These melt in your mouth buttermilk blueberry scones are a dream. With a tender crumb, these scones are packed with sweet and juicy blueberries and baked to golden brown perfection! For a final touch of deliciousness, scones are drizzled with a sweet cream glaze.
What Makes These Buttermilk Blueberry Scones So Good
- Sweet, juicy blueberries in each bite
- Soft, moist and buttery centers with a crisp golden brown exterior
- Sweet cream glaze that melts in your mouth
How to Make Buttermilk Scones
Thanks to the buttermilk used in this recipe, these scones have the most tender crumb texture. Here is what you will need to make buttermilk scones from scratch:
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Granulated Sugar
- Unsalted Butter
- Buttermilk
- Egg
- Vanilla Extract
- Fresh Blueberries
Tips for Making Melt in Your Mouth Scones
- Use Cold Ingredients – with the exception of the dry ingredients, all wet ingredients, for example, the egg and buttermilk should be kept cold before using. The goal here is to keep the dough as cold as possible.
- Grate the Butter – grating frozen butter into dry ingredients mixture will make it easier to incorporate and evenly distribute the butter into the dry ingredients.
- Do Not Overmix the Dough – the goal here is to mix the wet ingredients into the dry just until the dough starts to clump up into a ball. Overmixing scone dough will result in dry crumbly as opposed to tender, melt in your mouth scones.
- Freeze the Dough Before Baking – as an added measure to help prevent overspreading of the scones as it bakes, I like to freeze the shaped scones for at least 30-60 minutes before baking. I recommend freezing for the full 60 minutes. Scones dough may also be prepared the night before and stored in the freezer until ready to bake.
Shaping and Baking Buttermilk Blueberry Scones
- Use hands to pat dough into a 6×4 inch rectangle
- With a bench scraper or shape knife, cut the scone dough into 6 equal pieces
- Transfer cut scones on to a baking sheet and freeze for 30-60 minutes
- Brush the top of scones with some whisked egg and bake until golden brown
- Allow scones to cool before drizzling with glaze
How to Store Scones
- Scones are best eaten the day it is baked. Leftover scones stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer.
- Scones dough may be prepared in advance. Once cut into equal pieces, transfer scones to a parchment lined baking sheet and freeze until solid. Next, transfer frozen scones pieces into an airtight, freezer safe container and store in the freezer for 1-3 months.
- Frozen, unbaked scones may be baked straight from the freezer. Simply increase bake time by 4-5 minutes.
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If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintButtermilk Blueberry Scones
These melt in your mouth buttermilk blueberry scones are a dream. With a tender crumb, these scones are packed with sweet and juicy blueberries and baked to golden brown perfection! For a final touch of deliciousness, scones are drizzled with a sweet cream glaze.
- Prep Time: 40 Minutes (Not Including Chilling Time)
- Cook Time: 30 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 Scones 1x
Ingredients
Buttermilk Blueberry Scones
- 1 1/2 Cups (188 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 2 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 3 Tablespoons (38 g) Granulated Sugar
- 1 Large Egg, Cold
- 6 Tablespoons (90 ml) Buttermilk, Cold
- 6 Tablespoons (85 g) Unsalted Butter, Frozen
- 3/4 Teaspoon Vanilla Extract
- 3/4 Cup Fresh Blueberries
Cream Glaze
- 1/2 Cup (60 g) Confectioners’ (Powdered) Sugar
- 1 1/2 –2 Tablespoons Heavy Whipping Cream
- 1/2 Teaspoon Vanilla Extract, Optional
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- In a small mixing bowl, add the egg and thoroughly whisk. Divide the whisked egg in half. Set the second half of the whisked egg aside for later use.
- In the mixing bowl with the remaining egg, add the buttermilk and vanilla extract. Whisk ingredients together to combine.
- Once thoroughly mixed, refrigerate wet ingredient mixture until ready to use.
- In a large mixing bowl, add the flour, baking powder, baking soda, sugar and salt. Whisk ingredients together to combine.
- Using a box grater, grate the frozen butter and transfer into the bowl with the dry ingredients.
- Use a pastry cutter or your hands to incorporate the grated butter into the dry ingredients.
- Next, gently mix in the fresh blueberries into the butter-flour mixture.
- Retrieve the wet batter from the fridge and pour into the bowl with dry ingredients. Mix everything together until a soft dough forms. Take cake to not overmix the dough.
- Transfer the dough onto the countertop. With floured hands, quickly but gently shape dough into a 6×4 inch rectangle.
- Cut the rectangle into 6 equal pieces and transfer to the parchment-lined baking sheet. Each scone piece should be place at least 1-2 inches apart. Scones will expand as it bakes.
- Place cut scones in the freezer to chill for 30-60 minutes. I recommend freezing dough for the full 60 minutes.
- During the last 15 minutes of freeze time, preheat the oven to 375F(190C).
- Use leftover whisked egg to coat the tops of the scones and bake for 30-35 minutes, rotating the pan halfway through bake time. Scones are ready when the edges appear crisp and the outer exterior has a rich golden brown color.
- Cool scones on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool to room temperature.
- To prepare the glaze, add the confectioners’ sugar, vanilla extract and 1 1/2 tablespoons of the heavy cream into a small mixing bowl. Whisk ingredients into a smooth, pourable glaze.
- If glaze appears too thick, whisk in the remaining heavy cream 1/2 teaspoon at time until a smooth, pourable glaze is achieved.
- Drizzle glaze over cooled scones before serving.
Notes
- Scones are best eaten the day it is baked. Leftover scones stored in an airtight container will last 2-3 days in the fridge and 1-2 months in the freezer.
- May use frozen blueberries in place of fresh blueberries just make sure to not thaw frozen blueberries before using.
- For lemon blueberry scones, add the zest of 1 large lemon into the dry ingredients with the grated butter and mix to incorporate before the blueberries and wet batter is mixed in to form scone dough.
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