Blueberry scones, warm right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.

Blueberry Scones

I love scones so much that I always keep a stick of butter in my freezer so I can whip them up anytime. We often make these Chocolate Chip Scones for special occasions, but these fresh blueberry scones are perfect any time of the year. Since they use less butter than most recipes, these scones are a bit healthier too.

These tender, moist scones, studded with juicy blueberries, are wonderful warm out of the oven. The aroma of fresh blueberry goodness filled my home as they baked. These are seriously THE BEST blueberry scones. My husband ate three the last time I made them!

What is the difference between a scone and a biscuit?

Scones are a little drier and less flaky than biscuits. They usually have eggs in them, which biscuits do not.

How to Keep Scones Moist

I have a couple tips to keep scones moist. It’s essential to use cold ingredients when baking scones so that the dough doesn’t spread in the oven, which results in drier scones. That’s why I always keep a stick of butter in my freezer! Refrigerated butter will melt as you mix the dough, so use frozen butter instead.

Another important tip is to grate the frozen butter using the large holes of a box grater like this one (affil link). The smaller pieces of butter mix more quickly into the dough. For light and fluffy scones, you don’t want to overwork the dough.

How do you make scones from scratch

This scone recipe is so easy to make. First, combine your dry ingredients. Second, grate the frozen butter and mix well with the flour mixture. Then, stir the buttermilk, egg, and vanilla together. Mix the wet and dry ingredients together with a fork until moist.

Next, it’s time to get these ready to bake. There’s no rolling or cutting – you just drop the scones by the spoonful on the baking tray. Bake for 18 minutes at 400F degrees.

If you would like lemon blueberry scones, add in a little lemon zest. You could also try orange zest. If you don’t have buttermilk, use plain yogurt mixed with a bit of milk to thin it down. You can also add one tablespoon of vinegar or lemon juice to a measuring cup and then fill with enough milk to make one cup. Stir together and let it sit for about five minutes.

Scone Variations:

• Swap the blueberries out for raspberries or blackberries.
• Use thawed frozen blueberries if fresh aren’t available.
• Add some lemon or orange zest for a hint of citrus.
• Swap out half of the flour for whole wheat white flour to add fiber.

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