Blueberry Scone Recipe

This blueberry scone recipe is one of our favorite quick weekend morning treats. They are so easy to make, even for the less experienced bakers.

What is a scone you might ask? It’s a crunchy, slightly sweet baked good, especially alongside a good cup of coffee. 

Do you know what the difference is between a scone and a biscuit? It boils down to one ingredient, eggs. As you will see, this scone recipe calls for an egg.

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Blueberry Scone Recipe

Course Breakfast, Brunch, Snack

Cuisine Comfort Food

Prep Time 20 minutes

Cook Time 18 minutes

Servings 12 scones

Calories 275kcal

Ingredients

• 3 cups all purpose flour
• 2 tbsp sugar
• 1/2 tsp baking soda
• 3 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter cold, cubed
• 1 lrg egg
• 1 cup buttermilk
• 1 juice and zest of 1 lemon
• 1/2 cup blueberries
• 1/2 cup white chocolate chunks or chips

Instructions

• Preheat the oven to 400° F.
• Line 2 baking sheets with parchment paper or silicone baking mats.
• In a large mixing bowl, add flour, sugar, baking soda, baking powder and salt.
• Combine the ingredients above.
• In a small bowl, add the buttermilk, egg, lemon juice and zest. Combine well.
• With the help of a pastry cutter, combine the butter into the dry mixture.
• Make a well in the center of the mixture above. Pour the wet ingredients in the well.
• Stir everything together until just about combined. The dough will be very crumbly. 
• Add the blueberries and white chocolate to the mixture. Gently stir together.
• Turn the dough out onto a lightly floured work surface or a sheet of parchment paper and shape it into a rectangular shape with your hands. I like to use the parchment paper because it makes the cleanup very quick and easy. Be careful not to overwork the dough! 
• Gently roll the dough out with a rolling pin until it's about 1/2 inch thick. Cut into circles (or any shape you would like frankly). Re-roll any scraps until you have used up all the dough. Place in on a parchment paper-lined baking sheet 
• Bake for approximately 14 to 18 minutes depending on size. They should be golden brown.
• Let cool a bit and serve!

I like to top the scone a buttermilk wash and coarse sugar or when I’m looking for something a little extra, a lemon glaze. If you are going to use the buttermilk, top before baking. If you are option for the lemon glaze, top after baking.

The lemon glaze, is really easy to make and you really don’t need much. And, I don’t really follow a specific recipe. Just add a cup of powdered sugar in a small bowl with a little lemon zest and enough lemon juice to get it to the consistency that I’m looking for. If you want a more specific recipe to follow, I recommend this one.

I have made this recipe with other combinations of fruit and chocolate. Here are a couple of my favorites:

• Raspberry and white chocolate
• Cherries and dark chocolate

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