Why You’ll Love This Recipe

Blueberry scones are a delightful way to enjoy the combination of buttery pastry and fresh fruit. They’re simple to make, yet elegant, and perfect for a cozy morning or special occasion. The scones are perfectly sweet, with the tartness of the blueberries providing a wonderful contrast to the rich, tender dough. These scones are versatile—you can make them ahead of time for an easy breakfast option or serve them as a special treat for guests. Plus, they freeze well, so you can keep some on hand for whenever you crave a delicious baked good.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Scones:

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar (plus extra for sprinkling)

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into cubes

  • 1 cup fresh blueberries (or frozen, if fresh is not available)

  • 2/3 cup heavy cream (or buttermilk for a slightly tangy flavor)

  • 1 large egg

  • 1 teaspoon vanilla extract

For the Glaze (Optional):

  • 1/2 cup powdered sugar

  • 2 teaspoons milk (or water)

  • 1/2 teaspoon vanilla extract

Directions

Preparing the Scones:

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

  2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  3. Cut in the butter: Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. You want small pea-sized pieces of butter to remain—this is what helps create the flaky texture of the scones.

  4. Add the wet ingredients: In a separate bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be slightly shaggy.

  5. Add the blueberries: Gently fold in the blueberries with a spatula. If using frozen blueberries, do this gently to prevent them from bleeding into the dough.

  6. Form the dough: Turn the dough out onto a lightly floured surface. Knead the dough gently 3-4 times to bring it together, being careful not to overwork it. Pat the dough into a round disk about 1-inch thick.

  7. Cut the scones: Using a sharp knife, cut the dough into 8 wedges, like a pizza. You can also use a round biscuit cutter to make circular scones if you prefer.

Baking the Scones:

  1. Bake the scones: Place the scones on the prepared baking sheet, leaving a little space between each one. Sprinkle the tops with a little extra sugar for a sweet, crunchy topping. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Making the Glaze (Optional):

  1. Prepare the glaze: While the scones are baking, whisk together the powdered sugar, milk (or water), and vanilla extract in a small bowl until smooth. If you prefer a thicker glaze, add more powdered sugar, and for a thinner glaze, add a little more milk.

Serving:

  1. Cool and glaze: Once the scones are out of the oven, allow them to cool slightly on a wire rack. Drizzle the glaze over the warm scones, if desired, for a touch of sweetness and extra flavor.

Enjoy:

Serve the scones warm with a cup of tea, coffee, or even a dollop of clotted cream. Enjoy them fresh or store them for later!

Servings and Timing

  • Servings: 8 scones

  • Prep Time: 15 minutes

  • Cook Time: 15-20 minutes

  • Total Time: 30-35 minutes

Variations

  • Lemon Blueberry Scones: Add the zest of one lemon to the dough for a burst of citrus flavor that complements the blueberries beautifully.

  • Chocolate Chip Blueberry Scones: For an extra indulgent treat, add 1/2 cup of mini chocolate chips to the dough along with the blueberries.

  • Maple Glaze: Substitute the milk in the glaze with maple syrup for a sweet, maple-flavored drizzle on top.

  • Vegan Blueberry Scones: Use dairy-free butter and substitute the cream with coconut cream or a plant-based milk to make these scones vegan-friendly.

Storage/Reheating

  • Storage: Store leftover scones in an airtight container at room temperature for up to 2-3 days. They’re best enjoyed fresh but will stay soft for a few days.

  • Freezing: You can freeze the unbaked scones for up to 2 months. Simply arrange them on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding an extra 5-7 minutes to the baking time.

  • Reheating: To reheat, place scones in a warm oven (about 300°F/150°C) for 5-7 minutes to restore their freshness.

FAQs

Can I use frozen blueberries?

Yes! Frozen blueberries work just as well as fresh ones, though they may release more juice into the dough. Be sure to fold them in gently to avoid bleeding.

Can I make the dough ahead of time?

Yes, you can prepare the dough, shape it into rounds or wedges, and refrigerate it for up to 24 hours before baking. This makes for an easy breakfast or brunch option!

Can I use a different kind of flour?

You can use whole wheat flour for a heartier scone, though the texture will be a bit denser. If using gluten-free flour, use a gluten-free all-purpose blend with xanthan gum for the best results.

How can I make my scones extra flaky?

Be sure to use cold butter, and avoid overworking the dough. The more you handle the dough, the less flaky the scones will be, so keep it minimal.

Conclusion

Blueberry Scones are a delicious, light, and flaky treat that’s perfect for any occasion. The combination of tender dough, fresh blueberries, and a touch of sweetness from the glaze makes these scones irresistibly good. With a few simple ingredients and minimal prep, you can make these scones from scratch and enjoy them warm out of the oven in under 40 minutes. Whether for breakfast, brunch, or a special afternoon treat, Blueberry Scones are sure to become a family favorite!

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Blueberry Scones

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 40 minutes
  • Yield: 8 scones
  • Category: Snack, Side Dish
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian
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Description

Blueberry Scones are a deliciously flaky treat that combines the sweetness of fresh blueberries with buttery, tender dough. These homemade scones are perfect for breakfast, brunch, or as an afternoon snack. With a simple recipe, you can enjoy these delightful scones warm from the oven, and even add a glaze for extra sweetness.

Ingredients

For the Scones:

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar (plus extra for sprinkling)

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, cold and cut into cubes

  • 1 cup fresh blueberries (or frozen, if fresh is not available)

  • 2/3 cup heavy cream (or buttermilk for a slightly tangy flavor)

  • 1 large egg

  • 1 teaspoon vanilla extract

For the Glaze (Optional):

  • 1/2 cup powdered sugar

  • 2 teaspoons milk (or water)

  • 1/2 teaspoon vanilla extract

Instructions

  • Preparing the Scones:

    • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.

    • Add the cold butter cubes and cut into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with pea-sized butter pieces.

    • In a separate bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be slightly shaggy.

    • Gently fold in the blueberries, being careful not to crush them.

  • Forming and Cutting the Dough:

    • Turn the dough out onto a lightly floured surface. Knead gently 3-4 times to bring the dough together. Pat the dough into a 1-inch thick round disk.

    • Using a sharp knife, cut the dough into 8 wedges (or use a round biscuit cutter for circular scones).

  • Baking the Scones:

    • Place the scones on the prepared baking sheet, leaving space between each one. Sprinkle with extra sugar for a sweet, crunchy topping.

    • Bake for 15-20 minutes, until golden brown and a toothpick inserted comes out clean.

  • Making the Glaze (Optional):

    • While the scones bake, whisk together powdered sugar, milk (or water), and vanilla extract in a small bowl until smooth.

  • Serving:

  • Allow scones to cool slightly before glazing them (if desired). Drizzle glaze over the warm scones and serve immediately with tea or coffee.

Notes

Lemon Blueberry Scones: Add zest of one lemon to the dough for a burst of citrus flavor.Chocolate Chip Blueberry Scones: For extra indulgence, add mini chocolate chips to the dough with the blueberries.Vegan Option: Substitute dairy-free butter and coconut cream or a plant-based milk for cream to make these scones vegan-friendly.

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