My Favorite Blueberry Scones.

Tons of juicy blueberries put these homemade scones over the top! They’re super moist and tender in every bite. Better than a bakery, trust me.

These simple Blueberry Scones are super moist and tender in every bite. Better than a bakery, trust me!
Today is my ode to all things blueberry. All the blueberry things in the world.

Blueberry cupcakes, blueberry cakesweet rolls, cheesecake, cheesecake again, danish, muffins, more muffins, even more muffins, pie, and pizza. Yup, pizza. Blueberries are, without a doubt, one of my favorite fruits to bake with. And drink with.

So, uh, you like ’em too… right?

All of my favorite recipes using blueberries. Including cupcake, cakes, pie, muffins, cheesecake, scones, and more!

I’ve been thinking of nothing but blueberry scones since the day I made my strawberry version. I’m a little nerd and a huge scone lover. This is all recent though! Not the nerd thing, the scone thing. I despised scones for years. Too dry, too bland, no thank you. That was up until a few months ago when I visited the Panera bread test kitchen and helped bake moist, tender scones with them. A dream day, for sure.

If done right, scones can melt in your mouth. Soft interiors, crisp edges, flaky, buttery, tender, and moist. Cakey, yet crumbly. Every single amazing baked-good texture in one. Consider me obsessed.

It took me a few tries to develop my scone recipe, but I am confident these will be one of the best scones you’ve ever tasted. They’re my favorite blueberry scones. I also use this recipe (quite similar) to make my chocolate chip scones. You all have been loving those!

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me!

An important thing to note: This is a cream and butter based scone. There are no substitutions for either! Both are so integral to the texture and taste of your finished blueberry scones. Cream makes them unbelievably moist and butter makes them tender and, well, buttery.

A little more on the butter: I much prefer a scone made with frozen butter compared to just cold butter. Why? It’s imperative to use cold butter in this scone recipe because when the little crumbs of butter melt as the scone bakes, they release steam and create little pockets of air – this makes the scones a little airy on the inside while remaining flaky and crisp on the outside. Cold butter isn’t good enough, it must be frozen. Simply place a stick of butter in the freezer for 30 minutes ahead of time.

You may shred the frozen butter with a grater or process a couple times in your food processor. I use 8 Tablespoons in my scone recipe. No more, no less. Sweet buttery perfection between every corner.

Use frozen butter for the most tender, rich scones. Get the recipe for best-ever blueberry scones at

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me!

Here’s my trick for light-textured (not heavy!) scones: avoid overworking the dough.

You see, scone dough is fragile. Like muffin batter or cookie dough, try to avoid over-mixing and over-handling. After the flour/butter mixture resembled coarse crumbs, it is time to add your wet ingredients. Fold them in very gently. If you overmix the dough at this point, it will over develop the gluten. Thus resulting in a tough textured scone.

Just wait until you smell these blue and purple beauties baking in the oven. The delivery men came with my new treadmill as I was baking the scones (how ironic? is the world telling me something?) and they go “smells like a damn good bakery in here!”

Little do they know. {insert smirking face here}

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me!

The sweet vanilla glaze is the cherry on top. It’s a simple combination of vanilla, confectioners’ sugar, and cream. I went light on the glaze because I didn’t want the flavorful blueberry scone to get lost under it. Instead of the glaze, try a simple dollop of whipped cream, jam, or a sprinkle of confectioners’ sugar.

These fruity blueberry scones are to die for straight out of the oven. The glaze seeps into every warm crack and crevice, making the centers even more tender. “Wow” is usually the simple response I get after the first bite.

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


My Favorite Blueberry Scones

Yield: 8 scones

Prep Time: 20 minutes

Total Time: 45 minutes

Print Recipe

Tons of juicy blueberries put these homemade scones over the top! They're super moist and tender in every bite. Better than a bakery, trust me.


