Description
Tender and flaky buttermilk blueberry scones packed with juicy blueberries and a hint of lemon zest. Perfect with a cup of tea or coffee for breakfast or brunch.
Ingredients
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- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh or frozen blueberries
- 1 teaspoon lemon zest
- 3/4 cup buttermilk, plus more for brushing
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a small bowl, whisk together buttermilk and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat into an 8-inch circle, about 1 inch thick.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush tops with buttermilk and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool slightly on a wire rack before serving.
Notes
- If using frozen blueberries, do not thaw to avoid excess moisture.
- For extra richness, serve with clotted cream or lemon curd.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg