Blueberry Scones

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Blueberry Scones

These buttery, moist scones are a delightful for breakfast or for a light snack.
  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Yields 24 scones
Blueberry Scones

Carbohydrate Counts

Carbs-per-gram ratio: 0.4264

Serving Size 34g (about 15g carbs)

Carb calculations Weight Carbs
All purpose flour 372g (276g)
Buttermilk (10g)
Maple syrup 34g (27g)
Blueberries 148g (21g)
Buttermilk (4g)
Sugar 24g (24g)
Net Weight 849g (362g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
  • 372g / 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • pinch of ground nutmeg
  • In a large bowl, sift or whisk together flour, baking powder, salt, baking soda, and nutmeg.
  • ¾ cup butter, chilled
  • Cut butter into small pieces. Add to bowl with flour and use a pastry blender or two knives to cut butter into small pieces about the size of peas.
  • ¾ cup buttermilk
  • 1 large egg
  • 34g / 2 tablespoons maple syrup
  • In a medium bowl, whisk together buttermilk, egg, and maple syrup. Add to dry ingredients and stir until just barely combined into a rough dough.
  • 148g / 1 cup blueberries
  • Add blueberries to bowl. Gentle fold dough over repeatedly with your hands to incorporate blueberries.
  • Place dough on a lightly floured surface and gentle knead until slightly smooth, about 2 minutes. Roll dough out into 1-inch thick sheet.
  • Using a 2-inch biscuit cutter or small drinking glass, cut out scones and place on parchment-lined baking sheet. Combine and re-roll remaining dough to cut into biscuits.
  • 3 tablespoons buttermilk
  • 24g / 2 tablespoons sugar
  • Lightly brush the top of the scones with buttermilk using a pastry brush and sprinkle lightly with sugar.
  • Bake at 400°F until tops of scones turn golden brown, about 15 to 20 minutes.
  • Let cool for 10 to 20 minutes and serve. Scones can be kept in an airtight container for up to 5 days.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/blueberry-scones/). Adapted from Joy the Baker.