Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Blueberry Scones

Joanna Smart

Yield: Yields 12 scones


  • 1 recipe Multi-Purpose Baking Mix 
  • 1 Tbs. grated lemon zest
  • 1 cup fresh blueberries, rinsed, picked over, and patted dry
  • 1 large egg
  • 1-1/4 cups buttermilk; more for brushing
  • 3 Tbs. sugar; more for sprinkling

Nutritional Information

  • Nutritional Sample Size per scone
  • Calories (kcal) : 260
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 50
  • Sodium (mg): 340
  • Carbohydrates (g): 32
  • Fiber (g): 1
  • Protein (g): 5


  • Heat the oven to 375°F. In a bowl, combine the Baking Mix with the zest and the blueberries. Break the egg into the buttermilk and stir with a fork; add the sugar and stir briefly to combine. Make a shallow well in the dry mix and pour in the wet ingredients. With as few strokes as possible, stir until the mixture is just combined. It should be loose, but if it doesn’t hold together at all, add more buttermilk 1 Tbs. a time.
  • Generously flour a counter and turn the dough out onto it; it will be shaggy and very soft. Scrape any bits in the bowl onto the mound of dough. Flour your hands. Shape the mixture into a very loose rectangle with the short side nearest you. Using a bench knife, a pastry scraper, or a spatula to help lift the ragged dough, fold the bottom third over the center third, and then the top third over the center, as if you’re folding a business letter. Pat down to shape another rectangle, turn it so the short side is nearest you, and repeat the folding. Divide the dough and shape each half into a round about 3/4 inch thick. With a pastry brush, brush off the excess flour. With a sharp knife, cut the rounds into six wedges each. Brush the tops with buttermilk and sprinkle them with-sugar. Bake on an ungreased baking sheet (or one lined with parchment) until golden brown, 25 to 30 minutes.

In place of the blueberries, try 1/2 cup dried fruit, like currants or apricots, chopped if large, or 1 cup of your favorite berries or nuts. You could also replace the lemon zest with orange.


Rate or Review

Reviews (4 reviews)

  • JNV_Survival | 10/19/2021

    These scones are really tasty! I'd add a bit more sugar, though!

  • dsraymond | 01/26/2021

    This is anything but a scone! It doesn't taste bad, but it's not a scone! If I didn't know better, I might have guessed that the dough had been over worked. My dough was "shaggy" as described, and I formed the dough into a rectangle twice, very carefully. It was almost as if I were making croissants. With both the butter and the leavening agents, I would expect the to rise more as well! I would say this is my first truly disappointing recipe from FC.

  • divi2 | 09/09/2019

    I gave it a 4 instead of a 5 because the texture is more like a biscuit, albeit a excellent blueberry biscuit than a scone. The flavor of the blueberry comes through really well because the biscuit part is not overly sweet. I would probably add extra lemon zest since the lemon flavor was lost. Overall, it’s a really good blueberry biscuit. I drizzled a little maple syrup on it and it was fabulous.

  • user-3191260 | 03/02/2014

    Great texture. I used a food processor for about 30 seconds to crumble the butter and flour. I like that it uses butter milk instead of cream reducing the calories and fat.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.