Hi, I’m Camila, and yes, I keep frozen butter like treasure. This scones recipe makes tall, craggy edges and soft middles that soak up lemon glaze in the best way. The dough comes together fast, then the kitchen smells like a tiny bakery. Not mad about it. We start simple and keep it friendly. You can use fresh or frozen berries. I press the dough together, not too much, then chill it. The bake gives golden tops and blueberry puddles. That first bite goes tender, warm, a little tang from buttermilk. I grin every time. Want ideas for more bakes while you’re here I’ve got a blueberry scones recipe easy and a recipe for scones that stays classic. Feeling bold Try a cheese scones recipe for brunch, a cinnamon scones recipe for cozy mornings, a chocolate scones recipe when sweet calls, or a lemon scones recipe when you want bright notes. We bake, we nibble, we call it a win.
Table of Contents
- 1) Key Takeaways
- 2) Easy Buttermilk Blueberry Scones Recipe
- 3) Ingredients for Buttermilk Blueberry Scones
- 4) How to Make Buttermilk Blueberry Scones
- 5) Tips for Making Buttermilk Blueberry Scones
- 6) Making Buttermilk Blueberry Scones Ahead of Time
- 7) Storing Leftover Buttermilk Blueberry Scones
- 8) Try these Breakfast recipes next
- 9) Buttermilk Blueberry Scones
- 10) Nutrition
1) Key Takeaways
I am Camila from Camila Cooks and I bake with a calm hand and a clear plan. This scones recipe loves cold butter and a light touch. We get tall edges and tender middles. Two times for the main phrase here scones recipe that works and scones recipe that stays friendly. We use buttermilk for tang. We fold in berries with care. We keep the steps short. Your kitchen smells warm and bright. Your coffee finds a new best friend.
We do not chase hard tricks. We keep ingredients easy to find. Fresh or frozen blueberries play nice. The dough chills. The oven runs hot. Golden tops set. Blue spots pop. Each bite brings soft crumb and light lemon. The whole thing feels homey and doable on a weekday morning.
Use this as your homemade scones recipe base. Add lemon zest for lift. Swap in chocolate or a soft cheese for a twist. Share a warm wedge with a neighbor. They will smile. You will too. That is the point. Simple bake. Good mood. Clean plate.
2) Easy Buttermilk Blueberry Scones Recipe
I like a bake that meets me halfway. This scones recipe does that. This scones recipe uses what we already keep on hand. I learned it on a sleepy Sunday when the fridge looked thin and the craving felt loud. Cold butter waited in the freezer. A shy bag of berries sat in the back. We got to work and the house turned into a small bakery. That first pan came out golden. I almost called it breakfast and lunch in one go. No regrets.
We keep the steps close and clear. Mix the dry stuff in one bowl. Whisk the wet stuff in another. Cut in the butter until you see small pebbles and soft sand. The buttermilk brings tang and tender crumb. The dough looks shaggy. That is right. Press it together. Do not squeeze it flat. Let the dough rest cold while the oven heats. That small pause builds height and flaky layers.
At Camila Cooks we try things and report back with honesty. I tested fresh berries and frozen berries. Both worked. Frozen bleed a little and leave blue freckles. Cute and tasty. Fresh stay neat and tidy. Your call. I brush the tops with a touch of cream and shake a bit of coarse sugar for crunch. Bites land sweet then tangy then buttery. The kind of bite that makes you lean in for another without thinking. Visit Camila Cooks for more bakes from my tiny kitchen.
3) Ingredients for Buttermilk Blueberry Scones
All purpose flour Soft structure starts here. The flour holds the butter and the buttermilk and lets steam lift the dough. I use a simple cup measure and level it with a knife. Nothing fancy. It gives a tender crumb that still stands tall.
Granulated sugar A light scoop sweetens the dough and helps browning. It supports the berries without taking over. You taste butter first then fruit then a small kiss of sweet at the end.
Baking powder and baking soda These two raise the dough. The soda plays well with buttermilk. The powder adds lift and keeps the crumb airy. Together they make this simple scones recipe reliable on busy mornings.
Fine sea salt Salt wakes flavor. It keeps sweet in check and lets butter shine. A small pinch changes the whole bite. Do not skip it.
Cold unsalted butter Cold butter builds flaky bits. I cube it and chill it hard. We cut it into the flour and aim for pea sized bits. Those pockets melt in the oven and leave layers we can pull apart with our fingers.
Buttermilk Tang helps balance sweet and gives a soft crumb. The dough comes together fast with it. If it looks a touch dry add a spoon more and fold once or twice. Keep that light touch.
Large egg The egg adds richness and color. It helps bind the dough so slices hold shape. The crumb stays tender. The tops brown well.
Vanilla extract A small splash rounds flavor and plays nice with berries. It smells like home when the tray hits the heat.
Blueberries Fresh or frozen both work. Fresh keep neat. Frozen burst and paint little blue swirls. I like both moods and pick by what I have on hand. Either way the fruit shines.
Cream and coarse sugar A quick brush gives shine. A sprinkle of coarse sugar brings crunch. Small moves. Big payoff.
4) How to Make Buttermilk Blueberry Scones
Step 1 Chill a lined baking sheet. Heat the oven so it is ready when you are. Cold tray plus hot oven gives lift. Simple trick. Big help.
