Recipes
The Best Blueberry Scones
Buttery layers give way to bursts of sweet fruit in this classic breakfast pastry.
- Makes
8–10 scones
- Time
55 minutes
Joy the Baker’s blueberry scone recipe is as simple as it is versatile. Juicy berries add bright pops of flavor to a tender, buttery crumb, but you can also swap in chopped strawberries, raspberries, or even sharp cheddar and herbs. Quick to mix and bake, these scones are perfect for brunch, afternoon tea, or any time you want a homemade treat with minimal effort. For a step-by-step lowdown with additional tips and tricks, check out Joy's ultimate how-to. —Ryan McCarthy, Assistant Editor
Ingredients
- 2¼ cups all-purpose flour, plus more for dusting
- 2 Tbsp. sugar
- 2½ tsp. baking powder
- ¾ tsp. kosher salt
- ½ tsp. baking soda
- 8 Tbsp. cold salted butter, cubed
- 1 cup buttermilk
- ½ cup blueberries
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Instructions
Step 1
Position a rack in the center of the oven and preheat to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or your fingers, work in the butter until the mixture resembles a coarse meal with some pea-size butter bits. Form a small well in the center and pour in the buttermilk. Using a wooden spoon, stir gently until the dough just comes together, then gently stir in the blueberries.
Step 2
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough in half, then pat it out again. Repeat this process two more times. Shape the dough into a 1-inch-thick circle or rectangle. Using a sharp knife or biscuit cutter, cut the dough into wedges or rounds. Transfer to a parchment-lined baking sheet, leaving at least 2 inches between pieces.
Step 3
Bake, rotating halfway through, until the scones are golden brown and puffed, 15–18 minutes. Set aside on the baking sheet to cool slightly, then transfer the scones to a wire rack. Serve warm or at room temperature.
- Position a rack in the center of the oven and preheat to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or your fingers, work in the butter until the mixture resembles a coarse meal with some pea-size butter bits. Form a small well in the center and pour in the buttermilk. Using a wooden spoon, stir gently until the dough just comes together, then gently stir in the blueberries.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough in half, then pat it out again. Repeat this process two more times. Shape the dough into a 1-inch-thick circle or rectangle. Using a sharp knife or biscuit cutter, cut the dough into wedges or rounds. Transfer to a parchment-lined baking sheet, leaving at least 2 inches between pieces.
- Bake, rotating halfway through, until the scones are golden brown and puffed, 15–18 minutes. Set aside on the baking sheet to cool slightly, then transfer the scones to a wire rack. Serve warm or at room temperature.
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