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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


  • 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


  • 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