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!




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.

Yield: 8 scones

Prep Time: 20 minutes

Total Time: 45 minutes


  • 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)
  • 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


Preheat oven to 400F degrees. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

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.

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.

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. 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.

Additional Notes:

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





143 Responses to “My Favorite Blueberry Scones.”

  1. #
    Emily @ Life on Foodposted July 24, 2014 at 7:50 pm

    Oh man these scones look amazing. Our local orchard just announced pick your own blueberries. I cannot wait to go picking this weekend and then making a batch of these scones.


  2. #
    noshposted July 26, 2014 at 7:29 pm

    yummmiest looking scones ever! can we freeze them at the stage of just before baking?? and then bake directly from frozen??


  3. #
    Maggieposted July 27, 2014 at 4:21 am

    Made these yesterday, totally delicious!! I wasn’t sure how they were going to turn out because when I was mixing the batter it was so thick I had to put in a few extra tablespoons of cream just to get it all together. Checking over the recipe I see heavy cream, but realized I used heavy whipping cream. Is that different? Maybe that’s why my batter was thicker? It all worked in the end, they were moist and and the icing really took it over the top! :)


    • Mashareplied on November 20th, 2014 at 11:56 pm

      I agree, I had to add more cream to the dough, and I was worried, since I just put them in the oven. Thankfully I saw your comment, hopefully they will turn out great!


  4. #
    Christineposted July 28, 2014 at 9:30 am

    I made these on Saturday and oh mah goodness they are delicious! I brought one for lunch today…can’t wait! :-) My husband said something so sweet to me…I wanted to mention it to you because it directly relates to you posting all of these delicious recipes. He told me that Saturday is his favorite day of the week because he knows I will bake either scones or bread for a treat for our breakfasts for the weekend and how much he looks forward to what I’ve chosen and enjoys it so much.

    This is a new thing for me to do…we started with your Strawberry scones, then the Chocolate chip ones then the zucchini bread and now the Blueberry scones. I had no idea he looked so forward to it. So thank you…thank you for working so hard at this so we can all enjoy a treat after the work week. :-)


    • Sallyreplied on July 28th, 2014 at 4:01 pm

      Christine, that is so sweet. :) And that completely made my day. So thank you for letting me know! I love your new Saturday baking tradition!


  5. #
    edgarposted July 29, 2014 at 9:22 am

    I made the blueberry scones on Sunday – I actually made two – and they are super easy and the best ever!!!!! Thank you so much, and my office mates who also enjoyed them yesterday send their thanks!!


    • Sallyreplied on July 29th, 2014 at 2:11 pm

      I’m glad you all liked them Edgar! Thanks for reporting back.


  6. #
    Maryposted July 31, 2014 at 4:02 pm

    I want to make blueberry lemon scones but i like this scone recipe the best. do you think if i would just add some zest and maybe a tiny bit of juice it should be okay?


  7. #
    Maggieposted August 1, 2014 at 7:28 pm

    Are heavy cream and heavy whipping cream the same thing? I’m only finding heavy whipping cream at my local store and I used it when I made these but my dough was very thick and I had to add extra cream to incorporate the dry ingredients. Still delicious though :) Thanks!


    • Sallyreplied on August 2nd, 2014 at 7:57 am

      Hi Maggie! Yes, they are the same thing. Do you think you overmeasured your flour?


  8. #
    Amandaposted August 5, 2014 at 2:18 am

    Hi! This recipe sounds amazing and I look forward to making it tomorrow. I would like to make it with honey. How much more flour should I add? Thank you!


    • Sallyreplied on August 5th, 2014 at 3:17 pm

      I’m unsure, Amanda. I’ve never added honey to the scones before. It sounds like you’ll have to play around with the recipe until you find what works.


  9. #
    Laurenposted August 9, 2014 at 11:06 am

    I made these this morning. Mine wouldn’t come together and were very crumbly. How much separation was supposed to happen before baking (the edges of mine were crunchy while the center was mushy)? They tasted yummy but I was disappointed in the appearance. Any suggestions? Thank you!


