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This simple recipe for blueberry 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.

two blueberry scones on a white plate with three blueberries set over a blue napkin

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 buttermilk scones you will ever sink your teeth into.

I used 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.

These scones are similar to my plain soft scones but I didn’t include the egg. Sometimes I’ll use an egg and other times I won’t. The egg adds richness but isn’t always necessary in a scone recipe.

Today’s blueberry scones came out so buttery and moist. The pop of blueberries throughout with a slight hint of tanginess from the buttermilk is really something special.

Why this recipe works

  • I prefer to use fresh blueberries over frozen. Frozen blueberries contain more moisture and will make the scones soggy.
  • Use just enough of the liquid to make a dough that holds together without being wet and sticky.
  • Working quickly to prevent the dough from getting too warm is key for superior texture.
overhead view of blueberry scones scattered on a baking sheet with fresh blueberries

Blueberry scone recipe

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 are the perfect way to enjoy them.

I used my favorite trick for getting super thick, buttery soft scones. And that is to freeze the shaped scones for 30 minutes before baking them.

This doesn’t negate the quick handling of the scones. You still need to work fast to avoid warming the dough too much or melting the butter.

Freezing just helps the scones keep their shape during baking and it ensures those chunks of unmelted butter are super cold going into the oven. This is how the scones get their soft texture.


Ingredients for blueberry scones

You need just a handful of staple ingredients to make today’s recipe. The glaze is completely optional but I highly recommend it.

  • Flour: Regular all-purpose flour is best for scones. I like to sift my flour after measuring it to make sure it is clump-free.
  • Sugar: Granulated sugar is used in the base of the scone. You could also experiment with brown sugar. Use powdered sugar for the glaze. And sprinkle the top of the scones with coarse sugar just before baking.
  • Leavening: Both baking powder and baking soda help the scones bake up tall and fluffy.
  • Salt: We use a little salt to balance the flavors.
  • Butter: Unsalted butter is best so you can control the amount of salt in the recipe.
  • Blueberries: Fresh blueberries are best. Frozen blueberries are going to make the scones soggy.
  • Vanilla: Use pure vanilla extract or my homemade vanilla for the best flavor.
  • Buttermilk: Buttermilk is what gives these scones their super tender texture.
  • Heavy cream: Cream is brushed over the tops of the scones just before baking and it’s used to make the glaze.

To make these buttermilk scones you’ll need:

  • Large bowl: These bowls are my favorite. I use them regularly.
  • Pastry Cutter: A pastry blender works best for cutting the butter into the dry ingredients.
  • Baking sheet: I love to use these aluminum baking sheets when making scones.

How to make blueberry scones

This recipe is beyond easy to make! It comes together quickly and bakes up in a few short minutes.

The Dough – The dough uses the biscuit method for mixing. This calls for mixing the dry ingredients together first. Cut the butter into the dry ingredients, then add the wet ingredients.

The Glaze – The glaze is a simple powdered sugar glaze with three ingredients.

angled view of blueberry scones and fresh blueberries on a baking sheet lined with white parchment paper

Step 1: Make dough

In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Add the cold butter and use a pastry blender or your fingertips to press it into the dry ingredients until the mixture resembles coarse crumbs.

You want to see some larger and smaller bits of butter all throughout the dry ingredients. And work quickly so the butter doesn’t begin to melt!

Gently stir in the blueberries so they are evenly distributed throughout.

Mix the buttermilk and vanilla together and gradually add it to the flour mixture. You may not need all of the liquid. This is going to depend on how humid it is in your kitchen.

Add a little more than half the liquid and gently stir with a silicone spatula until the mixture begins to hold together without being too wet and sticky. If needed, add a little more liquid.

four process shots showing how to cut in butter, mix in blueberries, and stir in wet ingredients to make scone dough

Step 2: Shape the scones

Once the dough is wet enough to hold together, turn it out onto a lightly floured surface and very gently knead it until it all comes together.

