Blueberry-Buttermilk Scones

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Ahh scones. Tender and flaky, part biscuit and part muffin, sweet or savory. Perfect for breakfast or dessert. Is there a more perfect concoction? I should think not. I fell in love with them the very first time I made Dark Chocolate Chip Scones, which was years before Brown Eyed Baker was given life. Admittedly, I haven’t made nearly enough different varieties of scones, but the ones I have made have been spectacular. In addition to being delicious, scones are also extremely versatile and unbelievably quick to pull together. One (or two, at the most) bowl, a little mixing, a knead or two, patting into place, cutting, and then into the oven they go. They are perfect for last-minute company when you only have a few moments to throw something together.

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My love affair with scones continues with this recipe, as it was of course quick and the resulting scones were tender, flaky and delicious. The blueberries pop in your mouth, releasing a sweet syrup that is the perfect complement to the flavor and texture of the scones. Golden brown and gorgeous, with the slightest crunch from the sugar, I can’t wait to make these again for a weekend breakfast. A wonderful treat to enjoy with a mug of your favorite coffee or tea.

What is your favorite scone recipe? Share it with me in the comments below!

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1 year ago: Cheddar Ale Spread
2 years ago: Ranch Pretzels

Blueberry-Buttermilk Scones

Yield: Makes 12 scones

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 50 minutes

Ingredients:

1½ cups all-purpose flour
½ cup cake flour (not self-rising)
3 tablespoons granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
4 ounces (1 stick) cold unsalted butter, cut into small pieces
1 cup (½ pint) blueberries
½ cup buttermilk
1 large egg, plus 1 large egg lightly beaten for egg wash
½ teaspoon vanilla extract
Sanding sugar, for sprinkling

Directions:

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment.

2. Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Stir in blueberries.

3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.

4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.

Serving & storing: The scones are best served immediately, but can be frozen for up to 1 month. Thaw, and reheat in a 350-degree oven for 10 minutes.

(Adapted from Martha Stewart)

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49 Responses to “Blueberry-Buttermilk Scones”

  1. jess on August 25, 2009 at 2:05 am

    YUM!! Those look so good, blueberry is my favorite!!

    Reply

  2. anncoo on August 25, 2009 at 4:08 am

    WOW! looking at the colour really makes me drooling :D

    Reply

  3. Avanika (Yumsilicious Bakes) on August 25, 2009 at 5:14 am

    The first picture had me drooling, even though I’ve never tasted scones!! These look soo good, they are making me want to bake some soon!

    Reply

  4. Stacey on August 25, 2009 at 7:53 am

    Your scones turned out beautiful. And the photography…. ! Really good.

    Reply

  5. shelly (cookiesandcups) on August 25, 2009 at 8:29 am

    You know I have never made scones, but I ALWAYS get a blueberry scone from Panera bread! Chocolate chip, though sounds like it is right up my alley!

    Reply

  6. Jessie on August 25, 2009 at 8:57 am

    I pretty much love blueberries in any bake goods, especially scones, these look really yummy

    Reply

  7. Kristi on August 25, 2009 at 10:16 am

    I LOVE SCONES! I always make them when we have house guests. They are always a big hit. My favorites are cranberry-orange scones and a blueberry coffee cake scone. You can check them out at the cooking blog I post at: barefoot-in-the-kitchen.blogspot.com

    I love your website by the way. I can’t wait to have my own cooking site one day. :)

    Reply

  8. Maria on August 25, 2009 at 10:36 am

    Scones are one of my favorite breakfast treats! I recently made lemon verbena blueberry scones. They were very tasty! I will have to try these next time!

    Reply

  9. Alta on August 25, 2009 at 10:38 am

    Yum….sounds so yummy. With a pat of butter on top? Heaven.

    Reply

  10. sherri on August 25, 2009 at 10:55 am

    These look perfect!
    Here’s mine-

    Cream Scone Recipe:

    2 cups all-purpose flour

    1/4 cup white sugar

    2 teaspoons baking powder

    1/4 teaspoon salt

    1/3 cup cold unsalted butter
    , cut into pieces

    1 large egg, lightly beaten

    1 teaspoon pure vanilla extract

    1/2 cup whipping cream or milk

    Glaze:

    Cream

    Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.

    In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.

    Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 7 inches (18 cm) round. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking.

    Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. Serve with Devon cream or softly whipped cream and your favorite jam.

    These scones freeze very well.
    This recipe is from THE JOY OF BAKING

    Reply

  11. Margaret on August 25, 2009 at 11:02 am

    I LOVE SCONES. Thus the name of my blog, but don’t make them as often as I used to. Lavender scones were interesting, but chocolate is very good, I guess blueberry Almond would be my favorite.

    Yours look wonderful.

    Reply

  12. wasabi prime on August 25, 2009 at 11:19 am

    Oh me-oh my, those are beautiful enough to sashay down a catwalk. I still have blueberries and some leftover buttermilk from some muffins I made last week… I think you’ve inspired another round of baking!

    Reply

  13. BethieofVA on August 25, 2009 at 1:23 pm

    I love scones, but don’t have a favorite recipe, yet. Yours are just gorgeous.

    Reply

  14. Gina on August 25, 2009 at 3:57 pm

    Wow, those scones look great! I really need to try and make them on my own!

