why make this recipe
These buttermilk blueberry scones are simple and quick. They bake into light, tender scones with bright blueberries. Make them for a slow morning or a small get-together. You can also pair them with a cold drink like a Blueberry Cacao Flaxseed Smoothie for a fresh start.
introduction
This recipe uses basic pantry items and fresh blueberries. It makes about 8 scones. You mix dry ingredients, cut in cold butter, stir in buttermilk, and fold in blueberries. The steps are easy and clear. The scones come out soft inside and slightly golden outside.
how to make Buttermilk Blueberry Scones
Work fast and keep the butter cold. Cold butter gives flaky scones. Do not overmix after you add buttermilk. Gently fold the blueberries so they do not burst too much.
Ingredients :
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract (optional)
- 1 cup fresh blueberries
Directions :
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add cold cubed butter. Use a pastry cutter or your fingers to cut butter into the flour until the mix looks like coarse crumbs.
- In a small bowl, mix buttermilk and vanilla if using.
- Pour buttermilk into the dry mix. Stir just until combined. The dough will be slightly sticky.
- Gently fold in blueberries. Try not to crush them.
- Turn dough onto a lightly floured surface. Shape into a round disk about 1 inch thick.
- Cut the disk into 6–8 wedges and place them on the baking sheet.
- Bake for 15–20 minutes, until the tops are light golden.
- Let the scones cool a few minutes on the sheet, then move to a rack to cool more.
how to serve Buttermilk Blueberry Scones
Serve warm or at room temperature. You can split them and add butter, jam, or a little honey. For a dessert plate, serve them with cream cheese or with Blueberry Cheesecake Dessert Roll-Ups for a sweet mix.
how to store Buttermilk Blueberry Scones
Cool completely before storing. Keep scones in an airtight container at room temperature for 1–2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Thaw at room temperature and warm in a low oven before serving.
tips to make Buttermilk Blueberry Scones
- Keep butter cold until you cut it in. Cold butter makes flaky scones.
- Do not overmix once you add buttermilk. Mix just until the dough holds.
- Use fresh or firm frozen blueberries. Toss frozen berries in a little flour to help keep them from sinking.
- If you like a richer dessert, serve with a slice of Blueberry Crumble Cheesecake.
- Use a light touch when shaping and cutting to keep the scones tender.
variation (if any)
- Lemon zest: Add 1 teaspoon lemon zest to the dry mix for a bright flavor.
- Sugar topping: Brush tops with a little milk and sprinkle coarse sugar before baking.
- Chocolate chips: Replace half the blueberries with white chocolate chips for a sweet change.
FAQs
Q: Can I use frozen blueberries?
A: Yes. Toss frozen berries in a little flour and add them frozen to the dough to limit bleeding.
Q: Can I use milk instead of buttermilk?
A: You can, but the scones may be less tender. Make a quick buttermilk by adding 1 tablespoon lemon juice or vinegar to 3/4 cup milk and let sit 5 minutes.
Q: How do I keep blueberries from sinking?
A: Toss them in a tablespoon of flour before folding them into the dough. This helps hold them in place.
Q: Can I make the dough ahead?
A: Yes. You can chill the shaped dough for up to 24 hours before baking. Add a couple extra minutes to the bake time if cold.
Conclusion
For a tested recipe and extra tips, see this favorite version on the blog My Favorite Buttermilk Blueberry Scones – Savory Nothings.
Print
Buttermilk Blueberry Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
These buttermilk blueberry scones are light and tender with bright blueberries, perfect for a slow morning or a small gathering.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract (optional)
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add cold cubed butter and cut it into the flour until it resembles coarse crumbs.
- In a small bowl, mix buttermilk and vanilla if using.
- Pour buttermilk into the dry mixture and stir just until combined; the dough will be slightly sticky.
- Gently fold in blueberries, being careful not to crush them.
- Turn dough onto a floured surface and shape into a round disk about 1 inch thick.
- Cut the disk into 6–8 wedges and place them on the baking sheet.
- Bake for 15–20 minutes, until tops are light golden.
- Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool more.
Notes
Keep butter cold until cutting to ensure flaky scones. For variations, consider adding lemon zest for flavor or replace some blueberries with chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: scones, blueberry, breakfast, baked goods, easy recipes