Print

Fluffy Blueberry Buttermilk Scones

fluffy blueberry buttermilk scones - featured image
Print Recipe

These fluffy blueberry buttermilk scones are tender, moist, and packed with juicy blueberries, perfect for breakfast or brunch. They come together quickly with simple ingredients and deliver a nostalgic, comforting treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup (65g) granulated sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 cup (240ml) cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh blueberries
  • 1 large egg, beaten (for brushing on top, optional)
  • Coarse sugar for sprinkling

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar.
  3. Add the cold, cubed butter to the dry ingredients. Cut the butter into the flour using a pastry blender or two knives until the mixture resembles coarse crumbs with pea-sized bits.
  4. In a separate bowl, whisk together the cold buttermilk and vanilla extract.
  5. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently just until the dough starts to come together; do not overmix.
  6. Gently fold in the fresh blueberries with a spatula, being careful not to crush them.
  7. Turn the dough out onto a lightly floured surface and pat or gently roll it into a ¾-inch (2cm) thick circle. Cut the dough into 8 equal wedges.
  8. Transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the beaten egg and sprinkle with coarse sugar.
  9. Bake for 15-18 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  10. Let the scones cool on a wire rack for 10 minutes before serving.

Notes

Keep butter cold and cut into flour until pea-sized chunks form for flaky texture. Do not overmix dough to avoid tough scones. Use fresh or thawed and drained frozen blueberries. Dough can be refrigerated for up to 24 hours before baking; add a couple extra minutes to baking time. For gluten-free option, substitute with gluten-free flour blend. For vegan adaptation, use coconut oil or vegan butter, dairy-free yogurt with lemon juice instead of buttermilk, and almond milk for brushing.

Nutrition

Keywords: blueberry scones, buttermilk scones, breakfast scones, easy scones, homemade scones, fluffy scones, brunch recipe

Find it online: https://islatable.com/fluffy-blueberry-buttermilk-scones-recipe-easy-homemade-perfect-breakfast-treat/