Step 2 Whisk flour sugar baking powder baking soda and salt in a wide bowl. Air moves through the mix and keeps clumps away. The base looks even and light.
Step 3 Cut in cold butter until you see pea sized bits and some sandy flour. Use a cutter or your fingertips. Stop before it turns pasty. Those bits become little steam pockets in the oven.
Step 4 Whisk buttermilk egg and vanilla. Pour over the dry mix. Fold just until a shaggy dough forms. If the bowl looks dusty splash a spoon more buttermilk. Keep it gentle.
Step 5 Sprinkle in blueberries. Fold a few times. Try not to crush them. Streaks of blue look fine and taste great.
Step 6 Turn the dough onto a lightly floured board. Press into a round about one inch thick. Slice into eight wedges. Move them to the cold tray. Chill a few minutes.
Step 7 Brush tops with cream. Dust with coarse sugar. Bake until golden and set. Let them rest ten minutes. Drizzle a light lemon glaze if you like. Serve warm.
5) Tips for Making Buttermilk Blueberry Scones
Keep butter cold. I stash cubes in the freezer. Cold fat makes flaky edges. Warm fat makes flat rounds. That one habit changes everything and turns this into the best scones recipe for busy days.
Mix light. The dough wants a quick hand. Stop folding once the clumps just stick together. A shaggy look reads right. Neat dough leads to tough bites. We want tender crumb and soft pull.
Try flavor paths. Lemon zest brightens the crumb. A pinch of cinnamon leans cozy and nods to the cinnamon scones recipe fans. A handful of chips leans sweet like a chocolate scones recipe. A salty crumble of cheddar turns it into a cheese scones recipe that pairs well with soup.
6) Making Buttermilk Blueberry Scones Ahead of Time
I prep the dough the night before and sleep better for it. Shape the wedges. Set them on a tray. Cover and chill. In the morning the bake runs quick. Coffee steams. The kitchen wakes. Warm wedges hit the table with no rush. This simple scones recipe earns its keep here.
For longer holds freeze the raw wedges on a tray until firm. Bag them and stash for a month. Bake from frozen. Add a minute or two. They puff and brown like fresh. The berries stay bright. The crumb stays soft. No one minds the tiny wait.
Glaze ahead too. Stir powdered sugar with lemon juice and a little zest. Keep it covered in the fridge. Drizzle over warm scones so it melts into the cracks. The shine looks bakery made. The flavor stays clean and light.
7) Storing Leftover Buttermilk Blueberry Scones
Leftovers sit well in a tin at room temp for a day. The crust holds its light crunch. The crumb stays tender. For day two and three move them to the fridge in a sealed box. Warm in a low oven for a few minutes and the magic comes back.
Freezer storage works too. Wrap individual wedges. Tuck them into a bag. When a snack call hits set one on the counter or in a low oven. The kitchen smells like morning again. This reliable recipe for scones fits real life.
For kids lunches I split a cooled wedge and spread a thin layer of jam. It feels special and packs well. The berry bits inside play nice with the jam and keep each bite bright.
8) Try these Breakfast recipes next
9) Buttermilk Blueberry Scones
Buttermilk Blueberry Scones Recipe scones recipe
Ingredients
For the Dough
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 8 tablespoons cold unsalted butter cut into small cubes
- 3/4 cup cold buttermilk plus 1 tablespoon if needed
- 1 large egg cold
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen do not thaw
For the Finish
- 1 tablespoon heavy cream or milk for brushing
- Coarse sugar for sprinkling
Optional Lemon Glaze
- 3/4 cup powdered sugar
- 1 to 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
Instructions
Prep
- Line a baking sheet with parchment and place it in the fridge to chill.
- Whisk flour sugar baking powder baking soda and salt in a large bowl.
Cut in Butter
- Work in the cold butter with a pastry cutter or fingertips until pea sized bits remain and some sandy flour shows.
Add Wet
- Whisk buttermilk egg and vanilla in a small bowl then pour into the dry mix.
- Fold until a shaggy dough forms. If dry add the extra tablespoon buttermilk.
Add Berries
- Tip in blueberries and fold gently a few times so they do not burst much.
Shape
- Turn dough onto a lightly floured surface. Press into a round about one inch thick.
- Slice into 8 wedges and move to the cold sheet. Chill 15 minutes.
Bake
- Heat oven to 400 F.
- Brush tops with cream and sprinkle coarse sugar.
- Bake 16 to 20 minutes until golden and set. Cool 10 minutes.
Glaze
- Stir powdered sugar lemon juice and zest until smooth then drizzle over warm scones.
Serve
- Eat warm. Tell yourself you will save some for tomorrow. Maybe you will. Maybe not.
10) Nutrition
One wedge offers a good snack with balance. Approx calories sit around two hundred ninety five with fat near eleven and protein near five. Sugar reads about thirteen and sodium near two hundred ten. Carbs land near forty three with a small gram of fiber. I like to pair a warm wedge with plain yogurt or a small scramble for a steady breakfast. Values shift with glaze or swaps but the base stays friendly.
Short keywords appear once here for context. Blueberry scones gets its moment. Chocolate scones appears as a sweet path. Lemon scones joins for bright days. Long phrases land once as well. Blueberry scones recipe easy stays true for new bakers. Recipe for scones keeps the classic lane. Cheese scones recipe nods to savory fans. Thanks for reading and for baking with me at Camila Cooks.
Leave a Comment