  • 2 cups (250g) all-purpose flour (careful not to overmeasure)
  • 1/2 cup (100g) granulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup (190g) blueberries (fresh or frozen, do not thaw)1
  • coarse sugar for sprinkling on top before baking


  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, whisk the flour, sugar, baking powder, cinnamon, and salt. Grate the frozen butter (I used a box grater; a food processor also works - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar. Separate the scones so there is a little space between each one.
  4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk all of the glaze ingredients together and drizzle lightly over scones right before serving.
  5. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Additional Notes:

  1. I usually add closer to 1 and 1/4 cups blueberries. You can't go wrong with a little extra!

I adapted this recipe from a combination - both Tyler Florence and The Joy of Cooking.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my chocolate chip scones next!

Chocolate Chip Scones by


And these flavor-packed Strawberry Lemon Poppy Seed Scones

Sweet Strawberry Lemon Poppy Seed Scones


Be still my blueberry lovin’ heart.

BEST Blueberry Scones recipe by





237 Responses to “My Favorite Blueberry Scones.”

  1. #
    Kimposted September 23, 2015 at 6:23 pm

    Hi Sally, Am just wondering if it is possible, or would it be as good, to substitute cherries (dried or fresh?) for the blueberries? Thank you so much!


    • Sallyreplied on September 23rd, 2015 at 7:50 pm

      Yes, definitely. Either dried or fresh work– whatever you like best. If using fresh, make sure you chop them.


  2. #
    Michelleposted September 25, 2015 at 2:07 am

    Hey, Sally. I love your blog, and I’m excited to try my hand at scones and bring them for a rehearsal on Saturday. Can I use frozen blueberries for this recipe? Will it compromise the flavor or will the berries’ color leak into the batter?

    Thank you for reading! I’m planning to buy your first cookbook. I’m a little late, but I’ve only started baking for about a month. It’s been two and a half weeks since I discovered your blog and I’m already sold.


    • Sallyreplied on September 25th, 2015 at 4:00 pm

      Hey Michelle! Thanks for the support and I hope you enjoy my 1st cookbook! It’s great for beginner bakers. You can use frozen blueberries in this scone recipe. No problem at all.


      • Michellereplied on September 26th, 2015 at 1:26 am

        Thank you so much! 🙂

  3. #
    Steveposted September 25, 2015 at 5:52 am

    The batter wouldn’t come together for me with everything frozen as described.  I had much better results using chilled butter.


  4. #
    Alinaposted October 1, 2015 at 12:23 am

    Could you use a cast iron skillet to bake the scones?


    • Sallyreplied on October 1st, 2015 at 8:57 am

      Yes, definitely. The bake time will be about the same.


  5. #
    Louisposted October 8, 2015 at 8:59 pm

    Waiting to make this all week and after I got the dough together, found out my wife ate all the blueberries today! We have raspberries, blackberries and strawberries available, as well as pecans, raisins.
    Ever made these with any of these substitutes?


    • Sallyreplied on October 8th, 2015 at 9:41 pm

      Yes! I’ve used many, many fruits and other add-ins. All of those berries are great!


  6. #
    Rumiposted October 27, 2015 at 1:46 am

    I’ve made your recipe many times with blueberries as well as strawberry and raspberry variations and it’s become my favourite!  So much so that I have all the dry ingredients mixed in a mason jar and butter in the freezer, ready to go at the drop of a hat.
    Regarding grating the butter, I found it works best to grate the butter directly into the flour and toss occasionally as I go so it doesn’t clump.  I sometimes put the dry ingredients in the fridge or freezer for 10 minutes if it’s summer.  If the heat from my fingers makes the butter slippery, I just drop the butter into the flour to coat the outside and continue grating until it’s gone.  
    For those experiencing too dry or too wet, the amount of liquid varies in my house with humidity levels.
    Like you, I love the contrasting textures. Thanks for the perfect scone recipe, Sally!


    • Sallyreplied on October 27th, 2015 at 6:40 am

      Great tips, Rumi! I love your idea of putting the dry ingredients into the fridge if it’s a particularly hot day. I’ve never done that before, but now I will start! Thank you.


