Buttermilk Blueberry Scones Recipe for Soft Flaky Treats

These buttermilk blueberry scones are soft and flaky, bursting with juicy blueberries! They’re simple to make and perfect for breakfast or tea time.

I love how quick they come together. Just mix, form, and bake—no fuss! And trust me, the smell of these baking is pure bliss. Give them a try, and your kitchen will thank you! 🫐

Key Ingredients & Substitutions

All-Purpose Flour: This is the backbone of your scones. If you’re looking for a gluten-free option, you can substitute a gluten-free all-purpose flour blend. Just ensure it has a binding agent included.

Buttermilk: Buttermilk gives these scones a lovely tang. If you don’t have any, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. That works just as well!

Fresh Blueberries: Fresh blueberries are best for juicy bites, but you can use frozen ones too. Just toss them in a little flour before folding them into the dough to prevent them from sinking.

Unsalted Butter: Cold unsalted butter keeps the scones flaky. You can use margarine or a vegan butter substitute if you’re dairy-free.

What’s the Best Way to Keep Scones Flaky?

Keeping your scones flaky depends largely on how you handle the butter and the dough. Here are some tips:

  • Use cold ingredients – Keep your butter and buttermilk cold to prevent the butter from melting before baking.
  • Don’t overwork the dough – Mix just until the ingredients are combined. Overmixing makes for tougher scones.
  • Chilling the dough – If you have time, chill the formed scones for about 15-20 minutes before baking. This helps them rise better.

These simple techniques can make a big difference in achieving the perfect flaky texture!

Buttermilk Blueberry Scones Recipe for Soft Flaky Treats

Buttermilk Blueberry Scones Recipe for Soft Flaky Treats

Ingredients You’ll Need:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup fresh blueberries
  • 3/4 cup buttermilk, plus extra for brushing
  • 1 teaspoon vanilla extract (optional)
  • 1 large egg (optional, for egg wash)
  • Coarse sugar for sprinkling (optional)

How Much Time Will You Need?

This delicious scone recipe takes about 10 minutes to prepare and 15-18 minutes to bake. That’s a total of about 25-30 minutes from start to enjoying your fresh scones!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 425°F (220°C). This ensures it’s hot enough to get those scones flaky and golden. Line a baking sheet with parchment paper for an easy cleanup.

2. Prepare the Dry Ingredients:

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. This will help ensure that your scones rise nicely.

3. Add Cold Butter:

Add in your cold cubes of butter. Using a pastry cutter or your fingertips, blend the butter into the flour mixture. You want it to look like coarse crumbs, with some larger pieces of butter for those delightful flaky bits in your scones.

4. Fold in the Blueberries:

Gently fold in the fresh blueberries. Be careful not to smash them—you’re aiming for whole bursts of blueberry goodness in every bite!

5. Mix the Wet Ingredients:

In a separate small bowl, mix the buttermilk and the vanilla extract (if you’re using it). This adds a lovely flavor to your scones.

6. Combine Wet and Dry Ingredients:

Pour the buttermilk mixture into the flour and butter mixture. Using a rubber spatula or a wooden spoon, stir gently until the dough just comes together. It’s important not to overmix here; just a few turns are all you need!

7. Shape the Dough:

Turn the dough out onto a floured surface. Pat it into a circle that’s about 7 inches in diameter and 1 to 1.5 inches thick. This helps create a consistent bake throughout the scones.

8. Cut into Wedges:

Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. You can keep them as a circle or separate them for individual scones.

9. Transfer to Baking Sheet:

Carefully place the wedges onto the prepared baking sheet, leaving a little space in between each piece. This gives them room to rise!

10. Brush and Sprinkle:

If you’d like, brush the tops lightly with extra buttermilk or a beaten egg for a shiny, golden top. Then, sprinkle with coarse sugar for that delightful crunch!

11. Bake to Perfection:

Pop your scones in the oven and bake for 15-18 minutes, or until they’re golden brown and a toothpick inserted in the center comes out clean. The aroma will be amazing!

12. Cool and Serve:

Once baked, remove the scones from the oven and let them cool slightly on the baking sheet for a few minutes. Then, serve them warm with some butter or drizzle with honey for an extra treat!

Enjoy your delightful buttermilk blueberry scones! They’re the perfect blend of soft and flaky, and the blueberries add just the right amount of sweetness.

Buttermilk Blueberry Scones Recipe for Soft Flaky Treats

FAQ About Buttermilk Blueberry Scones

Can I Use Frozen Blueberries Instead of Fresh?

Yes, you can use frozen blueberries! Just be sure to toss them in a little flour before adding to the dough. This will help prevent them from sinking. There’s no need to thaw them beforehand!

What Can I Substitute for Buttermilk?

If you don’t have buttermilk, you can easily make your own by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes, and it’s ready to use as a substitute!

How Should I Store Leftover Scones?

Store leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them. Just wrap each scone tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw before serving!

Can I Make These Scones Ahead of Time?

Absolutely! You can prepare the dough and shape the scones ahead of time, then refrigerate them for up to 24 hours before baking. Just add an extra couple of minutes to the baking time if you bake them straight from the fridge.

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Oliver

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