Buttermilk Blueberry Scone Recipe

5 from 2 votes

Sharing the BEST blueberry scones you’ll ever have today! My Buttermilk Blueberry Scone recipe is about to become your new favorite scone recipe. They’re soft, buttery, flaky and perfectly sweet!

blueberry scones

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!

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

blueberry scones

Ingredients Needed For Scone Recipe

*See recipe card at the bottom of the post for entire recipe.

  • all-purpose flour
  • sugar
  • baking powder
  • kosher salt
  • cold salted butter
  • buttermilk
  • sour cream
  • pure vanilla extract
  • blueberries
  • powdered sugar
  • heavy cream

How To Make Blueberry Scones

  1. Preheat oven to 400 degrees F. and line baking sheet or pizza pan with parchment paper.
  2. 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. Slowly add buttermilk (if buttermilk is thin, reduce to 1/2 cup), sour cream and vanilla, mixing gently until dough forms. Fold in blueberries. 
  3. 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 18-22 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.
  4. 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.

blueberry scones

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.

blueberry scones

When using a food processor, you can pulse the flour mixture and butter until the butter is perfectly worked into the flour. This is what you are looking for as shown above.

blueberry scones

Transfer the butter/flour mixture into a large mixing bowl and add the buttermilk, vanilla and sour cream. Stir just until combined. You want to avoid over mixing your scone dough. Over mixing can cause a tough, dense crumb.

blueberry scones

Gently fold in the fresh blueberries. Only a few turns to combine.

blueberry scones

With floured hands, press and pat dough into a 1/2 inch thick round like shown above.

blueberry scones

Using a pizza cutter sprayed with cooking spray, cut into 8 wedges. After each cut through the dough, I had to wipe and re-spray the pizza cutter. Dough is sticky, so be aware.

blueberry scones

Brush tops of dough with heavy cream and sprinkle with additional sugar.

How Long Do I Bake Scones?

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

blueberry scones

Your edges get perfectly buttery and flaky.

blueberry scones

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

blueberry scones

I like to whip up a simple sweet icing that consists of powdered sugar and heavy cream. Whisk until smooth for drizzling.

blueberry scones

Drizzle sweet icing over scones. It’s magical.

blueberry scones

When Do You 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.

Can I Freeze Scones?

Yes you sure can. I recommend freezing them after baking before icing. Place cooked, cooled scones in an airtight bag or container. When ready to serve, thaw to room temperature and drizzle with icing before enjoying.

blueberry scones

I’m telling you, this is the best scone recipe I have ever had. So excited for you to try it!

blueberry scones

Try switching out the blueberries for your favorite fruit, chocolate or nuts. Lots of options for this recipe!

blueberry scones
5 from 2 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 mins
Cook Time 20 mins
Total Time 30 mins
Servings: 8
Calories: 325kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • Bowl
  • baking sheet or 12 inch pizza pan

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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blueberry scones

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5 Responses
  1. Annika

    5 stars
    Easy, fast and DELICIOUS! I didn’t have a food processor, but cutting it in work great! My boys love them, and they pair so well with tea! I have made so many of Picky Palates recipes and have yet to be disappointed!

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