buttermilk blueberry scones are seriously life-changing. Been making em for years and still can’t get enough. The secret? Real buttermilk + fresh blueberries that burst in your mouth with every bite. These aren’t those dry, boring scones from coffee shops. These are moist inside with crispy edges and that sweet-tart pop from the berries. Perfect weekend treat that’ll have everyone asking for the recipe. Keep reading to find out how to make these amazing buttermilk blueberry scones without any complicated steps!
Why You’ll Absolutely Love These Buttermilk Blueberry Scones
Honestly? These buttermilk blueberry scones saved my Sunday brunches. Used to struggle with scones that turned out like hockey pucks – too dense and way too dry. Then I stumbled on this recipe while trying to use up some buttermilk in the fridge.
Last weekend my mom came over (she’s super picky about baked goods) and couldn’t believe these were homemade. She thought I got them from that fancy bakery downtown! The best part is how versatile they are – sometimes I make them with raspberries or add lemon zest when I want something different.
What makes these special is how quick they come together. No waiting around for dough to rise or complicated techniques. Just mix, fold, bake and enjoy. They’re perfect for busy mornings or when unexpected guests show up.
Ingredients You’ll Need for Perfect Buttermilk Blueberry Scones
Dry Ingredients
- 2½ cups all-purpose flour – don’t use cake flour here, you need the protein content for structure
- ⅓ cup granulated sugar – just enough sweetness without going overboard
- 1 tablespoon baking powder – this is key for getting that rise, don’t skimp!
- ½ teaspoon baking soda – works with the buttermilk for perfect texture
- ½ teaspoon salt – enhances all the flavors, I use kosher salt
Wet Ingredients
- 8 tablespoons cold unsalted butter – MUST be cold! This creates those flaky layers
- 1 cup buttermilk – real buttermilk works way better than substitutes, trust me
- 1 large egg – helps bind everything together
- 1 teaspoon vanilla extract – use real vanilla if you can, makes a difference
Add-ins and Topping
- 1½ cups fresh blueberries – frozen work too but fresh give better texture
- 1 tablespoon heavy cream (for brushing) – helps get that golden top
- 2 tablespoons turbinado sugar – for that amazing crunch on top
Can’t find buttermilk? In a pinch, mix 1 cup milk with 1 tbsp lemon juice and let sit 5 mins. Not exactly the same but works OK. For dairy-free version, try coconut milk + lemon juice and use plant-based butter.
How to Make These Amazing Buttermilk Blueberry Scones
Step 1: Prep Everything
Preheat oven to 400°F. Line baking sheet with parchment. This temp is important – too low and scones won’t rise right, too high and they’ll burn before cooking inside.
Step 2: Mix Dry Ingredients
In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Gotta get everything mixed evenly here.
Step 3: Cut in Butter
Cut cold butter into small cubes. Use pastry cutter or two forks to cut butter into flour mixture until it looks like coarse crumbs with some pea-sized pieces. Don’t overwork! Those butter pieces = flaky scones.
Step 4: Add Wet Ingredients
In separate bowl, whisk buttermilk, egg and vanilla. Pour over flour mixture and stir just until moistened. Dough will look shaggy – that’s perfect!
Step 5: Fold in Blueberries
Gently fold in blueberries with rubber spatula. Be careful not to crush them or overmix. Dough should still be pretty lumpy.
Step 6: Shape Dough
Turn dough onto floured surface. Pat into 8-inch circle about 1-inch thick. Don’t use rolling pin – hands work better! Cut into 8 wedges like pizza.
Step 7: Bake to Perfection
Place scones on baking sheet, leaving 2 inches between each. Brush tops with heavy cream and sprinkle with turbinado sugar. Bake 18-22 mins until golden brown. They’re done when toothpick comes out clean and tops spring back when lightly touched.
Step 8: Cool Slightly
Let cool on baking sheet 5 mins, then transfer to wire rack. Best eaten warm but good for 2-3 days in airtight container.
Amazing Variations for Buttermilk Blueberry Scones
Lemon Blueberry Scones
Add 1 tablespoon lemon zest to dry ingredients and replace vanilla with 1 teaspoon lemon extract. After baking, drizzle with simple lemon glaze (1 cup powdered sugar + 2 tbsp lemon juice).
Triple Berry Explosion
Replace half the blueberries with mix of raspberries and blackberries. Total game changer for berry lovers!
White Chocolate Blueberry
Add ½ cup white chocolate chips along with blueberries. The sweet-tart combo is incredible.
