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    Home / Desserts / Blueberry Scones with Buttermilk Glaze

    Blueberry Scones with Buttermilk Glaze

    June 14, 2024 by Ingrid Beer 10 Comments

    JUMP TO RECIPE

    Freshly baked blueberry scones on a leisurely morning are an extra cozy and delicious treat during berry season. With their crumbly yet tender texture, my blueberry scone recipe is brimming with lots of fresh, plump blueberries, butter, vanilla and a kiss of lemon zest, topped off with a rich, sweet and creamy buttermilk glaze!

    Blueberry Scones with Buttermilk Glaze

    Fresh, Warm Blueberry Scones on a Leisurely Morning

    I love the slow, gentle and leisurely pace of a weekend morning when there's not much on the agenda, and there's an abundance of time for me to shuffle around in my robe and slippers, not feeling any real sense of urgency or the pressure of a schedule.

    Ah…lovely, lovely...

    Granted, the weekend mornings are not always like this, but when they are, they are a dream, and offer me the perfect opportunity to bake up something fresh, warm, and comforting to enjoy and share with my loved ones as we all slowly wake up.

    On these precious mornings when time allows for me to play in my kitchen, I love the rhythm evoked when getting out all the necessary ingredients—the flour, sugar, baking powder, butter, vanilla and buttermilk. I love the impromptu nature of it all, the whipping up of something delicious and cozy that I hadn't planned until that very moment, and then enjoying every bite of the fruits of my labor.

    One of my favorite treats are these blueberry scones filled with fresh, plump blueberries, a little kiss of lemon, then drizzled with a simple buttermilk glaze. They're perfectly crumbly-yet-moist, making it quite impossible for me to eat just one!

    Blueberry Scones Dough | thecozyapron.com

    My Recipe for Blueberry Scones with Buttermilk Glaze

    The key to making delicious blueberry scones (or any scones for that matter) is to keep your butter and your liquid—either half and half, buttermilk or cream—very, very cold.

    This allows for that soft-yet-crumbly texture we love in scones, one where the cold pieces of butter melt slowly in the dough, forming those tender layers.

    To keep my scone dough as cold as possible, I store my butter pieces and liquid in the fridge right until the moment they need to be added into the dry ingredients.

    And once I combine all of the sweet ingredients, shape the slightly sticky dough into a disc and cut it into wedges, I chill things once more for about fifteen minutes while I preheat my oven and prepare the glaze.

    And just before baking, I brush each blueberry scone with a little bit of the cold liquid I used to prepare them, then bake them at a nice and high temp, just until they are a light golden color.

    Here's a sneak peek at my blueberry scone recipe: (or just jump to the full recipe...)

    1. To get started, I whisk together my dry ingredients.
    2. Next, I add in my cold butter, and cut that in until it resembles a pea-size crumble.
    3. Then, I add the half and half, along with the blueberries, then fold those in to the dough, just until combined.
    4. I then shape the dough into a disc, cut the disc into 8 wedges (scones), then chill.
    5. Next, I brush the scones with some half and half, then bake until a light, golden color.
    6. While the scones bake, I prep my glaze.
    7. Finally, when the scones have cooled, I drizzle the glaze over each scone, allow it to set, then enjoy.
    Blueberry Scones with Buttermilk Glaze | thecozyapron.com

    Recipe

    Blueberry Scones with Buttermilk Glaze

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Blueberry Scones with Buttermilk Glaze | thecozyapron.com

    These buttery blueberry scones drenched in a rich, buttermilk glaze are a perfect treat to bake up when blueberries are fresh and abundant!

    Category: Dessert
    Cuisine: American

    Yield: 8 scones

    Nutrition Info: 326 calories (per serving)

    Prep Time: 30 minutes (includes chill time)
    Cook time: 18 minutes
    Total time: 48 minutes

    Blueberry Scones Ingredients:

    • 2 cups all-purpose flour
    • 3 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon lemon zest
    • 6 tablespoons cold, unsalted butter, cut into pieces
    • ¾ cup cold half and half
    • 1 teaspoon pure vanilla extract
    • 4 ounces fresh blueberries

    Buttermilk Glaze Ingredients:

