Related Posts Plugin for WordPress, Blogger...
Print Recipe
Mini Buttermilk Blueberry Scones
There's nothing like flaky mini buttermilk blueberry scones. Enjoy a fresh batch for breakfast, brunch or just with a nice cup of coffee while enjoying a good book.
Mini Buttermilk Blueberry Scones
Course Desserts
Prep Time 10-15 minutes
Cook Time 15-18 minutes
Servings
mini scones
Ingredients
Course Desserts
Prep Time 10-15 minutes
Cook Time 15-18 minutes
Servings
mini scones
Ingredients
Mini Buttermilk Blueberry Scones
Instructions
  1. Heat oven to 425 degrees. Line your baking sheet with a piece of parchment paper and set aside.
  2. Place flour, sugar, baking powder, baking soda, salt and lemon zest into a medium bowl and mix until all ingredients are combined.
  3. Add the cubed cold butter into the flour mixture. Mix by hand (using a fork, or your fingers) or with a food processor pulsing a couple of times. You want to end with a loosely coarse mixture.
  4. Add the blueberries and toss a few times in the flour and butter mixture until every blueberry is coated.
  5. Then pour in the buttermilk and mix until everything is incorporated.
  6. Divide dough in half. Cut two nice pieces of plastic wraps (one for each half of the dough). Dump the dough in the plastic wraps and press the dough into two circles that are about 1 inch thick.
  7. Chill the dough for about 30 minutes.
  8. Cut each dough circle into 8 wedges and place onto prepared baking sheet.
  9. Cut each dough circle into 8 wedges and place onto prepared baking sheet.

    Brush the tops of the scones with a little bit of the whisked egg and sprinkle with a pinch of sugar (or as much sugar as you wish).

  10. Place in the oven and bake for 15-17 minutes or until firm and golden. Rotate your rack halfway through the baking time.
  11. Transfer in a rack and let stand for a few minutes before serving. Enjoy!
Share this Recipe