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This blueberry scones recipe is loaded with fresh blueberries, giving them a slightly sweet and buttery taste that melts in your mouth.
Scones are biscuits, with a little bit of sugar and couldn't be easier to make. From bacon cheddar scones to chocolate chip scones to blackberry scones to raspberry and white chocolate scones to cheese and chive scones to jam scones, there are plenty of ways to make them.
The blueberries give you a pop of flavor in every bite. And this blueberry scones recipe is super easy to whip up, making it a quick and easy option for breakfast.
Why This Recipe Works
- Easy - you'll be surprised how easy these scones are to make. They can be prepped and put in the oven in less than 10 minutes.
- Flaky - by shredding the butter and folding in, you get pockets of butter throughout which leads to that flakiness you expect.
- Flavorful - while the base is easy to make, having fresh blueberries burst in your mouth with every bite takes this over the top.
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Ingredient Notes
- Baking powder/soda - super important as it helps the blueberry scones rise.
- Unsalted butter - by shredding the butter you get bits throughout the flour which help creates the flaky crust you expect.
- Blueberries - you want fresh blueberries if possible so you get that burst of flavor. Frozen can be used as well.
- Buttermilk - the acidity reacts with the leaveners and creates a nice rise.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients if needed. Some variations include:
- While I use all-purpose flour, whole wheat flour can be substituted.
- I use granulated sugar in the dough and to top the scones, but raw can sugar or coconut sugar work too.
- It is a blueberry scones recipe for a reason, but you can sub with another fruit like blackberries or strawberries or even make cherry scones.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the dry ingredients in a large bowl then use a cheese grater to shred the cold butter.
Add the butter to the flour mixture and use a pastry cutter or 2 knifes to mix in and then fold in the blueberries.
Mix the buttermilk and vanilla extract into the dry ingredients until just incorporated. Then place the dough on a floured surface and form into a disc about 1 ½ inches thick. Cut into 8-10 slices.
Place the blueberry scones on a parchment-lined baking sheet. Brush with some buttermilk and add a little bit of sugar. Bake at 400°F for 20-22 minutes or until golden brown on top.
FAQs
Yes and no. Scones are the British version and generally have eggs in them, where biscuits do not. However I've "Americanized" these homemade scones and taken the egg out which gives you a light, flaky texture.
If you don't have buttermilk you can easily make it at home. Simply add 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let stand at room temperature for 10 minutes and it’s ready.
Yes. If using frozen, no need to thaw them. If using dried blueberries, just reduce the amount to ¾ cup.
As mentioned above, eggs are commonly in scones as it gives it a richer mouthfeel. However I like a flakier scone so I omit the egg.
You can break one open to check for doneness. The interior shouldn't be doughy or wet, but slightly moist.
The Key to Light and Flaky Scones
As with anything that you bake, you do not want to overwork the dough. Use a pastry cutter or knives to get the cold butter into small crumbs.
You then use your hands to shape and pat the dough into a disc. Yes your hands will get messy, but the end product is worth it.
Freezing Instructions
You can either freeze the blueberry scones before baking or after baking.
- Freeze Before Baking: Cut the scone dough into wedges than place on baking sheet and freeze for 1 hour. Once frozen, you can layer them into a bag or container. To bake from frozen, just add a few minutes to the bake time or thaw overnight and bake as directed.
- Freeze After Baking: Place the baked and cooled scones on a sheet and the freeze for at least 1 hour. You can then layer them into a bag or container. Thaw on the counter or overnight in the fridge. Warm in the microwave for 30 seconds or on a baking sheet at 300°F for 10 minutes.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Box grater - gives you shredded butter.
- Large bowl - used to mix the ingredients.
- Pastry cutter - helps blend the butter with the flour.
- Baking sheet - how you bake the scones.
Pro Tips/Recipe Notes
- Use cold or even frozen butter. The cold butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
- Do not overwork the dough. Mix everything until just combined or you will have tough scones.
- Leftover blueberry scones will keep at room temperature for 2 days or in the fridge for 5 days.
Other Breakfast Recipes
If you’ve tried this blueberry scones recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- ¼ cup raw cane sugar
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ tsp salt
- ½ cup unsalted butter, cold
- 1 cup fresh blueberries
- ⅔ cup buttermilk
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 400°F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the blueberries.
- In a small measuring cup, mix together the buttermilk and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense.
- Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 ½ inches thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).
- Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of buttermilk and then lightly sprinkle with sugar.
- Bake for 20-22 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.
Notes
- You may not realize this but baking powder/baking soda actually expires pretty quickly. Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the scones. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
- Use cold or even frozen butter. The cold butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
- Do not overwork the dough. Mix everything until just combined or you will have tough scones.
- Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.
Jane says
Delicious! Especially with some lemon zest.
Ryan says
Glad you enjoyed them!