Fresh Blueberry Scones what a sight to wake up to in the morning. These buttermilk scones are light and tender. The blueberries in them are fresh and juicy and taste amazing. They pair great with a cup of coffee.
When we go to Starbucks we almost always get their blueberry scone so we decided to make our own. Oh my goodness we don’t think we will go back to buying them again. Homemade scones taste so much better. They have so much more flavor and the texture is light and buttery.
This recipe is quick and easy you will have yourself a plate of scones in no time.
As we are writing this we wish we had one of these scones right now with a big cup of coffee.
Ready to get started? Let’s make some scones.
We are going to start by preheating the oven to 400 degrees (f). Next, we are going to line a baking sheet with some parchment paper or a silicone mat.
In a medium-size bowl, add flour, sugar, salt baking soda, and baking powder. Using a whisk mix everything together until everything is combined.
Add in the cubed butter into the flour mixture. Using a pastry blender also known as a dough blender. Mix in the butter until it starts to form medium size crumbs.
Add in blueberries. We recommend using fresh blueberries rather than frozen ones. Frozen will release water as they thaw which will give off a different texture to the dough.
Buttermilk, powder or liquid?
Next, we are going to be adding the buttermilk but before we do we want to talk to you about the buttermilk we are using. For this recipe, we are using Bob’s Red Mill Sweet Cream Buttermilk. This buttermilk is powdered buttermilk. We promise you this is not sponsored we just want to share the reasons we enjoy using this rather than liquid buttermilk.
We chose to use powdered buttermilk, in this case, Bob’s Red Mill Sweet Cream Buttermilk because this lasts a lot longer. Liquid sometimes only comes in the large carton and gets bad really fast if you don’t use it right away. The beauty of powdered buttermilk is that you can make buttermilk it whenever you need it.
Before making this recipe we never even knew there was such this as powdered buttermilk. We always just bought the carton and it would just go to waste.
To make Bob’s Red Mill Sweet Cream Buttermilk all you do it add 1 cup of water and 2 tablespoons of the buttermilk powder in a small bowl or measuring cup. Mix together and that is it. This makes 1 cup of buttermilk. For this recipe, we need a 2/3 cup of buttermilk. We stored the rest in the fridge. It is good for up to 7 -10 days.
In a small bowl, add buttermilk, egg, vanilla extract and almond extract whisk until well combined. Leave 1 ½ – 2 tablespoon of this mixture on the side for an egg wash for the scones.
Create a hole in the center of the flour mixture.
Pour the liquid in the middle of the hole.
Using a rubber spatula or wooden spoon fold in the liquid until the dough begins to form. ** Be gentle to not crush the blueberries. We want them to stay whole.**
Once the dough has formed layout on a lightly floured surface. Knead the dough until the dough comes together and there are no crumbs. We kneaded the dough about 2 times.
Shape the dough into a 1 ½ thick circle. ** Tip use a lightly floured springform pan to shape the dough.
Cut the dough into 8 slices.
Place on a baking sheet. Brush the top of the scones with egg wash and sprinkle with sugar.
Bake for 23- 25 minutes until they are golden brown.
Let it cool for 10 minutes before moving them onto a cooling rack.
Now, make yourself a large cup of coffee or tea and enjoy.
- 2 Cups Flour
- 1/3 Cup Sugar Extra for sprinkling
- 1/2 Tsp Salt
- 1/4 Tsp Baking Soda
- 1 Tbsp Baking Powder
- 1/2 cup Butter, cold and cubed
- 1 Egg
- 2/3 cup Buttermilk We used Bob's Red Mill Sweet Cream Buttermilk Powder but liquid buttermilk will work too.
- 1/2 Tsp vanilla extract
- 1/2 Tsp almond extract
- 1 cup Blueberries, fresh You can use frozen but they will release water when baking so it will give the dough a different texture. Which is why we recommend fresh blueberries.
- Preheat oven to 400° Fahrenheit and line a baking sheet with a silicone mat or parchment paper.
- In a medium-size bowl, add flour, sugar, salt, baking soda, and baking powder. Using a whisk mix together until well-combined.
- Add cubed butter into the flour mixture. Using a pastry blender (dough blender) mix in butter until medium-size crumbs form.
- Add blueberries and mix together and set aside
- In a small bowl, add buttermilk, egg, almond extract, and vanilla extract.
- Whisk together until well combined. Leave about 1 1/2 - 2 tablespoons to use as an egg wash.
- Create a hole in the center of the flour mixture. Pour the liquid in the middle of the hole.
- Using a rubber spatula or wooden spoon gently fold in the liquid until dough forms. **Be gentle do not crush the blueberries we want them to be whole**
- Once the dough has formed layout onto a well-floured surface and knead the dough until the crumbs are combined. We kneaded it about 2 times.
- Shape the dough into a 1 1/2 inch thick circle. **TIP use a lightly floured springform pan to shape the dough**
- Cut into 8 slices and place in the freezer for 15 minutes.
- Place on a baking sheet. Brush the top of the scones with the egg wash and sprinkle with sugar.
- Bake for 23 - 25 minutes until golden brown.
- Let them cool for 10 minutes before moving them to a cooling rack.
We hope you all enjoy! If you make this Blueberry Scone recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more breakfast recipes? You can find them here.