Blueberry Snickerdoodle Scones

Warmly spiced and so delicious, these Blueberry Snickerdoodle Scones are perfect
for breakfast or brunch!

Servings: 8 scones

Author:

Prep Time
15 minutes

Cook Time
22 minutes

Total Time
37 minutes

Breakfast

Scones

Instructions

1 Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper
and set it aside.
2 In a large mixing bowl, whisk together the flour, brown sugar, baking powder,
cream of tartar, nutmeg, cinnamon, and salt. Using a pastry cutter, cut in the
butter until the mixture resembles a coarse meal.
3 In a medium mixing bowl, whisk together the egg and buttermilk until well
combined. Add the liquid ingredients to the dry ingredients and, using a rubber
spatula, stir until the mixture is evenly moistened and holds together. Gently
fold in the blueberries. The dough will still be slightly shaggy at this point.
4 Transfer the dough to a lightly floured work surface gently knead it together a
few times before shaping it into an 8-inch circle. Using a large knife, cut the
dough into 8 even wedges and carefully transfer them to the prepared baking
sheet.
5 In a small mixing bowl, combine the sugar and cinnamon. Lightly brush the top of
each scone with buttermilk, then sprinkle with the cinnamon sugar mixture. Be
sure not to let the buttermilk drip on the parchment paper, or it will burn.
6 Bake for 20 to 22 minutes, or until the tops are lightly golden brown. Allow
scones to cool for 5 minutes on the baking sheet then serve warm.