Blueberry Muffin Scones combine all the best qualities of blueberry muffins - a tender crumb, tons of fresh blueberries, a hint of tangy buttermilk, and a cinnamon streusel topping - in scone form!
Blueberry muffins will always feel nostalgic for me, since they remind me of days spent picking wild blueberries with my family during our annual trip to Vermont.
Once we got our berries home, my grandma would bake the most delicious treats with them. Blueberry pies served with scoops of vanilla ice cream. A delicious blueberry cake with a lemon sauce. And lots and lots of blueberry muffins.
My favorite blueberry muffins are packed with fresh berries, have a lightly tangy flavor, and are mounded with sweet cinnamon streusel. So for fun, I decided to create a scone that encompasses all of my favorite blueberry muffin characteristics.
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Why You'll Love This Recipe
This easy blueberry muffin scone recipe checks all the boxes of a great blueberry muffins, but they're baked in scone form!
- Tender Crumb - Using both cake flour and buttermilk helps to create a crumb that's tender and moist, not dry.
- Tons of Fresh Blueberries - These scones are bursting with fresh blueberries in every bite!
- Lightly Tangy Flavor - A tender and slightly tangy buttermilk scone base pairs perfectly with fresh blueberries.
- Cinnamon Streusel Topping - The scones are topped with cinnamon streusel - since cinnamon pairs so beautifully with blueberries - and baked to golden perfection.
- Dusting of Powdered Sugar - A dusting of confectioners' sugar is the perfect finishing touch for these fresh and summery blueberry muffin scones!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Cake Flour - In addition to all-purpose flour, this recipe uses a bit of cake flour, which has a lower protein content, to help create a tender texture in our scones.
Unsalted Butter - Cold butter that's cut into the flour creates a scone dough that rises with a fluffy texture. I always recommend unsalted butter so that you can control the amount of salt in the recipe.
Fresh Blueberries - Blueberries are the star of the show, so pick ones that have good flavor and aren't too large and water-logged.
Buttermilk - Buttermilk is key to making these scones delicious, since it adds both tenderness and flavor to the scones. If you have extra buttermilk after baking these scones, here are some other recipes you can bake using the leftover buttermilk.
Eggs - This recipe uses two eggs, one in the dough and one to create an egg wash that's brushed on top of the scones before baking.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.
- A pastry cutter, for cutting the butter into the flour mixture. You can also use the tines of two forks.
- A pizza cutter, bench knife, or chef's knife, for slicing the scone dough into triangles.
- A pastry brush, for brushing the egg wash onto the scones before baking.
- A small strainer is optional but it great for dusting powdered sugar over the scones after baking.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Whisk together both flours, sugar, baking powder, cinnamon, and salt.
Step 2: Add the cold, cubed butter to the bowl with the flour mixture and cut in the butter using a pastry cutter (or two forks) until it is the texture of coarse meal.
Step 3: Add the blueberries and stir.
Step 4: Whisk together the buttermilk and one egg.
Step 5: Drizzle the buttermilk mixture over the flour mixture and gently toss/stir the mixtures together using a fork, just until a dough forms.
Step 6: On a lightly floured surface, knead the dough twice. Gently form the dough into a circle that's 1 inch thick. Slice the dough circle into 6 triangles.
Step 7: Transfer the sliced dough to a baking sheet lined with parchment, leaving space between each scone.
Step 8: Make an egg wash by lightly whisking one egg with one Tablespoon of water. Brush it over the top of each scone.
Step 9: To make the streusel, whisk together the flour, brown sugar, cinnamon, and salt. Pour the melted butter over the dry ingredients and stir with a fork until a crumbly mixture forms. Sprinkle the streusel over the scones.
Step 10: Bake the scones at 350°F for 30 minutes. Let cool slightly before dusting with confectioners' sugar and serving.
