Homemade Blueberry Scones with Buttermilk
April 17, 2020
These blueberry buttermilk scones are perfectly light and flavorful. They’re just right for a breakfast or brunch gathering – or even a tasty afternoon snack with a cup of herbal tea.
Why Use Buttermilk for Baking Scones?
There’s a reason these scones turn out so well: it’s all in the buttermilk. Buttermilk has a couple of unique properties that produce the perfect scones:
- A little tang. Buttermilk adds just the right amount of tang to draw out the flavors in your scones and balance the sweetness.
- The acidity in buttermilk does more than just add flavor. The lactic acid in buttermilk reacts with the baking powder to produce a better rise. It also tenderizes the gluten in the flour, giving a lighter texture to your scones.
Out of buttermilk? Try one of these quick and easy substitutions:
- Use an equal amount of plain yogurt in place of buttermilk. Sour cream can also be used in a pinch.
- “Sour” Milk. If you have regular milk, you can make sour milk as a buttermilk substitute. Simply add one tablespoon of lemon juice or white vinegar per cup of regular milk. Allow it to sit for 10 minutes to “sour” and voila! You have the perfect buttermilk substitute.
Tips for Baking Scones
Follow these tips and tricks for blueberry scones that turn out perfectly:
Use very cold or frozen butter. This will give a higher rise to your scones.
Cube the butter first. This makes it easier to evenly cut the butter into the flour mix.
Use a pastry blender. A pastry blender works best for cutting in the butter. Or use your hands. A food processor technically works, but it over mixes the dough and will yield tougher scones.
Don’t thaw frozen blueberries. If your blueberries are frozen, add them to the dough straight out of the freezer. Otherwise, they can add too much liquid to the dough.
Keep your scones cold. Right up until you put them into the oven, keep the scones chilled. This will give you a better rise.
Preheat your oven. You’ll get the perfect bake if you wait until your oven is fully heated before baking your scones.
Make them fresh. Fresh-baked scones truly are the best. For convenience, you can prepare them ahead of time and then store them in the fridge for up to 24 hours before baking them.
Share Your Homemade Blueberry Scone Creations with Me!
If you make these blueberry buttermilk scones, I’d love to see your final creations on Instagram. Make sure to tag your recipes with #azbrecipes or #azestybiterecipes so I’ll be sure to see them.
Homemade Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (1 stick) unsalted butter, grated and very cold or frozen
- ½ cup buttermilk or heavy cream, plus more for brushing on top
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
Toppings, optional
- Vanilla Glaze - powdered sugar and milk
- Cinnamon and Sugar mixture
- Coarse Sugar
Instructions
- In a large bowl, whisk together flour, sugar, salt, and baking powder
- Using a pastry blender or your hands, cut in butter until mixture is crumbly
- In a small bowl, whisk together eggs, buttermilk or cream, and vanilla extract
- Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and mixture is well combined and holds together in a ball
- Sprinkle a small amount of flour onto parchment paper or counter
- Press dough into 8-inch circle, about ¾ inch thick
- Brush top with additional buttermilk or cream
- Sprinkle with cinnamon-sugar mixture or coarse sugar
- Using a sharp knife, cut circle into 8 wedges
- Divide triangles and place on a baking sheet lined with parchment paper or a silicone mat, leaving enough space for the scones to expand when cooked
- Place in refrigerator for 15-30 minutes
- Preheat oven to 400 degrees F
- Bake for 20-25 minutes or until golden brown
- Remove from oven and cool slightly
- Add vanilla glaze if you like
- Serve warm or room temperature
- Store leftovers in an airtight container at room temperature
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These were really well-received at my workplace!
I didn’t have buttermilk or cream, but I did have sour half&half. They were quite fluffy, and yet had a very nice crumb. I used a food processor to combine the butter and flour because… lazy. But even though the butter-flour mix resembled sand more than clumps, the texture was wonderful! The only small change I will make next time is to add a bit more sugar. I added a lemon juice-powder glaze and that was just enough for my sweet-tooth. When I’ve baked scones previously they have always seem to come out too dense/dry, so this recipe is being bookmarked as a winner!
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