Okay. Fall baking. We are not here to play. No Ma’am. These blueberry scones came to win. These are the perfect grab and go breakfast scones, or the perfect lie in bed with a cup of coffee scone, or let’s be honest they are the perfect “buttermilk breakfast scones for dinner” scone.
But first, let me make the disclaimer that needs to be made. These are healthy scones. Yes! That’s right. You can have your scone and eat it too. And it won’t make you gain 2 dress sizes. Or more importantly, it won’t give you that sugar/carb crash- gross thing that can happen after you have a scone or muffin from your favorite coffee house.
No. These blueberry buttermilk breakfast scones are exactly what the name suggests. The perfect grab n go breakfast. These are made with a combo of fat-free Greek yogurt and low-fat buttermilk. You don’t need to find low-fat buttermilk. It just is. That’s buttermilk’s secret weapon. It just is low fat… naturally.
As you can see from the ingredients list above, the sugar and butter are minimal. And I’ve used coconut sugar which is still sugar, but is lower on the glycemic index= no sugar crash. I also used white self-raising, just because I love the fluffy bounce that white flour gives, but if you want to use whole wheat self-raising, then, by all means, go ahead. Just be warned that you may need to use a bit more flour than the recipe calls for as whole wheat flour holds more moisture than white. You also may not get as fluffy a texture because whole wheat is a denser, heavier flour.
But however you make these scones, just don’t skimp on the blueberries and the vanilla. These are the true stars of the show. But if you want to substitute blackberries, then that’s okay too. That will definitely be on next weeks baking list. Blackberry buttermilk scones. Ah. Can’t stop won’t stop with fall baking.
Because fall is all about the baking, right?! As a recovering pastry chef/ baker, I’ve distanced myself from the baking game a little bit here on SM. Just because I’m still trying to figure out the rhythm of wholesome baking and walking that ever so fine line between living a super nutritious, but also still delicious life. And sometimes, baking and nutrition are not the match made in heaven that they could and should be. But there are a lot of ways to lighten up baking and make it more wholesome. And that is what these buttermilk scones are.
They are the perfect crumbly but still moist and fluffy insides, with a gorgeous crinkly textured outside and if you’re feeling like you want to make these a real treat, then drizzle them with that lemon glaze. It’s a winner. They also only take about 10 minutes to bring together. Which means that every time I find I have 10 minutes to spare I’m mentally going through the fridge contents to see if I can whip these up in double speed.
And I know that some scone recipes can be a bit fickle. Like you need to not touch the butter in case it starts to melt. You need to put it in the fridge every 30 seconds. You need to make sure the scones have been caressed by unicorn tears so they don’t get tough. On and on and on…
These scones are really are a very easy and forgiving dough. The only commandment… start with cold butter. That’s it. The rest is simple. Dust your countertop before you dump the dough on to bring it all together. Cut the dough before you bake it, so that when they come out of the oven steaming hot and ready for your hungry belly, you can just pull one off and literally grab n go. These also keep for a week in the fridge. HA!!!! Not that they would ever last that long, or they will freeze like a dream.
Told you. We don’t mess around with fall baking.
Grab N Go Blueberry Buttermilk Breakfast Scones
For the Scones
- 320 g 2 cups self raising flour
- 45 g 1/3 cup coconut sugar
- 20 g cold butter chopped into cubes
- 20 g 1/4 cup rolled oats
- 100 ml buttermilk
- 200 ml fat free Greek yogurt
- 1 tsp vanilla bean paste
- 160 g 1 cup frozen blueberries
For the Glaze
- 75 g icing sugar
- juice of 1 lemon
- Pre-heat the oven to 180c or 375f.
- Mix the flour, sugar and oats in a large bowl.
- Cut the butter in until the mix resembles bread crumbs.
- Make a well in the centre and add the vanilla paste, yogurt and buttermilk.
- Gently mix the dough with a spatula or spoon, until the mixture just about comes together.
- Add the blueberries and mix until just combined.
- Tip the dough onto a floured surface and bring the dough together into a round disk.
- Cut into eight scones.
- Bake on a piece of non stick paper on a baking tray in the oven.
- Bake for about 25-30 minutes.
- Leave to cool on a wire rack then glaze if desired.
To make the glaze place the icing sugar into a bowl and add the lemon juice a little at a time until the desired consistency is reached. The glaze should run slowly off a spoon.