Blueberry Scones with Honey Miso Butter

To tell you the truth, I was never a scone person. I always found them too tough or flavorless. It wasn’t until this summer when I enjoyed a berry scone at a small bakery in the Hamptons that I realized I’ve just been eating the wrong scones. Scones can be fluffy, they can be decadent, and they can have attitude and pizzaz. It doesn’t just have to be plain scone with clotted cream or jam… we can and will have blueberry scones with honey miso butter.

If you are more of a traditionalist, or you don’t like the strong umami taste of miso (I’m not judging!) just skip this butter, or make a honey butter! OR, just pair these with salted butter because I’m a firm believer that salted butter reigns supreme in the butter world. Don’t @ me.

I actually made this recipe for my show on Amazon LIVE and I used the NINJA Power Pitcher blender which actually has a dough blade that’s great for things like scones, pie crust and cookies. I’ve linked the set below, which comes with that blender and a food processor. I also linked a pastry cutter  set (always a better value!) if you want to make the dough the old school way.

blueberry scones with honey miso butter

blueberry scones with honey miso butter

Blueberry Scones with Honey Miso Butter

Classic fluffy blueberry scones paired with a funky honey miso butter! Winning combo right here.
Total Time 1 hr
Course Breakfast
Cuisine American, Dessert
Servings 8 large scones


  • food processor, pastry cutter or blender with dough attachment


Blueberry Scones

  • 2 cups all purpose bleached flour
  • 1 tsp corn starch
  • 1 tsp Kosher salt
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup granulated sugar
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 5 tbsp very cold unsalted butter cut into 1/4 inch cubes
  • 1 1/2 - 2 cups fresh blueberries
  • 1 large egg for egg wash topping, optional
  • 2 tsp water for egg wash topping, optional
  • Coarse raw turbinado sugar for topping, optional

Honey Miso Butter

  • 5 tbsp unsalted butter
  • 1 tbsp white miso paste
  • 2 tbsp honey


  • Preheat the oven to 425 degrees F.
  • Cube the butter and place it into the freezer to chill until you're ready to make the dough.
  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. 
  • Mix together the wet ingredients and place into the fridge to stay cold.
  • Cut the butter into the flour using a pastry blender, food processor or your fingertips. If using a food processor, combine the butter with the flour on low speed. You don't want the butter to melt from too fast of force! When you're done, the mixture should look like small coarse pebbles, and should feel like slightly damp sand.
  • Gradually add the buttermilk mixture to the flour mixture as your food processor is pulsing on low. Stir just until the dough comes together. The dough should be sticky, but should still cohesively coat the blade and hold a shape.
  • Transfer the dough to a bowl and add the blueberries. Delicately fold in. 
  • Flour a clean surface and transfer your dough onto the floured surface. Sprinkle flour on top of the sticky dough ball, then roll each side of the dough in flour. Knead the dough by folding it onto itself, about 5-10 times. If it begins to stick to the cutting board, lightly flour so that it doesn't stick. Once a ball is formed, stop kneading. Do not over knead the dough, if it holds a shape and is not sticky on the sides, you’re good! It should feel soft and pillowy, like if you ripped it apart it would still be as sticky as how it was when you took it out of the food processor.
    scone dough before being rolled
  • Roll out the dough with a rolling pin until about 1/2 inch thick around the edges.
  • With a knife or benchscraper, slice the dough into 8 equal triangles.
    blueberry scone dough
  • Place the scones on a cutting board and cover with parchment paper. Freeze for 15 minutes.
  • Remove the scones from the freezer, then brush with egg wash and top with coarse raw turbinado sugar.
    blueberry scone dough
  • Bake for 15 minutes on the 2nd to top rack in the oven, and check up on them halfway through. If scones on one side are more browned than the other, rotate the pan so the heat will distribute evenly and cook them to equal doneness.
  • Remove the scones from the oven and let them cool for 10 minutes. Plate and serve immediately, or store in a sealed plastic bag at room temperature for up to 2 days! Serve with honey miso butter, of course 🙂
    blueberry scones with honey miso butter

Honey Miso Butter

  • In a bowl, combined the softened butter, white miso paste and honey until combined. Serve immediately or chill until ready to serve.
Keyword all purpose bleached flour, baking powder, baking soda, blueberries, buttermilk, egg wash, honey, salt, sugar, unsalted butter, white miso paste

blueberry scones with honey miso butter

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