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.
- 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
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.
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