Why You’ll Love This Recipe

Buttermilk Blueberry Scones are tender, buttery, and bursting with juicy blueberries, offering a perfect balance of sweet and tangy flavors. Ideal for breakfast, brunch, or afternoon tea, these scones are quick to make and even quicker to disappear, making them a delightful homemade treat.

ingredients

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

all-purpose flour
granulated sugar
baking powder
baking soda
salt
unsalted butter (cold and cubed)
buttermilk
fresh or frozen blueberries
vanilla extract
coarse sugar (for sprinkling, optional)

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, baking soda, 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.

Add the buttermilk mixture to the dry ingredients and stir just until combined; do not overmix.

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

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

Brush the tops with a little buttermilk and sprinkle with coarse sugar if desired.

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

Let cool slightly before serving.

Servings and timing

This recipe yields 8 scones.
Preparation time: 15 minutes
Baking time: 18-22 minutes
Cooling time: 10 minutes
Total time: about 45 minutes

Variations

Substitute blackberries, raspberries, or strawberries for the blueberries.
Add lemon zest for a bright citrus flavor.
Drizzle with a simple glaze made from powdered sugar and milk for extra sweetness.
Use half whole wheat flour for a slightly heartier scone.

storage/reheating

Store Buttermilk Blueberry Scones in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, warm 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, use them straight from the freezer and toss them in a little flour to prevent bleeding.

Why is my dough sticky?
Scone dough should be slightly sticky; lightly flour your hands and surface to manage it.

Can I make the dough ahead of time?
Yes, shape and refrigerate the scones overnight before baking.

What’s the key to flaky scones?
Cold butter and minimal handling of the dough create the flakiest texture.

Can I add nuts?
Yes, chopped almonds or pecans pair well with blueberries.

Do I have to use buttermilk?
Buttermilk adds tenderness and flavor, but you can substitute with milk plus a little lemon juice if needed.

How can I make mini scones?
Divide the dough into two smaller circles and cut each into 8 wedges; reduce baking time slightly.

Should I chill the scones before baking?
Chilling helps them keep their shape and rise better, but it’s optional if you’re short on time.

Can I add a glaze?
Yes, a simple lemon glaze complements the blueberries beautifully.

Are these scones very sweet?
They are mildly sweet, letting the blueberries shine; you can add more sugar if you prefer.

Conclusion

Buttermilk Blueberry Scones combine tender crumb, rich buttery flavor, and bursts of juicy blueberries into a heavenly treat that’s both simple and elegant. Whether enjoyed with coffee, tea, or as a special homemade snack, these scones are sure to brighten any day.