Buttermilk Blueberry Scone Recipe

My blueberry scones are soft, buttery, flaky and perfectly sweet! This Buttermilk Blueberry Scone recipe is about to become your new favorite scone recipe.

Buttermilk Blueberry Scones

I am so excited for you to try my new scone recipe! I’ve been working on a perfect scone recipe for a long time now and finally have one that LOVE! I wanted a soft, tender, flaky, sweet scone and this recipe checks off all of those boxes. Hope you enjoy!

Why You’ll Love This Recipe

• Makes the perfect brunch recipe for any occasion!
• This scone recipe is easy to make, sweet and delicious!
• The sweet icing takes the scones next level!

Be sure to try my Brown Butter Blueberry Banana Bread Muffins too! Follow Picky Palate on Instagram for daily recipe inspiration.

What You’ll Need

Here are the ingredients you’ll need to make easy scones at home! See the recipe card located at the bottom of the post for full details.

• all-purpose flour– Flour is the main dry ingredient in the scones.
• granulated sugar– This fine white sugar adds sweetness to the scones.
• baking powder– Baking powder helps the cookies rise during baking.
• kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
• cold salted butter– For most of my recipes I use salted butter. Unsalted works too.
• buttermilk– No substitutions here. Use the real buttermilk found in the dairy section by the milk.
• sour cream– Use full fat sour cream for best results.
• pure vanilla extract– Use pure vanilla extract for best tasting results.
• blueberries– Wash and carefully pat dry your fresh blueberries.
• powdered sugar– Also referred to as confectioners sugar. It will be used to make the icing.
• heavy cream– Heavy cream is used to make the icing.

How To Make Blueberry Scones

Preheat oven to 400 degrees F. and line baking sheet or pizza pan with parchment paper.

Combine Dry Ingredients and Butter. Place flour, sugar, baking powder and salt into a food processor bowl. Pulse to combine. Add cubed ice cold butter pieces (freeze for 15 minutes before starting) into bowl, pulsing until tiny pieces form in flour mixture. Transfer to a large mixing bowl.

Why Does Butter Need To Be Cold When Making Scones?

• Ice cold butter creates a soft tender crumb with perfect flaky texture. While I’m getting my ingredients out to prepare the scones, I stick the butter in the freezer for 15 minutes. As soon as I’m going to start the recipe I remove the butter from the freezer, cut it into 1/2 inch cubes and place it in the food processor.

What If I Don’t Have A Food Processor? Can I Still Make Scones?

• Yes! While the food processor is what I prefer to use when making my scone recipe, you can absolutely use a pastry cutter or even two knives in a large mixing bowl. The goal is to work the butter into the flour mixture forming small little pea size butter pieces throughout. If using this method, cut your butter into even smaller pieces before working it into the flour.

Prepare Scone Dough. Slowly add buttermilk (if buttermilk is thin, reduce to 1/2 cup), sour cream and vanilla, mixing gently until dough forms. Fold in blueberries. 

Transfer Scone Dough. With floured hands transfer dough to prepared baking dish or pizza pan. Press and form into 1/2 inch thick round.

Cut Scones Into Wedges. Use a pizza cutter sprayed with cooking spray (for each cut) to cut wedges into dough.

Brush With Heavy Cream. Brush tops of scone dough with heavy cream and sprinkle with additional granulated sugar.

Bake for 18-22 minutes, until baked through, and turning golden brown around edges. Remove from oven and let cool for 10 minutes. Carefully break into wedges and place on serving plate.

How Long Do I Bake Scones?

Bake at 400 degrees F. for 18-22 minutes, until baked through and edges turn golden brown. Your edges get perfectly buttery and flaky.

If you don’t want to drizzle with icing, you can absolutely serve just like this. They’re soft, sweet and buttery perfect.

Prepare Icing. To prepare icing, place powdered sugar into a medium mixing bowl. Slowly whisk in heavy cream until thick and smooth. Drizzle over top of scones and serve warm or room temperature.

How To Serve Scones

Scones are so great for brunch, bridal showers, baby showers, Mother’s Day, bake sales, and often served with coffee and tea. In all honesty, they’re good for any occasion! We love to make them on the weekends to enjoy. Try switching out the blueberries for your favorite fruit, chocolate or nuts. Lots of options for this recipe!

How Store Leftover Scones

Place cooked, cooled scones in an airtight bag or container. When ready to serve, thaw to room temperature and drizzle with icing before enjoying.

Can I Freeze Scones?

Yes you sure can. I recommend freezing them after baking before icing. Store in an airtight container in the freezer for up to 2 months. Thaw before enjoying again.

Try More Brunch Recipes!

• Churro Cinnamon Roll Waffles
• Strawberry Scones
• Cinnamon Roll French Toast Bake
• Starbucks Coffee Cake

5 from 10 votes

Buttermilk Blueberry Scone Recipe

These Buttermilk Blueberry Scones are the best scones I've ever had. Soft, tender, and perfectly sweet. Scone perfection.

Course: Breakfast, Dessert

Cuisine: American

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8

Calories: 325kcal

Author: Jenny

Cost: $25

Print Pin Rate

Equipment

• Oven
• Bowl
• baking sheet or 12 inch pizza pan
• large mixing bowl
• mixing spoon
• measuring cups
• measuring spoons
• whisk for making icing

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 stick very cold butter cubed into 1/4 inch pieces
• 3/4 cup buttermilk if buttermilk is thin, reduce to 1/2 cup
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons heavy cream

Icing

• 1 cup powdered sugar
• 1/4 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

• Preheat oven to 400 degrees F. and line baking sheet or pizza pan with parchment paper.
• Place flour, sugar, baking powder and salt into a food processor bowl. Pulse to combine. Add cubed ice cold butter pieces into bowl, pulsing until tiny pieces form in flour mixture. Transfer to a large mixing bowl. Slowly add buttermilk (if buttermilk is thin, reduce to 1/2 cup), sour cream and vanilla, mixing gently until dough forms. Fold in blueberries.
• With floured hands transfer dough to prepared baking dish or pizza pan. Press and form into 1/2 inch thick round. Use a pizza cutter sprayed with cooking spray (for each cut) to cut wedges into dough. Brush tops of scone dough with heavy cream and sprinkle with additional granulated sugar. Bake for 18-21 minutes, until baked through, and turning golden brown around edges. Remove from oven and let cool for 10 minutes. Carefully break into wedges and place on serving plate.
• To prepare icing, place powdered sugar into a medium mixing bowl. Slowly whisk in heavy cream until thick and smooth. Drizzle over top of scones and serve warm or room temperature.

Notes

• If you don’t have a food processor, you can use a large mixing bowl and a pastry cutter or even two knives to cut butter into flour. Will take longer, but you can definitely make these even if you don’t have a food processor.
• I’ve noticed that some buttermilk is more thin than others. The buttermilk I get is very thick, so my 3/4 cup works no problem. Evaluate your buttermilk, if it is thin like milk, reduce to 1/2 cup.

Nutrition

Calories: 325kcal | Carbohydrates: 59g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 456mg | Potassium: 104mg | Fiber: 1g | Sugar: 34g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

Keywords: blueberry scone recipe, blueberry scones, buttermilk scones, scone recipe, scones

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