This simple recipe for Blueberry Buttermilk Scones has the perfect tender texture that goes so well with a cup of morning coffee. Fresh blueberries and buttermilk offer a sweet and tangy flavor that no one can resist.
Learn the technique for achieving thick buttery scones with a crisp exterior and flaky interior. Try these delightful scones for breakfast or enjoy one for dessert!
I just adore summer berries. And since this may be the last recipe I share with summer berries, we’re ending the season with a bang! And by that I mean, the best blueberry scones you will ever sink your teeth into.
I’ve got one final blueberry recipe for you before the season is over. Summer is all about fresh berries. I just can’t get enough of them!
And Blueberry Buttermilk Scones is the perfect way to enjoy them.
I use the same scone recipe as my Lemon Cream Cheese Scones with Strawberries. Instead of cream cheese, I use all butter. And of course, I swap the strawberries for blueberries.
I often turn to this base recipe for soft scones to use as a guide when creating new recipes.
These scones turned out so buttery and moist. The pop of blueberries throughout with a slight hint of tanginess from the buttermilk is really something special.
I’m madly in love with the texture and flavor here!
I don’t recommend using frozen blueberries in today’s recipe. Frozen blueberries get too wet as they thaw and it makes the scones soggy.
I tried frozen blueberries multiple times and hated the texture. Use fresh blueberries. It’s the best way to go.
How to get the best texture for blueberry buttermilk scones
To get the best possible texture for scones, always keep the dough cold. Use cold ingredients and work quickly.
However, if you are trying to make scones in the middle of August, that can be a challenge. It’s been so hot and humid here that my butter began to soften rather quickly. I even tried freezing!!
The easiest way to make sure the scone dough is cold is to simply put the scones in the refrigerator or freezer before baking.
Mix up the dough, cut and shape the scones, and arrange them on a baking sheet lined with parchment paper. Then, depending on how much time you have, put them in the freezer or refrigerator.
If you are short on time, put the scones in the freezer for 30 minutes before baking. If you are in no hurry and have time to spare, put them in the refrigerator for at least 2 hours.
Always, always, always make sure the scones are cold before going into the oven!