The inside of Blueberry scones
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5 from 8 votes

Blueberry Scones

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.
Prep Time20 mins
Cook Time24 mins
Total Time40 mins
Course: Bread, Breakfast, Dessert
Cuisine: American, European
Servings: 8 scones
Calories: 286kcal
Author: Trang

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

Serving: 103g | Calories: 286kcal