Breakfast & Brunch

Easy Blueberry Scones

Studded with fresh berries, these easy blueberry scones are so buttery and delicious they’re perfect for breakfast or an afternoon treat.

By Yankee Magazine

Aug 11 2022


The trick to a great scone is to use as little liquid as possible.

Photo Credit : Amy Traverso

These easy blueberry scones are the kind of breakfast or afternoon treat that you can make from start to finish in under an hour. They’re buttery and delicious, studded with fresh berries, and easily adaptable for any kind of fresh or dried fruit you have on hand.

The key to making a great scone with a tender crumb and crisp exterior is to employ a gentle hand and as little liquid as possible. You want to stir and shape the dough only enough to form a rough circle that holds together. And the amount of liquid should be just enough to moisten the dry ingredients. Any more and the scones will be doughy. But fear not! These scones are tender, delicious, and very easy to throw together.


12 to 16 scones


2/3 cup buttermilk, plus more for brushing scones
1 large egg
3 cups all-purpose flour
1/3 cup granulated sugar, plus more for sprinkling
2 1/2 teaspoons baking powder
1 teaspoon table salt
1/2 teaspoon baking soda
14 tablespoons cold unsalted butter, cut into small pieces
1 cup regular high-bush blueberries (fresh or frozen) or 2/3 cup wild blueberries


Preheat the oven to 350°F and set a rack to the middle position. In a small bowl, whisk together the buttermilk with the egg. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Sprinkle the butter over the mixture and use your fingers to work it in, rubbing your thumb against your fingertips, smearing the butter as you do. Stop when the mixture looks like cornmeal studded with small chunks of butter.

Add the egg mixture to the flour mixture and use a fork to combine. The mixture will still look ragged, but should hold together when you squeeze it. Mix only enough to get it to this point. Sprinkle the berries over the dough and use a rubber spatula to gently stir them in, trying not to smash the berries as you do. Drop the dough onto a lightly floured counter and gently gather it together in a ball. Divide the ball in half and press each half into a 6- to 7-inch disk.

Transfer the disks to a parchment-lined baking sheet. Use a bench scraper or knife to cut the disks into six or eight wedges each (do not separate the pieces). Brush the top with buttermilk and sprinkle with a fine layer of sugar. Bake until golden brown and puffed—turning the baking sheet halfway through—30 to 35 minutes. Transfer to a serving dish and serve warm, with or without butter, jam, or whipped or clotted cream.