My dough was so moist and sticky when I put these scones into the oven that I was worried about how they would turn out, but I couldn’t be happier. They have that “just dry enough” scone texture dotted with fat juicy blueberries.
Blueberry Buttermilk Scones (inspired by Skinnytaste)
- 3/4 cup cold buttermilk
- 1/4 cup sugar/sweetener
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled Country Crock Light buttery spread (must be cold), cut into small pieces
- 3/4 cup blueberries
Preheat oven to 375 F. Line a cookie sheet with parchment paper and set aside.
Combine flour, baking powder, and salt in a large bowl. Cut in chilled butter until the mixture resembles coarse meal. Gently fold in blueberries. Add wet mixture, stirring until well combined.
Form dough into a 9-inch circle on the cookie sheet, about 3/4 inches thick. Using a knife, cut dough into 12 or 13 wedges all the way through. (I attempted to do this, but my dough was a bit too sticky. If you aren’t able to cut clearly before baking, you’ll still be able to afterward, so don’t worry.)
Bake until golden, about 18-20 minutes. Remove from oven and cut into wedges. Check to see if center of your dough/each wedge is cooked through. If not, place back in the oven and continue baking for another 3-5 minutes.
(photos by Andy)
Morsels and Chips 
1 Comment