  7. #
    Isolda Haedoposted November 21, 2015 at 10:28 am

    Thank you !!! Thank you !!!Thank you !!! it´s delicious. i didn´t have fresh arandanos( blue berries) so i  made one big scon and i pulled over the jam. delicious!!!! i´m from Tucumán Argentina. 


  8. #
    Staciaposted December 4, 2015 at 9:04 am

    I’ve made these scones so many times now I’ve lost count!  So so yummy!  We’ve been using the batter as a base and getting creative with the mix-ins depending on what’s in my kitchen when my kids demand scones for breakfast! ;). We’ve used dried cranberries, grated pear, strawberries, and right now in my oven is chocolate chip scones!  (How they managed to talk me into that one I have no idea! lol). Turn out great every time!  Thank you thank you!


  9. #
    Rachel Bposted December 10, 2015 at 11:42 am

    OK my scones came out weird.  Couldn’t get the batter to form into a ball, it just kept falling apart!  Finally I forced it to work and they are baking now so we shall see.  

    Question about the butter- is the measurement of the butter pre-grating or post-grating? Thank you!


    • Sallyreplied on December 10th, 2015 at 12:42 pm

      Pre-grating 1/2 cup (so, 1 stick or about 115 grams) of frozen butter. A little more flour helps.


  10. #
    Vivienposted December 25, 2015 at 1:30 pm

    I think it is a mistake to say “don’t thaw frozen blueberries.” My scones have been baking for 25 minutes, the bottom is getting burnt but the inside is clearly still mostly raw. Since I chose to make these for Christmas, I’m hoping the receipe isn’t a failure. That’s right, I’m holding you responsible if these scones ruin my family’s Christmas! (sorry, I’m having a bad Christmas)


    • Nikkireplied on December 25th, 2015 at 4:38 pm

      I’ve made these scones several times and just finished a batch today. I always use frozen blueberries. You should check your actual oven temperature if you’re having problems. Your comment about Sally ruining your family’s Christmas is inappropriate and uncalled for. 

      Sally, my family loves these scones. Thank you so much for the recipe. Have a Merry Christmas!


  11. #
    Courtneyposted January 7, 2016 at 9:52 am

    I made these scones and they were delicious!! I want to make them again but do you think I could substitute the blueberries with raspberries and add some white chocolate chips?


    • Sallyreplied on January 8th, 2016 at 11:43 am

      Absolutely. That sounds SO good!


  12. #
    Phyllisposted January 9, 2016 at 12:01 am

    Do you know how many calories per scone?


  13. #
    Ruthposted January 10, 2016 at 8:44 pm

    I just made these and they are awesome! I wanted to eat all of them right away. I will be making them again and again and again….


  14. #
    Susan Ramseyposted January 13, 2016 at 12:35 pm

    I made these blueberry scones about 6 weeks ago, and all I can say is WOW! These had to be one of the most delicious creations I have ever had the pleasure of eating! I followed the recipe to a T. It is perfect! Even a couple of people who don’t like blueberries tried these, and they immediately asked for the recipe. I can’t say enough good things about these scones. They are an absolute winner!!!


  15. #
    mdouglasposted January 16, 2016 at 11:27 am

    My husband is diabetic, can I use appends instead of sugar?


  16. #
    Tanyaposted January 16, 2016 at 6:00 pm

    I’ve used your recipe 3 times within the last 2 weeks. My husband kept asking for blueberries scones. He loves loves this recipe. Thank you! 


  17. #
    Takishaposted January 24, 2016 at 11:34 pm

    I made these this afternoon for my family as an alternative to a dessert and they love them!  They are so soft and fluffy and perfect with a cup of coffee.  My husband even took one to work with him!  I definitely will be making them again!


  18. #
    D. Hallawayposted February 5, 2016 at 6:57 am

    I normally use frozen blueberries and mix them into the dry mix first before adding the eggs and cream. Less “working” the scone dough. It seems to work for me.


    • Sallyreplied on February 5th, 2016 at 7:57 am

      Great tip!


