Light and flaky blueberry scones with buttermilk and all the rich flavor of a complicated recipe in only a few minutes?
That’s the magic of our easy blueberry scones with buttermilk, which is included in my book “Kid Chef Junior Bakes“.
What’s special about our easy blueberry scones with buttermilk
- They cook quickly in a muffin pan.
- Loaded with whole oats for fiber and full tummies.
- No need to bust out the food processor. Any electric beaters will do.
- Don’t have buttermilk? Just add a tablespoon of vinegar or lemon juice to regular milk. (That works for any recipe calling for buttermilk!)
How to make easy blueberry scones with buttermilk
- Mix the batter with any electric beaters. That’s the secret to getting the cold butter incorporated into the flour and oats.
- Use an ice cream scoop to measure out the batter into a buttered muffin pan.
- Sprinkle with raw sugar.
- Bake.
The results are perfect every single time.
PrintEasy Blueberry Scones with Buttermilk
Ingredients
1 tablespoon butter, softened or non-stick baking spray
1 1/2 cups all-purpose flour
1 1/4 cups old-fashioned oats
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/4 cup granulated sugar
½ cup cold butter, cut into 8 tablespoons (1 stick)
1 large egg
½ cup buttermilk
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
2 tablespoons raw sugar (optional)
Instructions
Preheat the oven to 425˚F. Use a paper towel to spread butter over the inside of each cup in the muffin pan.
In a standing mixer or large bowl with electric beaters, blend the flour, oats, baking powder, salt and sugar on low speed until well mixed, about 30 seconds.
Add cubed cold butter and mix again until you see uniform chunks of batter, about 2 minutes.
Crack the egg into the mixing bowl. Add buttermilk, vinegar, and vanilla. Beat again until just mixed, about 30 seconds.
Add the blueberries. Use the spatula to gently fold the blueberries into the dough
Use an ice cream scoop to measure batter and place in muffin pan cups. Use clean hands to flatten batter in muffin pan cups. Sprinkle with raw sugar, if using. Bake for 10-12 minutes until just golden on the outside.
Get Kids Excited
Fun facts:
- Do your tongue and fingers look purple after eating a lot of blueberries? Well, that staining can be useful! People use blueberry juice to dye clothing, baskets and even Easter eggs.
- You might notice a bit of a whitish covering on some berries. That’s perfectly natural. It’s called a bloom, and it helps protect the berry and keep it juicy. TIP: Want to keep your berries fresh? Don’t wash them until you’re ready to eat. (Canada Media Fund, Kids)
Just for laughs:
What do you call it when a group of blueberries play jazz music?
A jam session.
Wow! Did you know?
How do blueberries grow? Watch these farmer grow and harvest their berries.
Order a copy of Kid Chef Junior Bakes now!
Want more ideas for simplified versions of delicious foods everyone loves?
- Blueberry Cobbler with Frozen Blueberries
- Buttery Pasta with Freshly Sautéed Shrimp: A 15-Minute Dinner!
- One-Pot Spaghetti with Meat Sauce (in the Instant Pot)
- Homemade Bread So Easy Kids Can Bake It Themselves
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