Blueberry Scones

      Tessa’s Recipe Summary

      Taste: Incredible! The buttery pastry is perfectly sweetened and filled with delightful bursts of blueberries, topped with a sweet icing.

      Texture: Soft and moist on the inside with a slightly crisp exterior.

      Ease: Quite simple. Ideal for a fun weekend breakfast or Mother’s Day celebration!

      Why You’ll Enjoy This Recipe: Moist, fluffy, buttery, and sweet, featuring a fantastic blueberry glaze.

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      My husband, Joe, mentioned that these were among his FAVORITE recipes I’ve ever made!

      If you’ve ever experienced disappointment with dry, crumbly scones, you’re not alone.

      This Blueberry Scone recipe stands out. They’re tender, flavorful, and surprisingly quick and easy to prepare. Whether you’re hosting an Easter brunch, honoring Mother's Day, or just craving a comforting summer treat, this recipe brings bakery-quality results right from your kitchen.

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      These scones achieve their flaky, tender, and moist texture thanks to the use of cold butter and real buttermilk.

      To maximize blueberry flavor, I incorporate both fresh (or frozen) blueberries in the dough and crushed freeze-dried blueberries in the glaze. This combination not only provides a beautiful natural color but also infuses plenty of sweet and slightly tart blueberry taste.

      Make sure to include lemon zest in the dough and lemon juice in the glaze; it brings a refreshing brightness that enhances the blueberry flavor!

      For fellow baking enthusiasts like me, I’ve included all my tips for creating perfect Blueberry Scones right at home in the Sprinkle of Science tip box below.

      I’m proud to say that I’ve turned several scone skeptics into scone aficionados with these insights!

      Sprinkle of Science

      How to Make Blueberry Scones

      How Can I Create Moist Scones?

      Use Real Buttermilk. Buttermilk is essential for achieving scones that are flaky yet moist. More information on buttermilk follows.

      Keep the Butter Cold. The butter must remain COLD from the outset until the dough goes into the oven. The cold butter layers will produce pockets of steam that create a wonderfully tall and flaky texture as they bake. Tips for keeping your butter cold are included below.

      Weigh Your Flour. Excess flour will lead to dry, hard, crumbly scones. If you don't have a digital scale, use the spoon-and-level technique.

      Avoid Overmixing. Whatever you do, refrain from overmixing the dough or letting it warm up too much. This will result in flatter, tougher, and less flaky scones. My preferred tool for easily preparing biscuit or scone dough by hand is this OXO bladed pastry blender.

      Why Use Buttermilk in Scones?

      I prefer using buttermilk for American-style scones. Its acidity interacts with the baking powder and helps tenderize the dough while imparting a wonderful tang that adds depth of flavor.

      I strongly recommend using real buttermilk rather than a substitute. If buttermilk is unavailable, heavy cream can be used, but note that the final texture will vary. Learn more about buttermilk here.

      How to Keep Butter COLD for Blueberry Scones

      Cut the butter into cubes and freeze it briefly while you gather your other ingredients and tools.

      On hot days, you can fill plastic bags with ice and a little water and place them on your work surface to cool it down before making the dough (can you tell I live in a warm climate?!).

      If you notice the butter becoming greasy or melty at any point, place the dough in the freezer for 10 to 15 minutes before continuing.

      Keep the baking sheet with the shaped but unbaked scones in the fridge or freezer while the oven preheats to ensure the butter stays cold.

      How Can You Make Scones Rise Higher and Achieve Maximum Flakiness?

      LAMINATE your scone dough! A bit of lamination helps the scones rise high with plenty of flaky layers. It sounds more complicated than it is. If it seems like too much effort, feel free to skip this step; you’ll still end up with tasty Blueberry Scones!

      How to Laminate Your Blueberry Scone Dough:

      Fold the blueberries into the dough.

      Transfer the rough dough onto your work surface.

      Shape it into a rectangle.

      Fold the rectangle into thirds horizontally, as if folding a letter.

      Flatten it back into a rectangle.

      Fold it into thirds again, but in the opposite direction. This process will also help you gently 'knead' the dough to form a cohesive disk without overmixing, as overmixing can lead to tough and rubbery scones and biscuits.

      I demonstrated this technique during a live Zoom class. Check out the difference between Benjamin’s un-laminated and laminated Blueberry Scone!