Blueberry Scones
Blueberry Scones
Open in full-screen mode

Blueberry Scones

30 MIN
18 MIN



  1. With the rack in the highest position, preheat the oven to 425°F (210°C). Line two baking sheets with silicone mats or parchment paper.
  2. In a food processor, combine the flour, sugar, baking powder, baking soda and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add 1 cup (250 ml) of the buttermilk, and pulse until just blended.
  3. On a lightly floured work surface, using a rolling pin, roll out the dough into a 16-inch (45 cm) square. Arrange the blueberries over the dough. Roll the dough into a long cylinder and press it flat to a thickness of 1 1/4 inches (3 cm) while keeping it 16 inches (45 cm) long. Cut the dough into 7 rectangles, then cut each rectangle diagonally into triangles. Place on the prepared sheets, or freeze at this point.
  4. Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.
  5. Bake one sheet at a time for 18 minutes or until the scones are golden brown. (Bake frozen scones for about 23 minutes.) Let cool.


We tried this recipe with frozen blueberries. The result: purple dough. Best to avoid.

Good with...


  1. PERFECT!!!!

  2. I usually like his recipes but the scones wasn't impressed. The dough was to sticky and messy. I changed the blueberries for raspberries.

  3. Use frozen blueberries! Toss them with some of the dry mixture and add to the dough at the very end and mix in gently. No purple!

  4. Yum, made today, fresh wild berries, add fresh whipped cream. A little sticky just make sure your board is dusted well with flour

  5. Very sticky dough, and Im a little disappointed in the texture of the scone. It is closer to a muffin than a scone. Plain but good recipe.

  6. This recipe was awesome, though I did not use the food processor, I used the good old fashioned hand method. Froze half of them for a later date. Delicious!!!

  7. Super scones, much lighter than cream based, buttermilk is better!

  8. Oh Yum! Easy to prepare. very sticky dough, so had to use quite a dusting on the granite so it wouldn't stick. Delicious, moist, soft dough. This is a keeper!

  9. I love this recipe! Been making them since I first found the recipe in Ricardo magazine. I even made them while on vacation. No food processor, so grated the cold butter. Still came out fantastic! Great with pitted cherries instead of the blueberries, as well.

  10. Flavour is outstanding and instructions clear. Some technique is required to keep a decent shape in the final product and getting the blueberries well mixed. Time estimate is long (I could mix in less time). these keep well too

  11. Will definatly do these again not too sweet perfect with a great cup of coffee. I used frozen blueberries and still had a great scones .

  12. Fantastic!!!

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum