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!
Blueberry Buttermilk Scones
For the scones
- 2 and 3/4 cups (357 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (111 grams) fresh blueberries
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- 1 tablespoon vanilla extract
- 1 cup (240 milliliters) cold buttermilk
- 1 tablespoon heavy cream or milk
- 2 tablespoons coarse sugar
For the glaze
- 1 cup (120 grams) confectioners’ sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Make the scones
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the blueberries.
- Whisk the vanilla and buttermilk together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
- Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle.
- Cut the circle in half, then cut each half into four triangle shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes. Scones are best enjoyed right away.
- Position the oven rack in the center of the oven and heat to 400°F. Brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.
Make the glaze
- Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
Make ahead tip
- You can refrigerate the dough overnight then simply shape the scones and bake them the next day.
- You can keep leftover scones for up to 2 days in the refrigerator.
- Unglaze scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.