Name: Blueberry Buttermilk Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 2 tablespoons sugar; 1/2 cup butter, softened; 1 cup buttermilk; 1 cup fresh blueberries; 1 2/3 cup powdered sugar; 2 tablespoons heavy cream; 1/2 teaspoon vanilla extract; 1/4 cup lemon juice; 1/4 teaspoon cinnamon

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These old-fashioned Blueberry Buttermilk Scones recipes are tender and flaky and topped with a delicious lemon glaze. Ready in less than an hour, they are ideal for tea time or brunch!

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I’ve always loved baking and our time living in England gave me plenty of opportunity to try new British recipes, like the famous tea time scones. This blueberry scone recipe I’m sharing today is perfect- not too sweet, but that lemon glaze takes them over the top.

What are scones?

Scones originated in Scotland and are a staple of British afternoon tea. Made with simple ingredients like flour, butter, and milk, they’re slightly sweet but can also be savory. Unlike flakier American biscuits, scones have a denser crumb and often include add-ins like fruit or chocolate.

Why I love this recipe

I love that this recipe only needs a few ingredients but doesn’t compromise on flavor.
I make these scones right in a cast iron pan (affiliate link), and I don’t even need an electric mixer!
I can easily switch up the flavors or add-ins if I’m in the mood for something other than blueberries.
Preheating the pan gives the scones a satisfyingly crispy edge that I just can’t get enough of!

If you’re in the mood for baking, you might also like my 15-Minute Homemade Biscuits, Cinnamon Apple Bread, or Banana Bread recipes!

Ingredients

flour
baking powder
salt
sugar
unsalted butter
buttermilk
blueberries
powdered sugar
heavy cream
vanilla
lemon juice
cinnamon

No buttermilk? Make your own! If you do not have buttermilk on hand you can make your own by adding one tablespoon of white vinegar or lemon juice to a glass measuring cup then add regular milk until it reaches the 1 cup line. Let sit for 5 minutes then use as directed.

Step by step

Preheat the oven and coat the cast iron pan (affiliate link) with a thin coat of oil. Let it preheat in the oven to help get a crispy bottom on the scones.
In a small bowl, combine butter, flour, baking powder, salt, and sugar until the mixture is crumbly using a pastry blender (affiliate link), two forks, or two knives. Pour in the buttermilk and stir to bring the dough together gently.
Gently fold in the blueberries and roll out the dough on a floured surface to about ½ inch thickness. Use the top of a glass to cut out rounds. No fancy biscuit cutter is required!
Place the scones in the preheated cast iron pan (affiliate link) and bake for 30 minutes or until golden brown.
While baking, whisk together powdered sugar, heavy cream, vanilla, lemon juice, and cinnamon for a lemon glaze.
Remove the scones from the oven and drizzle with the lemon glaze. Serve and enjoy!

Tips for best results

For the best results, use cold butter, not softened and avoid overhandling the dough to keep it tender.
Cut the butter in with a pastry cutter or two knives. Alternatively, you can freeze the butter and then shred it with a box grater before adding it to the dough.
Preheat the oiled pan in the oven for 10 minutes before adding the dough; this gives the scones a wonderfully crisp bottom.

FAQ

I recommend using fresh berries instead of frozen. Frozen berries have to much liquid and can affect the final texture of the scones.

Variations

If you are in the mood to try everything, you can try swapping out the berries for raspberries or blackberries, or throw in some white chocolate chips for a sweeter twist. You can also substitute the lemon glaze for a simple vanilla one or sprinkle the scones with cinnamon sugar before baking.

These little tweaks make the recipe fun and adaptable, perfect for whatever you have on hand or are craving!

Serving suggestions

These scones are best enjoyed warm with a generous drizzle of lemon glaze. They are also delicious with a bit of butter or a dollop of clotted cream or pair them with a cup of passion tea lemonade, hot coffee, or even frozen coffee for the ultimate cozy treat, making great for a brunch spread or even as a quick breakfast on the go.

Storage

Once the scones are completely cool, store them in an airtight container at room temperature for up to two days or in the fridge for up to a week.

You can freeze scones before or after baking. Store in a freezer bag separated with parchment paper to prevent sticking. Freeze for up to 3 months.

For that fresh-from-the-oven taste, just reheat them for a few seconds in the microwave or oven, or if baking frozen unbaked scones, simply extend the baking time a few minutes when cooking from frozen.

If you try this recipe please comment and rate it below, I love hearing from you!