Looking for a special weekend treat? Try these fluffy buttermilk blueberry scones. They’re simple to prepare, featuring a delightful hint of lemon in the mix and a tasty lemon glaze drizzled over them.
My initial scone experience disappointed me. It was dry, hard, and dull – not what I expected from a bakery treat! But once I tried a delicious one and decided I needed to learn how to prepare it.
I was pleasantly surprised to discover how simple it is to make scones at home. Now, they’ve become a regular part of our special brunches! This recipe has lots of juicy blueberries with a delightful lemon glaze, making it an ideal spring dessert.
Ingredients You’ll Need For Blueberry Scones
To prepare buttermilk blueberry scones, gather these ingredients: flour, baking powder, salt, cold butter, sugar, blueberries, buttermilk, vanilla extract, milk, lemon zest, brown sugar, and granulated sugar.
Ingredient notes
- Baking powder/soda: Check expiration dates on baking powder and soda to ensure scones turn out well otherwise your scones will not come out right.
- Butter: Use cold, firm butter in this recipe; do not substitute with margarine or buttery spread.
- Blueberries: I’ve tried using frozen ones in these scones, but fresh ones are better for the best results.
- Buttermilk: For best results, use real buttermilk. If you don’t have any, mix regular milk with 1 teaspoon of white vinegar. Let it sit for 10 minutes before using it in the recipe.
See the recipe card for full details about the ingredients.
How to make Blueberry Scones?
- Combine all the dry ingredients in a bowl. Cut in cold butter until crumbs form.
2. Add blueberries, buttermilk, and vanilla extract. Gently stir until combined; avoid overmixing to ensure the scone rises.
3. Place dough on a lined baking sheet, shape it into a circle, and cut into 8 wedges.
4. Separate the wedges slightly, brush with milk, and sprinkle granulated and brown sugar. Bake until golden brown and fully cooked.
Let it cool on a cooling rack for a few minutes, then serve warm.
Baking Tips For Blueberry Scones
The key to achieving moist and tender scones:
a) Measure your flour correctly -Measure flour accurately (spoon into cup, level with knife) to prevent dry dough and
b) Be very gentle and careful with the dough – Handle the dough delicately after adding liquid; avoid excessive manipulation or kneading, just shape it into a disc.
I know it’s difficult to resist being tempted to knead, but you must leave this dough alone. The less you handle and prod it, the lighter and fluffier the scones will be!
To handle the scones:
- Ensure the baking sheet is generously floured to prevent the scone from sticking.
- Use a sharp dough scraper or knife for clean edges and optimal rise when cutting the scones.
- Be very gentle when pulling the scones apart – Handle scones gently for best baking results; they can be a bit tricky to pull apart.
Optional glaze
Scones are fine without glaze, but it’s a nice touch if you want to go the extra mile.
I use ½ cup icing sugar, mix with 2-3 teaspoons of lemon juice until smooth, and drizzle it on warm scones just before serving.
FAQs
Store scones in an airtight container on the counter for a maximum of 3 days. Ideally, enjoy them warm right after baking.
Yes, but they’re best when eaten warm right after baking.
To freeze, put scones in a freezer-safe container or bag, and label with the name and use-by date (freeze for up to 3 months).
Thaw on a rack at room temperature. Improve texture by microwaving or toasting before serving.
Too much mixing.
Mixing too much makes scones tough instead of light and flaky. Use a gentle touch, only mix until it barely combines. Remember, a lumpy dough is okay; stop when it just comes together, then it’s ready.
RECIPE CARD
Blueberry Scones Recipe With Buttermilk
Ingredients
- 2 ½ cups Flour
- ⅓ cup Sugar
- 1 tsp Grated lemon zest
- 2 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup Cold butter cubed
- 1 cup Blueberries fresh preferred; frozen will yield messy/grey scones
- ⅔ cup Buttermilk
- 1 tbsp Vanilla extract
For brushing
- 1 tbsp Milk
- 1 tbsp Granulated sugar
- 1 tbsp Light brown sugar
Instructions
- PrepPreheat oven to 400°F (200°C).Line baking sheet, sprinkle with flour.
- Mix dry ingredients:Mix dry ingredients in a big bowl: Combine flour, sugar, lemon zest, baking powder, baking soda, and salt.
- Blend in butter:Mix butter into flour using a pastry blender, fork, or your clean fingers until you have pea-sized crumbs in the bowl.
- Add liquids:Mix blueberries, buttermilk, and vanilla into the crumb mixture until combined. Avoid excessive effort; handle the berries gently for the fluffiest, lightest scones.
- Shape:Place the dough on your baking sheet, shape it into a 7-inch (18cm) disk with damp fingers. Slice into 8 wedges and gently separate them, leaving 2 inches (5cm) of space between each.
- Finish and bake: Brush scones with milk, sprinkle both sugars. Bake 20-25 mins until golden. Move to a cooling rack and let it cool until touchable. Enjoy warm – check glaze notes.
Notes
Baking Tips
The key to achieving moist and tender scones: a) Measure your flour correctly -Measure flour accurately (spoon into cup, level with knife) to prevent dry dough and b) Be very gentle and careful with the dough – Handle the dough delicately after adding liquid; avoid excessive manipulation or kneading, just shape it into a disc. I know it’s difficult to resist being tempted to knead, but you must leave this dough alone. The less you handle and prod it, the lighter and fluffier the scones will be!To handle the scones:
- Ensure the baking sheet is generously floured to prevent the scone from sticking.
- Use a sharp dough scraper or knife for clean edges and optimal rise when cutting the scones.
- Be very gentle when pulling the scones apart – Handle scones gently for best baking results; they can be a bit tricky to pull apart.