Blueberry-Buttermilk Scones

307 Ratings
  • 5 73
  • 4 99
  • 3 84
  • 2 35
  • 1 16

The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yogurt whisked with 2 tablespoons milk.

Martha Stewart Living, June 2009

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Recipe Summary

Yield:
Makes 1 dozen
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Ingredients

Directions

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

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  • Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.

  • Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.

  • Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch-thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.

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Reviews (17)

307 Ratings
  • 5 73
  • 4 99
  • 3 84
  • 2 35
  • 1 16
Martha Stewart Member
06/06/2020
Loved IT! Really nice, simple recipe and the scones turned out amazing! Even my husband, who is very picky, eat several. I used farm fresh blueberries, rich butter and full fat buttermilk. Oh! The goodness!!! Will make another batch.
Martha Stewart Member
05/05/2018
Scones turned out perfect. Thanks for the recipe. But since your recipes are so popular all over the world, i am in europe, why dont you convert cups to grams for us , who use metric ????. It was a little difficult for me to convert through google sites.
Martha Stewart Member
01/10/2018
Very good. Just don't expect sweet. I was easy on the sanding sugar.
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Martha Stewart Member
08/25/2015
Delicious and easy! I didn't have any buttermilk, so I just added a little lemon juice to 1% milk and let it sit until it clabbered. I also used dried cranberries and walnuts instead of blueberries. Everyone loved them, and have made variations several times since. TIP: Freeze a stick of butter and grate it, then use a fork to mix with the flour. I also do this with biscuits - much faster and easier than a pastry cutter. Besides, my fingers are always too warm!
Martha Stewart Member
08/05/2013
Just baked these this morning- I can't stop eating them! Flakey, buttery, subtle sweetness, perfect! Made my own cake flour by sifting 1/2 cup regular flour several times and adding a tablespoon of cornstarch. Used huge farm fresh blueberries- makes them that much more irresistible! By the way, regular granulated sugar works perfectly if you don't have sanding sugar. Topped some with a tiny pad of butter and a drizzle of honey to serve- totally unnecessary but that much more decadent.
Martha Stewart Member
03/20/2013
This recipe is great! I did however, when making it the first time, forget to put the blueberries in at the end! The recipe is missing this last detail! I'm making it once again...they were so good!!
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Martha Stewart Member
10/04/2012
I stopped mixing when the flour got incorporated and did the one "knead" and these came out so moist and the sugar made a little crust. Fantastic! (2.5 teaspoons of baking soda). I like that these aren't overly sweet.
Martha Stewart Member
06/03/2011
I thought this recipe was very easy to make and the scones were delicious. I would recommend keeping the dough as cold as possible to reduce any spreading while baking.
Martha Stewart Member
05/13/2011
Yum! These are only the second thing i have baked from scratch and they turned out awesome. I baked them for my coworkers and they all loved them. I used frozen blueberries instead of fresh ones though and they worked perfect.
Martha Stewart Member
03/11/2011
Delicious! I made it twice but the second time I dropped twelve scones onto a baking sheet because the first time when I baked them in a round they weren't quite cooked enough in the middle.
Martha Stewart Member
11/26/2010
I've made these several times and they are very good. Made them today for post Thanksgiving brunch, substituting 1/2 cup nonfat Greek yogurt and 2 T 1% milk for the buttermilk and frozen wild blueberries and they were delicious.
Martha Stewart Member
08/26/2010
1 stick of butter IS 4 ounces. There are 16 oz in a pound of butter -4 sticks. 8oz is half a pound. Use 1 stick of butter for this recipe (4oz or 8 tbsp).
Martha Stewart Member
08/23/2010
The recipe says 4 ounces of butter but also says one stick. One stick of butter is 8 ounces. So which is it?
Martha Stewart Member
05/29/2010
Perfect recipe. The salt, mentioned previously, is there bc it's not a "sweet" but not a "biscuit". I made some honey butter to go with mine. My very southern husband (who did NOT want a "scone" ) just ate three of them!
Martha Stewart Member
01/21/2010
These were wonderful! Warm, light, flaky and not too sweet. I served them with home made Lemon Curd
Martha Stewart Member
11/29/2009
I tried this recipe for the first time today and it is lovely. The only problem I have is that I found them to be too salty. 3/4 tsp salt did seem like a bit much but I always try the recipe as written first. Next time I'll problem only use 1/4 to a 1/2 tsp. Great texture on the scones though!
Martha Stewart Member
09/22/2009
Does anybody else have a problem with the last couple lines of the recipes NOT printing? I've tried Print Preview, etc., and nothing seems to work. Thanks.
Martha Stewart Member
07/22/2009
My wife made these 1st time today. I was skeptical ... I was wrong. Delicious! I asked her this evening to make some for me to take to the fire house.
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