  19. #
    Samanthaposted February 6, 2016 at 3:02 am

    Made these scones today and mine turned out more like a cake texture inside instead of crumbly buttery scone? Any idea what could have gone wrong?

    Also my frozen blueberries (i did not thaw them) were bursting while i was folding them in (i had much difficulties with this step, as there were plenty of berries falling out of the dough and i couldnt get them in. Not surprisingly, mine was a mess aesthetically. Otherwise, they still taste good! Gonna try it again but hoping to do something different that could help! 


    • Samanthareplied on February 6th, 2016 at 3:04 am

      Dang it, i just saw the tip of mixing the frozen blueberries in the dry mixture first. ARGHHHHH!


  20. #
    Michele DeFalcoposted February 9, 2016 at 8:48 pm

    OMG Sally! They came out awesome! Thank you! And thank you for that great tip – freeze the butter then grate it – it’s the easiest way to cut in cold butter. I will always remember that when recipes call for it.


  21. #
    Rawaaposted February 13, 2016 at 10:16 pm

    Hey Sally, 

    I tried to make these yesterday & they came out well. But the butter was room temperature, because I didn’t read the whole thing ahead of time. I’ve 2 questions:

    1- the 8 spoon grated frozen butter = 1 stick of butter?
    2- when I fold in the blueberries, are they suppose to pop? Or stay as whole until baked?



    • Sallyreplied on February 13th, 2016 at 10:39 pm

      Yep, 1 stick of butter. Frozen! And sometimes the blueberries pop when you mix, no worries if they do or don’t.


  22. #
    Rawaaposted February 16, 2016 at 7:39 pm

    What do you think of adding buttermilk rather than heavy cream, like this recipe ??


    • Sallyreplied on February 17th, 2016 at 11:33 am

      You can give it a try. I’ve never tried it before.


  23. #
    Suzanneposted February 18, 2016 at 1:11 pm

    Hi Sally, you have made me the most popular lady around. Now i am the Scone Lady! Which is what my husband calls you. I did try making these with Frozen strawberries and by the way ALL of our fruit scones have white chocolate chips in them. Then Kevin says “Can we try this with Blueberries and Strawberries with the white chocolate chips” Oh yeah baby it was on then. Needless to say they are the best so far of all. We made scones of FOUR varities for some people for Christmas and we made them very happy. Some have said they have tried scones in lots of places before and NO ONES is better than ours. We love the Cinnamon Chip as well, and the chocolate chip ones are good too. We tried the Apple Caramel but did not like them as much. I made you Caramel Sauce by they way. Didnt like it but my neighbor sure did. You have got my trying so many different things. My husband and neighbor love being willing Ginnie Pigs. We found that tossing the fruit and chips in flour a little helps. And he runs the butter thru the little food processor so that does better than trying to grate as we both have hot hands. haha. We put heavy whipping cream and a little bit of sugar on top of all before putting in oven and it really gives a nice crunchy glaze to themh. It takes us working together an hour for two batches. All dry ingredients are sifted. So thanks so much for all of your crafty love you put into all you make. I bake with Love!


    • Sallyreplied on February 18th, 2016 at 3:40 pm

      I LOVE how much you adore my scone recipes!!! Thanks for sharing this with me!


  24. #
    Marthaposted February 19, 2016 at 9:38 am

    What an I use instead of heavy cream.   Don’t feel like running to the store


  25. #
    Crissyposted February 22, 2016 at 11:54 pm

    I am an avid baker so I read the recipe a million times and followed the recipe exactly. I froze my fresh berries and mixed them with the dry ingredients. When I added the cream, egg, and vanilla, the dough just didn’t come together, it was still very dry. I tried forming it into a disc and cutting but I ended up putting it back in the bowl and adding probably another 1/3 to 1/2 cup cream. The dough came together beautifully after that. I thought they would come out dry because I overworked the dough but they were perfect. They were done at exactly 20 minutes, risen beautifully, tender, and gorgeous. I served these for brunch and they were gone fast, I loved the cinnamon! Not sure why I had the cream issue, but I am making these again in 2 days. This recipe is a keeper, thanks so much! 


