Why You’ll Love This Recipe

Buttermilk Blueberry Scones are tender, buttery pastries bursting with juicy blueberries and a hint of tang from buttermilk. Perfect for breakfast, brunch, or an afternoon snack, these scones offer a wonderful balance of sweet and tart flavors with a flaky, melt-in-your-mouth texture that’s impossible to resist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarbaking powdersaltunsalted buttercold buttermilkfresh or frozen blueberriesvanilla extractegg (for egg wash)coarse sugar (optional, for sprinkling)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gently stir in the blueberries.

In a small bowl, mix the buttermilk and vanilla extract.

Gradually add the buttermilk mixture to the dry ingredients, stirring just until the dough comes together. Do not overmix.

Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick circle.

Cut into 8 wedges and place them on the prepared baking sheet.

Brush the tops with beaten egg and sprinkle with coarse sugar if desired.

Bake for 18-22 minutes, or until golden brown.

Allow the scones to cool slightly before serving.

Servings and timing

This recipe yields 8 scones.Preparation time: 15 minutesBaking time: 18-22 minutesCooling time: 10 minutesTotal time: 45 minutes

Variations

Add a teaspoon of lemon zest to the dough for a bright, citrusy flavor.

Swap blueberries for raspberries, blackberries, or chopped strawberries.

Drizzle with a simple glaze made from powdered sugar and buttermilk for extra sweetness.

Mix in a handful of white chocolate chips for a decadent twist.

storage/reheating

Store scones in an airtight container at room temperature for up to 2 days.For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.To reheat, warm scones in a 300°F (150°C) oven for about 5-7 minutes or microwave for 10-15 seconds.

FAQs

Can I use frozen blueberries?

Yes, just add them straight from the freezer without thawing to avoid excess moisture in the dough.

Why is my dough too sticky?

Too much buttermilk or very juicy berries can make the dough sticky; add a little extra flour if needed.

Can I make the dough ahead of time?

Yes, you can prepare the dough, cut the scones, and refrigerate them overnight before baking.

What’s the best way to cut butter into the flour?

Use a pastry cutter, two knives, or your fingertips to break the butter into pea-sized pieces for the flakiest texture.

Can I skip the egg wash?

Yes, but the egg wash gives the scones a nice golden color and slightly crisp top.

Is it necessary to chill the dough before baking?

Chilling is optional but recommended for even better rise and texture.

Can I make mini scones?

Absolutely, divide the dough into smaller portions and reduce baking time by a few minutes.

Conclusion

Buttermilk Blueberry Scones are a perfect combination of tender crumb, juicy berries, and a hint of tang, making them an irresistible treat for any time of day. Whether enjoyed fresh from the oven or saved for later, these scones are sure to brighten your table and your mood.