This recipe uses my basic buttermilk scone recipe from many moons ago and adds in a handful or two of frozen blueberries. They are so easy to pull together and incredibly delicious. I made them initially to celebrate the 75th anniversary of VE Day thinking red, white and blue; the white base of the buttermilk scones scattered with the blue of the blueberries and topped with red berry jam. Of course, they are good anytime and particularly yummy with all these lockdown afternoons we have to make, bake and enjoy.
There is something about scones that make them a real treat. They always seem to make an appearance on special occasions, don’t they? Maybe it’s the clotted cream that takes them to that “special treat” level because really they are the simplest thing to bake. What’s more, they don’t take forever to make. You can have a delicious cream tea in the table in well under an hour!
This recipe makes 8 large scones if you keep them rustic like I have done here but if you are using a cookie-cutter you could make 10-12. The day I made these I couldn’t be bothered to faff around looking for my cutters so I just formed the blueberry scone dough into a neat circular shape and cut it into 8 to make rounded edge triangles. Either way works and it really depends on how fancy you want your scones to look.
If you don’t have fresh or frozen blueberries in your fridge or freezer right now try chopped strawberries, raspberries, chocolate chips or dried fruit or nuts. Of course, you could make them plain too. There are no rules and the scones will work without the fruity/nutty additions.
Pantry Provisions - Blueberry Scones
- cookie cutter
- 450 g self raising flour plus extra for dusting
- 1 pinch of salt
- 100 g cold butter cubed
- 85 g caster sugar
- 284 ml pot buttermilk
- 2 tsp vanilla essence
- A splash of milk
- 2 handfuls fresh or frozen blueberries. If using frozen don't defrost
- Heat the oven to 220C/Gas 7. Put the flour, salt and butter into a food processor and mix until you have a breadcrumb texture. If you don't have a food processor rub the butter into the flour with your fingers.
- Pulse or mix in the sugar.
- In a small saucepan heat the buttermilk slightly with the vanilla. Tip the warmed buttermilk mixture into the flour mixture and pulse together a few times.
- Tip the mixture onto a floured work surface and bring it together with your hands. Put the blueberries on top and fold in the edges so the blueberries are inside the dough.
- Turn the dough over and pat it into a rough circle shape. You want the dough to be about 4cm deep. Cut your dough into quarters and then each quarter in half. If using a cutter, stamp out as many scones as you can. Reform the dough and repeat until all the dough is used.
- Splash a bit of milk into the buttermilk pot and use that mixture to glaze the top of the scones.
- Bake for 20 minutes or until golden and gently risen.