients for 16 pieces:

  • 350 g (2 ¾ cups) plain or all purpose flour, plus some extra for rolling out
  • 3 teaspoons baking powder
  • a pinch of salt
  • 125 g (1 stick) butter, chilled and diced
  • 75 g (generous ⅓ cup) caster/granulated sugar
  • 175-200 ml (⅔ – ¾ cup) buttermilk
  • 150 g (1 ¼ cup) fresh or frozen blueberries
  • 2 tablespoons whole milk
  • 2 tablespoons Demerara / turbinado sugar
Blueberries and buttermilk scones – Ingredients

Step-by-step Directions:

Preheat the oven at 200ºC (400ºF).

Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands.

When the mixture resembles sand and there are only very small pieces of butter remaining, add the caster/granulated sugar and mix to combine. 

Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. Once the dough starts to come together, use your hands to form a rough ball.

Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork it.

Cut in half and flatten each half into a round disc each about 16 cm (6 ¼ inches) in diameter.  Using a long, sharp knife cut each disc into 8 triangular wedge shapes.

Arrange the wedges on a prepared baking sheet lined with baking parchment and brush the tops with a little milk, scatter with demerara/turbinado sugar and bake on the middle shelf of the preheated oven for 14-20 minutes, or until well-risen and golden.

Cool on a wire rack and serve slightly warm with slices of butter ready melting on top if you wish. In the book, is served with honeycomb butter but I’ve left it out as I’m not a huge fan of too much sweetness. The amount of sugar in these scones is just perfect for me without any addition.

NOTE:

It was my first time I’ve heard about Demerara or turbinado sugar. If you’re like me, don’t panic, I’ve done some research. Demerara or turbinado sugars are less-refined sugars and comes in the form of large, pale golden crystals, slightly sticky to the touch. Turbinado sugar has slightly finer crystals than Demerara, although it is still coarser than conventional white granulated sugar and both Demerara and turbinado sugars are most often produced by adding molasses to white sugar, rather than the traditional methods, giving it a subtle caramel flavor.

Now, if you cannot find Demerara or turbinado sugar don’t worry, you can use any other brown sugar with larger crystals. 

Blueberries and buttermilk scones
Blueberries and buttermilk scones – soooo fluffy

Blueberries and buttermilk scones

These blueberries and buttermilk scones are your perfect treat for a lazy weekend morning or leisurely tea.
Prep Time 20 mins
Cook Time 20 mins
Course Breakfast, Dessert
Servings 16 pieces

Ingredients
  

  • 350 g (2 ¾ cups) plain or all purpose flour, plus some extra for rolling out
  • 3 tsp baking powder
  • 1 pinch salt
  • 125 g (1 stick) butter, chilled and diced
  • 75 g (generous ⅓ cup) caster/granulated sugar
  • 175-200 ml (⅔ – ¾ cup) buttermilk
  • 150 g (1 ¼ cup) fresh or frozen blueberries
  • 2 tbsp whole milk
  • 2 tbsp Demerara / turbinado sugar

Instructions
 

  • Preheat the oven at 200ºC (400ºF).
  • Sift the flour, baking powder and a pinch of salt into a large mixing bowl. Add the chilled, diced butter and rub into the dry ingredients using your hands.
  • When the mixture resembles sand and there are only very small pieces of butter remaining, add the caster/granulated sugar and mix to combine. 
  • Make a well in the middle of the mixture, add the buttermilk and blueberries and stir to combine using a rubber spatula. Once the dough starts to come together, use your hands to form a rough ball.
  • Tip the dough out onto a lightly floured work surface. Very lightly knead for about 30 seconds to bring the dough into an almost smooth ball but do not overwork it.
  • Cut in half and flatten each half into a round disc each about 16 cm (6 ¼ inches) in diameter.  Using a long, sharp knife cut each disc into 8 triangular wedge shapes.
  • Arrange the wedges on a prepared baking sheet lined with baking parchment and brush the tops with a little milk, scatter with demerara/turbinado sugar and bake on the middle shelf of the preheated oven for 14-20 minutes, or until well-risen and golden.
  • Cool on a wire rack and serve slightly warm with slices of butter ready melting on top if you wish.
Keyword Blueberries and buttermilk scones, breakfast, fluffy scones, scones

Enjoy them and wish you a lovely and sweet weekend!

