Buttermilk Blueberry Scones Recipe

PDF Click here for printer-friendly recipe!
Buttermilk Blueberry Scones
Hot and fresh from the oven, these Buttermilk Blueberry Scones will warm up even the chilliest of mornings. To really make these scones something to crave, serve with Betty’s Famous Lemon Curd. Makes 10-12 scones.

Ingredients for Buttermilk Blueberry Scones:
2 cups all-purpose flour
6 tbsp salted butter
1/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp vanilla
1 egg
2/3 cup buttermilk
1 cup blueberries (frozen or fresh)

For the tops:
2-3 tbsp buttermilk
1 tsp sugar

PREPARATION:
Buttermilk Blueberry Scones
Preheat oven to 400(F). In a bowl, combine flour, 1/3 cup sugar, baking powder, baking soda and salt. Stir together. Cut butter into pieces. Add butter pieces to dry mixture. Using a pastry cutter or your fingers, incorporate butter pieces until mixture resembles coarse crumbs.

Buttermilk Blueberry Scones
In a separate bowl combine egg, 2/3 cup buttermilk and vanilla. Add blueberries to dry mixture. Carefully coat blueberries with dry mixture. This will also prevent blue “bleed.” Create a well in the center of mixture. Add buttermilk mixture all at once to the well. Carefully combine, just until moistened.

Buttermilk Blueberry Scones
Pour mixture onto board. TIP: Spray hands with cooking oil. This will keep the dough from sticking to your hands when patting out the dough. Tricky, huh? Flour edge of a biscuit cutter, pastry cutter or plain ol’ drinking glass. Cut into shapes and place on a baking sheet. Brush tops with buttermilk and sprinkle with sugar. Bake in a preheated 400(F) oven for 12-14 minutes until golden brown.

Buttermilk Blueberry Scones
Serve fresh from the oven with Betty’s Famous Lemon Curd. Makes 10 – 12 scones.

Buttermilk Blueberry Scones
Search terms: blueberry scone recipe, scone recipe, buttermilk recipe, breakfast recipe, brunch recipe, lemon curd recipe, country style scone recipe, old-fashioned buttermilk scone recipe, blueberry buttermilk scone recipe, easy scone recipe

Link to Big Dance Buttermilk Blueberry Scones blog post.

Looking for more Breakfast and Brunch goodies?
Vanilla Scones with Lemon Curd
Sour Cream Cinnamon Coffee Cake
Eggs Benedict with Hollandaise Sauce
Best Ever Waffles
Buttermilk Pancakes
Apple Oatmeal Muffins

Tags: , , ,

40 Responses to “Buttermilk Blueberry Scones Recipe”

  1. Barb
    3/25/2009 at 6:18 pm #

    Can you say drool? These look soooo good Betty I”m definitely giving these a ty!

  2. Heidi / Savory Tv
    3/25/2009 at 11:52 pm #

    Usually I don’t care for scones because they are always so dry! But these, look gorgeous and moist! I’m sending you my address so you can mail them to me! :) XOXO

  3. Michael
    3/26/2009 at 3:28 am #

    Anything but Blueberry is what I like most. But this sounds so good, I’m gonna try it out. Average Bettys’ never steered me wrong before.

  4. RecipeGirl
    3/26/2009 at 6:41 am #

    Oh yum. Good idea to spray the hands with cooking spray. Don’t know why I’ve never thought of that. I just did strawberry scones the other day and the dough was sticking to my hands like mad!

  5. Gera @ SweetsFoods
    3/26/2009 at 7:30 am #

    How adorable your scones came out! So creative and the added blueberries bring color and nice flavor! :)

    Cheers!
    Gera

  6. Maria
    3/26/2009 at 7:43 am #

    The scones look divine!

  7. Jan Garrabrandt
    3/26/2009 at 7:44 am #

    I’m going to try these this weekend ….for my guests at the inn. They look really good – I buy about 60 lbs. of blueberries in the summer and freeze them – then I have them to use all winter. I’ve found that the secret to good scones is either heavy cream or buttermilk….so I know these are going to be good!

  8. Average Betty
    3/26/2009 at 8:31 am #

    Oh my! All the love! *gushes* Thank you all so much!

    Michael – try subbing dried cranberries or another berry you enjoy :)

    RecipeGirl- Necessity is the mother of all invention… or better yet, I remembered how my mother would always butter her hands before shaping dinner rolls!

