Lemon Blueberry Buttermilk Scones

Lemon Blueberry Buttermilk Scones
Recipe from Tartine

These scones are fluffy and delicate, yet satisfyingly rich.

Makes about: 18 inch 3’’ scones
Prep time: 15-20 minutes
Bake time: 25-35 minutes

4 ¾ cups flour
1 tbsp baking powder
¾ tsp baking soda
½ cup granulated sugar
1¼ tsp salt
1 cup+ 1tbsp unsalted butter, room temperature
1½ cup buttermilk
1 tsp lemon zest
¼ cup dried blueberries (or more if desired)

3 tbsp melted unsalted butter
large crystal sugar (or regular sugar)

Baking pans
Parchment paper
Measuring cups
Measuring spoons
Mixing bowl


    1. Preheat oven to 400F.
    2. In a large bowl, combine flour, baking powder, baking soda, sugar, and salt.
    3. Cut butter into small chunks and add to flour.
    4. “Cut” butter into the flour. A few options here:
      • My preferred: use your fingers to combine the flour and butter. At the end, the mixture should look loose, like flour.
      • Use two knives to cut butter into tiny, flour covered pieces.
      • Use a hand mixer to combine butter and flour.
    5. Mix in buttermilk, lemon zest, and blueberries until dough forms.
    6. Divide dough in half. Form each half into a ball.
    7. Place dough ball on a piece of parchment paper (to avoid sticking), and flatten into a circle. The dough should be around ~1 inch thick, but it doesn’t matter.
    8. Cut wedges from the circle of dough.
    9. Brush tops of scones with butter (can also use a spoon or fingers if you don’t have a brush), and sprinkle tops with sugar.
    10. Bake for 25-35 minutes, until the scones are lightly browned. Be sure not to overbake, or they’ll be dry!


speed tips: 

You can reuse the parchment paper used for cutting the scones to bake them.
Use the same measuring cup to melt the butter and measure buttermilk.
You can pre-zest lemons ahead of time and freeze the zest for later use.


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