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.
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. 🙂
Today, though, we’re going to talk about blueberry drop scones.
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.
Heat the oven to 375F. Then bake the scones in two batches until cooked through and lightly browned, about 15 minutes.
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.
– Stay Safe, Annemarie
Buttermilk Blueberry Drop Scones
- 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
- 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.
- 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.