    Jan- How exciting! I’d love it if you served them with the Lemon Curd (the link is at the top of this page). I served them that way over the weekend and while people loved the scones all they could talk about was the curd! Let me know how they turn out and send a pic – I’ll put it on the homepage :)

    Love y’all,
    Betty

  9. Liana
    3/26/2009 at 5:54 pm #

    Wow, these blueberry scones look delicious! I can’t wait to try it out and I’m sure they will go well with my morning coffee. Did you use one stick of butter for this recipe?
    Thanks,
    Liana

  10. Average Betty
    3/26/2009 at 9:29 pm #

    Hi Liana,
    Thank you! I hope you do try them :) please take a pic and send it to me!
    It’s not a whole stick of butter (which is one half cup and eight tablespoons) it’s *six tablespoons*… just under 1/2 cup (according to Wikianswers: 6 tablespoons = 0.375 cups US, 0.469 UK)
    Hope this helps!!!
    Cheers, Betty

  11. Alejandro
    3/28/2009 at 12:58 pm #

    Love you!

  12. Phoenix56317
    3/30/2009 at 3:42 pm #

    Betty, my dear

    In your list of ingredients, the butter is omitted. I printed out the recipe and I didn’t noticed that until I was already committed in the preparation of this. I made a best-guess estimate and used 1/4 cup /4 tablespoons of butter. I now it’s obvious in the pictures but …..:)

    Anyway, these AWESOME !

  13. Average Betty
    3/30/2009 at 5:10 pm #

    Hi Phoenix,
    Oh my gosh! That explains Liana’s question up there! Thanks for telling me the butter was omitted in the printed recipe. I fixed it up and it’s all better. Glad that 4 tablespoons of butter worked out for you :) that’s healthier than 6!
    Cheers,
    Betty

  14. Average Betty
    4/2/2009 at 10:12 pm #

    Hey y’all!

    Here is some feedback on the scones:

    “1st time-made chocolate chip scones-used 3/4 a stick. 2nd time made cinn/sugr-used 1/2 a stick. 2nd time better & 1/2 cup more sugar.” – @jmalt via Twitter

    “I wasn’t sure how much butter- but didn’t hesitate to put a whole cube (8tbsp) in from the look of the pictures :D They tasted great and didn’t seem too buttery. I am at high altitude and things tend toward dry dry dry anyway, so I don’t usually follow recipes to the T- I added more milk than the recipe called for too!” – Moly Lynn, Denver, CO

    “Ha ha ha – I think I used six [tbsp] but was working with other recipes that morning – I may have used the whole stick. Hey, my motto is “more is better” – I love butter!” -Jan @The Artist’s Inn, PA

    Again, sorry for the confusion… Let me know when I’ve messed up… and let me know when you’ve done something to make my recipe better! We all want to know :)

    xoxo

  15. Kathleen from Vegas
    7/22/2009 at 8:40 am #

    I was a little disappointed with this recipe….I added some lemon zest and good thing I did or there would have been no real flavor at all…..won’t make this one again….on a 10 scale I rate it a 3.

  16. Average Betty
    7/23/2009 at 2:21 pm #

    Sorry you didn’t enjoy the recipe, Kathleen… Everyone has different tastes I guess and this one wasn’t a fit for you. Hope you give some of my others a try. Thanks for dropping by and sharing your opinions.
    Cheers,
    Betty

  17. Neil
    8/15/2009 at 9:01 am #

    I just made these with some blueberries I picked in Maine. They were awesome. The pictures are very helpful and enticing. Thanks!

  18. bakerrgirrl
    10/3/2009 at 7:00 am #

    I didn’t care for this recipe either. I, like Kathleen, found it to be bland and was disappointed with the texture. It was more like a muffin than a scone. Thumbs Down.

  19. Average Betty
    10/5/2009 at 4:53 pm #

    Wow, Neil! I don’t know how your sweet, sweet comment went under the radar. Thank you so much!! xoxoxo

    Bakerrgirrl, sorry you didn’t dig my scones. Not all recipes are a perfect fit for everyone. I hope you do find a scone recipe you like somewhere on this big internet… Good luck!

  20. Nancy
    10/17/2009 at 7:33 pm #

    I am looking at this recipe and I am confused by the fact that your ingredients list calls for 6 tbsp of butter but in the written directions you say to use a stick of butter. A stick of butter is 8 tbsp…so which is it?
    I hope you answer quickly because I would really love to try these for an upcoming bake sale I am doing.
    Thanks!

