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!
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.
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.