Description
A Classic American Blueberry Buttermilk Scones is a sweetened quick bread that relies on chemical leavening agents rather than yeast to achieve its light, airy structure. Unlike its traditional British counterpart, which tends to be smaller, rounder, less sweet, and often served with clotted cream and jam, the American variation is richer, sweeter, and typically shaped into large triangular wedges.
Ingredients
Makes 8 large scones
- 2 cups (250 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
- 1 cup (150 g) fresh or frozen blueberries
- 2/3 cup (160 ml) cold buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest (optional)
For finishing
- 1 tablespoon buttermilk or heavy cream
- 1 tablespoon coarse sugar, optional
Instructions
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the butter. Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs, with a few pea-sized pieces of butter remaining.
- Add the blueberries. Gently fold them into the flour mixture. If using frozen blueberries, don’t thaw them first.
- Combine the wet ingredients. Stir the cold buttermilk, vanilla, and lemon zest together.
- Make the dough. Pour the buttermilk mixture into the dry ingredients. Stir gently with a fork or spatula just until the dough comes together. Don’t overmix—a few dry patches are fine.
- Shape. Turn the dough onto a lightly floured surface. Gently pat it into a circle about 1 inch (2.5 cm) thick. Cut into 8 wedges.
- Chill. Place the scones on the prepared baking sheet and refrigerate for 15–20 minutes. This helps the butter stay cold and gives you flakier scones.
- Finish and bake. Brush the tops lightly with buttermilk and sprinkle with coarse sugar if desired. Bake for 18–23 minutes, until the tops are golden and the edges are lightly browned.
- Cool. Let them rest for about 10 minutes before serving.
Notes
These blueberry buttermilk scones are best enjoyed warm from the oven, when they’re golden and tender inside. The combination of juicy blueberries and tangy buttermilk makes every bite wonderfully comforting. Serve them with a little butter, honey, or your favorite jam for a simple homemade treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
Keywords: homemade blueberry buttermilk scones, flaky blueberry scones recipe, American style blueberry scones