  21. Average Betty
    10/18/2009 at 12:55 pm #

    Hi Nancy,
    Sorry for the confusion. My recipe calls for six tablespoons of butter.
    Although a gal from Colorado, at high elevation, used a whole stick (8 tbsp) and said that worked for her.
    I hope you enjoy the scones!
    Cheers,
    Betty

  22. Llama
    3/10/2010 at 2:36 pm #

    HooBoy! I had some frozen blueberries, buttermilk, and a scone craving…and stumbled upon this recipe. And oooo they are so tasty! I just finished munching on warm from the oven. And even though I was sadly out of vanilla, it all still worked out great. Thanks so much for putting this up, I’ll defiantly be making it again!

  23. Jujubee
    5/6/2010 at 2:59 am #

    Great recipe! My hubby LOVES these scones…I have a feeling you’ve just turned me into a baker!

  24. Compassion101
    5/23/2010 at 9:08 pm #

    Hi! These came out great – although I’d recommend greasing the baking sheet! I had some issues with them sticking when I took them out of the oven – just wanted to pass that on!

  25. Misty C
    5/25/2010 at 6:42 am #

    I have a batch in the oven..they smell sooo good. I cant wait to try them. I love blueberry scones but this is my first time making them. I’m not sure why I haven’t before. I love to bake. :)

  26. Lisa Leong
    1/3/2011 at 2:54 am #

    I like this scone a lot. Before I bump into this recipe, I have never tried scone made from buttermilk before… the scone is awesome.
    It is not just delicious and all the ingredients are accessible locally. Usually I would bake a fairly large batch to share with my family.

  27. KCM
    7/24/2011 at 12:52 pm #

    Betty,

    As of today I will have made your blueberry scone recipe 3 times and I LOVE IT!! My husband thinks they’re the best I’ve ever made. Thanks so much for the recipe. My next task will be to whip up some curd to go with them. Thank you!!

  28. Average Betty
    7/24/2011 at 6:32 pm #

    KCM, Thank you so much for letting me know! I am so happy you love these — I do too! And you gotta try the curd. Your husband will think it’s #1. I promise <3

  29. rebecca
    1/12/2012 at 8:04 am #

    made these for christmas breakfast for about 30 people. huge hit!!

  30. Average Betty
    1/13/2012 at 1:53 pm #

    So awesome to hear, rebecca! Thanks for letting me know :)

  31. Kimber
    5/22/2012 at 8:15 am #

    Do cinnamon or chocolate chips work with this batter? {ps: they look fantastic!}

  32. Average Betty
    5/22/2012 at 8:18 am #

    Hi Kimber, Thank you and Sure! My friend Molly made them with chocolate chips and she really liked them. Let me know how it goes :)

  33. Beth
    12/8/2013 at 8:13 am #

    Very good but baking time was way off. I cut out 10 and it took 24-27 minutes for them to get golden brown.

  34. Anna
    1/7/2014 at 11:31 pm #

    I just made these, and they are totally delicious. Moisture wasn’t a problem at all – I added some more blueberries so it was pretty much just blueberry deliciousness with some scone dough. They were very sticky to work with but it didn’t bother me. Thank you!

  35. Michelle in VA
    4/20/2014 at 12:32 pm #

    Made these twice so far — no complaints from my culinary guinea pigs! First batch I used a heaping half-cup of fresh cranberries and a heaping half-cup of frozen blueberries. For today’s version (Happy Easter), I only had frozen blueberries, but I micro-planed some fresh ginger into the buttermilk/egg for a lovely back note.

    What drew me to your recipe was that the technique and ingredients are not so terribly different than my buttermilk biscuit recipe (pretty much the Southern Living version), so I felt pretty confident going in I would end up with something **edible**.

    Thanks so much!

Trackbacks/Pingbacks

  1. » Blog Archive » buttermilk blueberry scones - 4/6/2009

    [...] great recipe, with pics, over at averagebetty! Filed under: recipes Article tags: food, [...]

  2. Chapter 7: In Which I Fall Off the Map. People Harass Me. « Becoming Jill: Adventures in Adulthood - 4/6/2010

    [...] Here’s the link to the recipe. Again, I doubled the amount of blueberries, which I highly recommend! I also attempted to add lemon zest, but since I was mostly zesting my knuckles, I quickly abandoned that process… For those of you with proper micrograters, I am sure it would be a yummy addition! [...]

  3. Buttermilk Blueberry Scones « candtcreations - 10/10/2011

    [...] Buttermilk BlueBerry Scones (Average Betty) [...]

  4. “ugly” blueberry scones « Mommy Days - 1/14/2012

    [...] So here is the recipe: [...]

  5. Buttermilk Blueberry Scones - 2/19/2012

    [...] in my fridge that I wanted to use up, so I googled buttermilk scones. A recipe from the blog, Average Betty, came up for buttermilk blueberry scones, and it looked interesting. And more importantly, I had [...]

Leave a Reply