Blueberry Swirl Scones
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Cooking time15 min![]()
Prep time10 min![]()
Servings8
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup Dairy-free Becel® Plant Butter - Salted, grated on a box grater
- 2 eggs
- 2/3 cup buttermilk
- 1 cup blueberries
- 1/2 cup blueberry jam
- 2 tablespoons demerara sugar
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add the grated Becel® Salted Plant Butter to the flour mixture and toss. Mix in one egg and slowly add the buttermilk and mix until just combined. Be careful not to overmix.
- Fold in the blueberries. Add the blueberry jam and stir to swirl it in.
- Turn the dough onto a floured surface and then pat into 2-inch-thick rectangle. Cut the dough into 6-8 squares, depending on how large you want your scones. Place pieces, about 2 inches apart on the prepared baking sheets.
- Whisk one egg in a small bowl. Brush each scone with egg and sprinkle with coarse sugar.
- Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let the scones cool slightly.
- Serve with a smear of Becel® Salted Plant Butter and enjoy.
