There’s something magical about the tender, crumbly texture of a perfectly baked blueberry scone. Each bite is a delightful mix of buttery richness and bursts of juicy, sweet blueberries, creating a harmony of flavors that feels both indulgent and comforting. With just 40 minutes of prep and 20 minutes of baking, these scones are surprisingly simple to make yet utterly impressive. Whether enjoyed warm from the oven or paired with a cup of tea, they’re a treat that feels special any time of day.
The golden, slightly crisp exterior gives way to a soft, pillowy interior that’s studded with vibrant blueberries. A hint of vanilla and a light glaze add a touch of sweetness, making these scones irresistible. Perfect for breakfast, brunch, or an afternoon pick-me-up, they’re a versatile recipe that’s sure to become a favorite. In just one hour, you can create a batch of these heavenly scones that will fill your kitchen with the most inviting aroma.
Ingredients for Blueberry Scones
- 2 cups all-purpose flour (spooned and leveled)
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter (1 stick, frozen)
- 1½ cups blueberries
- ½ cup cold buttermilk, plus more for brushing*
- 1 large egg
- 1 teaspoon vanilla extract (optional)
- Coarse sugar (for sprinkling, optional)
Step-by-Step Instructions
- Prepare the baking sheet: Line a large baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Grate the butter: On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal.
- Add blueberries: Gently fold in the blueberries to incorporate.
- Combine wet ingredients: In a medium bowl, whisk together the buttermilk, egg, and vanilla (if using). Pour over the flour mixture and use a spatula to mix until a shaggy dough forms.
- Knead the dough: Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
- Shape the dough: Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet.
- Freeze: Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
- Brush and sprinkle: Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using.
- Bake: Bake for 18 to 27 minutes, or until golden brown on top.
- Cool: Transfer to a wire rack to cool before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your blueberry scones with a drizzle of lemon glaze—mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice. For a creamy twist, serve with a dollop of clotted cream or whipped mascarpone. If you’re feeling indulgent, a side of blueberry compote (simmer 1 cup blueberries with 2 tablespoons sugar and a splash of water) adds a burst of fruity flavor.
Storage and Reheating Tips
Store your scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 2 months. To reheat, warm in a 300°F oven for 5-10 minutes or microwave for 15-20 seconds. They’ll taste just-baked!
Recipe Variations to Try
Swap blueberries for raspberries or chopped strawberries for a different berry twist. For a citrusy kick, add 1 tablespoon of lemon zest to the dough. If you’re feeling adventurous, mix in white chocolate chips or chopped nuts for added texture and flavor.
Time-Saving Tips for Busy Bakers
Prep the dry ingredients and grate the butter the night before, storing them in the fridge. Use frozen blueberries straight from the freezer to save time and prevent them from bleeding into the dough. Skip the kneading step by gently folding the dough with a spatula until just combined.
Essential Equipment Guidance
A box grater is key for grating frozen butter quickly. Use a bench scraper to slice the dough into perfect wedges. For even baking, a parchment-lined baking sheet is a must. A pastry brush makes it easy to apply buttermilk for that golden finish.
Blueberry Scones
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1/4 cup cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup unsalted butter, 1 stick, frozen
- 1 1/2 cups blueberries
- 1/2 cup cold buttermilk, plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar, for sprinkling, optional
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
- In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
- Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet.
- Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
- Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
- Transfer to a wire rack to cool.