Delicious Buttermilk Blueberry Scones

There’s something incredibly comforting about fresh-baked scones on a lazy weekend morning. I know how tricky it can be to find breakfast options that feel special without requiring hours in the kitchen – especially when you’re juggling weekend errands and family activities. That’s where these buttermilk blueberry scones come in handy.

These scones are exactly what you need: they’re ready in under an hour, use simple ingredients you probably already have, and the combination of tangy buttermilk and sweet blueberries makes them a guaranteed crowd-pleaser. Plus, they’re just as good with your morning coffee as they are packed in lunch boxes for an afternoon treat.

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work great in these scones, so use whatever you have on hand. If you’re using fresh berries, look for plump ones that are deep blue-purple in color and have a slight silvery frost on the skin – this is actually a good sign and means they’re fresh. When using frozen blueberries, don’t thaw them first – add them to the dough while they’re still frozen to prevent the color from bleeding too much into your scones. Wild blueberries tend to be smaller and more flavorful than cultivated ones, but they’re harder to find and usually more expensive, so regular cultivated blueberries will work just fine for this recipe.

Options for Substitutions

Need to make some swaps? Here’s what works in these scones:

• Buttermilk: No buttermilk? Make your own by adding 1½ teaspoons of lemon juice or white vinegar to ½ cup regular milk. Let it sit for 5 minutes before using.
• Blueberries: Fresh or frozen blueberries both work great. You can also swap them for raspberries, blackberries, or even chocolate chips. If using frozen berries, don’t thaw them first – add them while still frozen.
• Plain flour: This is a must-use ingredient for the right texture. Self-rising flour isn’t recommended as it will throw off the leavening balance.
• Cane sugar: Regular granulated sugar works just fine here. For a subtle caramel note, try light brown sugar instead.
• Vanilla essence: Vanilla extract, paste, or powder all work well. You could also try almond extract for a different flavor profile.
• Coarse sugar topping: Regular granulated sugar can work for the topping, or skip it altogether. You could also try turbinado sugar or even a light drizzle of glaze after baking.

Watch Out for These Mistakes While Baking

The temperature of your ingredients makes all the difference in creating flaky, tender scones – warm butter will lead to flat, tough results, so keep your butter and buttermilk ice-cold until the moment you use them, and work quickly once you start mixing. Another common mistake is overworking the dough – mix just until the ingredients come together, as too much handling will develop gluten and make your scones dense and chewy instead of light and flaky. When adding the blueberries, fold them in gently at the very end to prevent them from breaking and turning your dough purple, and if using frozen berries, don’t thaw them first as this will make your dough too wet. For the best rise and texture, make sure your baking powder is fresh (test it in hot water – it should fizz vigorously), and don’t skip the final 15-minute chill in the fridge before baking, which helps the scones hold their shape.

What to Serve With Blueberry Scones?

These scones are perfect for breakfast or afternoon tea, and there are so many tasty ways to serve them! A classic approach is to pair them with clotted cream and lemon curd, which adds a nice balance of richness and citrusy brightness. For a simpler option, serve them warm with good quality butter and your favorite jam – raspberry or strawberry jam works particularly well with the blueberry flavor. If you’re making these for brunch, they go great with a pot of English breakfast tea or a strong cup of coffee, and some fresh fruit on the side helps keep things light and fresh.

Storage Instructions

Keep Fresh: These blueberry scones are best enjoyed the day they’re baked, but you can keep them in an airtight container at room temperature for up to 2 days. If you live somewhere humid, pop them in the fridge instead – they’ll stay good for about 5 days, though they might lose a bit of their crispy exterior.

Freeze: Good news – scones freeze really well! Once they’re completely cool, place them in a freezer bag or container and they’ll keep for up to 3 months. You can even freeze unbaked scone dough – just shape the scones, freeze them on a baking sheet until solid, then transfer to a freezer bag.

Warm Up: To get that fresh-baked taste back, pop a room temperature scone in a 300°F oven for about 5-10 minutes. If you’re working with frozen scones, let them thaw overnight in the fridge first. For frozen unbaked scones, just add a few extra minutes to the regular baking time – no need to thaw!

Preparation Time	20-30 minutes
Cooking Time	18-27 minutes
Total Time	38-57 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 15-20 g
• Fat: 70-75 g
• Carbohydrates: 150-160 g

Ingredients

• 2 cups plain flour (measured accurately)
• 1/4 cup cane sugar
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter (1 stick, chilled and frozen)
• 1 1/2 cups blueberries
• 1/2 cup cold buttermilk (and a little extra for brushing*)
• 1 large egg
• 1 teaspoon vanilla essence
• Coarse sugar for optional sprinkling

Step 1: Prepare Baking Sheet and Dry Ingredients

Line a large baking sheet with parchment paper and set it aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt to ensure they are well combined.

This forms the base of your scone mixture.

Step 2: Incorporate Butter and Blueberries

Using the large holes of a box grater, grate the frozen butter directly into the flour mixture.

Toss the butter with the flour to coat, then use your hands to work it into the flour until the mixture resembles a coarse meal.

Add the blueberries and gently toss to distribute them evenly throughout the mixture.

Step 3: Combine Wet Ingredients and Form Dough

In a medium bowl, whisk together the buttermilk, egg, and vanilla (if using).

Pour this over the flour and butter mixture.

Using a spatula, mix until a shaggy dough forms.

Knead with your hands to incorporate any remaining dry flour in the bowl.

The dough should be soft but not sticky; if it’s sticky, add a bit more flour, or if it’s too dry, drizzle in a little more buttermilk.

Shape the dough into a ball.

Step 4: Shape and Slice the Dough

Transfer the dough ball to a lightly floured surface and press it into a 7- to 8-inch disk about 1 inch thick.

Use a sharp knife or a dough scraper to slice the disk into 8 equal wedges.

Place the wedges on the prepared baking sheet, spaced evenly apart.

Step 5: Freeze and Preheat the Oven

Place the baking sheet with the scones in the freezer for 15 minutes to firm up.

Meanwhile, preheat your oven to 400°F to ensure it’s ready for baking when the scones are done chilling.

Step 6: Bake the Scones

Remove the scones from the freezer and brush the tops with buttermilk.

Sprinkle with coarse sugar if desired for a sweet, crunchy topping.

Bake in the preheated oven for 18 to 27 minutes, or until the scones are golden brown on top.

Step 7: Cool and Serve

Once baked, transfer the scones to a wire rack to cool slightly.

Serve warm or at room temperature for a delicious treat!