Blueberry Cream Scones
Prep time
Cook time
Total time
*this recipe calls for cream of tartar~ I know many of you cannot get cream of tartar so you can replace both the baking soda and the cream of tartar with 2½ teaspoons of baking powder and omit the salt in the recipe
I use frozen blueberries to avoid mashing the berries too much during mixing, but you can use fresh, just be more gentle
Serves: 12 Scones
  • Cold Unsalted Butter 5 tablespoons (70g)
  • Buttermilk 1 cup (240ml)
  • All Purpose Flour 2 cups (260g)
  • *Cream of tartar 1 teaspoon (4g)
  • Baking Soda 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Blueberries 1½ cup
  1. Combine the flour, baking soda, cream of tartar and salt in a medium mixing bowl. Toss to combine well.
  2. Grate in the cold butter or fine dice if you do not have a box grater. Add to the flour mixture
  3. Work the cold butter through the flour mixture until no large pieces of butter remain, be careful not to overwork to the point of melting the butter.
  4. Add the blueberries and toss to coat evenly
  5. Add the buttermilk and mix to form a sticky dough
  6. Turn out onto a floured surface and fold the dough over onto itself about 10 times.
  7. Form into a disc and flatten out with your hands to ½ thickness which will be about 8-10" in diameter.
  8. Cut 3" rounds and place onto a parchment lined sheet pan
  9. Bake in preheated 350° convection oven for 20 minutes or until golden brown
  10. For conventional ovens: Preheat oven to 375°F and bake for 10 minutes, then lower temperature to 350° and bake the rest of the way- another 10 or 12 minutes more until golden brown.
  11. Immediately out of the oven drop 1 teaspoon of the cream glaze (below) on each one! Enjoy!
Scones can be kept at room temperature in an airtight container for up to 4 days before they will go stale.

I have not had trouble with the cream glaze going bad at room temperature, but use your judgement and preference for this.

In all honesty~ scones are meant to be eaten on the first day, so it is preferable to make them daily.
Recipe by Gretchen's Bakery at