Blueberry Buttermilk Scones

I’ve been trying to cut back on sugar lately (it’s not working but I’m trying). My weakness is baked goods; a biscotti with my latte; a muffin for breakfast; a gigantic piece of mocha ice cream pie drizzled with caramel after drinks…

So I spent some time thinking about what could satisfy my cravings but still keep my blood sugar steady. At first I thought it was hopeless, but then it hit me; scones! I love scones, their slightly crumbly yet somehow buttery texture goes perfectly with a nice cup of tea. The fresh blueberry in these add some moisture.

Blueberry Buttermilk Scones

Yields 12 scones.

  • 1 3/4 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/2 cup cold butter, cut into cubes
  • 1 cup buttermilk
  • 1 cup blueberries
  • 1 egg
  1. Whisk together flours, baking powder, salt and sugar.
  2. Add butter. Using your finger tips or a pastry cutter, cut butter into flour mixture until it has a crumbly texture.
  3. Add buttermilk and stir with a fork until the dough just comes together.
  4. Mix in blueberries gently.
  5. Using your hands, make a large ball with the dough, then roll it out until it’s about an inch thick.
  6. Using a round cookie cutter that has been floured, cut the dough into rounds and place on a baking sheet.
  7. Whisk the egg yolk and brush on scones.
  8. Bake in a preheated oven at 425 for 12 to 15 minutes.

Enjoy!

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14 thoughts on “Blueberry Buttermilk Scones

  1. Your scones look delish. They have this buttered, perfectly browned top, awesome job! I just made my first ones this weekend and I am addicted now. I feel for ya with cutting back on sugar, it is so hard when baked goods are so much better! Have you ever tried baking with an alternative sugar?

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