I’m not a morning person, but these buttermilk scones with blueberries and crystallized ginger get preeeetty close to converting me! Buttermilk makes the interior of these puppies extra moist, and a brush of buttermilk and sprinkle of sugar gives them a crispy crunchy exterior. Plus, I loaded this scone recipe with as many blueberries as possible for maximum fruit consumption (you know, to make us feel better about all the butter and buttermilk.) Chopped crystallized ginger rounds the whole thing out with an unexpected zing that I just love. Even if you aren’t a ginger person, give these a try, you might be surprised.

Look at that, is this scone recipe a miracle worker?? It might just make morning people and ginger lovers of us all!

Recipe Notes:

No buttermilk on hand? Don’t worry, you can easily sub in whole milk to this scone recipe instead!

If you want to DIY some buttermilk, add 4 tsp of white vinegar or fresh lemon juice to a liquid measuring cup. Add enough whole milk to the measuring cup to fill to the 3/4 cup line. Allow to sit 10-15 minutes until the milk begins to curdle. Ta-da! Buttermilk!

Buttermilk Blueberry + Ginger Scones Recipe

Print Recipe

Blueberry-Ginger Scones

Course: Breakfast, brunch, Snack

Servings: 12 Scones

Ingredients

3 cups all purpose flour
1/3 cup sugar plus more for sprinkling
1 tbsp baking powder
1 tsp salt,
3-4 tbsp chopped crystallized ginger
12 tbsp (1.5 sticks) cold unsalted butter cut into tablespoons
1 pint fresh blueberries
3/4 cup buttermilk plus 1-2 tbsp more, plus more for brushing

Instructions

Heat the oven to 375F.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the chopped candied ginger to the bowl and toss to coat, breaking up any ginger clusters that may have stuck together. Add the butter and use a pastry blender or your fingers to work in the butter until the mixture is crumbly (like sand. Some bigger pieces of butter are fine!) Gently fold in blueberries and stir in the 3/4 cup buttermilk. Add the 1-2 tbsp additional buttermilk a little at a time if needed. (The mixture will be super crumbly-- like, all crumbs-- but should hold together when pinched.)
Turn the contents of the bowl out onto a clean, lightly floured work surface. Divide in half and form two disks, each about 6” in diameter, by compacting the dough together with your palms. Cut each disk into 6 wedges, and transfer the wedges to a parchment lined baking sheet. Brush the surface of each scone generously with buttermilk, and sprinkle with sugar.
Bake the scones for 30 minutes on the center rack, rotating once halfway through cooking. You will know the scones are done when they are a deep golden brown color and fairly firm to the touch. Enjoy warm, or store in an airtight container in the refrigerator for up to one week. These scones also freeze beautifully-- freeze for up to 3 months. When ready to eat, reheat frozen scones in a 325F oven for 8-10 minutes.