I can’t wait to share my Easy Drop Scones Recipe made with seasonal blueberries and no shaping required, plus a simple trick that will have you planning these for your next brunch or afternoon tea.

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I love these Blueberry Drop Scones because they let seasonal fresh blueberries steal the show and a bit of buttermilk keeps them tender. No shaping required so they come out rustic and slightly lopsided which I honestly prefer, looks like they took more effort than they did.

This Drop Scone Recipe is the kind of thing you make for brunch then pretend you planned it, but really you just mixed and baked. I mess up measurements sometimes, and they still disappear.

If you want something that feels a little special without a ton of fuss try these soon, your guests will ask for seconds.

Ingredients

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All purpose flour: Gives structure, mostly carbs and some protein, not much fiber.
Granulated sugar: Pure sweetness, quick carbs, adds browning and obvious sweet flavor.
Buttermilk: Tangy liquid that makes batter tender, adds lift and slight sourness.
Eggs: Bind and enrich dough, add protein and moisture, help it rise.
Unsalted butter: Gives rich flavor and tender crumbs, adds calories but oh so good.
Blueberries: Juicy bursts of sweet tart flavor, add fiber vitamin C and color.
Lemon zest: Tiny citrus oils that brighten and cut sweetness, use just a little.
Vanilla extract: Subtle scent that deepens flavor, not necessary but makes it homey.

Ingredient Quantities

2 cups (240 g) all purpose flour

3 tbsp (37 g) granulated sugar

1 tbsp (15 g) baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 1/2 cups (360 ml) buttermilk

2 large eggs

4 tbsp (60 g) unsalted butter

1 tsp vanilla extract (optional)

1 cup (about 150 g) fresh blueberries

1 tsp lemon zest (optional)

powdered sugar for dusting (optional)

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it; melt 4 tbsp (60 g) unsalted butter and let it cool a bit.

2. In a large bowl whisk together 2 cups (240 g) all purpose flour, 3 tbsp (37 g) granulated sugar, 1 tbsp (15 g) baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt.

3. In another bowl beat 2 large eggs then whisk in 1 1/2 cups (360 ml) buttermilk, the cooled melted butter, and 1 tsp vanilla extract if using.

4. Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula until just combined its okay if the batter is a bit lumpy, overmixing makes tough scones.

5. Toss 1 cup (about 150 g) fresh blueberries with a sprinkle of flour (about 1 tsp) so they dont all sink, then fold them carefully into the batter along with 1 tsp lemon zest if you’re using it.

6. Drop the batter by heaping tablespoons or a small ice cream scoop onto the prepared sheet, leaving 2 to 3 inches between each mound so they can spread.

7. Bake 12 to 15 minutes until the tops are golden and a toothpick comes out clean or with a few moist crumbs; rotate the pan halfway if your oven bakes unevenly. If you used frozen berries add 1-2 extra minutes.

8. Let the scones cool on the sheet for 5 minutes then transfer to a wire rack; dust with powdered sugar if you like and serve warm with butter, jam or clotted cream.

Equipment Needed

1. a oven (preheat to 425°F / 220°C)
2. baking sheet plus parchment paper or nonstick spray
3. large mixing bowl and a medium bowl for the wet stuff
4. measuring cups and spoons or a kitchen scale for grams
5. whisk for combining the dry and wet ingredients
6. rubber spatula for folding, dont overmix
7. small ice cream scoop or a heaping tablespoon to portion the batter
8. wire cooling rack for cooling and dusting with powdered sugar

FAQ

Q: Can I use frozen blueberries? A: Yes, you can, dont thaw them first or the juice will bleed into the batter; toss frozen berries in a tablespoon of flour so they dont sink, and add 2-4 minutes to the baking time if needed.

Q: I dont have buttermilk, what can I use instead? A: Make a quick substitute by stirring 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar and let sit 5 minutes, or use plain yogurt or kefir thinned with a little milk.

Q: How do I keep the scones tender and not tough? A: Stop mixing as soon as the dry and wet ingredients are combined, measure flour by spooning and leveling the cup, and dont overwork the batter or youll get dense scones.

Q: Can I make these ahead or freeze them? A: Yes, baked scones freeze well, cool completely then freeze in a sealed bag; reheat in a 350 F oven 10-15 minutes. You can also freeze unbaked scoops on a tray, transfer to a bag, then bake from frozen adding a few extra minutes.

Q: How can I tell when they're done? A: They should be golden on the edges and set in the middle, a toothpick inserted should come out with a few moist crumbs not raw batter.

Q: Any tips for even shaped scones and not overloading with blueberries? A: Use a 2-tablespoon or 1/4-cup scoop so they're uniform, dont dump in too many berries (about 1 cup for this recipe is right), and fold fruit in gently so the batter stays light.

