I love scones and after my semi-failed chocolate orange scone recipe (which is still delicious if you haven’t tried them yet) I needed to give it another go. Let me tell you, these do not disappoint! They are buttery, flaky, slightly sweet, with the best crunchy sugary top. They are a little messy to mix up, but so incredibly worth it. Scones are meant to be a little crumbly and not super dense, its not a blueberry muffin people. This is an easy recipe that I think anyone can make. Patience is key here when mixing them up, but follow along to my videos and you will have bakery worthy scones in no time!
Amazing Blueberry Scones
Easy, quick, and mouth watering blueberry scones for any occasion. Whip these up for a weekend brunch, or on Sunday evening to have a bakery style breakfast all week long.
Print Recipe
Equipment
- Large Bowl
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp salt
- zest of one lemon
- 1/2 cup buttermilk (can use milk of your choice)
- 1 egg
- 2 tsp vanilla
- 1/2 cold butter (grated with the box grater just before using)
- 1 cup blueberries (fresh or frozen)
- coarse sugar for topping (turbinado sugar)
Instructions
- Preheat oven to 400°f
- In a large bowl whisk together the flour, sugar, baking powder, salt, and lemon zest. In a separate small bowl, mix together the egg, buttermilk, and vanilla. Set aside.
- Grate the butter using a box grater and toss into the flour mixture. Mix together lightly with your hands until everything is evening incorporated but not over-mixed.
- Pour the egg/buttermilk mixture into the butter/flour mixture and stir with a wooden spoon until just combined.
- Fold in the blueberries. This will be crumbly so you will have to mix by hand a little. Turn the mixture out onto a flat surface and gently press the crumbs together and begin to fold the dough over itself, press down, and repeat. Once it holds together on its own, form a roughly 8in circle and cut 8 triangle pieces
- Carefully transfer the scones to a parchment lined baking sheet. Brush the scones with more buttermilk and sprinkle coarse sugar over the tops.
- Bake for 25-30 minutes until golden brown.
- Let sit on a wire rack for 10 minutes and then serve warm. Best when warm, but still delicious at room temp!
Nutrition
Calories: 171kcal | Carbohydrates: 34g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 227mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg
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