I love a good scone, and this is just that: flaky, buttery, lemony, sugar-crusted, and loaded with blueberries. If you don’t have a go-to scone recipe in your repertoire, try this buttermilk-blueberry scone recipe. It can be made with currants or cranberries or really any fruit your heart desires.
You might recall my obsession with Tartine? Its quiche, bread pudding and croque monsieur in particular. When you live hundreds of miles from Tartine, it’s good to have a few of their tricks up your sleeve. Scones are a great place to start.
Blueberry Buttermilk Scones
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings
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Adapted from Tartine
- Tartine’s recipe calls for Zante currants, which should be plumped in warm water for 10 minutes, then drained.
- I usually make a half recipe — 12 scones is a lot, and the dough gets unwieldy. If you can handle it, however, by all means go for it. I have frozen the raw scone dough, too, and baked the scones after thawing the dough overnight in the fridge. Worked beautifully.
Ingredients
- 4 3/4 cup all-purpose flour
- 1 T. baking powder
- 3/4 tsp. baking soda
- 1/2 cup sugar
- 1 1/4 tsp salt
- 1 tsp. lemon zest, grated
- 1 cup + 1 T. unsalted butter, very cold
- 1 1/2 cups buttermilk
- 2 cups blueberries
Topping
- 3 T. butter
- sugar for sprinkling such as demerara or turbinado (regular granulated is fine, too)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Cut the butter into 1/2-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps (or bigger… mine always are).
- Add the buttermilk all at once along with the blueberries and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk.
- Dust your work surface with flour and turn the dough out onto it. If you’ve made the whole recipe, divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. (Or, if you’ve made the whole recipe and want to follow Tartine’s instructions, pat the dough into a rectangle about 18 inches long, 5 inches wide, and 1 1/2 inches thick). Brush the top with melted butter. Sprinkle with sugar. Cut each disk into 6 wedges (or 12 if you’ve made the rectangle).
- Transfer the triangles to baking sheet. Bake until the tops of the scones are lightly browned, about 25 to 35 minutes. Remove from the oven and serve immediately.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: breakfast, scone, blueberry, buttermilk, lemon, brunch
gabriella says
YUMMMMM! I made these last night. They are so good!!
Thanks for the adaption with the bluebs 🙂
ALSO- I LOVE TARTINE! SF is so much better because of Tartine’s insanely good bread! And, Bi-Rite Creamery is just down the corner… just the best. 🙂
alexandra says
So happy to hear this Gabriella! The bluebs variation is great 🙂 🙂 🙂 I am due for a SF trip — too many years have passed without a visit to Tartine and Bi-Rite. So so good.
gabriella says
Yes. I LOVE SF. (And a good part is for those reasons!!!) 🙂
Also- I have made this recipe twice already. SO GOOD!
alexandra says
So happy to hear this! One of my favorites, too 🙂 🙂
Janis says
Make the scones and just push 8-10 of the frozen berries into the scones before putting them in the oven. Less chance of over mixing dough and doesn’t turn the entire dough bluberry blue. Delicious, berries stay plump.
alexandra says
Great idea!
Stephanie Burbank says
Do you happen to know the weight measurements for these scones? It’s not easy to half this recipe without weights. My scones didn’t turn out anything like yours… I think everyone measures flour differently when using “cups”. Your photos look amazing!
alexandra says
Stephanie, so sorry for the delay here! If you look at this recipe, you will find the weights: https://alexandracooks.com/2012/11/13/tartines-currant-scones-lemon-cream/
I will update this recipe (sometime soon!) to have it include weight measurements, too.
Ogi the Yogi says
Hello!
Quick question, did your scones ended up tasting more like a flaky biscuit? I can’t tell what I did wrong maybe I didn’t put enough buttermilk or maybe I didn’t cut the butter small enough. My scones turned out to be super buttery. Any words of advice?
alexandra says
These are super buttery scones! And yes, definitely biscuit-like. Are you looking for a dryer scone?
JOYCE says
Posted picture on previous page, so DELICIOUS. Substituted finrly diced candied friut/perl for fresh blueberries and added 1/2 c golden raisins and tsp of frsh orange peel,!! It is Christmas celebration time and we are LOVING these!!! Crisp on the outside and so soft and buttery on the inside.
★★★★★
alexandra says
So happy to hear this Joyce!! I love these this time of year as well. So, so good.
Chahnaz says
Hi, these look delicious ????
Can I make them with chocolate chips? Would that change the recipe?
Thank you for sharing the recipe!
★★★★★
alexandra says
Yes! Go for it. No need to change the recipe.
Grace says
Can I add rolled oats without changing the recipe? How much do you think I can add? Thanks!
Frances says
Nice! May I know do you use fresh, frozen or dried blueberries?
Thanks! 🙂
Bebe Watson says
This is the same recipe as La Brea Bakery’s in L.A. for ginger scones.
Where are the weights?
Carolyn says
what are the nutritional facts for this recipe?
Lois says
Can you make these with gluten free flour?
alexandra says
I haven’t tried with this recipe, but I have had success using Cup4Cup in other recipes.