Press the dough into a 7-inch round circle (or smaller for taller scones). Use a bench scraper to cut the dough into 8 equal-sized triangles.

Arrange the blueberry scones onto a baking sheet lined with parchment paper and freeze for 30 minutes.

Freezing is important! It helps the scones keep shape during baking. It will also ensure they go into the oven super cold, which results in a softer texture once baked.

two images showing how to shape and cut scone dough

Step 3: Bake the scones

Brush the tops of each scone with heavy cream and sprinkle with coarse sugar.

Bake them for 15 to 20 minutes or until golden brown.

two process shots showing cream being brushed over scone triangles then topped with coarse sugar
overhead of baked blueberry scones on baking sheet lined with white parchment paper

Step 4: Make the glaze

Mix powdered sugar, vanilla, and milk together until you have a pourable glaze.

Drizzle glaze over the warm blueberry scones and serve right away.

glaze being spooned over blueberry scones on a black wire rack
two blueberry scones on a white plate over a blue napkin with a baking sheet of scones in the background

If you like this buttermilk scone recipe, you’ll love these other tasty recipes:

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Two blueberry scones on a white plate with a baking sheet in the background.

Blueberry Scones

Yield: 8 scones
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

These are the best blueberry scones you’ll ever have and they are certain to change your mind about scones! Too often scones are dry and bland, but not this recipe. They are easy to make using just one bowl and a whisk. 

Ingredients

For the scones

  • 2 ¾ cups (357 g) all-purpose flour
  • ⅓ cup (66 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (127 g) fresh blueberries
  • ½ cup cold (113 g) unsalted butter, cut into pieces
  • 1 tablespoon vanilla extract
  • 1 cup cold (240 g) buttermilk
  • 1 tablespoon heavy cream or milk
  • 2 tablespoons coarse sugar

For the glaze

  • 1 cup (120 g) confectioners' sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

Make the scones

  1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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 tray with the scones in the freezer for 30 minutes. 
  6. Meanwhile, position the oven rack in the center of the oven and heat to 400°F.
  7. Just before baking, brush the tops of the scones with milk or cream and sprinkle with coarse sugar.
  8. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack.

Make the glaze

  1. Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
  2. Drizzle the glaze over the warm scones. Scones are best enjoyed right away.

Notes

The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy. Alternatively, you can place the shaped scone dough in the refrigerator for at least 2 hours.

Buttermilk. If you don't have buttermilk, you can make a homemade version. Place 1 tablespoon lemon juice or vinegar in a 1 cup liquid measuring cup. Add whole milk to the 1 cup line. Stir and let sit for 5 minutes before using.

Make ahead tip

  1. You can refrigerate the dough overnight to bake the next day. Follow the recipe through step 5 but instead of freezing the scones, cover with plastic wrap and refrigerate until ready to bake the next day.
  2. Or you can make the scones all the way through step 5. Place the scones on a baking sheet and wrap tightly with plastic wrap or aluminum foil. Freeze for up to 2 weeks. Bake as directed without thawing. You may need to add a couple of minutes to the bake time.
  3. You can keep leftover baked scones for up to 2 days in the refrigerator.
  4. Unglazed scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.

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Nutrition Information:
Yield: 8 Serving Size: 1 scone
Amount Per Serving: Calories: 392Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 525mgCarbohydrates: 62gFiber: 1gSugar: 28gProtein: 6g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Originally published in August 2016. The post was updated in August 2020 with new photos, a video, and more details written in the copy. No change was made to the recipe.

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134 Comments

  1. So good and relatively easy. The only thing to remember is to use cold water when cleaning up flour as it doesn’t get so sticky. Thanks for sharing your recipe!

  2. Lucy Hull says:

    Made these after dinner for a small dessert to have with cup of coffee or milk. Easy recipe and they came out perfect! I didn’t have buttermilk so I used the lemon juice in milk trick. That’s great to do when you don’t want waste a carton of buttermilk! I also added a small packet of crystallized “True lemon” which added more lemon flavor to them. I took a picture of them but unfortunately it was after my husband and son grabbed a couple of the scones off the tray. They loved them! This is a keeper. Thank you for sharing!

