Blueberry and Lemon Buttermilk Scones

Blueberry and Lemon Buttermilk Scones | Butter Baking

Making scones with my dad is one of my earliest childhood memories of baking.

That, and mixing and mixing and mixing and mixing my mum’s chocolate buttermilk cake. She always loved me enough to say it tasted sooo much better when I mixed it for her.

Yeah, right.

Blueberry and Lemon Buttermilk Scones | Butter Baking

Anyway. I only remember my dad ever baking two things – carrot cake, and scones.

They were always the classic round English scones with jam and cream, and sometimes had currants baked into them.

Blueberry and Lemon Buttermilk Scones | Butter Baking

I always sat on the bench next to him as he made the dough. My job was to help cut the scones into circles and to watch as he whipped the cream.

Blueberry and Lemon Buttermilk Scones | Butter Baking

Although this is a fond memory, plain, traditional scones were never really my thing.

They’re often bland, boring, dry and have a baking soda aftertaste. And I don’t like jam. Or cream. So, um, no scones for me, thanks.

Blueberry and Lemon Buttermilk Scones | Butter Baking

When we had to make them at culinary school, I scrunched up my nose. When they were part of our exam at culinary school, I scrunched up my nose. And when my boss asked me to make scones at work a few months ago, I scrunched up my nose.

Until he handed me the Tartine book and I tasted these.

It was scone love.

Blueberry and Lemon Buttermilk Scones | Butter Baking

I just knew I had to bake them for you, so here they are the way I love them, studded with juicy blueberries (instead of the original currants).

These babies, all warm and smothered in butter, were my breakfast this morning. X

Blueberry and Lemon Buttermilk Scones | Butter Baking

  • 4¾ cup plain flour (680g)
  • ½ cup caster (superfine) sugar (100g)
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • 1¼ tsp salt
  • 250g unsalted butter, cold (1 cup + 1 tbsp)
  • 375ml buttermilk (1½ cups)
  • Zest of 1 lemon, grated
  • 200g frozen blueberries (7 oz)
  • 2 tbsp melted butter
  • Raw sugar, for sprinkling
  1. Preheat the oven to 200 C (400 F) and line two trays with baking paper.
  2. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
  3. Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
  4. Add the buttermilk and lemon zest, and mix on a low speed until the dough begins to come together.
  5. At this point, turn the dough out onto a floured surface and add the blueberries.
  6. Mix the dough together with your hands, being careful not to knead it or crush the blueberries, until it comes together. You may need to add a little more buttermilk.
  7. Pat the dough into a rectangle about 1.5 inches thick.
  8. Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
  9. Place on the prepared baking trays, brush with melted butter and sprinkle with raw sugar.
  10. Bake for 20 - 30 minutes, until golden.
  11. Eat while warm! Makes 12 scones.
  12. Happy baking!

Adapted from Tartine.

21 Thoughts on “Blueberry and Lemon Buttermilk Scones

  1. Marco van den Hout on March 25, 2014 at 8:31 pm said:

    Hi Natasha,
    Lovely scones! These are great to surprise my girlfriend with on a rainy, lazy sunday morning:)

  2. Beautiful scones! They look delicious :-)

  3. These look delicious Natasha, love love love the combination of lemon and blueberry! But hang on…you don’t like cream? Have you ever had clotted cream? :-)

    • Haha I have noticed all the lemon berry goodness you bake!
      No I don’t really like cream… But unfortunately in Aus the cream is often shitty “thickened” cream with halal gelatine or thickeners and is nothing yummy.
      A thick double cream is the closest I’ve come to the real deal.
      I’ve never had clotted cream! We don’t have it here, apparently it can’t be imported. Is it amazing?! :-)

  4. These look wonderful! I’ve always loved scones, and I bet these are delicious made with the lemon, blueberry, and buttermilk. Must try soon!

  5. Natasha, your scones look amazing and delicious! I also make blueberry scones, strawberry, chocolate…we love scones! :-)

  6. This is so funny, I made a similar vegan version of the scones a couple weeks ago for my blog ( and they were absolutely delicious! I agree with you that scones are typically dry and not very flavorful, but when I studied for a semester in London, I absolutely fell in love with them. They weren’t like the American version, but moist and full of flavor. Those are the scones I tried to model mine after.

  7. Hi Natasha, I made this recipe this morning and the scones were amazing. I incorporated more buttermilk as I mixed in fresh blueberries and the result was moist and delicious. I’m extremely pleased especially because it was my first attempt at making scones. Raspberries and white chocolate are next on the list.

    I am delighted to have discovered your site. I also made your chocolate swirl cookies yesterday and they were delicious, too. Thank you for sharing!

  8. Pingback: Cheddar, Chive and Prosciutto Scones | Butter Baking

  9. Val Johnson on May 28, 2015 at 7:27 am said:

    Your scone recipe was very delicious and very easy to make! Thanks!

  10. Thisscone recipe is divine! I made it with blueberries and white chocolate. I’ve added a link back to your blog for recipe credit

  11. Pingback: Raspberry and Peach Scones | Butter Baking

  12. sally on April 8, 2016 at 9:18 am said:

    hi natasha! if i want to make these the day before, at what point do i put these in the freezer? or fridge? thanks! and will they be as good or do you get a better result baking them on the same day?

    • Hi Sally! I put them in the freezer right before baking – all trayed up, brushed, sprinkled with sugar and ready to go. They’ll be the same if not even better than if you bake them straight away! Enjoy :-)

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