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.
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!
1 year ago: Cheddar Ale Spread
2 years ago: Ranch Pretzels
Blueberry-Buttermilk Scones
Makes 12 scones
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 sprinkling1. 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)
See more: blueberries, buttermilk, Fruit, Scones
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YUM!! Those look so good, blueberry is my favorite!!
WOW! looking at the colour really makes me drooling
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!
Your scones turned out beautiful. And the photography…. ! Really good.
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!
I pretty much love blueberries in any bake goods, especially scones, these look really yummy
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.
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!
Yum….sounds so yummy. With a pat of butter on top? Heaven.
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
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.
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!
I love scones, but don’t have a favorite recipe, yet. Yours are just gorgeous.
Wow, those scones look great! I really need to try and make them on my own!
That looks delicious, I am always looking for new blueberry recipes!
These look lovely! I’ve used the cream scones recipe from the book Baking Unplugged. Delicious.
My three favorites that I make?
. Can’t share that yet as it is entered in the Pillsbury Bakeoff!
Orange and dark chocolate
Lemon poppy seed
Peanut butter and jelly
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
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!
Now I know what to do with those extra blueberries I picked this weekend.
i {heart} strawberry scones. I love how big and juicy the blueberries are in your scones – I must try this!
Your scones look delicous!
I’m starting to become a huge fan of scones.
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.
Hi Jenifer – Thanks for the glowing review! I hope you enjoy the dark chocolate chip scones – they are my mom’s favorite!
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….
Followed you here from TasteStopping, and this is a GREAT photograph. Vivid and very flattering!