    • Sallyreplied on August 9th, 2014 at 1:19 pm

      Hi Lauren – I’m glad you like their taste. It sounds as though you either overworked the scone dough OR may need to reduce the flour a little bit. Did you change anything at all about the recipe. Did you use heavy cream? Try to separate them slightly after cutting.


      • Laurenreplied on August 9th, 2014 at 2:27 pm

        I followed the recipe exactly. I was really careful not to overwork the dough–maybe I didn’t work it enough since it wouldn’t come together? I used heavy whipping cream but I read other people needed to add a few more T to get it to come together. Hmmmm.

  10. #
    Liz S.posted August 9, 2014 at 3:50 pm

    These look amazing! I am with you, Sally, never been a big scone fan, but you haven’t steered me wrong yet, so I am set to try these! Perfect for a summer weekend breakfast treat. The only thing better than blueberries is blueberry and lemon, so I am gonna add a little bit of lemon zest to the batter and to the glaze – think that will be good?
    Thanks again for another “Go-to” recipe!


    • Sallyreplied on August 10th, 2014 at 8:14 am

      Definitely. I love lemon and blueberry together. Enjoy!


  11. #
    Chadposted August 14, 2014 at 12:52 am

    I’m planning to make these for a brunch this weekend. Can I double or even tripple the recipe? Or would you suggest making two or three seperate batches?


    • Sallyreplied on August 14th, 2014 at 2:56 pm

      Hi Chad, it’s best to make 3 separate batches. That way the mixing of the et into dry is a little more manageable. Plus, you’ll have an even disbursement of everything throughout each scone.


  12. #
    Tinaposted August 14, 2014 at 1:50 am

    This is such a great recipe. Made these twice in as many days and they were a huge hit with both parties
    Thanks for sharing, this is definitely one for the books. Well done. Beautiful photography too x


  13. #
    Jessieposted August 18, 2014 at 3:53 pm

    Thanks for the recipe. OMG delicious. I skipped the topping because I have to watch my sugar intake. I would recommend over and over again. Very easy to make.


  14. #
    Nedra Weaverposted September 2, 2014 at 6:31 pm

    I’ve made these twice now for family and friends. They are easy to make and delicious. EVERY ONE says these are the best scones they’ve ever had.


  15. #
    annebeamonposted September 5, 2014 at 6:30 pm

    I LOVE this recipe!Thank you so much!!! These blueberry scones are moist and oh, so tender. I used fresh, ripened blueberries. I froze half the batch, and was expecting them to be a bit dryer after defrosting & warming; they were as delicious as when I first pulled them from the oven. I didn’t add the glaze, and they were plenty sweet.


  16. #
    Claireposted October 23, 2014 at 12:17 pm

    Sally, these scones… O… M… G! My first time ever making scones. They are delicious. I had frozen blueberries and they worked beautifully in this recipe. Also, I didn’t have heavy cream in my fridge, but did have 18% mf coffee cream. Still works. I HAVE to make these again… and again… and again… LOL
    Next time I’ll add some lemon zest. Thank you so much for all your hard work and providing us with the results.


    • Sallyreplied on October 24th, 2014 at 7:01 pm

      Thanks Claire! I’m so happy you loved these scones. They’re my favorite too.


  17. #
    Jessica smithposted November 8, 2014 at 12:30 pm

    Do you think I could use cranberries instead of blueberries?


    • Sallyreplied on November 8th, 2014 at 1:07 pm



  18. #
    Lynposted November 22, 2014 at 1:30 pm

    I made the blueberry scones with my girls (5 yr and 3yr) this morning. They loved making it with me. The 3 yr. old was in charge of mixing the dry ingredients and the 5 yr. old helped whisking the cream, egg and vanilla. We all enjoyed eating them afterwards. They turned out soo delicious. Thank you for sharing your recipe. I will definitely try other recipes.


  19. #
    Bryanposted December 22, 2014 at 1:03 pm

    I just tried this recipe using unthawed frozen blueberries. After baking for the full 25 minutes and letting it rest, the outside was perfect, but the inside was just warm dough! Should I have thawed the blueberries first, or perhaps baked it longer?


    • Sallyreplied on December 22nd, 2014 at 1:31 pm

      Hmm– I would say continue to bake until they are done and double check your oven temperature. I have to use a thermometer when baking things like cookies, muffins, and scones because a slight difference is a huge deal.


      • Bryanreplied on December 23rd, 2014 at 12:22 pm

        I ended up putting it back in the oven for another ten minutes, and it came out perfectly. I’ll see how it goes with fresh blueberries next time :)

  20. #
    Amy M.posted December 25, 2014 at 9:11 am

    SALLY! Just made these for Christmas breakfast and my mom said they were ‘the best scones ever!’ and I agree! LOVE how crumbly the top came out – didn’t have coarse sugar but still amazing. Can’t wait to try the cinnamon chip scones next!




    • Sallyreplied on December 26th, 2014 at 12:10 pm

      Wonderful! Merry Christmas!


  21. #
    Donnaposted January 3, 2015 at 4:32 pm

    Tried this recipe today. These scones are excellent! I made them for a party and everyone loved them. Nice and tender and not too sweet. I have made basic icing many times, but I always use milk; using the cream made a big difference…..very luxurious! Thank you for sharing your recipes!


  22. #
    Lexyposted January 7, 2015 at 11:15 am

    First, I want to start of saying that these are delicious. Then, aggravate some people by saying I didn’t exactly make these. I experimented. I made quite a bit of adaptions for allergen and laziness purposes and leftover. Technically, I used this recipe as a base (the blueberry scones are delicious though). I just felt a comment for those wondering about substitutions.
    I used fresh cranberries (not blueberries, I had none, but I had leftover cranberries).
    I used Ener-G Egg Replacer (I was out of eggs).
    I used vanilla almond milk (we think my daughter is having issues with lactose).
    I used 1 stick of lactose free butter (margarine technically, I think. labeled lactose free).
    I also added a tad more of almond milk (maybe a tablespoon) because it I couldn’t get the dough quite together.

    I also didn’t freeze the butter. I used it refrigerated. Then, I used a pastry cutter. In between times I had to do something else or prep other ingredients I did let the bowl rest in the freezer. I did not sprinkle course sugar before baking, I added a few more cranberries, like many of Sally’s recipes do. I also used a pure almond extract, vanilla almond milk, powdered sugar glaze.
    Last, but not least, I bake a few minutes longer, I like a little more crunch in my scones. My husband, however, does not like scones and I’m hoping to change his mind at some point.

    So, point being, I made substitutions with success. I do not want anyone to take offense. They are delicious just like Sally’s. Just vegan-ized(:


  23. #
    mehganposted January 13, 2015 at 9:23 pm

    I don’t have an 8 inch pan nor really any kind of pan that would be suitable. Can I make dollops or lumps on a cookie sheet? Or would it spread out too much?


    • Sallyreplied on January 14th, 2015 at 7:28 am

      These scones are baked on a cookie/baking sheet.


  24. #
    Yanaposted January 14, 2015 at 9:31 pm

    Best. Scones. Ever. Period.

    thank you!!!!!!


  25. #
    Shellyposted January 16, 2015 at 10:55 am

    These are stunning and so delicious! The best I’ve ever made and I’ve tried Ena Gardner, Martha Stewart. I added crushed lavender to the flour and sprinkled on the glaze and plate. Perfection!


  26. #
    Danielleposted January 16, 2015 at 7:20 pm

    Hi, I was just wondering if I can freeze the finished product. I don’t see why I wouldn’t be able to but I was wondering if you ever have. Looking over the comments, it seems as though people are putting in too much flour so I’m curious as to how you measure your flour. The best way to measure is with a kitchen scale. Using the dip method can give you a heavier measure than the spoon method. Using unsifted flour can give you more than sifted as well. There’s also an issue with flour itself. Some batches of flour have more moisture in it than others, it depends on when the wheat was harvested and what kind of season they had. I don’t know if that’s 100% true or not but I read it when I was teaching myself to bake bread.


