These Blueberry Scones are buttery and filled with juicy fresh blueberries. They are perfect for brunch with tea and coffee, or as a midday snack. Made with buttermilk, these scones are super tender and will not disappoint.
Melt in your mouth Blueberry Scones or Blueberry Buttermilk Scones are just the thing to serve for breakfast, brunch and all occasions. These tender scones are filled with fresh juicy blueberries and will leave you wanting more. They are delicious as is but also perfect with my homemade lemon curd.
How to Make Blueberry Scones
As promised from earlier this week, this Blueberry Scones recipe is an adaptation of the Basic Buttermilk Scones with fresh blueberries added into the batter. The process is exactly the same, except that we will toss in the fresh blueberries right before adding the buttermilk mixture. When adding the liquid mixture to the flour mixture (with the berries), use a very light hand to fold with a spatula to form the dough. It’s crucial to be gentle in this step so you don’t crush the berries and stain the batter.
I recommend using fresh blueberries for the best results. It is okay to use frozen berries, but you have to keep in mind that frozen berries will release a lot more water during baking, which will alter the texture of these blueberry scones, and you will probably need to bake them a little longer for them to cook through. Frozen berries will also stain the batter as soon as you add them in, though this won’t be a big deal since they will be eaten all the same. If using frozen berries, do not thaw.
As always, reserve some buttermilk/egg mixture to use as egg wash to enhance browning while baking. Use turbinado sugar generously for shine and extra sweetness. I love using my insulated baking sheet for scones in general to keep the bottom of the scones from getting too brown.
These Blueberry Scones are so easy to bake up during the weekend, serve them for brunch, and wrap up the left over for breakfast or snack during the week. Enjoy!
More Delicious Fruity Scones
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
This recipe was originally published on May 15, 2015. The recipe, photos and post have been improved and updated.
Blueberry Scones
Ingredients
- 2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 tablespoon baking powder
- 4 oz unsalted butter - cubed & cold
- 1 heaping cup of fresh blueberry
- 1 large egg
- 2/3 cup buttermilk
- 1/2 teaspoon vanilla extract
- 1 tablespoon turbinado sugar
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add flour, sugar, salt, baking soda and baking powder to a medium mixing bowl and mix to combine.
- Toss the cubed butter in the flour mixture and work it into the flour with the tip of your fingers until about large pea size. Toss in the blueberries.
- In a measuring cup, add buttermilk, egg and vanilla extract and beat to combine.
- Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving about 2 tablespoons to use as egg wash.
- Fold with a spatula or wooden spoon until a wet dough forms, be careful not the crush the blueberries.
- Turn the dough out onto a well-floured board, fold it over itself a 2 - 3 times, and shape into a circle about 1 1/2” thick.
- Cut into 8 scones.
- Place the scones on the prepared baking sheet, brush the top and sides with the reserved egg wash, and sprinkle generously with turbinado sugar.
- Bake for 23 - 24 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let cool completely on a wire rack.
Nutrition
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I just made the scones and they are delicious. I had a question about texture. I used frozen blueberries and did read your comment about the possible changes frozen vs fresh provides; however, my scones flattened out somewhat and were almost cakey rather than flaky. I separated them slightly on the baking sheet which may have contributed to the spread. Will baking them in a container with sides help? I am also attributing the cakey texture to the addition of an egg but not sure. The butter was cut into the flour as directed, pea-sized and the dough handled judiciously. Thoughts? The taste is amazing and will definitely make again.
Thanks!
Author
When the scones flatten, it most likely due to too much moisture, whether from the frozen berries, or from the butter being worked too much, or the dough being worked too much (but perhaps not the case here with the butter). My scones are usually crispy on the outside and slightly cakey on the inside so that’s not unusual. I personally prefer a softer texture and the richer taste with the added egg. I think it’s a great idea to bake with a container with sides, it will help them rise higher. Some other things you could try next time is to cut them thicker, freeze them before baking to preserve their shape and to help any of the melted butter within the dough to solidify. For more flaky texture, try folding the dough over itself multiply times and rolling it back out, see this buttermilk biscuits recipe for the method. With the berries in the dough, it might be harder to do the folding method since you might burst the berries, but with any other scone dough, it should work beautifully. Thanks for the feedback btw! Let me know what you try next time. 🙂
Thank you SO much for this recipe and for so generously sharing it. I am very particular about scones, in terms of texture and taste. I like a bit of crunch on the outside and flaky tenderness on the inside. Your recipe produces both! Best scones I have ever made AND tasted. TY!
Author
Thank you so much for you wonderful review! I’m so happy to hear these live up to your expectation 🙂
Delicious! My new go to recipe for scones. We absolutely love them!
Author
Thank you so much for your feedback Irene! I’m glad you love them 🙂
Easy and awesome.
Author
Thanks Sylvia! So glad you enjoy it 🙂
Made these last week for my husband. They really were delicious. They came out much bigger than the store bought so next time I will cut them into smaller pieces as he likes them small. Dusted the top with granular surgar as i couldnt find the turbinado sugar. Suggestions on where i can find it? Cant wait to make them again.
Author
Hey Nona, I’m so glad you enjoyed the recipe. IF you cut them smaller next time, be sure to reduce baking time so they don’t burn, just keep an eye on them 5 mins earlier or so. I usually get Sugar in The Raw (brand) turbinado sugar, it comes in a brown paper box, should be available at any grocery store.
We just enjoyed our fresh blueberry scones! Delicious
Author
Thanks Andrea, so glad you guys enjoyed these!
I made these last night and I will be having one for breakfast every day this week!! They were wonderful, just the perfect moistness and the sugar on top is an excellent finish. Thanks for sharing!
Author
Thank you Mary! So glad you enjoy them 🙂
This is the best blueberry muffin I’ve ever made! I decreased the vanilla and added a little bit of lemon extract. I also used frozen berries then topped them with raw sugar. Scrumptious!!
Author
Thanks Jennifer! So glad you enjoy them 🙂
Love blueberries and I’m loving these scones. I also love the idea of adding lemon curd. Yum
still yum!
Can anyone really ever get enough blueberries? I can’t. These scones are scrumptious and I can’t wait to give them a try.
Blueberry scones…mouthwatering…please consider having some of these at your May 23rd celebration. As always, well done!