Try this dreamy blueberry scone recipe for your next brunch or simple cup of coffee at home. The recipe even comes with dairy-free substitutions.
We recently spent a wonderful weekend up in Prince Edward County at the Devonshire. Its a dreamy spot for a weekend away, and we took full advantage of the hotel slippers and bathrobes, self-serve coffee, the games room, and multiple fire places. We ate both our dinners at new local spots (here and here), but enjoyed breakfast at the hotel while soaking up the beautiful lake view from their dining room. Though we didn’t order the blueberry scones, I’ve been dreaming of them since. A quiet weekend at home seemed like the perfect time to use up the last of the freezer blueberries and try a new scone recipe.
I made these lactose free by using lactose free butter, and almond milk ‘buttermilk.’ Lactose free butter is naturally more wet than normal butter. The original recipe said the dough would look dry and crumbly when removed from the food processor. My dough was quite wet and sticky, and definitely needed some extra flour when rolled out on the counter. Use your judgement. 
Buttermilk Blueberry Scones
- Total Time: 40 minutes
- Yield: Makes 12 1x
- Diet: Vegetarian
Description
Tender, fluffy scones bursting with juicy blueberries. A simple glaze adds the perfect touch of sweetness.
Ingredients
- 2 cups (473 ml) all purpose flour
- 1 tsp kosher salt
- 1 tbsp baking powder
- 3 tbsp white sugar
- 1/8 tsp vanilla bean powder
- 1/2 cups (118 ml) cold butter
- 1 cups (237 ml) buttermilk
- 1 cups (237 ml) blueberries
- 2 tbsp buttermilk/nut milk
- powdered sugar
Instructions
- Combine flour, salt, baking powder, sugar, and vanilla bean powder in a food processor fitted with the s-blade. Pulse a few times.
- Add butter cubes, scattered through the flour mixture, and pulse 10–15 times to break up the butter.
- Add buttermilk and pulse another 10–15 times until the dough comes together.
- Dump the dough onto a lightly floured surface and gently fold in the blueberries.
- Transfer the dough to a parchment-lined baking sheet, shape into a 1-inch thick square, brush with nut milk, and refrigerate for 30 minutes.
- Remove from the refrigerator and cut into 12 evenly sized pieces using a bench scraper.
- Gently separate the pieces on the baking sheet.
- Bake at 400°F (204°C) for 20–25 minutes, until deeply golden.
- Cool on a wire rack.
- Sprinkle with powdered sugar before serving.
Notes
- For a richer flavor, use cold unsalted butter and cut it into small cubes directly from the fridge.
- If you don’t have buttermilk, you can substitute with 1 cup of milk plus 1 tablespoon of lemon juice or white vinegar (let it sit for 5 minutes before using).
- To prevent the scones from over-browning, rotate the baking sheet halfway through the baking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
Why was my dough for the Buttermilk Blueberry Scones too wet?
If you used lactose free butter, it may be wetter than regular butter, which can result in a stickier dough. Adjust by adding a little extra flour when rolling it out.
What can I substitute for the almond milk ‘buttermilk’ in this scone recipe?
You can use any dairy-free milk combined with a tablespoon of vinegar or lemon juice to create a similar buttermilk effect.
How can I prevent my scones from over-baking?
Start checking the scones a few minutes before the recommended baking time, as over-baking can lead to dry scones.
