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Buttermilk Blueberry Scones

Servings 12 scones


  • 2 cups all purpose flour
  • 1 tsp kosher salt
  • 1 T baking powder
  • 3 T white sugar
  • 1/8 tsp vanilla bean powder
  • 1/2 cup cold butter cut into 1/2" cubes
  • 1 cup buttermilk or 1 Tbsp white vinegar + 1 cup almond milk
  • 1 cup blueberries fresh or frozen


  • 2 T buttermilk/nut milk
  • powdered sugar


  • In a food processor fitted with the s-blade, combine the flour, salt, baking powder, sugar and vanilla bean powder. Pulse a few times.
  • Add the butter cubes (scattered through the flour mixture), and pulse 10-15 times to break up the butter.
  • Add the buttermilk to the mixture, and pulse another 10-15 times until it all comes together.
  • Dump the dough onto a lightly floured work surface, and gently work in the blueberries. Transfer to a parchment lined baking sheet and shape into a square, about 1" thick. Brush with nut milk, and transfer to fridge for 30 minutes.
  • Remove from the fridge, and using a bench scraper, cut into 12 evenly sized pieces. Gently separate the pieces on the baking sheet (they'll expand while they bake).
  • Bake in a 400 degree oven for 20-25 minutes, until deeply golden. Cool on a wire rack.
  • Sprinkle with powdered sugar before serving.