I love scones so much that I always keep a stick of butter in my freezer so I can whip them up anytime. We often make these chocolate chip scones or these strawberry scones for special occasions, but these fresh blueberry scones are close contenders for my family’s favorite. These are seriously THE BEST blueberry scones. My husband ate three the last time I made them!
Why You’ll Love This Recipe
Perfect texture. These moist & tender scones are studded with juicy blueberries. They’re wonderful warm from the oven. (And your home will smell incredible as they bake.) Healthier than many scone recipes. Since they use less butter than most recipes, these scones are a bit healthier too. Easy to make. There is nothing complicated about this recipe. Simply mix up the ingredients, then portion the dough onto a baking sheet and pop everything in the oven to bake until golden.
What Makes These Scones So Moist?
One of the most common problems with scones is that they can be overly dry. I have a couple tips to keep scones moist and tender:
Use cold ingredients. It’s essential to use cold ingredients when baking scones so that the dough doesn’t spread in the oven, which results in drier scones. That’s why I always keep a stick of butter in my freezer! Refrigerated butter will melt as you mix the dough, so use frozen butter instead. Grate your butter. Another important tip is to grate the frozen butter using the large holes of a box grater like this one (affil link). The smaller pieces of butter mix more quickly into the dough. Don’t over-mix. For light and fluffy scones, you don’t want to overwork the dough.
How to Make Blueberry Scones
This scone recipe is so easy to make. Here’s a quick look at how to do it. I also have a step-by-step video in the recipe card below along with printable instructions.
Combine the dry ingredients. Just mix them together in a large bowl. Add butter. Grate the frozen butter and mix well with the flour mixture. Add the wet ingredients. Stir in the buttermilk, egg, and vanilla together in a small bowl. Add to the dry ingredients, then mix together with a fork until moist.
Add the blueberries. Fold them in gently with a spatula. Bake. Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake for 18 minutes at 400F degrees.
Variation Ideas
Want to add citrus? If you would like lemon blueberry scones, add in a little lemon zest. You could also try orange zest. Don’t have buttermilk? Use plain yogurt mixed with a bit of milk to thin it down. You can also add one tablespoon of vinegar or lemon juice to a measuring cup and then fill with enough milk to make one cup. Stir together and let it sit for about five minutes. Use different kinds of berries. Swap the blueberries out for raspberries or blackberries. Frozen berries work too. Use thawed frozen blueberries if fresh aren’t available. Up the fiber. Swap out half of the flour for whole wheat white flour to add fiber.
Proper Storage
Counter. Let your scones cool, then store them in an airtight container on the counter for 1-2 days. Freezer: Wrap each scone in plastic wrap to prevent freezer burn, then place them in a freezer-safe container. They will keep for up to 3 months.
More Scone Recipes:
Apple Scones with Spiced Glaze Savory Zucchini Asiago Tomato Scones Lemon Cranberry Scones Low Fat Pomegranate Scones
