Why You’ll Love This Recipe

Buttermilk Blueberry Scones are tender, buttery pastries bursting with juicy blueberries and a subtle tang from buttermilk. These scones are perfect for breakfast, brunch, or an afternoon tea, offering a soft, flaky texture and just the right amount of sweetness. They’re easy to make and even easier to love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarbaking powdersaltunsalted butter (cold and cubed)buttermilkvanilla extractfresh or frozen blueberriescoarse sugar (for topping, optional)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gently stir in the blueberries.

In a separate bowl, mix the buttermilk and vanilla extract.

Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.

Turn the dough out onto a floured surface and gently knead a few times to bring it together.

Pat into a circle about 1 inch thick and cut into 8 wedges.

Place the wedges on the prepared baking sheet and sprinkle with coarse sugar if desired.

Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.

Allow to cool slightly before serving.

Servings and timing

This recipe yields 8 scones.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Use lemon zest in the dough for a citrus-blueberry twist.

Swap blueberries for raspberries or blackberries.

Drizzle with a simple vanilla glaze once cooled.

Add slivered almonds or white chocolate chips for extra texture and flavor.

storage/reheating

Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in the oven at 300°F (150°C) for 5–7 minutes or microwave for 10–15 seconds.
Freeze baked scones for up to 2 months. Thaw and reheat before serving.

FAQs

Can I use frozen blueberries?

Yes, just add them frozen and do not thaw to avoid excess moisture in the dough.

Why is my dough too sticky?

Too much liquid or warm butter may cause this—use cold ingredients and lightly flour your surface.

Can I make the dough ahead?

Yes, shape and chill it overnight before baking the next day.

What can I use instead of buttermilk?

You can use a mix of milk and lemon juice or vinegar (1 cup milk + 1 tbsp acid).

Should I chill the dough before baking?

Chilling helps prevent spreading and makes the scones flakier.

Can I make mini scones?

Yes, divide the dough into two smaller circles and cut into 16 mini wedges.

What texture should the scones have?

They should be slightly crisp on the outside and soft, fluffy on the inside.

How do I avoid tough scones?

Do not overmix or overknead the dough—handle it gently.

Is it okay to use a food processor?

Yes, just be cautious not to overprocess the dough.

Can I add glaze?

Absolutely—a lemon or vanilla glaze is a great topping.

Conclusion

Buttermilk Blueberry Scones bring together a buttery crumb, juicy blueberries, and a tangy buttermilk finish for a perfect morning or afternoon treat. They’re versatile, quick to make, and easily customized—ideal for both novice and experienced bakers alike.