Popsicle Society
Popsicle Society

I love traveling, cooking and enjoying this beatiful world. 
I’m a life lover! Simple as that!

All photo credit: Popsicle Society

63 thoughts

      1. I did!! They were really good – the sugar was just perfect. My family doesn’t like anything that’s too sweet. But I think I added too much baking powder (I halved the recipe but added two spoons baking powder before realising I had halved everything else) so they were a lil cakey. 🙈

      2. I’m glad you made them! Too much baking powder can give a little bit of strange taste ☺️ I’m sure next time will be even better 😉

      1. Ok, I HAD to try them, so I sent hub to get me those blueberries RIGHT AWAY, BUT, though they were tasty, mine weren’t so fluffy. Maybe it’s because I used those small blueberries? The dough was turned purple and this is where I started to panic. It was moist, which is why, I guess, it took considerably longer to make them. Next time, I’m gonna try with bigger ones.

      2. Exactly the problem that I was afraid will happen when I’ve read the recipe…I thought the blueberries will be crushed inside the dough and everything will become purple and too moist…but surprisingly did not happen! I had the big blueberries and not even one crushed during the dough making 😉 Just need to be very careful when you mix them to the dough 😉

  1. I love baking with buttermilk as it brings a pleasant tang to cakes, breads, biscuits and other family favorites while adding very little fat. Your scones look quite divine. Have a lovely weekend. 🙂 Aiva xx

    1. Thank you very much Aiva! Was my first time using buttermilk but definitely will be my addition to lots of bakes 😉 it gives a wonderful fluffiness that is maintained for lots of days!

  2. They look so delicious Ribana! Buttermilk is great in baking, makes super delicious pancakes too. Unfortunately I can’t have milk of any kind and I don’t know if my coconut milk would work in scones, likely wouldn’t be too fluffy. Great recipe though and great pics!😀😺🌞

    1. Thank you very much Steve! I guess the coconut milk will be a great combination 😉 Maybe next time I’ll try them with coconut milk instead 😉

  3. These look great, l have sent this link to Suze who adores blueberries and has her own tree – sadly l can’t eat blueberry’s anymore, they don’t like me.. Another terrific post from the Stable of Ribana, nicely done.

    1. Thank you very much Rory! So nice, she has her own blueberries 🫐 I adore them too! Honestly I eat them 3-4 times per week 😉 Hope Suze is doing better! And so do you!

  4. Hi Ribana, Busy week? Busy with works? You should try reading my book. How to escape from cooking? 😂😅 Not yet written by Simon 🤭😁. That is a wonderful recipe, I read out the article to my wife in order to convince her to make that one for me. She reminded me I don’t have a oven 😳. Sad, but I have an alternative, my trick didn’t worked. Sigh. Maybe next time. Wonderful and delicious recipe ✨😺👍 Never give up our passion, no matter how harder the reality gets ✨🤗

    1. Hi Simon, unfortunately this period work is not giving me any minute for the blog nor for cooking or baking…🙈🙈 now you know what to buy Nisha for the next celebration: an oven 😉 I’m sure she’ll know what to do with it 😉 and make you try lots and lots of new recipes 😉😋
      Never give up to our passion indeed! It can be very difficult but not impossible 😉
      Have a wonderful week and stay safe! I’ve heard what’s happening in India 😷😷

      1. Corona fear🤔 Media is exaggerating. People are dying, that’s true😳 can’t deny things are happening. But trying to stay safe as much as I could. Yup, an oven 😁👍. Passion, will always find a way, stay strong, stay safe 🤗 Oh I said that to myself first ☺️ for u too 🤗☺️

      2. I know media is always exaggerating but is really awful what they show 😢
        Stay safe and I hope none of your family members will be affected! 🤗

      3. I’m trying to Ribana, Stay safe you too, take care of your loved ones. We be careful today, grateful for tomorrow.🤗Have a good Day 💐

      1. I saw that you followed my blog. Please feel free to drop a few comments on my current and future posts. By the way, my introductory post is intended for suggestions for items for me to review. You are welcome to submit any suggestions. All other posts are related to what has been reviewed and all future reviews.

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