These Blueberry Buttermilk Scones are tender, flaky, and bursting with juicy blueberries. The tanginess of buttermilk adds a delightful contrast to the sweetness of the berries, while keeping the scones moist and light. Perfect for breakfast, brunch, or a snack with your favorite cup of tea or coffee, these scones are easy to make and come together quickly. Whether you’re baking for a special occasion or just want a fresh homemade treat, these blueberry scones are sure to impress.
Ingredients:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¾ cup buttermilk (plus a little extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups fresh or frozen blueberries
- 1 tablespoon lemon zest (optional, for extra flavor)
- Coarse sugar for sprinkling (optional)
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix the dough.
- Fold in the blueberries: Gently fold the blueberries (and lemon zest, if using) into the dough, being careful not to crush the berries. The dough will be somewhat sticky, but that’s okay.
- Shape the scones: Turn the dough out onto a floured surface. Lightly knead the dough a few times to bring it together. Pat the dough into a circle or rectangle about 1-inch thick. Cut the dough into 8 triangles or squares and place them on the prepared baking sheet.
- Brush and sprinkle: Brush the tops of the scones with a little buttermilk and sprinkle with coarse sugar for extra crunch, if desired.
- Bake the scones: Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the scones to cool for a few minutes on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature with butter, clotted cream, or jam.
Enjoy these Blueberry Buttermilk Scones fresh from the oven, with their perfect combination of sweet blueberries and buttery, tender crumb!
