Blueberry Scones

  • Yield : 12
  • Prep Time : 15m
  • Cook Time : 35m
  • Ready In : 60m

I feel pretty zen on a summer morning as I sit on the back patio with a fresh blueberry scone and a hot cup ‘o joe.  The berries are prime at this time of year.  Although they are delish just naked, they are darn good all wrapped up in buttermilk batter too.


  • 1 cup Rolled Oats
  • 4 cups AP Flour
  • 1/2 cup Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 pound (2 sticks) cold, unsalted Butter, cut into 1/4" pieces
  • 1 1/4 cups Buttermilk
  • 1 1/2 cups Blueberries
  • Egg Wash: 1 Egg beaten with 2 T Milk


Step 1

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper.

Step 2

Combine the oats, flour, sugar, baking powder, baking soda + salt in a large bowl.

Step 3

Add the butter and cut it into the flour mixture.

Step 4

Add the berries and mix.

Step 5

Add buttermilk and mix until dough is combined and sticks together.

Step 6

Turn the dough out on a lightly floured surface and shape with cookie cutters or use a knife to form triangles.

Step 7

Place on baking sheet lined with parchment paper. Brush tops with egg wash.

Step 8

Bake 30-35 minutes, until golden brown.

Alternative Method: Think out of the box and use any fresh berries that you come across at your local farmers’ market…strawberries, raspberries, you name it!

Short Cut:  Go to your favorite bakery or cafe with a friend.

Recipe Type:
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