Blueberry Drop Scones Recipe Substitutions and Variations

Buttermilk
- Milk plus lemon juice or vinegar: stir 1 tablespoon acid into 1 cup milk, let sit 5 minutes. If youre out of buttermilk this is the easiest swap.
- Plain yogurt thinned with milk: use 3/4 cup yogurt plus 1/4 cup milk to equal 1 cup buttermilk, gives similar tang and body.
- Kefir: use a straight 1 to 1 swap, it has the same tang and makes the batter tender.
All purpose flour
- Pastry flour: use 1 to 1 for a softer, more tender scone.
- Half whole wheat pastry flour and half all purpose: use if you want more nutty flavor, but dont go beyond half or scones get dense.
- One to one gluten free flour blend: substitute 1 to 1, but pick a blend that has xanthan or guar for best texture.
Unsalted butter
- Neutral oil like vegetable or canola: swap by volume 1 to 1, keeps them moist but less buttery flavor.
- Coconut oil, melted: use 1 to 1, adds a faint coconut note, works well if you like that.
- Salted butter: use same amount and skip or cut the added salt in the recipe.
Eggs
- Flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg, wait 5 minutes, good binder for two eggs use two flax eggs.
- Applesauce: 1/4 cup per egg, makes a slightly more cake like scone, sweetens a bit.
- Commercial egg replacer: follow package directions, works best if you need gluten free and egg free.

Pro Tips

– Keep the butter really cold, like fridge cold, and work fast. Grate frozen butter or cut it into pea sized bits so you get flaky little pockets, not greasy flat scones. Chill the dough for a few minutes if it feels too soft, it helps the rise.

– Toss the blueberries with about a teaspoon of flour before you fold them in, that stops them sinking and from turning the batter purple. If your using frozen berries do NOT thaw them, fold them in straight from the freezer and add a minute or two to baking time.

– Don’t overmix. Stir until the dry streaks mostly disappear, a few lumps are fine, overworking the batter makes the scones tough. Use a spatula and gentle folding motions, not vigorous stirring.

– Measure flour by weight when you can, seriously it changes everything. If you only have cups, spoon the flour into the cup and level it off don’t scoop from the bag, you’ll end up with too much flour. Brush tops with a little cream or buttermilk and sprinkle coarse sugar for a golden, slightly crunchy finish.

Blueberry Drop Scones Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can't wait to share my Easy Drop Scones Recipe made with seasonal blueberries and no shaping required, plus a simple trick that will have you planning these for your next brunch or afternoon tea.

Servings

servings

Calories

228

kcal

Equipment: 1. a oven (preheat to 425°F / 220°C)
2. baking sheet plus parchment paper or nonstick spray
3. large mixing bowl and a medium bowl for the wet stuff
4. measuring cups and spoons or a kitchen scale for grams
5. whisk for combining the dry and wet ingredients
6. rubber spatula for folding, dont overmix
7. small ice cream scoop or a heaping tablespoon to portion the batter
8. wire cooling rack for cooling and dusting with powdered sugar

Ingredients

2 cups (240 g) all purpose flour
3 tbsp (37 g) granulated sugar
1 tbsp (15 g) baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/2 cups (360 ml) buttermilk
2 large eggs
4 tbsp (60 g) unsalted butter
1 tsp vanilla extract (optional)
1 cup (about 150 g) fresh blueberries
1 tsp lemon zest (optional)
powdered sugar for dusting (optional)

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it; melt 4 tbsp (60 g) unsalted butter and let it cool a bit.
In a large bowl whisk together 2 cups (240 g) all purpose flour, 3 tbsp (37 g) granulated sugar, 1 tbsp (15 g) baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt.
In another bowl beat 2 large eggs then whisk in 1 1/2 cups (360 ml) buttermilk, the cooled melted butter, and 1 tsp vanilla extract if using.
Make a well in the dry ingredients and pour the wet mixture in. Stir gently with a spatula until just combined its okay if the batter is a bit lumpy, overmixing makes tough scones.
Toss 1 cup (about 150 g) fresh blueberries with a sprinkle of flour (about 1 tsp) so they dont all sink, then fold them carefully into the batter along with 1 tsp lemon zest if you're using it.
Drop the batter by heaping tablespoons or a small ice cream scoop onto the prepared sheet, leaving 2 to 3 inches between each mound so they can spread.
Bake 12 to 15 minutes until the tops are golden and a toothpick comes out clean or with a few moist crumbs; rotate the pan halfway if your oven bakes unevenly. If you used frozen berries add 1-2 extra minutes.
Let the scones cool on the sheet for 5 minutes then transfer to a wire rack; dust with powdered sugar if you like and serve warm with butter, jam or clotted cream.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.