Coffee House Blueberry Scones
Coffeehouse Blueberry Scones
Author: Jasey's Crazy Daisy
  • 2 cups flour
  • 1/4 cup sugar
  • 1 1/2 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chilled butter cut into 8 slices
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk more as needed
  • 3/4 cup blueberries frozen or partially frozen works best
  • 1 Tablespoon milk
  • sugar for sprinkling if desired
  1. Heat oven to 425 degrees. Mix flour, sugar, cream of tartar, baking soda, and salt together in a medium bowl. Cut in butter using a pastry blender until the mixture resembles fine crumbs. Pour vanilla into 1/2 cup measuring cup. Add enough buttermilk to make 1/2 cup. Stir in buttermilk/vanilla mixture, a little at a time, until dough leaves the sides of the bowl and forms a ball. If you need more than 1/2 cup, add buttermilk by the Tablespoon or even the 1/2 Tablespoon as not to use too much. Stir in blueberries. I find berries hold up best if frozen or at least partially frozen. Drop by rounded 1/3 cup onto ungreased cookie sheet spaced one inch apart. Brush with milk and sprinkle with sugar if desired. Bake for 10-15 minutes. Immediately remove from cookie sheet and cool. Enjoy.
Recipe Notes

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