Buttermilk Blueberry Scones with Sweet Cream Glaze
These tender, flaky scones combine the tangy richness of buttermilk with bursts of fresh blueberries in every bite. The cold butter technique creates distinct layers while sour cream adds extra moisture and richness. Topped with a simple powdered sugar glaze, these scones are perfect for breakfast, brunch, or afternoon tea. The key to success is keeping ingredients cold and handling the dough gently to achieve that coveted bakery-style texture with golden edges and a soft, crumbly interior.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 stick butter, very cold, cubed into 1/4 inch pieces
- ¾ cup buttermilk, reduce to 1/2 cup if thin
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons heavy cream, for brushing
- 1 cup powdered sugar, for icing
- ¼ cup heavy cream, for icing
- 2 tablespoons granulated sugar, for topping
Instructions
- 1
Preheat oven to 400 degrees F and line baking sheet with parchment paper
- 2
Combine flour, sugar, baking powder and salt in food processor bowl and pulse
- 3
Add cubed cold butter pieces and pulse until tiny pieces form in flour mixture
- 4
Transfer mixture to large mixing bowl
- 5
Slowly add buttermilk, sour cream and vanilla, mixing gently until dough forms
- 6
Fold in blueberries carefully
- 7
Transfer dough to prepared baking pan with floured hands
- 8
Press and form into 1/2 inch thick round
- 9
Cut wedges into dough using pizza cutter sprayed with cooking spray
- 10
Brush tops with heavy cream and sprinkle with granulated sugar
- 11
Bake for 18-21 minutes until golden brown around edges
- 12
Cool for 10 minutes then break into wedges
- 13
Whisk powdered sugar with heavy cream until thick and smooth for icing
- 14
Drizzle icing over scones and serve
Tips
Keep butter very cold and handle dough minimally to create flaky layers - overworking will make scones tough
If buttermilk seems thin, reduce amount to prevent overly wet dough that won't hold its shape
Spray pizza cutter with cooking spray between cuts to prevent sticking and ensure clean wedges
Good to Know
Store covered at room temperature for 2 days or refrigerate for up to 1 week
Prepare dough and cut scones, then freeze on baking sheet before transferring to bags - bake directly from frozen adding 2-3 minutes
Best served warm or at room temperature within a few hours of baking
Common Mistakes
Don't overmix the dough to avoid dense, tough scones
Keep butter very cold to prevent melting and losing flaky texture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries without thawing to prevent color bleeding into the dough. The texture will be very similar.
What if I don't have buttermilk?
Make a substitute by adding 1 tablespoon lemon juice to 1 cup regular milk and let sit 5 minutes before using.
How long do these scones keep fresh?
Store covered at room temperature for up to 2 days or refrigerate for 1 week. Freeze for up to 3 months.