Description
These Buttermilk Blueberry Scones are tender, flaky, and bursting with fresh blueberries and a hint of lemon zest. Perfect for breakfast or an afternoon snack, they bake to a golden perfection and feature a sweet, crunchy sugar topping. Made with buttermilk for a moist texture and a subtle tang, these scones are delightfully easy to prepare and yield eight delicious pieces.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- â…“ cup granulated sugar
- 1 teaspoon grated lemon zest
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients & Add-ins
- ½ cup cold unsalted butter, cubed
- 1 cup fresh blueberries (frozen blueberries not recommended to avoid soggy scones)
- â…” cup buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon milk (for brushing)
Topping
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat and sprinkle lightly with flour to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, combine the flour, granulated sugar, grated lemon zest, baking powder, baking soda, and salt. Stir well to evenly distribute all ingredients.
- Blend in butter: Add the cold, cubed butter to the dry mixture. Using a pastry blender, fork, or your clean fingers, cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
- Add liquids and berries: Gently fold the fresh blueberries into the crumb mixture. In a small bowl, whisk together the buttermilk and vanilla extract, then pour this liquid into the flour and butter mixture. Stir gently with your hands or a wooden spoon just until the dough comes together. Avoid overmixing to keep the scones light and prevent bursting the blueberries.
- Shape dough: Turn the dough out onto the prepared baking sheet. Gather it into a ball and gently flatten it into an approximately 7-inch (18 cm) diameter disk. Use slightly damp fingers to help shape the dough without sticking. Cut the disk into 8 evenly sized wedges and pull them slightly apart so there is about a 2-inch (5 cm) gap between each scone.
- Finish and bake: Brush the tops of the scones with milk. Sprinkle evenly with the granulated and light brown sugar mixture for a sweet, crunchy topping. Bake in the preheated oven for 20 to 25 minutes, or until the scones are golden brown on top. Transfer to a cooling rack and allow to cool just enough to handle. Serve warm for best flavor and texture.
Notes
- Use fresh blueberries to avoid soggy or grey scones; frozen blueberries can be used but might affect texture and color.
- Do not overmix the dough to ensure the scones stay tender and flaky.
- For an extra touch of sweetness, drizzle a simple glaze made of powdered sugar and lemon juice once the scones have cooled.
- Scones are best enjoyed warm, ideally fresh out of the oven or reheated slightly.
- You can substitute lemon zest with orange zest for a different citrus flavor.
