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.
Prep Time 45 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8
Ingredients
For the scones
2 ¾cups(357g)all-purpose flour
⅓cup(66g)granulated sugar
1tablespoonbaking powder
½teaspoonbaking soda
¾teaspoonsalt
¾cup(127g)fresh blueberries
½cup(113g)unsalted butter, cold and cut into pieces
1tablespoonvanilla extract
1cup(140g)buttermilk, cold
1tablespoonheavy cream, or milk
2tablespoonscoarse sugar
For the glaze
1cup(120g)confectioners' sugar
2-3tablespoonsmilk
1teaspoonvanilla 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.
Make ahead tip
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.