Blueberry-Buttermilk Scones


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

5 / 5 (1 Reviews)
Did you make this recipe?
Leave a review »

Blueberry-Buttermilk 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 sprinkling



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.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Adapted from Martha Stewart)

All images and text ©Brown Eyed Baker, LLC.