Impress at your next brunch with these soft and tender Buttermilk Blueberry Scones. They are incredibly easy to make and taste wonderfully light with just a hint of lemon in the batter, and a delicious lemon glaze drizzled on top.
Perfect for your Easter brunch or Mother’s Day breakfast!
The first time I ate a scone, I was thoroughly underwhelmed. Dry, hard and boring – definitely not what you want from a bakery goodie! But at some point I ate a good one, and then I decided I had to learn how to make them.
I was so surprised to find out how easy scones are to make at home, and now they’re a regular for special brunches around here! This recipe has lots of juicy blueberries and a lemon glaze for the perfect spring treat (and shhh… make sure to tuck away my pumpkin scone recipe for the fall, too!).
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Baking powder/soda: Make sure your baking powder and baking soda aren’t out of date, otherwise your scones will not come out right.
- Butter: Please do not use a buttery spread as a substitute for the butter. It needs to be cold and firm to work in this recipe. If you need to use margarine for any reason, you must use stick margarine.
- Blueberries: I have made these scones with frozen blueberries before. It sort of works, but it does get messy and quite smudged/grey. I definitely recommend using fresh berries in this recipe for best results.
- Buttermilk: The recipe works best when using actual buttermilk. But if you want to make these right now and don’t keep buttermilk on hand, use regular milk with 1 teaspoon white vinegar stirred in. Leave it to sit on the counter for 10 minutes before using in the recipe.
How to make Blueberry Scones
1. Start by combining all of the dry ingredients in a mixing bowl. Then cut in the cold butter until crumbs form.
2. Add the blueberries, then add the buttermilk and vanilla extract and stir just until combined. Do not overtax this dough, or your scones won’t rise!
3. Tip out the dough onto a lined baking sheet and pat into a circle. Cut into 8 wedges.
4. Pull the wedges apart a little, then brush with milk and sprinkle with both granulated and brown sugar. Bake until golden brown and baked through.
Cool on a cooling rack for a few minutes, then serve warm.
Baking tips
The two most important things to get moist and tender scones:
a) measure your flour correctly (spoon it into the measuring cup and then level with the back of a knife) so you don’t end up with a dry dough and
b) be very gentle and careful with the dough – don’t overwork it once you add the liquid ingredients. Definitely no kneading, simply push it into a disc.
I know it’s VERY hard to resist the urge to knead, but you do really need to leave this dough in peace. The less you handle and prod it, the lighter and fluffier your scones will be!
To handle the scones:
- make sure to flour the baking sheet well, or the scones will stick
- use a very sharp dough scraper or knife to cut the scones, this will give the sharpest edges and the best rise
- be very gently when pulling the scones apart – it’s a little tricky, but they need to be handled carefully or they won’t bake nicely
Optional glaze
The scones don’t really need a glaze, but it’s a nice touch if you want to go the extra mile.
I always just use ½ cup of icing sugar and stir in 2-3 teaspoons lemon juice until smooth. Drizzle over the warm scones shortly before serving.
Storage tips
Keep scones in an airtight container on the counter for up to 3 days.
They are, however, best eaten warm out of the oven.
Freezer instructions
You can, but they will still be better eaten warm right after baking.
To freeze, place scones in a container or bag suitable for freezing and label with the name and use-by date (freeze for up to 3 months).
Defrost on a rack on the counter. It helps their texture to warm them up in the microwave or toast them before serving.
Watch the recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Buttermilk Blueberry Scones
Recipe details
Ingredients
- 2 ½ cups flour
- ⅓ cup sugar
- 1 teaspoon grated lemon zest
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 cup blueberries fresh preferred; frozen will yield messy/grey scones
- ⅔ cup buttermilk
- 1 tablespoon vanilla extract
For brushing
- 1 tablespoon milk
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
Instructions
- Prep:Preheat the oven to 400°F (200°C). Line a baking sheet and sprinkle with flour.
- Mix dry ingredients:Combine flour, sugar, lemon zest, baking powder, baking soda and salt in a large mixing bowl.
- Blend in butter:Add butter to the bowl with the flour and cut in with a pastry blender, a fork OR your clean fingers. You should end up with a bowl full of pea-sized crumbs.
- Add liquids:Add blueberries to the bowl with the crumb mixture. Whisk together buttermilk and vanilla and pour into the bowl, too. Stir with clean hands or a wooden spoon JUST until combined. Do not overwork! Do not burst the berries! A scraggly, messy dough makes the fluffiest, lightest scones.
- Shape:Turn out the dough on your prepared baking sheet. Gather it into a ball and slightly flatten it into a roughly 7 inch (18cm) disk (this works best with slightly damp fingers). Cut into 8 wedges. Pull the wedges slightly apart, so they're about 2 inches (5cm) away from each other.
- Finish and bake:Brush the scones with milk and sprinkle with both sugars. Bake in the preheated oven for 20-25 minutes, or until golden. Transfer to a cooling rack and allow to rest until cool enough to touch. They are best served warm – see notes for glaze.
Notes
Ingredient notes
- Baking powder/soda: Make sure your baking powder and baking soda aren’t out of date, otherwise your scones will not come out right.
- Butter: Please do not use a buttery spread as a substitute for the butter. It needs to be cold and firm to work in this recipe. If you need to use margarine for any reason, you must use stick margarine.