    • 1 ½ cups powdered sugar
    • 2 tablespoons buttermilk
    • ½ teaspoon pure vanilla extract
    Preparation:
    1. Begin by gathering and prepping all of your scones ingredients according to the ingredient list above to have ready and organized for use.
    2. Next, line a baking sheet with parchment paper.
    3. To a large bowl add the flour, sugar, baking powder, salt and lemon zest, and whisk to combine.
    4. Add in the cold butter, and using a fork, a pastry cutter or knives (I use my fingers), cut the butter into the dry ingredients until it resembles a pea-size crumble.
    5. Drizzle in the cold half and half, along with the vanilla, and add in the blueberries. Using a spatula, fold the liquid and blueberries into the dry ingredients just until everything is incorporated (take care not to over mix).
    6. Gather up the dough (it may be slightly sticky) and turn it out onto a lightly floured work surface, and pat into disc about ¾ to 1 inch thick. Cut the disc into 8 scones, place onto the prepared baking sheet, and chill in the fridge for 15 minutes.
    7. Preheat the oven to 425°.
    8. Brush each scone with a touch of half and half, then bake the scones for 18 minutes, or until a pale golden color. Place the scones onto a wire rack to cool slightly.
    9. While the scones cool, gather and prep all of the buttermilk glaze ingredients according to the ingredient list above to have ready and organized for use.
    10. To make the glaze, whisk together all of the ingredients in a bowl. Once the scones are cool, drizzle each with the glaze, and allow it to set for a few minutes before enjoying the blueberry scones.

    Tips & Tidbits for Blueberry Scones recipe:

    • Keep things chilled: Always keep your butter and your liquid as cold as possible, for as long as possible, when you're preparing your scone dough. Also, chill your dough before baking as well, to help the butter melt slowly during the baking.
    • Choose your liquid: I like to use half and half in this recipe, but I've used all cream as well, and also buttermilk for scone recipes. I like the half and half because it isn't full fat like cream, but it does add a bit more fat than buttermilk.
    • Fresh blueberries are best: When sweet, fresh blueberries are available, I prefer to use those because they are plump and juicy, and won't release extra water as frozen ones may. But in a pinch, feel free to use frozen blueberries, just don't defrost them.
    • Give the tops of the scones a little brush of liquid: To keep the exterior moist and help it to become golden, brush a little bit of the half and half (or whatever liquid you choose to use) over each scone wedge prior to baking.
    • Before you glaze, allow the scones to cool slightly: You can glaze the scones immediately after they come out of the oven, but the glaze will sort of melt over top and may even run off. I like to allow my scones to cool slightly so that the glaze will stick a little better.
    Fresh Blueberries for Blueberry Scones with Buttermilk Glaze | thecozyapron.com
    Blueberry Scones with Buttermilk Glaze | thecozyapron.com
    Blueberry Scones with Buttermilk Glaze | thecozyapron.com

    Craving more deliciously cozy sweet treats? Check out my recipe for Strawberry Lemonade Scones, Apricot Scones, Maple Scones, Lemon Cheesecake Bars, Strawberry Oatmeal Bars, or my recipe for Blueberry Bars!

    Cook's Note: This recipe was originally published in 2018, and has been updated with even more love!

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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Laurel Flagerman

      April 19, 2018 at 9:26 am

      Dear Ingrid,
      I love your web site and have greatly enjoyed trying your recipes. Here's my problem when making muffins anyway i inevitably over mix, to the point that Iam afraid to try these scones.
      By any chance have you made a video on the correct method of combining until just moist?
      Of course I can try YouTube, and in desperation I will.
      For the love of blueberry scones.
      Laurel

      Reply
      • The Cozy Apron

        April 19, 2018 at 10:52 am

        My dear Laurel, thank you so much for such a precious, kind and candid comment! I'm thrilled you've been enjoying the website, and finding some recipes to tantalize your tastebuds.

        I wish I could point you to a video that we have for this, but let me tell you that you gave us a good idea with this topic, in particular. We haven't done videos in a very long time, but plan on eventually getting back to doing some, perhaps shorter ones with very specific aspects of a recipe more than the whole thing.

        I would tell you this in regards to mixing (scones, muffins, cakes, pancakes, pretty much anything to do with baking): once you see that the dough or batter is all pretty much moistened and combined, stop there. I know the tendency is to want to make sure that everything is perfectly mixed, that there is no visible flour left; but as long as you fold sort of up and over from the bottom of your bowl, turning it as you go, and go around a few times until you see things coming together (it's OK if there are a few tiny patches of flour), you should be good.

        Honestly, it really isn't quite that sensitive; but when folks keep going and going, and mixing and mixing (I think we must get mesmerized by the process or something), that's when those glutens develop from the flour. But a a few good passes are not going to be too much.

