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Buttermilk Blueberry Scookies

The “scookie” idea came when I made cookie shapes out of scone dough. Light and crispy right from the oven, they're just sweet enough. —Ally Phillips, Murrells Inlet, South Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 1/2 cup buttermilk
  • 1 large egg, room temperature, lightly beaten
  • 1 cup fresh or frozen blueberries, thawed

Directions

  • Preheat oven to 375°. In a large bowl, whisk flour, 1/2 cup sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg until blended; stir into crumb mixture just until moistened.
  • Drop dough by scant 1/4 cupfuls 2 in. apart onto a parchment-lined baking sheet. Form a 1/2-in.-deep indentation in center of each with the back of a spoon coated with cooking spray. Gently press blueberries into indentations; sprinkle with remaining sugar.
  • Bake until golden brown, 11-14 minutes. Serve warm.
Nutrition Facts
1 scookie: 197 calories, 8g fat (5g saturated fat), 36mg cholesterol, 258mg sodium, 28g carbohydrate (11g sugars, 1g fiber), 3g protein.
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