blueberry scone on white plate and blue napkin

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!

blueberry scones with white icing arranged on white background

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.

how to make blueberry scone dough collage
how to shape and cut scones collage

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!
blueberry scones arranged in half circle on white background

How to Make Blueberry Scones

  1. Combine the flour, granulated sugar, baking powder, and salt. 
  2. 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.
  3. 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.
  4. 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.
  5. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat. 
  6. Refrigerate the scones for 20 minutes. 
  7. Optional: brush the tops of the scones with buttermilk, heavy cream or an egg wash. Add course sugar if desired.
  8. Preheat the oven to 400ºF. Bake for 22-26 minutes or until the scones are lightly golden. 
eight blueberry scones with heavy cream wash on silicone baking mat

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. 

two blueberry scones stacked on each other on white plate with blue napkin

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! 
blueberry scones on wire cooling rack with blue napkin underneath on white background

More Blueberry Recipes

Blueberry Scones

Blueberry Scones

Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

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! 

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 stick (1/2 cup) cold unsalted butter, cubed
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1 large egg
  • 1 cup fresh blueberries

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat. 
  6. Refrigerate the scones for 20 minutes. The last 5 minutes, preheat the oven to 400º F. 
  7. Brush the tops of the scones with buttermilk or heavy cream. Add course sanding sugar if desired.
  8. 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.

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