Blueberry-Buttermilk Scones

These sweet scones are the perfect companion for an afternoon cup of coffee!

Course Snack
Cuisine American
Prep 20 minutes
Cook 22 minutes
Total 42 minutes
Servings 12 scones
Calories 174 kcal
Author Michelle


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


  1. 1. Preheat oven to 375 degrees F. Line a baking sheet with parchment.
  2. 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. 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. 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.
  5. 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.
Nutrition Facts
Blueberry-Buttermilk Scones
Amount Per Serving
Calories 174 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 35mg12%
Sodium 163mg7%
Potassium 134mg4%
Carbohydrates 21g7%
Sugar 4g4%
Protein 3g6%
Vitamin A 280IU6%
Vitamin C 1.2mg1%
Calcium 54mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.