Lemon Blueberry Buttermilk Scones

Using buttermilk instead of the more traditional cream in these Lemon Blueberry Buttermilk Scones makes a lighter, flakier scone. The basic buttermilk scone recipe is one that I've been making for years, ever since I served them in my bakery. They can be altered to incorporate a seemingly endless variety of ingredients, including fresh fruit, chocolate, spices, nuts, and even cheese!

Prep Time 15

Cook Time 30

Servings scones

Calories 301 kcal

5 from 11 votes

Print Recipe Pin Recipe

Equipment

1 microplane or zester
1 food processor (optional)

Ingredients

3 cups all-purpose flour
¼ cup granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 large lemon, zested
½ lb unsalted butter (very cold, cubed)
1½ cups fresh blueberries
1¼ cups buttermilk

Lemon Glaze

3 cups confectioner's sugar
¾ cup lemon juice
2 tablespoon unsalted butter

Instructions

Scones

Preheat oven to 400 °F. Line a large baking sheet with parchment paper or grease it well.
In the bowl of a food processor, pulse flour, sugar, baking powder, baking soda, salt and lemon zest until well blended. Scatter the butter cubes over the top and pulse 8-10 more times (about 1 second each), until the mixture has the texture of course crumbs. (See Notes section for instructions if you don't have a food processor.)
Transfer the mixture to a large bowl. Add the blueberries and toss to combine.
Mix in 1 cup of the buttermilk until the dough begins to stick together. Add up to ¼ cup more buttermilk, 1 tablespoon at a time, if your dough is too dry.
Turn the dough out onto a lightly floured work surface and pat it into two equally sized 6-inch rounds. The dough may still be a bit crumbly to work with, but it will come together as it bakes!
Cut each round into 6 equal wedges and then carefully transfer each wedge to the baking sheet, spacing apart. Gently brush the tops with extra buttermilk.
Bake the scones 20-30 minutes, until golden brown and firm to the touch. Remove from the oven and let cool slightly as you prepare the glaze.

Lemon Glaze

Whisk the confectioner's sugar, lemon juice and butter in a small saucepan over medium-low heat. Continue to whisk until the sugar is dissolved, the butter has melted, and the mixture is smooth.
Drizzle the glaze evenly over the tops of the scones. Let the glaze set for a few minutes before serving.

Video

Notes

If you don't have a food processor, you can whisk the dry ingredients and lemon zest in a large bowl. Add the cold butter and cut it into the flour mixture with a pastry cutter or two knives until the mixture resembles a coarse meal.
Instead of mixing the glaze in a saucepan, you can warm it in a microwave-safe bowl in your microwave for 30 seconds at a time, until the sugar has dissolved and the butter has melted.
The scone dough can be prepared in advance and then refrigerated overnight or frozen for up to one month, tightly wrapped in plastic. Thaw frozen dough in your refrigerator overnight.
Scone wedges that have been frozen can be baked directly from the freezer.

Nutrition

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!