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Buttermilk Blueberry Scones

Buttermilk Blueberry Scones

The Crispy Chef
These moist, flaky buttermilk blueberry scones are bursting with fresh berries and perfect for any weekend breakfast or brunch. Made with real buttermilk and topped with turbinado sugar for a crunchy finish, they’re quick, easy, and absolutely irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 280 kcal

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

Store in airtight container at room temp for up to 3 days.
Freeze raw wedges or baked scones for up to 3 months.
For variations, try lemon zest, white chocolate, or mixed berries.
For gluten-free version, use 1:1 gluten-free flour with xanthan gum.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 512gFat: 12g
Keyword blueberry scones, buttermilk scones
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