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Blueberry Scones

Joanna Smart

Yield: Yields 12 scones


  • 1 recipe Multi-Purpose Baking Mix 
  • 1 Tbs. grated lemon zest
  • 1 cup fresh blueberries, rinsed, picked over, and patted dry
  • 1 large egg
  • 1-1/4 cups buttermilk; more for brushing
  • 3 Tbs. sugar; more for sprinkling

Nutritional Information

  • Nutritional Sample Size per scone
  • Calories (kcal) : 260
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 50
  • Sodium (mg): 340
  • Carbohydrates (g): 32
  • Fiber (g): 1
  • Protein (g): 5


  • Heat the oven to 375°F. In a bowl, combine the Baking Mix with the zest and the blueberries. Break the egg into the buttermilk and stir with a fork; add the sugar and stir briefly to combine. Make a shallow well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir until the mixture is just combined. It should be loose, but if it doesn’t hold together at all, add more buttermilk 1 Tbs. a time.
  • Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you. Using a bench knife, a pastry scraper, or a spatula to help lift the ragged dough, fold the bottom third over the center third, and then the top third over the center, as if you’re folding a business letter. Pat down to shape another rectangle, turn it so the short side is nearest you, and repeat the folding. Divide the dough and shape each half into a round about 3/4 inch thick. With a pastry brush, brush off the excess flour. With a sharp knife, cut the rounds into six wedges each. Brush the tops with buttermilk and sprinkle them with-sugar. Bake on an ungreased baking sheet (or one lined with parchment) until golden brown, 25 to 30 minutes.

In place of the blueberries, try 1/2 cup dried fruit, like currants or apricots, chopped if large, or 1 cup of your favorite berries or nuts. You could also replace the lemon zest with orange.


Rate or Review

Reviews (2 reviews)

  • divi2 | 09/09/2019

    I gave it a 4 instead of a 5 because the texture is more like a biscuit, albeit a excellent blueberry biscuit than a scone. The flavor of the blueberry comes through really well because the biscuit part is not overly sweet. I would probably add extra lemon zest since the lemon flavor was lost. Overall, it’s a really good blueberry biscuit. I drizzled a little maple syrup on it and it was fabulous.

  • user-3191260 | 03/02/2014

    Great texture. I used a food processor for about 30 seconds to crumble the butter and flour. I like that it uses butter milk instead of cream reducing the calories and fat.

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