- Blueberries: I have made these scones with frozen blueberries before. It sort of works, but it does get messy and quite smudged/grey. I definitely recommend using fresh berries in this recipe for best results.
- Buttermilk: The recipe works best when using actual buttermilk. But if you want to make these right now and don’t keep buttermilk on hand, use regular milk with 1 teaspoon white vinegar stirred in. Leave it to sit on the counter for 10 minutes before using in the recipe.
Baking tips
- Measure your flour correctly (spoon it into the measuring cup and then level with the back of a knife) so you don’t end up with a dry dough
- Be very gentle and careful with the dough – don’t overwork it once you add the liquid ingredients. Definitely no kneading, simply push it into a disc.
-
To handle the scones:
- make sure to flour the baking sheet well, or the scones will stick
- use a very sharp dough scraper or knife to cut the scones, this will give the sharpest edges and the best rise
- be very gently when pulling the scones apart – it’s a little tricky, but they need to be handled carefully or they won’t bake nicely
Optional glaze
The scones don’t really need a glaze, but it’s a nice touch if you want to go the extra mile. I always just use ½ cup of icing sugar and stir in 2-3 teaspoons lemon juice until smooth. Drizzle over the warm scones shortly before serving.Storage tips
Keep scones in an airtight container on the counter for up to 3 days. They are, however, best eaten warm out of the oven.Freezer instructions
You can, but they will still be better eaten warm right after baking. To freeze, place scones in a container or bag suitable for freezing and label with the name and use-by date (freeze for up to 3 months). Defrost on a rack on the counter. It helps their texture to warm them up in the microwave or toast them before serving.Nutrition
More recipe information
Recipe first published in 2018. Updated on 03/21/2021.
Val says
These are delicious! I keep going back to this one.
Jenny says
Had extra buttermilk, and a 2L basket of blues from a local farm…went on the hunt for a scone recipe online and found this one. SO GLAD I MADE THEM. I wasn’t too sure when the dough was more crumbly than I was used to but I trusted the process and I wasn’t let down! Flavour- amazing. Texture- perfection. Saved this recipe in my recipe box because I WILL be making it again and again! Thank you for this recipe
Marlisa says
I’ve made them twice. I’m new to scones and this was great. I used frozen blueberries, which I hVe a lot of…kept them frozen to the last minute and the scones are not messy or grey.
Devan says
My first time making scones, and I can’t wait to improve! @Nora, I do have questions! My scones came out rather dry, and not packed with tons of flavor.. any suggestions? I followed instructions without deviating.
Nora says
Devan, if your scones were dry my first question would be how you measured your flour? Most of the time, when baked goods come out dry, it’s because you accidentally added too much flour.
Anita Bertmeyer says
So good! Not nearly as daunting as I thought it would be to make scones. The tips were great, as were the step by step pictures. Especially for cutting in the butter for a newbie like me. Starbucks scones are ruined to me forever now. Not sorry.
Nora says
Glad the tips were helpful, Anita! Not sorry either 😉
Susan says
I’ve tried quite a few scone recipes over the years (I’ve been a baker since the age of 8 and I’m now 75). They’re usually good, I haven’t ever had a “fail” with scones. But my goal has never been “good”, it has always been REALLY, REALLY good. Like you consume one and you’re still thinking about it a few days later. These scones are REALLY REALLY good. My husband is eating one right now and two times he has said, “Wow! These are really really good!” (and he wasn’t even aware that was the goal!). Thank you for a wonderful recipe and thank you for all your helpful hints. I particularly liked the part where you cautioned against over-handling the dough and not kneading, no matter how tempting. I plan on throwing away all my other scone recipes (including pins) so there will be no confusion when I get old and forgetful. 🙂
Nora says
Susan, what an honor for my humble scone recipe! I’m so glad you and your husband enjoyed them so much. Thank you for taking the time to read the tips and instructions so carefully, and thank you for your kind words. I appreciate it very much!
Rowena Garcia says
It was so easy to make and ingredients were available in the pantry. I am so pleased with the outcome. My husband requested I make another batch – the same day.
Ivette says
Absolutely perfect!
Nora says
I’m so glad to hear it, Ivette!
Robyn says
Always shied away from scones..too messy…too much trouble for a hard crumbly cookie…OMG…have I missed out! Your recipe and the results were the best thing I put in my mouth baked by me in ages!
Thank you for this recipe from the bottom of my cookie crumbs to the tip of my ever increasing waistline!
Nora says
Oh Robyn, your commend made me laugh out loud! I’m so incredibly glad you enjoyed the scones.
Mary B says
My husband and I loved these! I used frozen berries, even a few more than 1 cup, just defrosted them a little first. Used a grater to grate the very cold butter into the flour. Yes, the scones were a little colored, but we didn’t care. Often the ugliest desserts are the tastiest! We’ll definitely be having these again.
Nora says
I’m so glad, Mary!
Anna says
Absolutely fantastic, thank you!
Nora says
I’m so glad, Anna!
Juanitadownes75@gmail.com says
Omg…!!! These are so yummy…..I used cooking creme with mine and the lemon flavor is soooo good?
Nora says
I’m so glad!
Lise says
I love these scones. They were easy to make and so delicious and addictive!
Val says
These are delicious! Making them again as the first ones disappeared with rave reviews! Thanks!