Perfect Blueberry Scones
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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.
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.
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
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.
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.
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.
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.
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.
If you like this buttermilk scone recipe, you’ll love these other tasty recipes:
- Apple Cinnamon Scones
- Peach Scones with Almond Glaze
- Cranberry Orange Scones
- Honey Citrus Sweet Potato Scones
Blueberry Scones
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 (113 g) unsalted butter, cold and cut into pieces
- 1 tablespoon vanilla extract
- 1 cup (140 g) buttermilk, cold
- 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
- 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 tray with the scones in the freezer for 30 minutes.
- Meanwhile, position the oven rack in the center of the oven and heat to 400°F.
- Just before baking, 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.
Make the glaze
- Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
- 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.
- 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.
- 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.
- You can keep leftover baked scones for up to 2 days in the refrigerator.
- Unglazed scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
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.
Softer texture than other scones. Next time bake on top rack in oven or lower temperature to 375 degrees. I would also add some lemon zest to dough. Very nice tasting.
Yes, all of my scones are based off my soft scone recipe. I prefer them that way.
These turned out fantastic!!! Can’t wait to whip up another batch! Thank you for sharing this A+ recipe!
Hello, does this recipe work with almond flour? Thank you!
I’ve never made the recipe with almond flour so I’m not sure how it will turn out.
Made these several times but without the glaze as I wasn’t looking for the additional sweetness. They are delicious. I just made them again today but added the juice and zest of 1 lemon (again without the glaze) and I will definitely add the lemon going forward. Loved the additional zing. Thanks for a great recipe!!
Just made these, what a great recipe! I don’t always have buttermilk on hand, could I use a substitute for the buttermilk (regular milk and lemon juice)? Do you think this would alter the taste and texture?
That’s the perfect substitute!
Can you use frozen blueberries?
Yes, but they may burst and color the batter.
Yummy – light texture. These would be great plain or with a different berry
I mixed everything together exactly as instructed but my dough did not come together. It was a brittle mess. I couldn’t knead it together because then all the blueberries pop and turn into a blue dough. Any tips?
It sounds like maybe too much flour was used. Make sure you aren’t scooping it out of the container with the measuring cup. Flour compacts and this will cause you to have more flour than needed for the recipe. Instead, fluff the flour with a fork then lightly spoon it into the measuring cup and level the cup with the back of a knife. It shouldn’t take much kneading to get the dough to hold shape.
Amazing recipe…thank you for sharing ❤️
My sister sent me a picture of these, she had just baked them this morning and I immediately mixed them up and stuck them in the fridge! SO good and SO easy! I haven’t made scones in probably 10 years and now I will be making them often. Next time going to add lemon zest to scones and lemon juice to the glaze. Thanks for a yummy recipe! Now going to go eat a third one…
I’ll have to try them with lemon also!
First time making scones and they were excellent! Froze and grated butter.
also did 30 minute freeze before baking. Easy recipe and great directions/tips. Will be making these often. Thank you!
This ig s the BEST scone recipe ever. I’ve made it a bazillion times and it never fails!