Blueberry Buttermilk Scone

Easy To Make Blueberry Scone Recipe With Buttermilk

Blueberry Buttermilk Scone recipe is a traditional British scone recipe that has been enjoyed by generations of British people. The scone is known to be one of the best scones in Britain. It is also known as a blueberry buttermilk scone, and it’s made with very little butter and sugar. 

It’s a simple yet delicious breakfast dish. The final result is a light and refreshing dessert that’s perfect for any time of year!

Blueberry season. I wish I lived somewhere where I could go pick blueberries. I remember picking blackberries as a kid when I was in Michigan. I loved getting my little fingers deeply stained and seeing my Great Grandpa snacking on the berries while picking, saying, ‘Well, they want you to sample!’ And my Dad did not eat a single one until they had been properly weighted and bought.

Blueberry Buttermilk

Maybe I can pick berries near me. I went last summer to some little patch of farms about an hour away, but it was not magical at all. The berries were all sundried; of the ones you could find, it was swarming with people and in the blistering sun with little shade.

I will have to do some research, but I don’t think I will find my little countryside berry-picking dreamland here. If only my ‘We have to go to Michigan this summer to my Mom almost every day, didn’t work. She said maybe in November…..

So my dough came out sticky, very sticky. I ended up having to use a lot more flour than it called for. But luckily, it did not make them dry or hard or anything that could have happened. 

Ok, so these scones were not piping hot when I took the photo; as you can tell, the butter is not lusciously running down the sides of the scones. They are more close to room temperature. I do not know why it didn’t occur to me to take a photo of them when they were hot.

Making Blueberry Buttermilk Scone

I eat them at room temperature; isn’t that what you are supposed to do? Maybe not, I can’t remember, but I also know that I normally don’t eat things the proper way. For example, I love cake cold, straight out of the fridge, more than I love room temp cake.

I also eat a spring roll but cut it in half, scooping out all the middle, then eating the crispy shell last. Or a pie, not a bit of the crust until all of the fillings have gone. Ha, my boyfriend always goes, ‘You’re eating it wrong!’ not getting the proper flavor combinations and stuff.

Blueberry Preserves on blueberry scones? Of course! I should learn to make my own blueberry preserves. Oh yes! They are on sale at the store, and my Dad has requested for me to bring about 5 pounds of them home. So some preserve making it is! Seems like a good thing to do on my Sunday off, and with the 50 free mason jars I recently acquired, I’m all set.

Blueberry Buttermilk Scone Recipe

Blueberry Buttermilk Scones

  • 1 1/2 cups (187g) flour
  • 1/2 cup (50g) cake flour
  • 3 tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup (114g) butter cold and cubed
  • 1 cup (1/2 pint) blueberries
  • 1/2 cup (118ml) low-fat buttermilk
  • 1 large egg, plus 1 large egg lightly beaten for egg wash
  • 1/2 teaspoon pure vanilla extract
  • Fine sanding sugar for sprinkling

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers until the mixture has the texture of a coarse meal. Stir in blueberries.

Whisk together buttermilk, 1 egg, and vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.

Turn out dough onto a work surface, and gently knead the dough once or twice just to incorporate the flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.

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