Classic Blueberry Scones

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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These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit. I dare you to eat just one!The inspiration behind these Classic Blueberry Scones started with a text message.  One of my buddies down in Atlanta texted me a while back asking if I had a good blueberry scone recipe.  Now to set the stage, I should point out that we typically only text each other about sports.  More specifically, we typically only text each other to talk trash about college football.  So you can imagine the look on my face when I got a text asking about classic blueberry scones.

These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit. I dare you to eat just one!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.)

These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit. I dare you to eat just one!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!

These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit. I dare you to eat just one!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!

These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit. 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.

These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit. I dare you to eat just one!

Classic Blueberry Scones

These Classic Blueberry Scones are a cross between a flavorful blueberry muffin and a crumbly buttermilk biscuit.  I dare you to eat just one!
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 436kcal


For the Scones

For Topping


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.

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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  1. Haha – I do dream about scones – actually, I try to give all food groups equal play in ma dreams …though currently am sitting here DAYdreaming that these bwies scones magically appear in front of me!! How amazing would that be!? Btw, loving your use of buttermilk in these!
    Yes – I remember those baked sticks with those caramel apples… GAH…now am daydreaming about scones and caramel apples – I better polish off my drone and power it up to a rhumba so it can just bounce between y’alls place and mine – 24/7 🙂 Hope you and Laura and Cute Robbie have a wonderful rest of the week and weekend!

    1. Yeah! I like that, Shashi. You can’t go leaving one food group out of your dreams…that would just be downright rude! (Of course, no one says they all need equal time, right? I think desserts deserve more time!) Now I like this idea of the drone + rhumba…that way it could shuttle treats back AND forth! 🙂 We did indeed have a good weekend up here, and I hope you did, too! Thanks, my friend!

  2. I think that it’s cool that you and your buddy were texting about scone recipes. It looks like you hit the nail on the head with this recipe. The scones look delicious. I love eating scones too! And I don’t always eat them for breakfast.

    1. Haha…I’m not sure “cool” is the way to describe two guys texting about scones, Dawn. Haha! But, hey, that text conversation did lead to these scones…so at least it was productive! And now we can return to hurling insulting texts about our favorite college football teams…while eating blueberry scones! 🙂 I hope you had a great weekend, my friend!

  3. It probably comes as no surprise that I dream about scones–especially blueberry ones! Doesn’t grating the butter make all the difference? It was a total scone game changer for me. But what do you mean you don’t know how to cut scones? I eat three of those beauties if they were sitting in front of me right now! Have a great weekend, David!

    1. I am not one bit surprised about your blueberry scone dreams, Kelsie! 🙂 Also, grating the butter? Holy cow! That changed everything for me…I do it all the time now! Plus, it means I get to pull out the cheese grater, and for some reason I take a strange pleasure in getting out the cheese grater. Haha! I hope you had a great weekend, my friend!

  4. I love me some scones especially homemade scones and blue berries are my jam. I’ve never made scones before, the issue with pastries is the fact that I live alone. Who’s going to eat these tasty creations?? Me! I would eat all of them and that’s not good lol. I love that you and your buddy are talking about scone recipes over text lol. The guy I’m dating right now loves to cook and sends me videos of all of his creations, it’s cute and different lol. Maybe I’ll host a brunch or an afternoon tea just to make these bad boys 🙂

    1. Blueberries are your jam, Mary? Well what about blueberry jam? Is that still your jam? 🙂 (Sorry, I couldn’t resist that one!) So I TOTALLY hear your issue with baking pastries at home. It’s just me and Laura here (and Robbie…but he’s only good for a couple of bites of something). During the curling season, I take stuff to the club, and during the non-curling season I send it in with Laura. Think about it…I bet you have somewhere you could take leftover treats? Or you could just send ’em to me! Haha. Thanks so much, Mary…and I hope you had a great weekend!

  5. I can’t wait to try these! I think it’s meant to be…I just froze some blueberries!
    And hey! I was in Saratoga Springs last weekend! It is so lovely! And I was wishing I had asked you about restaurants! 😉

      1. Oh man, I totally wish you had asked about restaurants in the area, Marla! I love Saratoga! (We live just south in Clifton Park…about a 10-15 minute drive. Or 20-30 minutes during track season. Hah!) Anyways, we just picked a bunch of blueberries up at a farm near Saratoga this past weekend. And now I feel another batch of scones coming on! Also, that hot chicken. Funny that you mention it because I’ve totally been thinking about it, too! Yum!! Thanks so much, my friend. I hope you guys are doing well out there!

