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Buttermilk Blueberry Scones

 
128

Buttermilk Scones recipe

Yield

18

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

3 cups all-purpose flour
cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
12 tablespoons butter
1 cup buttermilk
¾ cup blueberries
fresh or frozen
1 teaspoon orange zest
grated
Glaze
1 tablespoon heavy whipping cream
¼ teaspoon cinnamon
*
2 tablespoons sugar

Directions

PREHEAT THE OVEN TO 425℉ (220℃).

Use an ungreased baking sheet.

Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.

Stir well with a fork to mix and aerate.

Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs.

Add the buttermilk, currants and orange rind.

Mix only until the dry ingredients are moistened.

Gather the dough into a ball and press so it holds together.

Turn the dough out onto a lightly floured surface.

Knead lightly 12 times. Pat the dough into a circle ½-inch thick.

TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend.

Brush the dough with the glaze. Cut the dough into 18 pie-shaped pieces.

Place the scones 1 inch apart on the baking sheet.

Bake for about 12 minutes or until the tops are browned.

Serve warm with coffee or tea and butter if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 17343% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 183mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 5% Vitamin C 15%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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