Best Blueberry Scone Recipe

Quick to mix and bake, these scones are perfect for brunch, afternoon tea, or any time you want a homemade treat with minimal effort. For a step-by-step lowdown with additional tips and tricks, check out Joy's ultimate how-to. —Ryan McCarthy, Assistant Editor Suggested pairing: A zippy, funky, pink pet-nat like Wildman Wine’s Astro Bunny from Australia, or a less funky, still-charming lightly bubbly pink from Renardat-Fache in France’s Bugey Cerdon.

Find more recommendations from the Jancis Robinson wine experts here.

Ingredients

• 2¼ cups all-purpose flour, plus more for dusting
• 2 Tbsp. sugar
• 2½ tsp. baking powder
• ¾ tsp. kosher salt
• ½ tsp. baking soda
• 8 Tbsp. cold salted butter, cubed
• 1 cup buttermilk
• ½ cup blueberries

Instructions

• Position a rack in the center of the oven and preheat to 400°F. In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or your fingers, work in the butter until the mixture resembles a coarse meal with some pea-size butter bits. Form a small well in the center and pour in the buttermilk. Using a wooden spoon, stir gently until the dough just comes together, then gently stir in the blueberries.
• Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Fold the dough in half, then pat it out again. Repeat this process two more times. Shape the dough into a 1-inch-thick circle or rectangle. Using a sharp knife or biscuit cutter, cut the dough into wedges or rounds. Transfer to a parchment-lined baking sheet, leaving at least 2 inches between pieces.
• Bake, rotating halfway through, until the scones are golden brown and puffed, 15–18 minutes. Set aside on the baking sheet to cool slightly, then transfer the scones to a wire rack. Serve warm or at room temperature.