  6. I haven’t made scones for a long time. I think the last time it happened in January, 2016. Basically, it was so long time ago that we should consider I’ve never baked them. Also, I need to polish my cutting my skills too – I always try making triangles but somehow I get 5-7 different shapes:) These scones look amazing, David, even though you didn’t add any lavender (Remember blueberry and lavender are great friends?) Now I’m craving for some scones…maybe with cherries? I’m even ready to reopen the cherry season:)

    1. Wait. No scones since January 2016. That’s…1…2…3…20 months! Way too many months if you ask me. I say you get in the kitchen and make some scones! I bet cherry + lavender would go well together? And maybe toss some booze in there for fun? Fall baking season is almost here, my friend! I hope you guys had a great weekend!

  7. You know, I don’t think I’ve ever made scones before! Interesting tip to grate the frozen butter, I’ve never done that either. I’m with Robbie, I love blueberries too! I actually just bought a huge container of them yesterday, and am planning on experimenting with a new blueberry recipe this week. YAY for bwies!

    1. You’ve never made scones before? I don’t believe you, Nicole! You’re such a good baker! But, yes, grating the butter was a new trick for me…and it made such a difference! Give it a shot whenever you make scones or pie dough or anything like that. 🙂 We actually just went up to a blueberry (bwie) farm this weekend, and picked like 5 pounds worth. We’re overflowing with blueberries here now! And I’m loving it! I hope you guys had a great weekend out there, my friend!

  8. Hi David. I love blueberry everything, so there’s no way I wouldn’t love these. I’ve never made scones and the few times I tried them they seemed dry. These do not look that way at all. I’ve read quite a few recipes that called for grated butter. I it used frequently in biscuits and also a way to quickly bring butter to room temp when baking. You know I always have frozen Maine blueberries in the freezer so I think it’s time for me to bake up some scones (that is after Gary finishes off his fresh peach cobbler).

    1. Ooo…grating butter as a trick to bringing it down to room temperature is super helpful. Thanks for that tip, Dorothy! So I do agree that scones are drier than other baked goods…but some scones are just downright dry in a bad way. These turned out quite well (perhaps thanks to the buttermilk), and they’re now a baking staple in our house! A nice hot cup of coffee with one of these fresh scones is the way to start the day! Do give scones a shot and let me know what you think. It’s always fun to try something new in the kitchen! Thanks, Dorothy. I hope you and Gary had a fun weekend!

  9. Wow, David! Thanks for keeping after the perfect recipe for your friend because these look incredible – that texture!! Definitely trying this the next time we have overnight guests that I want to impress. 🙂

    Hope you and Laura and Robbie have a wonderful weekend!

    1. I gotta say that these scones turned out pretty well, Marissa! And I think I owe it to grating the butter + the buttermilk. They are SO good. I had to send the leftovers with Laura for her coworkers as I would’ve eaten them all. Like 🙂 We did indeed have a good weekend, and I hope you did, too! Thanks, my friend!

  10. Those scones look amazing David! I am sure buttermilk lends an amazing flavor and texture to these..Also, thanks for the tip on the butter! I am going to try that the next time. And I have decided to call blueberries Bwies :*. I think they sound better like that..Love to little Robbie 🙂

    1. So do keep that grating butter trick in mind, Deepika! I love to bake, and that one seriously was a game-changer for me. It’s how I do everything now whenever I need to dice butter! We just picked a whole bunch of “bwies” at a local farm this past weekend, and I’m feeling another batch of these scones coming on soon! 🙂 Thanks so much, my friend!

    1. You know, I can totally see where you’re coming from here, Kathy. The little craggy edges are sometimes the best parts to nibble one. I just wanted my scones to look like the ones in the store! (But then again, the ones in the store are often too dry for my tastes…) Either way, I’m right there with ya when it comes to baking with fresh berries. It’s one of my favorite summer activities! (And then we transition to Fall baking…and then Holiday baking…and then…well, you get my point. Haha!)

  11. If you dare me to eat just one, I know I’m gonna lose, lol. I love scones and blueberries even more so these are perfect! P.S. How can you not dream about scones….or food in general, right 😉 ?? P.P.S Robbie is absolutely adorable, by the way!!

    1. Haha! Well I certainly wouldn’t want to bait you into a challenge that I know you’re going to lose, Dawn! How about this–I just bake another batch of these scones, and then I invite you over to eat as many as you’d like. Sound good? 🙂 Thanks so much, my friend, and I hope you enjoyed your vacation! Great to see you back again!

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