    • Sallyreplied on February 23rd, 2016 at 11:22 am

      Thanks for reporting back– so glad you tried the recipe and enjoyed them too!


  26. #
    AILEENEposted February 26, 2016 at 3:26 am

    Sally, made your recipe for a tea party and for some friends who love scones they said they were the best they ever had Thanks 


  27. #
    Teresaposted February 26, 2016 at 9:15 am

    I love this recipe so much and so does my family! Thank you for sharing it. I do have a question. If I make the dough up the night before and bake it in the morning, will the gluten development affect taste and texture? 


    • Sallyreplied on February 26th, 2016 at 5:08 pm

      It would. And the baking powder will have been activated once it hits wet ingredients. So, I do not recommend doing that. Keeping it in the refrigerator for an hour or so is OK, but no longer I’d say.


  28. #
    Lissposted March 9, 2016 at 4:59 pm

    These were good; we left off the glaze because these were a little different from the traditional scones. They were a little sweet and moist, not as crumbly and dry as a typical scone. It was a good recipe if you don’t mind deviating from tradition. 


  29. #
    Karen D.Bowersposted March 14, 2016 at 10:04 am

    Do you think iould use half&half for that is all ihave weather too nasty to venture out but want to make.  Sound delicious.


  30. #
    Bonnieposted March 15, 2016 at 4:40 pm

    OMG! ! I have been looking for a recipe for scones for a long time.  I am so glad that I found this. They are absolutely delicious and not difficult to make.  Your hint about grating the frozen butter was great.  It was easy to do and worked well.  I will do it this way every time now.  I look forward to trying more of your recipes. 


  31. #
    Jessicaposted March 22, 2016 at 12:54 pm

    These look amazing Sally! I want to make these for easter brunch. Can spelt flour be subsituted or white whole wheat flour? Can strawberries be used with this base? Thanks!


    • Sallyreplied on March 22nd, 2016 at 3:29 pm

      Strawberries – yes! White wheat flour – yes! I don’t recommend spelt for these, though you can give it a shot. I have made them with white whole wheat and I’ve had success!


  32. #
    Erinposted March 22, 2016 at 1:43 pm

    Is it okay if I use dried blueberries?


    • Sallyreplied on March 22nd, 2016 at 3:26 pm

      You can use dried.


  33. #
    Pattiposted March 22, 2016 at 5:32 pm

    I don’t have unsalted butter, should I omit the salt?


    • Sallyreplied on March 23rd, 2016 at 7:25 am

      Reduce to 1/4 teaspoon.


  34. #
    Alejandraposted March 24, 2016 at 10:55 am

    You written recipe states 8oz of butter, no more no less. Your list of ingredients states 1/2 cup of butter, which is twice as much. I now know from experience which is the correct amount, as my scones with 1/2 cup of butter were not the best. 🙁


    • Sallyreplied on March 24th, 2016 at 10:58 am

      It’s 8 Tablespoons of butter, not ounces.


  35. #
    Crystalposted March 26, 2016 at 3:24 pm

    Made these and they were glorious!!! I was wanting to make them again for my families Easter and was wondering if you could recommend a method for making a mini size scone. Would I cook them at the same temp? Any input would be greatly appreciated. I love the quality of your recipes, keep doing what you’re doing!!! Thank you!


    • Sallyreplied on March 27th, 2016 at 10:51 am

      Yep, same temp just a short amount of time because they will be so small.


  36. #
    Jessica Farleyposted May 8, 2016 at 2:17 pm

    My son Roman, 6 years old, and I just made these for mother’s day brunch, and they were a hit! Thanks for the great recipe! 


  37. #
    Sabineposted May 21, 2016 at 5:51 am

    I had a little trouble with these being too dry, so I added a little extra cream. Maybe over measured the flour. Also added grated zest of one lemon and it really brought out the flavor of the blueberries!


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