Tender and buttery buttermilk blueberry scones packed with juicy berries, perfect for breakfast or an afternoon treat.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat the 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.
Stir in the buttermilk and vanilla extract until just combined.
Gently fold in the blueberries, being careful not to overmix.
Turn the dough onto a floured surface and pat into a 1-inch thick circle.
Cut into 8 wedges and transfer to the prepared baking sheet.
Brush the tops with buttermilk and sprinkle with a little sugar.
Bake for 18-22 minutes or until golden brown and cooked through.
Let cool slightly before serving.