        For these scones, you will see the dough begin to come together in a bit of a "shaggy" mass, and that's about all you're going to get from it; it won't look all that "moist" or wet, necessarily. Once it's shaggy and coming together, I turn it out onto my board at that point, and begin to actually gather it up into a cohesive dough ball (it will be crumbly!), pressing with my hands lightly to bring it together and form a disc shape. It does take a little patience. Like I said, it will be crumbly, so do your best to press it together and form it into that disc you see in the picture above.

        You'll do great! These babies are nothing to "fear", lol! Look at this all as practice, and you'll get better and better as you go. And thank God it's only food, right?! Have fun! Hope you enjoy!

        Reply
    2. Colin

      July 28, 2018 at 10:58 am

      I found your blog in searching for blueberry scone recipes; checked out a bunch and yours seemed the most like what I was looking for. I have to say, these came out perfect! I think the 15 minute rest in the refrigerator was key, and the flavor is amazing. Not too sweet, nice texture, just great all around. Thanks so much!

      Reply
      • The Cozy Apron

        July 28, 2018 at 11:53 am

        Hi Colin, I'm so happy to read that!

        I love it when someone sort of "stumbles" upon the site in search of something specific that they're looking to try their hand at, and then the recipe turns out as they hoped.

        I'm thrilled you enjoyed these (they're one of my personal favorite sweet treats!), and that you've now got a recipe to go to for when the craving hits! Thank you for your comments.

        Reply
    3. Tori Stewart

      January 14, 2019 at 2:45 pm

      Hello! I wanted to share my experience with making these vegan.

      I'm not personally vegan, but the substitutes I made to accommodate my allergies made it so by default.

      I kept all quantities as you listed. I used coconut oil, coconut milk (from the carton, not the can) and whole wheat flour.

      With the whole wheat flour, I sifted it before measuring and tossed the extra germ left behind after sifting.

      I used fresh-then-frozen blueberries, which helped keep the coconut oil cold.

      I brushed the tops with coconut milk.

      Exactly as you mentioned in a prior comment, I turned them out onto my pastry mat after just combining ingredients. They were crumbly and I did have to form them into the round shape before cutting.

      I preheated my oven and preheated my cast iron skillet. The flat one. Not the ones with deep sides. I arranged my pieces in a circle in my skillet. I didn't have much room between scones and I was concerned they wouldn't cook evenly. (It wasn't an issue in the end, though I would use a bigger skillet or a cast iron griddle next time)

      The results?

      Really lovely! They were moist and flavorful with a tender crumb and a nicely browned, slightly crisp bottom from the cast iron. They were full of fresh blueberry goodness and for the first time, I didn't feel like I needed to make a glaze. My kids are on their way home from school and I can't wait to share these with them! (They save me from myself because it made 8 scones and I have 6 children and then my husband. So, no seconds for me. )

      I know folks may comment from time to time and ask about substitutions. I wanted to share mine since they were successful. Thank you for the wonderful recipe.

      Reply
      • The Cozy Apron

        January 14, 2019 at 5:27 pm

        Hi Tori, my pleasure! And thank you for sharing your substitutions for a vegan version of these in case others would like to follow.

        So happy you enjoyed these tasty scones—too bad there aren't more for you, momma! Double batch next time, haha! 🙂

        Reply
    4. Katie

      March 11, 2019 at 1:06 am

      Is this a revised version? I feel like I've used your recipe before but it was without the buttermilk. Still a lovely taste with it.

      Reply
      • The Cozy Apron

        March 11, 2019 at 9:13 am

        Hi Katie, no, this recipe has not been revised. I do have several other scones recipes on the site—perhaps you have tried one of those?

        However, this particular recipe does not actually call for buttermilk in the scone dough portion of the recipe—I use half & half there. The buttermilk is only used in the glaze.

        I'm glad to read you enjoyed, none the less! 🙂

        Reply
    5. Kris

      March 26, 2024 at 10:23 am

      I love the recipe but after a day the glaze was sticky and no longer hard. Any idea what happened?

      Thanks for the help!
      Kris

      Reply
      • The Cozy Apron

        March 26, 2024 at 1:05 pm

        Hi Kris! What can sometimes (frankly, quite often) happen to glazes is that the moisture in the baked good gets to 'em. It becomes a little sticky (as you said) or tacky, and I've seen that happen with the glaze on loaf cakes and other desserts with this type of glaze. Usually it's a dessert that has some fruit in it, like the fresh blueberries in these scones. Those add moisture to the scones, and by the next day, the glaze is feeling the effect (probably absorbs some of the moisture), and is stickier.

        I don't know that it can be completely prevented. Scones are typically best enjoyed the day they are baked, for best texture and flavor, even for the glaze. 😉

        Reply

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    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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