These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit. I dare you to eat just one!
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Sadly, I didn’t have a good scone recipe to share with my beer-drinkin’, football-lovin’ friend. I’d made blueberry scones a couple of times, but they were never good enough to warrant a post. I felt like the previous scones were always dense and just generally lacking in flavor. But that text message inspired me to make a better scone.
Several attempts later, I have a classic blueberry scones recipe that is worth sharing! The photos still need some work as I clearly don’t know how to cut scones. But the taste is out of this world good! (I’m thinking next time I refrigerate or freeze the dough before cutting it. That should lead to cleaner edges and better-shaped scones. But that’s next time.)
One of the secrets that I picked up from Cook’s Country was to freeze the butter and then grate it using a box grater. Now I’ve done a lot of strange things since starting this blog (like washing and baking sticks from the backyard), but grating frozen butter was a new one for me. The principle here is that butter should be broken down into small pieces for recipes like scones or drop biscuits. Butter contains water, and this water turns to steam as the scones bake. This in turn yields those perfectly flaky scones that you dream about. (What? You don’t dream about scones?) In the past, I’ve always cut the butter in using a pastry cutter (or two table knives), but I figured I’d try this whole grated frozen butter thing. Short version: Do it. The texture of these scones is absolutely perfect!
The other big problem with the previous attempts at scones (at least in my book) was a lack of flavor. I went back to my Southern roots here, and used buttermilk instead of regular whole milk. I grew up on buttermilk biscuits, and these Classic Blueberry Scones were totally reminiscent of those biscuits. In fact, I’d call these scones a cross between blueberry muffins and buttermilk biscuits. Just stop and let that sink in. A blueberry muffin + a buttermilk biscuit. Combined in one delicious scone. I dare you to eat just one!
Robbie loves blueberries, or “bwies” as he calls them, and I gave him a few crumbles of these Classic Blueberry Scones for dessert one night. He nearly lost his mind! That’s about how Dad felt, too…and then Dad polished off the remaining scones once Robbie went to bed. Huh? Scones are supposed to be served for breakfast? Oops.
Classic Blueberry Scones
For the Scones
For the Scones
- Preheat oven to 425°F. Line baking sheet with parchment paper; set pan aside.
- Using a medium bowl, toss frozen blueberries with ¼ cup of flour; set bowl aside.
- Using a large bowl, add remaining flour, sugar, baking powder and salt; mix until well combined. Using a coarse grater, grate frozen butter into bowl; toss lightly until well combined. Add blueberries; toss lightly until well combined.
- Whisk buttermilk, vanilla, egg and additional egg yolk together in a small bowl; pour into flour mixture. Gently stir until shaggy dough forms. Do not overmix.
- Turn dough out onto lightly floured countertop. Fold several times until dough comes together. Take care to not overmix. Shape dough into a 4”x12” rectangle. Cut dough widthwise into 4 equal rectangles. Cut each rectangle diagonally to create 2 scones. Place scones on prepared baking sheet.
- Bake at 425°F for 16-18 minutes, or until lightly golden on top.
- Whisk together melted butter and honey. Remove scones from oven and brush tops with the honey mixture. Sprinkle tops of scones with sanding sugar. Continue baking for 6-8 more minutes.