Recipe: Blueberry Buttermilk Scones

October is often your last chance to relax before ramping up for the busy holiday season. So, in honor of all things cozy and warm, I wanted to share this delicious homemade buttermilk scone recipe with you. Enjoy them yourself, of course, but don’t forget that baked goodies are a great, inexpensive gift to give—simply attach a thank-you note or include the treats in a get-well-soon basket (just remember to inquire about food sensitivities and allergies!).

Get the recipe after the jump…

Blueberry Buttermilk Scones
Yields: 8 scones
Prep time: 30 minutes
Cook time: 25 minutes

• 2 cups all-purpose flour
• 3 tablespoons cane sugar
• 1 tablespoon baking powder
• 3/4 teaspoon coarse salt
• 6 tablespoons cold unsalted butter, cut into chunks
• 1 1/2 cups fresh organic blueberries (rinsed)
• 1 teaspoon grated lemon zest
• 1/3 cup buttermilk
• 2 large brown eggs, lightly beaten

In a large bowl, combine the flour, sugar, baking powder, and salt. Gently stir in fresh blueberries. In small bowl, whisk buttermilk and eggs together. Add the liquid mixture to the flour mixture, gently stirring with a fork until the dough comes together (it will look crumbly). Scrape dough from bowl and place onto a surface dusted lightly with flour. Flour your hands and work the dough into a ball. Divide into eight equal sections and shape them into rounds; place them on a baking sheet about two inches apart. Sprinkle a little extra sugar on top of each and bake for 20 to 25 minutes or until lightly browned. Transfer scones to a wire rack to cool. Serve warm with butter and your favorite complementary beverage and enjoy! Store freshly baked scones at room temperature for two days or freeze them for up to one month.

Find more of Brandy on her blog.

  1. beautiful post! cant wait to try the recipe!