  27. #
    Janieposted January 18, 2015 at 12:27 am

    Made these tonight and they were so GREAT. I added a 1/2 cup of pecans with the blueberries, only because my husband thinks all pastries need nuts.


  28. #
    Jeanette Agnewposted January 20, 2015 at 1:31 pm

    Hi Sally,

    I baked these scones on Sunday and they are now our favorite too…My Hubby also a Kevin loves blueberries so I knew they would go over well…I have decided that each weekend I will bake or make something from your website love it all…
    Thanks for all you do….


  29. #
    Carolineposted February 1, 2015 at 6:16 pm

    I’m really late to the party here, but I just made these–my first attempt at scones–and they’re PHENOMENAL. Thanks so much for the great recipe and the helpful tips. The scones are YUM!


  30. #
    Christineposted February 7, 2015 at 11:25 pm

    Hi Sally! You are a very beautiful and a talented woman/baker. I just made the dough and some of the blueberries ended up breaking. Oh well!:) I will pop these in the oven tomorrow… can’t wait to eat them! I made your chocolate chip scones before and added orange juice and orange zest to the dough and glaze. The combo of orange and chocolate was superb and the dough was incredibly light. Some friends came over and said the scones were even better than Starbucks! And of course it’s your recipe so thank you.


    • Sallyreplied on February 8th, 2015 at 7:57 am

      Christine, those chocolate orange scones sound incredible!


  31. #
    Saraposted February 28, 2015 at 8:25 pm

    Hey Sally! These look so good! I was wondering if I could refrigerate the dough right before baking overnight then bake them in the morning?


    • Sallyreplied on February 28th, 2015 at 9:21 pm

      Because of the baking powder, these scones must be baked right away.


  32. #
    Tiffany Annposted March 2, 2015 at 10:06 am

    Oh MY! Thinking scones sounded good for breakfast this morning accompanied with coffee & a side of fruit, I decided to scan pinterest for a fruit-filled recipe. I found yours, and I am so glad I did! Just finished eating my blueberry scone and this recipe is definitely one I will be using for years to come. I can’t wait to share your recipe and website (possibly over a scone) with my sisters and mom. Thank you! By the way, I have never considered grating butter. Thanks for introducing me to the idea :)


  33. #
    Lauraposted March 11, 2015 at 7:52 pm

    I tried this today but they turned out incredibly salty. I put in half a teaspoon like the recipe said, but I’m wondering if that was meant to be a pinch? I read through all the comments and no one seems to have had the same issue…


    • Sallyreplied on March 12th, 2015 at 2:12 pm

      The recipe is correct. I always use 1/2 teaspoon. Did you use salted butter by chance? Or reduce the sugar?


  34. #
    kidposted March 30, 2015 at 2:36 pm

    I’ve never made scones before, used to hate them because all the ones I’ve tried were “like you mentioned” very bland…

    then I visited Australia and during a trip to the mountians tried scones from a little family owned place. I am now a scone lover :D

    is it possible to make this recipe in dollops so they’d end up more round? also is coarse sugar a must? I can’t seem to find it in the grocery store here.


    • Sallyreplied on March 30th, 2015 at 7:27 pm

      I’m unsure about turning these into round scones, but I can’t see why that would be a problem. You can leave off the coarse sugar.


  35. #
    Audreyposted March 30, 2015 at 7:48 pm

    Delicious! So moist! Can’t wait to try the lemon poppy strawberry version!


  36. #
    Emmaposted April 1, 2015 at 1:58 pm

    Thank you so much for posting this recipe! I had never made scones before, and I was a little nervous, but I followed your instructions exactly and they turned out perfectly. The texture is amazing –crunchy on the outside and soft on the inside. The flavor is amazing. They were a big hit. Thanks again!


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