Blueberry Muffin Scones take on all the best qualities of blueberry muffins - a tender crumb, tons of fresh blueberries, hints of tangy buttermilk and lemon, and a cinnamon streusel topping - in scone form!
When I was a kid, we'd pick wild blueberries every summer during our annual trip to Vermont. The wild berries were tiny - much smaller than anything you'd find at the grocery store - so we'd need to pick a lot of berries to have enough for baking. I usually ate about 3 berries while picking for every one that made it into my bucket, so we'd spend a good chunk of the morning on the hill picking berries until we had enough.
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. 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. I decided to create a scone that encompasses all of my favorite blueberry muffin characteristics.
These blueberry muffin scones do just that! A tender buttermilk scone base pairs perfectly with fresh blueberries and a hint of lemon zest. The scones are topped with cinnamon streusel and baked to golden perfection. A dusting of confectioners' sugar is the perfect finishing touch for these fresh and summery blueberry muffin scones!
Blueberry Muffin Scones
- 1 ½ cups all-purpose flour
- ½ cup cake flour
- 2 ½ teaspoons baking powder
- 3 Tablespoons granulated sugar
- ½ teaspoon salt
- 8 Tablespoons unsalted butter, cold and cubed
- 1 cup fresh blueberries
- ½ cup full-fat buttermilk
- 2 large eggs, divided
- 2 teaspoons lemon zest
- ½ cup all-purpose flour
- 3 Tablespoons light brown sugar
- pinch salt
- ½ teaspoon ground cinnamon
- 3 Tablespoons unsalted butter, melted
- confectioners' sugar, for dusting
- Preheat oven to 375°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, baking powder, sugar, 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, one egg, and the lemon zest.
- 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 or 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 1 egg and brush it over the top of each scone.
Make the streusel topping.
- In a medium bowl, whisk to combine the flour, brown sugar, salt, and cinnamon. 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. Scones are best enjoyed fresh from the oven.