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Buttermilk Blueberry Drop Scones

August 2, 2021 By justalittlebitofbacon Leave a Comment

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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.

Close up of a drop scone filled with blueberries and topped with coarse sugar.

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. šŸ™‚

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.
Golden brown scones studded with blueberries and cooling on a rack.

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.
Ingredients for the recipe.

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.

Step by step on how to make the recipe.

Scone FAQ

Scone Tips

  1. Use cake flour for super tender scones.
  2. Don’t mix too much! Just as much as you need to and no more.
  3. 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.

A hand holding up a blueberry scone over a small white plate.

More Breakfast Ideas

  • Fresh Apple Cake
  • Baked Pumpkin Donuts
  • Rhubarb Muffins
  • Pear Quick Bread

If you try my recipe, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Stay Safe, Annemarie

You'll love my easy buttermilk blueberry drop scones! Bursting with fresh berries, moist and tender, and little spicy from the cinnamon. This breakfast treat is quick to make and freezes well. | justalittlebitofbacon.com
Print Recipe

Buttermilk Blueberry Drop Scones

You'll love my easy buttermilk blueberry drop scones! Bursting with fresh berries, moist and tender, and little spicy from the cinnamon. This breakfast treat is quick to make and freezes well.
Prep Time15 mins
Cook Time15 mins
Chilling Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: blueberry scones, buttermilk drop scones, drop scones
Servings: 12 scones
Calories: 200kcal
Author: justalittlebitofbacon

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.
Close up of a berry scone with text overlay - Blueberry Drop Scones.
Hand holding a scone with text overlay - Simple Blueberry Drop Scones.

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Filed Under: bread, breakfast, recipe, scones and biscuits, summer Tagged With: blueberries, buttermilk, cinnamon

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Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

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