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Blueberry Buttermilk Scones are an old-fashioned recipe perfect for tea time. These easy scones are not overly sweet and taste delicious topped with a lemon glaze!
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I’ve always loved baking but these current days of staying home have given me plenty of time to try new recipes. These Blueberry Buttermilk Scones are delicious, adapted from a recipe I found on Savory With Soul. They are not overly sweet but the lemon glaze takes them absolutely over the top!
What you’ll Need
- baking powder
- powdered sugar
- heavy cream
- lemon juice
Step by step
This recipe is simple to make, no fancy equipment or techniques are necessary. It is baked in a cast iron pan .
Tip: I like to lightly oil my pan then put it in the oven to preheat for about ten minutes before adding the dough to give the bottom of the biscuits a nice crisp.
The butter and dry ingredients are mixed by hand until crumbly, then the buttermilk is added to form the dough. Nice fresh blueberries are then folded in and the dough is rolled out about 1/2 an inch thick on a floured surface.
I use the top of a glass to cut the biscuits out, no biscuit cutter needed! Then place them in the oiled preheated pan and bake for 30 minutes.
While the scones bake, mix up a lemon glaze with powdered sugar, heavy cream, vanilla, lemon juice and cinnamon.
The glaze really makes the biscuits, I promise you’ll love it!
Tips for best results
- 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 milk until it reaches the 1 cup line. Let sit for 5 minutes then use as directed.
- Use cold butter, not softened for the best result. Cut butter in with a pastry cutter or two knives. Alternatively you can freeze the butter then shred it with a box grater before adding to the dough.
- Don’t overhandle the dough to keep it tender.
If you try this recipe, please comment and rate it below, I love hearing from you!Print