These simple blueberry scones are easy to make and bursting with berries! Moist and tender, with a little spice from the cinnamon. Enjoy them warm from the oven, the next day for breakfast, or freeze them for quick snacks.
Hello, all.
My local markets have been full of all sorts of summer fruit lately and I’m loving it. I can’t seem to resist making a grilled peach salad or a raspberry margarita or a plum galette! So many choices. š
Today, though, we’re going to talk about blueberry drop scones.
What’s to love?
- Tender Crumb. Buttermilk and cake flour make for soft and tender scones.
- Lots of Fruit. Two cups of berries means one in every bite!
- Simple to Make. This recipe is not fussy at all! Just keep your butter cold and follow the usual quick bread instructions of not mixing too much.
- Stores Well. They are great for a few days on the counter (though I do like to pop mine in the toaster oven before I enjoy them) or you can keep them in the freezer for the future.
What do you need?
- Dry Ingredients – Flour, sugar, salt, and so on.
- Cinnamon – A little spice to make the flavor of the berries pop.
- Blueberries – Two cups of fresh berries.
- Buttermilk – Enough to bring the dough together but not make it wet.
- Butter– Really cold! And work quickly.
How to make this
To make blueberry scones mix together the dough, then add the blueberries. Divide into twelve portions and bake until golden brown
1. Get Prepped
Pull out all the ingredients.
Cut up the butter and put it in the freezer for a few minutes while you finish prepping.
Wash the blueberries and set them aside. Then pour out the buttermilk.
Add all your dry ingredients to a food processor and pulse a few times to mix them together.
2. Make the Dough
Take your super cold butter and strew it over the flour so all the cubes are mostly separate. Then pulse 12 or so times until the butter is broken up with no large chunks and the mixture looks all shaggy.
Pour in the buttermilk and pulse just a few times so that the dough comes together but you may still have some white flour visible.
Now move the dough to a bowl and fold in the berries.
3. Shape and Freeze
Divide the dough into 12 portions and pat each into a pleasing round shape. Dust with some coarse sugar and put them all into the freezer for 20-30 minutes.
4. Bake
Heat the oven to 375F. Then bake the scones in two batches until cooked through and lightly browned, about 15 minutes.
Scone FAQ
Scone Tips
- Use cake flour for super tender scones.
- Don’t mix too much! Just as much as you need to and no more.
- Cold butter is key. Start with cold and then freeze the scones for extra insurance. This will make them fluffy.
Storage
Keep in a sealed container on the counter for 2-3 days or in the freezer for 2-3 months.
For best results, reheat them (after thawing if frozen) in the oven at 350F for a few minutes.
Make Ahead
You can mix and shape the dough the night before baking. Just follow the recipe until you shape the scones and then put them in a sealed container in the fridge until the next morning. Then proceed with the freezing and baking.
More Breakfast Ideas
If you try my recipe, I would love to hear from you in the comments with your experience and rating! And Iām happy to answer any questions you might have.
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– Stay Safe, Annemarie
Buttermilk Blueberry Drop Scones
Ingredients
- 2 cups (10 oz) cake flour
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 8 tbsp (1 stick) very cold unsalted butter, cut into 1/4 inch cubes
- 3/4 cup buttermilk
- 2 cups fresh blueberries
- 1/4 cup coarse sugar
Instructions
- Pulse flour, sugar, cinnamon, baking powder, baking soda, and salt in a food processor until combined, 3-4 pulses.
- Scatter butter over the top and pulse together with the dry ingredients until the mixture is crumbly, about 12 1-second pulses.
- Pour in buttermilk and pulse until the mixture comes together, then transfer the mixture to a bowl. Add the blueberries and fold in gently.
- Dust your work surface lightly with flour, and using floured hands, turn out the dough onto your board. Divide the dough into 12 portions and pat each into a rough ball. Sprinkle the tops with some coarse sugar. Move the formed scones to the freezer and freeze for 20-30 minutes.
- Heat oven to 375F.
- Line a baking sheet with parchment paper. Transfer 6 scones the sheet, and bake for 14-16 minutes. Then repeat with the remaining 6 scones. When each batch is done, let them rest for a few minutes, then move them to a cooling rack.
Notes
- Flour: You can sub in all-purpose for the cake flour.
- Buttermilk: If the mixture remains a little crumbly when you transfer it to the bowl, add another 1-2 tablespoons of buttermilk with the blueberries.
- Butter: For extra chill, put the butter in the freezer once you cut it into cubes and are measuring out the dry ingredients. Just a few minutes will ensure it’s very cold and firm.
- Storage: Once cool, store in an airtight container on the counter for 2-3 days or in the freezer for 2-3 months.
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