Blueberry Scones

"Sunday Morning Blueberry Scones ::No easier way to lure them out of bed than with the smell of these baking."
-- @dianemorrisey
Jump to Section
  • Recipe Card
Prep time 15mins
Cook time 20mins

Recipe Card


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon grated lemon zest
  • 1/2 cup cold salted butter, cut into cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 cup fresh blueberries
  • Buttermilk, for brushing
  • Turbinado sugar, for sprinkling on top


  • Step 1

    Preheat the oven to 400ºF.

  • Step 2

    Stir the flour, sugar, baking powder, salt, and orange zest in the bowl of a bowl and cut in the butter with a pastry mixer or a fork until fine crumbs form. Add the egg and buttermilk and mix until a thick, stiff dough forms. Add the blueberries and mix until the blueberries are just incorporated into the dough. If some of them break, that’s okay – you’ll get those pretty juice drips down the side.

  • Step 3

    Flour your hands. Remove the dough from the bowl and place on a floured work surface. Roll into a rectangle, about 1 inch thick. Cut into 8 triangles; pull the triangles apart from each other and brush with buttermilk. Sprinkle with turbinado sugar.

  • Step 4

    Bake for 18-20 minutes or until golden brown and firm to the touch.