Blueberry lovers, this one’s for you! This bright and cheerful English buttermilk scone is bursting with fresh blueberry flavor. The dough comes together in minutes and they’re delicious warm from the oven or leftover. No rolling pin required!
I like to pick buckets and buckets of blueberries in the spring to keep them on hand in my freezer year-round. You can absolutely use frozen blueberries in this recipe. Just be sure to be extra careful when stirring this dough together. Some of the blueberries will split and that’s okay. The dough will start to turn purple and that’s okay too!
Fresh lemon zest helps the flavor pop in this delicious scone. Be sure to keep leftovers in the fridge since they do contain berries. If there ARE leftovers, that is.
Blueberry Lemon Scones
(Makes 9 scones)
3 cups flour
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
zest of 1 lemon
1 cup fresh or frozen blueberries
1/2 cup butter, at room temperature
3/4 cup buttermilk
1 large egg
Raw sugar for sprinkling
- Preheat oven to 400 degrees. Lightly grease two cookie sheets.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
- Incorporate the butter into the dry ingredients using a pastry blender or spatula. Mix until well-combined. (Some lumps are okay.)
- Whisk together the buttermilk, egg, and blueberries. Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to burst the blueberries! (Don’t beat the mixture or your scones will be tough.)
- Using a 1/4-cup measuring cup, scoop dough onto two lightly greased or parchment-lined cookie sheet. (The rounds should look similar to large cookies about to go in the oven.) Sprinkle scone dough with raw sugar.
- Bake for 15 to 18 minutes or until they’re golden brown. Immediately move to cooling racks. Serve warm with butter and jam.