    Reply

  15. Angelia McGowan on August 25, 2009 at 4:40 pm

    That looks delicious, I am always looking for new blueberry recipes!

    Reply

  16. maggie on August 25, 2009 at 5:18 pm

    These look lovely! I’ve used the cream scones recipe from the book Baking Unplugged. Delicious.

    Reply

  17. Kelbakes on August 25, 2009 at 8:40 pm

    My three favorites that I make?
    Orange and dark chocolate
    Lemon poppy seed
    Peanut butter and jelly :). Can’t share that yet as it is entered in the Pillsbury Bakeoff!

    Reply

  18. Jen @ MaplenCornbread on August 25, 2009 at 9:14 pm

    I LOVE scones of all sorts, I dont think there is one that I have not liked! Hmmm favorite:
    Fall: Pumpkin Spice
    Winter: Gingerbread
    Spring: Blueberry or Strawberry Choc Chip
    Summer: Honey Fresh Fig

    Reply

  19. Kristen on August 25, 2009 at 11:56 pm

    You just read my mind. Just seconds before coming over here I was thinking about scones! Now, I’m thinking it must be fate and this recipe needs to be tried out by me ASAP!

    Reply

  20. Jason on August 26, 2009 at 5:02 pm

    Now I know what to do with those extra blueberries I picked this weekend.

    Reply

  21. Linda @ tender crumb on August 26, 2009 at 9:48 pm

    i {heart} strawberry scones. I love how big and juicy the blueberries are in your scones – I must try this!

    Reply

  22. Theresa on August 27, 2009 at 8:33 am

    Your scones look delicous!

    Reply

  23. Chris on August 30, 2009 at 7:51 pm

    I’m starting to become a huge fan of scones.

    Reply

  24. Jenifer on August 31, 2009 at 2:11 pm

    I just made your scones this morning and they were wonderful. I think they would be fabulous with currants, strawberries, just about any fruit in them. I have been scouring the web and cookbooks for “the perfect scone” and I think I found it with yours. Next up is your dark chocolate chip scones.

    Reply

  25. Michelle on August 31, 2009 at 2:50 pm

    Hi Jenifer – Thanks for the glowing review! I hope you enjoy the dark chocolate chip scones – they are my mom’s favorite!

    Reply

  26. Ann on September 6, 2009 at 1:43 am

    Those pics are AMAZING, I have been returning every now and then just to drool at them. I loved a blueberry scone recipe with an orange glaze from Tyler Florence – not too bad. I wish they had crisped up more like yours did….

    Reply

  27. Kate on September 8, 2009 at 1:19 am

    Followed you here from TasteStopping, and this is a GREAT photograph. Vivid and very flattering!

    Reply

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  31. sharon on September 13, 2010 at 4:17 pm

    i just made these and they are quite tasty. my dough was a bit wet so i sprinkled a little more flour before cutting them. just wondering, is it supposed to be like this?

    Reply

    • Michelle on September 13th, 2010 at 8:46 pm

      Hi Sharon, Just like with any other type of dough, the amount of moisture can be affected by the temperature, humidity, etc. It’s definitely okay to sprinkle with more flour if needed; I do it often with various scones. I’m glad you liked them!

      Reply

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  35. Ivy on March 16, 2011 at 5:06 am

    just made them…..THEY TASTED FANTASTIC!
    I think these are the most successful scones I ever made, usually for me they turn out very dry and hard. They aren’t overly sweet and the berries add a whole new dimension to them. I’ve just had dinner and decided to make some scones and even though I was still full I managed to eat one because they smelt so good!

    Reply

  36. Audrey Ellen on April 12, 2011 at 2:18 pm

    my favorite scone recipes are from Alice’s Tea Cup tea shop in New York. I bought the cookbook and have tried to cook my way through all of them!
    The base for their recipes just makes the most flaky, moist scones. But my favorite flavor combination that I’ve made so far has been dried cherries and chocolate chunks!

    http://mysceneandherd.blogspot.com/2011/03/cherry-chocolate-scones.html

    Reply

  37. Cathleen on September 21, 2011 at 11:55 pm

    I made these the other day and they turned out Very badly. Of course, that’s what I get for doing them in a rush.

    I just remade them, correctly, and they are heavenly. I also added the spice glaze from your pumpkin scones and Holy Cow it works nicely. So yum. Thank you so much!

    Reply

  38. Cindy on October 4, 2011 at 7:14 pm

    I hope you don’t mind I tweaked your recipe by adding zest of 1/2 lemon. Delish and so easy! Thanks for the great recipe.

    Reply

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  45. Ilona on August 27, 2013 at 10:14 am

    It was my first time with scones and I am asking myself: “why soooo late?!”. They are so yummy and it is so fast to make them! I’ll have to make your Dark Chocolate Chips Scones for my 8-year-old son, he loves dark chocolate and doesn’t like blueberries ;)

    Reply

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  47. Joanna on July 11, 2014 at 11:49 am

    Hi, I was wondering if I could make these lactose free by using lactaid milk and stirring in lemon juice or white vinegar to make cheat buttermilk? Or would that make the scones not as good?

    Reply

    • Michelle on July 14th, 2014 at 12:23 pm

      Hi Joanna, I haven’t tried to do a substitute buttermilk with lactose-free milk, so I’m not able to say for sure whether it would work or not, unfortunately :(

      Reply

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