Try this dreamy blueberry scone recipe for your next brunch or simple cup of coffee at home. The recipe even comes with dairy-free substitutions.
We recently spent a wonderful weekend up in Prince Edward County at the Devonshire. Its a dreamy spot for a weekend away, and we took full advantage of the hotel slippers and bathrobes, self-serve coffee, the games room, and multiple fire places. We ate both our dinners at new local spots (here and here), but enjoyed breakfast at the hotel while soaking up the beautiful lake view from their dining room. Though we didn’t order the blueberry scones, I’ve been dreaming of them since. A quiet weekend at home seemed like the perfect time to use up the last of the freezer blueberries and try a new scone recipe.
I made these lactose free by using lactose free butter, and almond milk ‘buttermilk.’ Lactose free butter is naturally more wet than normal butter. The original recipe said the dough would look dry and crumbly when removed from the food processor. My dough was quite wet and sticky, and definitely needed some extra flour when rolled out on the counter. Use your judgement.
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Buttermilk Blueberry Scones
- Yield: 12 scones 1x
Ingredients
- 2 cups all purpose flour
- 1 tsp kosher salt
- 1 T baking powder
- 3 T white sugar
- 1/8 tsp vanilla bean powder
- 1/2 cup cold butter (cut into 1/2″ cubes)
- 1 cup buttermilk (or 1 Tbsp white vinegar + 1 cup almond milk)
- 1 cup blueberries (fresh or frozen)
Glaze
- 2 T buttermilk/nut milk
- powdered sugar
Instructions
- In a food processor fitted with the s-blade, combine the flour, salt, baking powder, sugar and vanilla bean powder. Pulse a few times.
- Add the butter cubes (scattered through the flour mixture), and pulse 10-15 times to break up the butter.
- Add the buttermilk to the mixture, and pulse another 10-15 times until it all comes together.
- Dump the dough onto a lightly floured work surface, and gently work in the blueberries. Transfer to a parchment lined baking sheet and shape into a square, about 1″ thick. Brush with nut milk, and transfer to fridge for 30 minutes.
- Remove from the fridge, and using a bench scraper, cut into 12 evenly sized pieces. Gently separate the pieces on the baking sheet (they’ll expand while they bake).
- Bake in a 400 degree oven for 20-25 minutes, until deeply golden. Cool on a wire rack.
- Sprinkle with powdered sugar before serving.
