Blueberry Drop Scones Made Easy
Quick, tender drop scones packed with juicy blueberries and a sparkly sugar crust. No rolling—just mix, scoop, and bake.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 0.38 cup granulated sugar
- 2.75 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 6 tbsp unsalted butter keep it cold; cut into small cubes
- 0.75 cup buttermilk cold
- 1 tsp vanilla extract
- 1 tsp fresh lemon zest optional but brightens flavor
- 1 cup fresh blueberries rinse and pat dry
- 1 tbsp heavy cream for brushing tops
- 1 tbsp coarse sugar for sprinkling
Instructions
Preparation Steps
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in the cold butter with a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits.
- Fold in the blueberries to coat them lightly with the dry mixture.
- Stir buttermilk, vanilla, and lemon zest together, then pour over the dry ingredients.
- Mix gently with a spatula until just combined; the dough should be thick and sticky.
- Drop 8 equal mounds of dough onto the sheet using a large spoon or scoop, spacing them apart.
- Brush the tops with cream and sprinkle with coarse sugar.
- Bake 12–15 minutes until puffed and golden at the edges. Cool 5 minutes before serving.
Notes
Variation: Add a quick lemon glaze by mixing 1/2 cup powdered sugar with 1–2 tsp lemon juice and drizzling over warm scones. Frozen blueberries work too—use straight from the freezer and add 1 extra minute of bake time.
Storage: Keep in an airtight container at room temperature up to 2 days, or freeze up to 2 months. Rewarm in a 300°F oven for 6–8 minutes.
This recipe is an original creation inspired by classic Blueberry Drop Scones Made Easy flavors. All ingredient ratios and instructions are independently developed.