Blueberry Scones – a delicious recipe with flour, baking powder, butter, sugar, blueberries, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put an ungreased baking sheet into the oven and preheat oven to 230C/450F/gas8.
2
Sift flour and baking powder together and add sugar.
3
Add butter and rub in with fingertips until mixture resembles breadcrumbs.
4
Add blueberries and pour in the milk.
5
Use a knife to mix everything together.
6
(Be aware that you may not need all the buttermilk so don't add all at once).
7
After lightly kneading (do not overknead) dough, tip onto a floured surface and pat down until approx 1inch thick.
8
Cut out with a scone cutter or into squares with a knife.
9
Brush the top with leftover buttermilk or normal milk and sprinkle with some sugar.
10
Lift scones onto the preheated baking sheet and bake for 12-15 minutes until scones are risen and golden.
11
Cool on a wire rack.
859
kcal
Calories
68
g
Fat
57
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 250 g self raising flour, 1 teaspoon baking powder, 50 g firm butter, diced, 25 g golden caster sugar, and more.
Yes, Blueberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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