Orange Cranberry Switch-up
Swap blueberries for 1 cup dried cranberries and add 1 tablespoon orange zest. Perfect for fall and winter mornings.
Almond Blueberry
Add ½ teaspoon almond extract with vanilla and sprinkle ¼ cup sliced almonds on top before baking. The nutty flavor works amazingly with blueberries.
Cinnamon Sugar Topping
Mix 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle on top instead of plain sugar. Adds warm spicy notes that are so good with coffee.
Buttermilk Blueberry Scones
Equipment
- Mixing bowls
- Pastry cutter or forks
- Whisk
- Rubber spatula
- Parchment-lined baking sheet
- Oven
- Wire rack
Ingredients
- Dry Ingredients:
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Wet Ingredients:
- 8 tablespoons cold unsalted butter
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- Add-ins & Topping:
- 1½ cups fresh blueberries
- 1 tablespoon heavy cream for brushing
- 2 tablespoons turbinado sugar
- Optional Buttermilk Substitute:
- 1 cup milk + 1 tbsp lemon juice sit for 5 minutes
Instructions
- Preheat & Prep:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter:
- Cut cold butter into small cubes. Use pastry cutter or forks to incorporate into flour mixture until it looks like coarse crumbs with pea-sized bits.
- Add Wet Ingredients:
- In another bowl, whisk together buttermilk, egg, and vanilla extract. Add to dry ingredients and stir just until moistened.
- Fold in Blueberries:
- Gently fold in blueberries with a spatula. Be careful not to crush them.
- Shape Dough:
- Turn dough onto floured surface. Pat into an 8-inch circle about 1-inch thick. Cut into 8 wedges.
- Bake:
- Place scones on baking sheet, spaced apart. Brush with cream and sprinkle with turbinado sugar. Bake for 18–22 minutes until golden and toothpick comes out clean.
- Cool Slightly:
- Let cool on baking sheet for 5 minutes, then transfer to wire rack. Best enjoyed warm.
Notes
Nutrition
Buttermilk Blueberry Scones FAQ
Can I make the dough ahead of time?
Absolutely! Shape the dough, cut into wedges, then freeze on baking sheet. Once frozen, transfer to freezer bag. Bake straight from frozen, just add 3-5 mins to bake time. So convenient for quick weekend breakfasts or when guests stay over.
Why did my scones turn out flat?
Probably butter wasn’t cold enough or you overworked dough. Make sure butter stays COLD – I sometimes freeze it 10 mins before using. And mix just until ingredients come together. Too much mixing = tough, flat scones.
Can I use frozen blueberries instead of fresh?
Yep! Don’t thaw them tho – use straight from freezer. Toss with 1 tbsp flour first to prevent color bleeding. Might need extra 2-3 mins bake time.
How do I store leftover buttermilk blueberry scones?
Room temp in airtight container 2-3 days. Reheat in microwave 15 secs or oven 5 mins at 300°F to freshen up. Can also freeze baked scones up to 3 months – just thaw and warm before serving.
Can I make these buttermilk blueberry scones gluten-free?
Sure! Use 1:1 gluten-free flour blend (one with xanthan gum). Texture might be slightly different but still good. Add ¼ tsp xanthan gum if your blend doesn’t include it.
Why is buttermilk better than regular milk for scones?
Buttermilk’s acidity tenderizes the gluten and reacts with baking soda for better rise. Creates softer, more tender scones than regular milk. If you’ve tried our Low Fat Blueberry Scone you know how important this ingredient is!
Can I reduce the sugar in this recipe?
You can drop to ¼ cup but wouldn’t go lower. Sugar isn’t just for sweetness – helps with browning and texture too. These aren’t super sweet anyway compared to most scones.
The Real Secret to Amazing Buttermilk Blueberry Scones
There’s something special bout sharing fresh-baked buttermilk blueberry scones on lazy weekend mornings. My grandma used to make something similar but these are honestly even better (don’t tell her I said that).
What I love most is how these buttermilk blueberry scones balance tradition with little modern twists. The basic technique is classic but ingredients like turbinado sugar and mix-in options make them feel fresh and exciting.
Make these your own – maybe add some spices or try different fruits depending on season. Baking should be fun, not stressful! And if you love blueberries as much as I do, definitely check out my Blueberry Muffin recipe next.
Nothing beats the smell of these buttermilk blueberry scones baking on Sunday morning. One bite of that buttery, berry-filled goodness and you’ll be hooked too!
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