Make flaky and tender blueberry scones with our easy to follow recipe that’s only 9 ingredients! These buttermilk scones are fluffy, bursting with blueberries and ready in 1 hour. The best berry scone recipe for summer!
Indulge in a burst of berrylicious bliss with our sensational homemade blueberry scones recipe!
Perfectly tender, delightfully crumbly, and bursting with juicy blueberries, these scones are a mouthwatering treat that will have you reaching for seconds (and thirds!).
Whether you’re a seasoned baker or a kitchen newbie, whip up a batch of these irresistible goodies to impress friends, family, or even just yourself
Why You’ll Love This Recipe
- Minimal Ingredients: With just 9 simple ingredients, homemade blueberry scones are a breeze to whip up, making them perfect for spontaneous baking sessions or last-minute cravings.
- Pantry Staples: You likely already have most, if not all, of the ingredients for these scones in your pantry. No need for special trips to the grocery store – just grab your flour, sugar, butter, and blueberries, and you’re all set to create a delectable treat.
- Juicy Fruit: The star of the show – juicy, plump blueberries! Bursting with flavor and antioxidants, these little blue gems not only add a pop of color to your scones but also provide a delightful burst of sweetness in every bite.
- Quick and Easy: Craving something delicious but short on time? No problem! These homemade blueberry scones come together in just 1 hour, from start to finish.
Buttermilk Blueberry Scone Ingredients
- flour: flour is necessary to build structure
- granulated sugar: adds sweetness and flavor
- baking powder: helps to leaven and lift the dough
- salt: just a pinch to balance the sweetness and enhances the other flavors
- cold unsalted butter: cold butter helps to produce a flaky scone
- buttermilk: makes the scones extremely moist, tender, fluffy, adds a bit of tang
- vanilla extract: adds flavor
- egg: binds the batter together by providing structure
- blueberries: I recommend fresh blueberries for best flavor and texture!
How to make Buttermilk Blueberry Scones
- Mix dry ingredients and butter. In a large bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea-sized amounts of butter remain.
- Add wet ingredients. Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in the blueberries.
- Knead dough. On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Fold dough. Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Shape and chill dough. Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Cut. Use a sharp knife or pizza cutter to cut the scones into 8 equal wedges.
- Move to baking sheet. Place the scones 2-3 inches apart on a lined baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze. Freeze the unbaked scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Add egg wash. Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake and cool. Bake on the prepared baking sheet for 20-26 minutes or until the scones are lightly golden. Allow them to cool.
How to Properly Measure Flour
- Fluff the flour with a fork or spoon
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry scones.
Why Chill Scone Dough
Keeping the butter cold and the dough cold is the secret to making flaky, fluffy scones. The dough will warm up while mixing it with your hands, so it’s critical to freeze the scones for 30 minutes before baking.
When to Chill the Dough?: Cut the scones into wedges and separate on a baking sheet, then put in the freeze. If adding course sugar, an egg wash or heavy cream wash, do that right before the scones go into the oven.
Your scones might appear small in size when they are just dough. They will expand greatly while baking because of the high amount of baking powder.
Gluten Free Blueberry Scones
I’ve made these scones with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Tips for making Blueberry Buttermilk Scones
- You can substitute the buttermilk for heavy cream. However, I do not recommend using regular milk.
- Use cold butter and cut the butter in with your fingers or pastry cutter.
- Mix the dough gently – over mixing can lead to dense scones.
- Use a ruler to measure an 7-8 inch disc, about 1 inch tall.
- Freeze the scones for 30 minutes before baking.
- Brush the scones with buttermilk or heavy cream before baking to help them turn golden!
How to Serve
Blueberry scones are best served fresh and warm. You can enjoy them on their own or with a dollop of butter. Pair them with a cup of hot tea or coffee for a delightful breakfast or afternoon treat.
How to Store
To store scones, allow them to cool completely to room temperature. Once cooled, place them in an airtight container or sealable plastic bag. Store them at room temperature for up to two days for optimal freshness. If you need to store them for longer, you can freeze them for up to one month. Just thaw them at room temperature or gently reheat them in the oven before serving.
More Blueberry Recipes
FAQs for Blueberry Scones with Buttermilk
Here are 3 important factors to making great scones!
Mixing Technique: When you’re making scones, mix the dough until it just comes together. If you overdo it, you might end up with tough scones, and nobody wants that! Try not to handle the dough too much because that can make them too dense.
Butter: Grab some cold butter and mix it into the flour. This makes these awesome little pockets of fat in the dough. When your scones bake, these pockets melt and make them super flaky and tasty. You can chop the butter into tiny pieces or grate it into the flour mix.
Tenderizing Agent: To keep your scones nice and tender, add in something creamy like cream, buttermilk, or yogurt. These not only make your scones moist but also add some extra flavor and richness.
When making scones, avoid overmixing the dough, as it can result in a tough texture. Don’t use warm or melted butter; always stick to cold butter for flakiness. Avoid pressing down too hard when shaping the dough to prevent dense scones. Lastly, don’t skip chilling the dough before baking, as it helps the scones hold their shape and rise properly.
Yes, you can substitute cream for buttermilk in scones. However, keep in mind that cream has a higher fat content, so your scones might be richer and denser compared to those made with buttermilk.
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Blueberry Scones
Equipment
Ingredients
- 2 ½ cups all purpose flour, 300 grams
- ½ cup granulated sugar, 99 grams
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cubed, 113 grams
- ½ cup buttermilk, 118 ml
- 1 tsp vanilla
- 1 large egg
- 1 cup fresh blueberries
Instructions
- In a large mixing bowl combine the flour, granulated sugar, baking powder, and salt. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
- Create a well in the center of the flour mixture. Add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in the blueberries.
- On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 additional tablespoons of flour if the dough is too sticky.
- Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
- Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
- Use a knife or pizza cutter to cut the scones into 8 equal wedges.
- Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
- Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
- Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
- Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.
Video
Notes
- Optional: Add sanding sugar to the scones after the heavy cream wash and before baking.
- Properly measure the flour using the scoop and level method.
- Replace the all purpose flour with all purpose gluten free flour. We recommend King Arthur’s Gluten Free Flour.
- You can use frozen blueberries in place of the fresh blueberries. Do not thaw before adding them to the batter.