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Wild Blueberry Buttermilk Scones

Added by wildly organic | Wed 28 Jan 2009 @ 12:03

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Ingredients
2 cups unbleached flour
1/4 cup sugar
1 tsp salt
2 tsp baking powder
1/2 cup blueberries
1 egg
6 tbsp butter
1 1/4 cup buttermilk
1/4 cup heavy cream

Method
Sift all the dry stuff.Fold in blueberries Cut in the butter,add the slighlty beaten egg and buttermilk and cream,add more or less to make a nice biscuit dough.
Handle very gently.Form into a circle about an inch and a half thick
Cut into triangles
Bake at 350 F for about 15 minutes
Convection is best
Brush with butter and sprinkle with coarse sugar

tried this recipe or a similar one? share your tips...

1. by lance on Fri 11 Jan 2013 @ 18:54

Total disaster. I wish I had read the comments. This recipe has far far too much liquid. Did anyone check is before posting? Also put blueberries in AFTER cutting butter otherwise they will get mushed up.<br /> <br /> Finally about half the stated salt!

2. by Eleanor on Wed 17 Jun 2009 @ 18:15

i am thinking of making these at school they sound delicious

3. by Julie on Sun 24 May 2009 @ 14:56

I tried the recipe too... I added 3/4 cup of buttermilk right away and this was a MESS! I couldn't revive my poor scones. I will try the recipe again, but defintiely take Violet's advice - recipe calls for WAY too much buttermilk.

Still tasty though - texture was (obviously) a bit off.

4. by AJ on Sat 16 May 2009 @ 12:24

I was lucky enough to be on the receiving end of this treat - DELICIOUS - VioletVision rocks - perhaps Jamie and her could make a book together!!!!!! ;-p

5. by VioletVision on Tue 12 May 2009 @ 18:08

I tried this recipe out and found that I only needed just over 1/4 cup buttermilk. If I had added anymore it would have been liquid. I used 84g of butter in the recipe (just to save people measuring out 6 tbsp butter). I also added a bit more blueberries.

They came out beautifully and tasted scrummy.