Buttermilk Blueberry Scones

4.89 from 9 ratings

Buttermilk 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!

Prep Time10

Cook Time25

Additional Time30

Total Time1 5

Course: Breakfast

Cuisine: American

Keyword: blueberry scones, buttermilk scones, flaky scones, scones

Servings: scones

Author: Beth

Equipment

Ingredients

2 ½ cups (300g) all purpose flour
½ cup (99g) granulated sugar
1 Tbsp baking powder
½ tsp salt
½ cup (113g) cold unsalted butter cubed, 1 stick
½ cup (118ml) buttermilk
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.
2 ½ cups (300g) all purpose flour, 1/2 cup (99g) granulated sugar, 1 Tbsp baking powder, 1/2 tsp salt, 1/2 cup (113g) cold unsalted butter
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.
1/2 cup (118ml) buttermilk, 1 tsp vanilla, 1 large egg, 1 cup fresh 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.

Nutrition