Save on Pinterest

Buttermilk Blueberry Scookies

Total Time

Prep/Total Time: 25 min.


1 dozen

The “scookie” idea came when I made cookie shapes out of scone dough. Light and crispy right from the oven, they're just sweet enough. —Ally Phillips, Murrells Inlet, South Carolina
Buttermilk Blueberry Scookies Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 1/2 cup buttermilk
  • 1 large egg, room temperature, lightly beaten
  • 1 cup fresh or frozen blueberries, thawed


  1. Preheat oven to 375°. In a large bowl, whisk flour, 1/2 cup sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg until blended; stir into crumb mixture just until moistened.
  2. Drop dough by scant 1/4 cupfuls 2 in. apart onto a parchment-lined baking sheet. Form a 1/2-in.-deep indentation in center of each with the back of a spoon coated with cooking spray. Gently press blueberries into indentations; sprinkle with remaining sugar.
  3. Bake until golden brown, 11-14 minutes. Serve warm.

Nutrition Facts

1 scookie: 197 calories, 8g fat (5g saturated fat), 36mg cholesterol, 258mg sodium, 28g carbohydrate (11g sugars, 1g fiber), 3g protein.

Recommended Video