Blueberry Scones

Added on by Caroline Zhang.

I know, I know, the weather is cooling down and we're supposed to be blogging about hearty fall foods or whatever. It's cold and rainy here in Cambridge as I write this, but I wanted to squeeze in one more summer recipe (Yeah, I said the same thing last week.) This time, I promise it's the last blueberry recipe of the season. I made this a couple weeks ago before I left for college, back when it was like 105 degrees every day in Indiana.

Oh, and a side note: Harvard dining hall food kind of sucks. Their idea of a variety of fruit is red apples, green apples, and--if they're feeling adventurous--maybe oranges. So I really miss the blueberries right now.

Anyways, onto the scones. I'd like to state that scones are not some dressed-down version of cookies or cakes. Scones should be light, fluffy, and biscuit-y, not cookie-y. They should be somewhat sweet, but not too sweet. Just saying.

These scones are sooo perfect--breakfast, snack, whatever. It's a great way to use any leftover 

summer berries

. I froze half of them, to bake at another time in the


near future. Well...they're all long gone by now. we go!

The recipe is very similar to what I did for the

cranberry orange scones

. This time, I've fully illustrated with process photos. But don't worry. It's a super easy recipe.

Mix your flour salt, sugar, baking powder with a wisk. Then add your cubed butter, and work it into the flour with your hands. Or use one of those fancy pastry cutters. Don't worry if there's a few chunks.

Add the blueberries.

In another bowl, whisk together the egg, buttermilk (if you don't have any, just add a 1/2 tablespoon lemon juice to 1/2 cup milk), and vanilla.

Add the dry ingredients to the wet ingredients. And of course, don't overmix!

Shape half of the dough into a circle, about 6 inches in diameter. Then, cut it into 6 slices. Do the same with the other half of the dough.

Brush with an egg wash. Sprinkle on some sugar. Bake, cool, and serve!

Mmmm...I love summer. I love blueberries. And of course, I love scones.

- Caroline

Click here for the printer-friendly recipe.

Blueberry Scones

Recipe based on Martha Stewart

Yields: 12 scones


2 cups all-purpose flour

3 tablespoons granulated sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

4 ounces (1 stick) cold unsalted butter, cut into small pieces

1 cup (1/2 pint) blueberries

1/2 cup low-fat buttermilk

1 large egg, plus 1 large egg lightly beaten for egg wash

1/2 teaspoon vanilla extract

sugar, for sprinkling


  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Whisk together flour, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in blueberries.
  3. Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
  4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Shape half of the dough into a circle, about 6 inches in diameter. Then, cut it into 6 slices. Do the same with the other half of the dough. Brush with egg wash, and sprinkle with sanding sugar.
  5. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.