Fresh Blueberry Scones

Blueberry Scones


2 1/4 cups All Purpose Flour

3 tbsp sugar (I used 2 tbsp fructose crystals)

1 tbsp baking powder

1/2 tsp salt

117g chilled butter

1 egg

1 cup fresh blueberries


1. Combine the egg, yogurt and milk in a small bowl, whisk to combine. Set aside.

2. Place the flour, sugar, baking powder, and salt in the food processor. Pulse to combine (or mix with a whisk in a large bowl). Add the cubes of butter and pulse several times, until the butter pieces are all smaller than pea-sized (or cut the butter into the flour with a pastry cutter or two knives). Transfer the mixture to a large bowl.

3. Add the berries to the flour mixture and toss to coat. Add the wet ingredients and fold them into the dry ingredients, mixing just until the dough comes together.

4. Preheat the oven to 220c. Line a baking sheet with parchment paper or a silicone mat.

5. Turn the dough out onto a well-floured work surface and pat it into a flat disk about ½-inch thick. Cut the scones with a 2 1/4 inches cutter.

6. Place the scones on the baking sheet and sprinkle sugar on top. Bake until slightly browned on top, about 15 minutes. Remove the baking sheet from the oven and let the scones cool on the sheet for a few minutes before transferring to a wire rack. The scones are best served when still slightly warm.


My Dreamy Scones Recipe

Scone is one of the perfect choices for breakfast in a Saturday morning (and pancakes for Sunday).

I’d like to make them weeks ahead and let them sit in the freezer. When anytime i want to have something fresh to go with the jam and tea. Simply just pop the frozen dough into the oven, and yay! Freshly baked scones will be ready in 15 minutes.

First and foremost thing for making flaky scones is the butter has to be chilled.


Basic Buttermilk Scones (Adapted from A Cozy Kitchen)


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 scant teaspoon fine grain sea salt (table salt works too!)
1 1/2 stick (6 ounces) unsalted butter, chilled!

1/2 cup buttermilk, cold and shaken
1 large egg, cold

Optional: Egg Wash:
1 large egg
1 tablespoon milk (or 1 tablespoon water)


1. Preheat oven to 220c. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.

3. Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk. Transfer both to the refrigerator.

4. Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough. until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Cut out the biscuits using a 2-inch biscuit cutter, ending up with about 6 biscuits. You can recombine the scraps and get 2 more biscuits. Transfer them to the baking sheet.

6. If you think you’ve been moving a little slow (like I was because I was..ahem..taking pictures), stick the baking sheet in the freezer for 5 minutes. This will get the bits of butter nice and cold again. After the biscuits are cold, brush the tops of with egg wash and bake in oven or 15-15 minutes, until tall and medium golden brown. Serve biscuits warm with honey and jam. YUM.

Yields 8 biscuits