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Blueberry Buttermilk Scones

In my book, THE ESSENCE OF SHADE, my main character, Shade, owns a bakery.  Blueberry scones is one of her hottest sellers.  I’m happy to share with my blog family.  This was originally a Julia Child recipe, but I made some tweaks.  Enjoy!

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Blueberry Buttermilk Scones

In my book, The Essence of Shade, my main character owns a bakery and this is one of her hottest sellers.  Originally taken from a Julia Child recipe, I've made a few tweaks.  Grab a coffee and enjoy!

Servings 12

Ingredients

SCONE MIXTURE

  • 3 cups All purpose flour
  • 1/3 cup sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1-1/2 sticks cold butter (6 oz. total, cut into pieces)
  • 1 cup buttermilk (not low fat...sorry)
  • 1 TBSP. grated lemon zest
  • 1 cup blueberries

TOPPING

  • 1/2 stick unsalted butter melted
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 425 degrees.

    In a food processor, process the flour, sugar, baking powder, baking soda, and salt.  Scatter the cold butter pieces and pulse until coarse.  Don't overdo it!  It's okay if some butter pieces aren't mixed in--they'll add to the flakiness.

    Pour in the buttermilk and toss in the lemon zest and process just until it comes together.  Again, don't overmix.  

    Melt the butter for the topping.

    Lightly flour a large cutting board and dump the dough on the board.  Using your fingers, spread the dough out.  Add the blueberries on top and center, then gather the dough around the blueberries.  It's tricky--some will roll out onto the floor.  Knead the dough about 10-15 turns to get the blueberries mixed in.

    Gather the dough in a ball and cut in half.  Flour your board again and place half the dough on the board, flipping to get flour on both halves.  Press the dough into a 7-inch circle and use your hand to form the edges so they are neat.  

    Using a pastry brush, liberally brush the melted butter over the disc and add a tablespoon or so of sugar over the top.  Cut the circle into 6 triangles.  (I use a floured pizza cutter to do this.)

    Place on an ungreased baking sheet and bake for 10 - 12 minutes.

    Repeat with the remaining dough.

Recipe Notes

I make these all the time, and have used both fresh and frozen blueberries.  If you won't be eating these within a few days, wrap each scone individually in plastic wrap, then place in a large freezer bag and freeze.  Delicious!!

This recipe was adapted from Julia Child's Buttermilk scones.