Allison's Top Tips
For the best rise and texture, be sure to use cold butter. You'll also want to keep the dough cool while working with it. If you notice the butter in the dough becoming greasy, refrigerate the dough for a bit before continuing with the recipe.
Lightly beating the egg before whisking it with the buttermilk will help the two ingredients to blend together more easily before mixing them into the dough.
Be careful not to over mix the dough or your scones won't be soft and tender. After adding the buttermilk mixture to the batter, mix just until combined to avoid over mixing.
Storage Instructions
Scones are best when eaten fresh from the oven, when they're still lightly warm. If you do wish to store leftover scones, allow them to cool completely, then wrap each scone individually with plastic wrap and store in a sealed container at room temperature for up to 2 days.
More Blueberry Muffin Recipes
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Recipe
Blueberry Muffin Scones
Special Equipment
- Pastry cutter (or 2 forks)
- Pizza cutter, bench knife, or chef's knife
- Pastry brush
- Small strainer (optional)
Ingredients
Scone Dough
- 1 ½ cups (180 grams) all-purpose flour
- ½ cup (60 grams) cake flour
- 3 Tablespoons (36 grams) granulated sugar
- 2 ½ teaspoons (10 grams) baking powder
- ½ teaspoon (1 grams) ground cinnamon
- ½ teaspoon (3 grams) salt
- ½ cup (112 grams) unsalted butter, cold and cubed
- 1 cup (148 grams) fresh blueberries
- ½ cup (120 grams) full-fat buttermilk
- 2 large eggs, divided
Streusel Topping
- ¼ cup (31 grams) all-purpose flour
- ¼ cup (55 grams) brown sugar
- ½ teaspoon (1 grams) ground cinnamon
- ⅛ teaspoon (0.75 grams) salt
- 2 Tablespoons (28 grams) unsalted butter, melted
- confectioners' sugar, for dusting
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Make the scone dough.
- In a large bowl, whisk together both flours, sugar, baking powder, cinnamon, and salt.
- Add the cold, cubed butter to the bowl with the flour mixture and cut in the butter using a pastry cutter (or two forks) until it is the texture of coarse meal.
- Add the blueberries and stir.
- In a small bowl, whisk together the buttermilk and 1 egg.
- Drizzle the buttermilk mixture over the flour mixture and gently toss/stir the mixtures together using a fork, just until a dough forms. Be careful not to over mix the dough.
- Place the dough onto a lightly floured surface and knead the dough twice. Use your hands to gently form the dough into a circle that's 1 inch thick. Use a pizza cutter, bench knife, or chef's knife dipped in flour to slice the dough circle into 6 triangles.
- Transfer the sliced dough to the prepared baking sheet, keeping the triangles arranged in a circular format but with about an inch of space between each.
- In a small bowl, lightly whisk the remaining egg with one Tablespoon of water to create an egg wash. Brush it over the top of each scone.
Make the streusel topping.
- In a medium bowl, whisk to combine the flour, brown sugar, cinnamon, and salt. Pour the melted butter over the dry ingredients and stir with a fork until a crumbly mixture forms. Sprinkle the streusel over the scones.
Bake the scones.
- Bake for 30 minutes or until the edges of each scone are golden brown. Transfer the scones to a wire rack to cool slightly before dusting with confectioners' sugar and serving.
Geryl Reid says
I’m doing a double batch which calls for 4 eggs. In the body of the recipe, it says one egg in the buttermilk. Should it be three? That leaves one egg for the wash? Or two and two?
Allison Ferraro says
Hi Geryl! Thanks for your question! When you click the "2x" button to double the recipe, it doubles the ingredient measurements in the Ingredients sections but doesn't update the instructions. I just fixed this in the recipe card. When you're doubling the recipe, you'll need just 3 eggs (two for the dough and one for the egg wash). Also note that it's best to split the dough in half, forming two circles of dough and cutting each circle of dough into 6 triangles.
- Allison
Ana says
These are delicious! The crumble stays on the scones perfectly and the scones are such a nice treat!