  3. Mary Mlodzinska says:

    How can you adapt these with yogurt instead of buttermilk? I always have yogurt on hand, whether plain lowfat or vanilla flavored but never use enough buttermilk to pick it up and the rest goes to waste. It should have the same impact on rising given the acidity. How to adapt?

    1. I actually haven’t tried to make scones with yogurt so I can’t tell you how to adapt. My suggestion is to make buttermilk by placing 1 tablespoon of lemon juice or vinegar in a 1 cup liquid measuring cup then topping it off with whole milk to make 1 cup. Stir and let sit for 5 minutes before using.

  4. Julio Orozco says:

    I followed this recipe for blueberry scones exactly, then put the dough in the fridge overnight. I turned on the oven to 400 degrees, measured the oven temp with a supplemental thermometer, and I then cut the dough, put the scones on a cookie sheet, brushed them with cream and sprinkled on sugar, and then put them in the oven with a timer for 15 minutes. They came out scorched on the bottom and were uncooked in the middle. I then turned them over, reduced the temperature to 359 degrees and cooked them for a further 6 minutes. When I took them out the second time the beautiful rise had compacted and then I cut off the scorched bottom and glazed them with a lemon glaze. They tasted great. I want to give this recipe another try. Besides reducing the oven temperature to 350 degrees and baking the scones for 20 to 25 minutes, what would you recommend that I do to avoid this again?

    1. This is odd. I’ve never had an issue with scorched scones that aren’t cooked through. Every scone recipe on my site follows the same baking technique and readers have had great success with them. Is your oven rack in the center of the oven? Have you tried a second oven thermometer in case the first one isn’t registering correctly. Next time, you can try following the steps in step 5 instead of refrigerating the dough overnight. It’s possible the dough became too warm once shaping.

  5. Cristina Messina says:

    FINALLY!!!! A scone recipe that is super easy to prepare and delicious enjoyed with a cup of coffee or tea. Thank you! I had unsuccessfully been searching for a recipe, I tried three before finding yours. From now on I have a delicious treat to look forward to in the mornings.

  6. I absolutely LOVE these Blueberry Buttermilk Scones! Do you by any chance have a Lemon Poppyseed Scone recipe? Or can you suggest ways to adapt this recipe to make lemon poppyseed instead of blueberry?
    Thanks!

    1. I would add 1 tablespoon of lemon zest in the dough. I’m not sure how much poppyseed you’d need. Maybe mix in a tablespoon at a time (before adding the buttermilk) until it looks like enough. You can use lemon juice in the glaze instead of milk also.

  7. Can you incorporate sourdough starter into this recipe?

  8. Best scones I ever had! First time I made them, I accidentally made sugar-free scones. Even without the sugar, my family ate them up and wanted more. Second time was even better (with sugar); however, they were slightly undercooked as I used a different freezer. I feel certain 3rd time will be a charm. Added this recipe to a cookbook I am assembling for my daughter as she hopes to one day become a pastry chef.

  9. Thanks for these wonderful scones. They are my weekend go to recipe and my husband adores the blueberries in them too. Appreciate you.

  10. Natalie Perez says:

    Hi! this looks like an amazing recipe I was wondering if its possible to replace the vanilla with lemon zest to make lemon blueberry scones? 🙂 Thanks!

      1. Mary Vanstone says:

        Hello ….These scones seem lovely but I just wondered if I read it correctly…1 tbsp Vanilla? Most recipes call for 1 tsp and this is 3 tsp .
        Have a lovely day !! Blueberries Rock !

      2. Yes, this recipe uses 1 tablespoon of vanilla. You can use less if you wish. But, as long as you are using pure vanilla and not imitation, 1 tablespoon will give you phenomenal flavor.