Blueberry Scones
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!
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.
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 Blueberry Scones
- 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 and add the buttermilk, vanilla extract, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently fold in the blueberries.
- Gently knead the dough and form into a 7-8 inch disc that is about 1 inch tall. Press the remaining blueberries on the outside of the dough. Use a knife 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.
- Refrigerate the scones for 20 minutes.
- Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add course sugar if desired.
- Preheat the oven to 400ºF. Bake for 22-26 minutes or until the scones are lightly golden.
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 refrigerate the scones for 20 minutes before baking.
When to Chill the Dough?: Cut the scones into wedges and separate on a baking sheet, then refrigerate. 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 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.
- Refrigerate scones for 20 minutes before baking.
- Brush the scones with buttermilk or heavy cream before baking to help them turn golden!
More Blueberry Recipes
Blueberry Scones
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 stick cold unsalted butter, cubed, 1/2 cup
- ½ cup buttermilk
- 1 tsp vanilla
- 1 large egg
- 1 cup fresh blueberries
Equipment
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.
- On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. Add 1-2 tbsp of flour if the dough is too sticky. Add 3/4 cup of the blueberries, gently folding them in to incorporate.
- Form the dough into a 7-8 inch disc that is about 1 to 1 &1/2 inches tall. Press the remaining 1/4 cup blueberries on the outside of the dough. 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.
- Refrigerate the scones for 20 minutes. The last 5 minutes, preheat the oven to 400º F.
- Brush the tops of the scones with buttermilk or heavy cream. Add course sanding sugar if desired.
- Bake for 22-26 minutes or until the scones are lightly golden. Allow the scones to cool.
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.
These scones look gorgeous! Loving the way you used that creamer in here :)
The creamer adds great vanilla flavor!!
I can’t resist a good scone! I wish I had one now to go with my coffee!
Looks so good! Could you also use other fruit like raspberries?
Yep I believe that would work!
These are in the oven RIGHT NOW!!! Can’t wait to try them! Quick question–when I poured my dough onto the baking stone, it was almost dry. Not too dry, but definitely a little dry in spots to where there were dryer crumbs around the outside of the circle. Would you suggest adding a little bit of water or more creamer next time?
Hi Sara! How did they turn out? Scone batter is super thick, but it shouldn’t stick to your hands too much – is that what you mean by dry?
Just made these Omg they look great and taste oh so good
I love these scones! It’s nice to see blueberries back in the store!
Flavor is good but this is the STICKIEST dough I have ever worked with and I am a very experienced baker. The ratio of flour is off. I used a food processor to cut my butter in so I know my hands didn’t melt any butter and make it even worse.