Scones can sometimes have a bad reputation for being dry, crumbly, and boring—not these! These buttermilk scones have a sugary, crispy crust, a soft and pillowy middle, and pockets of juicy, exploding blueberries. Just like with our fruit scones, the berries here are interchangeable, as is the flavor of the simple glaze, but you really can’t beat the combo of blueberry and lemon. Best part? You can make these with fresh or frozen, in-season or subpar blueberries, because baking will intensify their sweetness no matter what.
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- Yields:
- 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 363
Ingredients
Scones
- 2 1/2 c.
(300 g.)all-purpose flour, plus more for surface
- 1/2 c.
(100 g.)granulated sugar
- 2 1/2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/2 c.
(1 stick) cold unsalted butter, cut into cubes, plus 2 Tbsp. unsalted butter, melted
- 1 c.
fresh or frozenblueberries
- 1 tsp.
finely gratedlemon zest
- 1
large egg, beaten to blend
- 2/3 c.
buttermilk
- 1/2 tsp.
almond extract
- 1/2 tsp.
pure vanilla extract
- 1 Tbsp.
coarse sugar
Glaze & Assembly
- 1/2 c.
confectioners' sugar
Zest of 1 lemon
Juice of 1/2 lemon
- 1 Tbsp.
(or more)heavy cream
Directions
Scones
- Step1In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add butter and cut into flour mixture with your hands or a pastry cutter until crumbles are the size of peas. Add blueberries and lemon zest and toss to coat.
- Step2Make a well in center of blueberry mixture. Pour egg, buttermilk, almond extract, and vanilla extract into well. Mix with your hands until just combined.
- Step3Turn dough out onto a lightly floured surface and pat to an 8" circle. Cut into 8 triangles and arrange on a large parchment-lined baking sheet. Brush scones with melted butter and sprinkle with coarse sugar. Freeze 10 minutes.
- Step4Preheat oven to 400°. Bake scones until lightly golden, about 25 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.
Glaze & Assembly
- Step1In a small bowl, whisk confectioners' sugar, lemon zest and juice, and cream until smooth, adding more cream if needed until desired consistency is reached.
- Step2Drizzle glaze over cooled scones.
How To Make Blueberry Scones
Ingredients
- Cold butter: Besides blueberries, butter is probably the most important ingredient here. It’s what gives your scones that delectable buttery flavor, crisp and golden edges, and that nice not-too-crumbly texture. Heads up, when I say cold, I mean it—try freezing your butter before you grate or cube it.
- Blueberries: Like I said above, you can pretty much use any blueberries here. If you do go with frozen, you don’t even have to defrost them.
- Lemon zest: Juice is great, but lemon zest is what really hammers home the lemon flavor here. Try mixing your zest and sugar before you whisk everything together to make that citrus shine through even more.
- Buttermilk: Buttermilk is classic for scones, and I love the tangy flavor it brings. That said, heavy cream or a full-fat coconut milk should also work here.
- Egg: This helps add flavor and structure to your scone. It’s also one of the ingredients that contributes to the classic crumbly scone texture you expect.
- Extracts: I love the sweet, nutty flavor almond brings here, but feel free to omit if you don’t have and just use a full teaspoon of vanilla instead.
- Butter: I like to use melted butter for brushing my scones right before baking because it adds flavor, helps the crunchy sugar adhere, and helps the scones brown in the oven. That said, you can also use buttermilk or even an egg wash to similar effect.
- Coarse sugar: This adds a nice crunch, but if you don’t have it, feel free to just use granulated. Tip: Buy a packet or two of “Sugar In The Raw” the next time you go to a coffee shop, and save it for when you’re making scones!
Full list of ingredients and directions can be found in the recipe above.
Scone Variations
I paired lemon and blueberries in this recipe, but the flavor combinations are nearly endless here. Here are some ideas for inspo:
• Orange zest + chocolate chips
• Lime zest + blackberries
• Orange zest + cranberries (cook them down a bit first or use dried!)
• Lemon zest + strawberries
• Chocolate chips + cherries
• White chocolate + raspberries
Storage
Scones will last in an airtight container on the counter for about 2 days, or up to 1 week in the refrigerator. Any longer and they’ll get irreparably dry.
You can also freeze them for up to 3 months! Make them through step 2, then wrap them individually or put parchment paper between them in an airtight container. Once you’re ready to bake, no need to defrost—just add an additional 5 minutes to the bake time to bake them from fully frozen.
What To Serve With Blueberry Scones
Homemade Strawberry Jam
Homemade Butter
Lemon Curd
Made These?
Let me know how it went in the comments below!
