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Product Used In This Recipe

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Cake Pan, Seasonal

Scottish Scone & Cornbread Pan

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Blueberry Scones

45 Minutes

8 Servings

  • Ingredients
    • 1/ 3 cup buttermilk
    • 1/ 4 teaspoon salt
    • 1 large egg
    • 8 tablespoon cold, unsalted butter
    • 3 cups flour
    • 1 cup fresh blueberries
    • 4 teaspoons baking powder
    • 1/ 2 cup sugar
    • 1/ 2 teaspoons baking soda
  • Directions
    • Preheat oven to 375 degrees F. Grease pan; set aside.  Beat egg with buttermilk and set aside.  In a large bowl, stir together flour, baking powder, baking soda, and salt.  Add butter, cutting with a pastry blender or rubbing with your fingers, until mixture resembles coarse meal. Lightly stir in blueberries and sugar.  Stir in buttermilk mixture with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and knead 5 times. Separate dough into eight equal pieces and press into each cavity of the pan. Bake 20-25 minutes or until medium brown. Let cool 20 minutes in pan.  Remove from pan and cool completely.
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