Blueberry Drop Scones

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These Blueberry Drop Scones are fluffy, buttery and full of fresh blueberries. They’re so easy to make and come together in just one bowl!

Blueberry Drop Scones

These Blueberry Drop Scones are just as easy to make as my Buttermilk Drop Biscuits! They come together in one bowl and there’s no need to roll the dough or cut them out. Simply scoop and bake! These scones are super fluffy, buttery and bursting with plenty of fresh blueberries.

Looking for more blueberry recipes? Try my Blueberry White Chocolate Chip Cookies, Lemon Blueberry Cake Donuts or Mini Blueberry Muffins!

Ingredient Breakdown

All-purpose flour – gives the scones structure.

Granulated sugar – provides sweetness.

Baking soda & baking powder – both leaveners are needed to help the scones rise.

Salt – enhances flavor.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!

Buttermilk – makes the scones so flavorful and fluffy. Make sure to keep the buttermilk cold!

Blueberries – fresh or frozen blueberries will work for this recipe. If using frozen, do not thaw.

Blueberry Drop Scone with a bite in it

How To Make Blueberry Drop Scones

1. In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.

2. Add the cold cubed butter and mix on low until the butter is pea sized.

3. With the mixer on low, gradually add the buttermilk to the mixture then add in the blueberries. Stop mixing once the dough is just combined.

4. Using a 3 tablespoon cookie scoop, scoop scone dough onto lined baking sheets (be sure to adjust the baking time if your biscuits are smaller/larger).

5. If desired brush the tops of the biscuits with heavy cream or milk and sprinkle with raw sugar then bake at 400°F for 18 minutes or until golden brown. Store Blueberry Drop Scones in an airtight container at room temperature for up to 3 days.

Blueberry Drop Scones on a baking sheet

Pro Tips For Blueberry Drop Scones

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t over mix the dough! After adding the buttermilk and blueberries, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
  • Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
  • Keep your butter and buttermilk cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!

Can Blueberry Drop Scones Be Frozen?

Yes, unbaked Blueberry Drop Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18 minutes. You may need to add a few extra minutes of baking time.

Blueberry Drop Scones

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Blueberry Drop Scones

Maria Azzarelli
These Blueberry Drop Scones are fluffy, buttery and full of fresh blueberries. They're so easy to make and come together in just one bowl!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 scones
Calories 202 kcal

Equipment

  • Stand mixer
  • Cookie scoop (I use a 3 tablespoon scoop)
  • Baking sheets

Ingredients
  

  • 330 g (2 3/4 cups) all-purpose flour
  • 66 g (1/3 cup) granulated sugar
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 113 g (1/2 cup) cold unsalted butter, cubed
  • 120 g (1/2 cup) buttermilk
  • 150 g (1 cup) blueberries
  • raw sugar for topping (optional)

Instructions
 

  • Preheat oven to 400°F and line baking sheets with parchment paper or silicone baking mats.
  • In a mixing bowl combine the all-purpose flour, sugar, baking powder, salt and baking soda. Place bowl on a stand mixer fitted with the paddle attachment.
  • Add the cold cubed butter and mix on low until the butter is pea sized.
  • With the mixer on low, gradually add the buttermilk to the mixture then add in the blueberries. Stop mixing once the dough is just combined.
  • Using a 3 tablespoon cookie scoop, scoop scone dough onto lined baking sheets (be sure to adjust the baking time if your biscuits are smaller/larger).
  • If desired brush the tops of the biscuits with heavy cream or milk and sprinkle with raw sugar then bake for 18 minutes or until golden brown.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
 
 
 
  • Store Blueberry Drop Scones in an airtight container at room temperature for up to 3 days.
 
 
  • Unbaked Blueberry Drop Scones can be frozen for up to 3 months in a zip-top bag.
 
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 202kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 137mgPotassium: 55mgFiber: 1gSugar: 7gVitamin A: 259IUVitamin C: 1mgCalcium: 48mgIron: 1mg
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5 from 1 vote

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