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





253 Responses to “My Favorite Blueberry Scones.”

  1. #
    Saraposted June 21, 2016 at 9:15 am

    Hi Sally!

    Just wondering — can I make these the night before and wait to bake them in the morning? Or is it best to assemble and bake right away? I want them to be as fresh as possible but I’m baking these in the early morning and want to have as much prep done as possible!



    • Sallyreplied on June 22nd, 2016 at 6:22 am

      It’s best to bake right away. You can, however, mix the wet ingredients together in 1 bowl and the dry ingredients (including cutting in the butter) in another bowl. Refrigerate both overnight, then combine in the morning. The reason is that the baking powder begins to activate once it is wet.


  2. #
    Beth Hiteposted June 30, 2016 at 3:15 pm

    How would the recipe change with blackberries? We have fresh wild blackberries and would like to make these.
    One of my parents’ memories of being in Australia was having the scones.
    Thank you!


    • Sallyreplied on July 1st, 2016 at 7:50 am

      No changes at all– just a simple switch. These scones would be incredible with wild blackberries.


  3. #
    Karenposted July 13, 2016 at 10:37 pm

    I just made these blueberry scones tonight as practice before my daughter’s wedding shower.  Such an easy recipe and I followed it exactly, including the grated frozen butter. My family said they are the best scones they’ve ever tasted! I’m saving some for the morning to see how they taste after 12 hours. It’s unanimous – I’ll be making these again in a few weeks. Thank you for sharing this recipe!


  4. #
    Kimposted August 2, 2016 at 7:23 am

    These would have been great but I find it is easier to mix the blueberries into the dry mix like you did with the butter. Trying to mix berries into dough was a terrible purple experience.


  5. #
    Staceyposted August 9, 2016 at 12:47 pm

    I want to make a mini version of these scones for my daughter’s “tea party” birthday. What would you recommend for size and baking time?


    • Sallyreplied on August 10th, 2016 at 8:35 am

      I love that! For the size, I would make maybe about 16 scones– so half of what these scones are. The oven temperature will remain the same, but the bake time would probably be closer to 15-18 minutes.


  6. #
    Victoriaposted August 21, 2016 at 9:34 am

    I made these to recipe and they were amazing. My house was happy. The scent was absolutely amazing. BUT my husband does not like blueberries ( I did not know this and I am still in shock, considering seperate bedrooms) so this morning I made them with cranberries. I overworked the dough, and it shows. They are still delicious, but not as beautiful as the blueberry ones. So follow the recipe people!!


  7. #
    Kateposted August 23, 2016 at 8:40 pm

    I made these today and followed the recipe exactly, including weighing the ingredients and freezing the butter. They spread out to a large flat cookie shape in the oven. What did I do wrong?


    • Sallyreplied on August 24th, 2016 at 7:37 am

      I’d say to simply add more flour next time. Was the dough very sticky? Adding little more flour will help reduce spreading. Also, was your butter frozen and cut up nice and fine? Larger chunks will encourage the scones to spread like crazy!


  8. #
    Katherine K Groomposted August 31, 2016 at 2:24 pm

    I just made the Cinnamon scones and the glaze was way to runny. It called for 1/2 cup confectioner sugar. I used 1 Tablespoon less milk. I’m thinking the recipe should be 3 teaspoons vice 3 tablespoons. 


  9. #
    Emfoodsposted September 10, 2016 at 8:21 pm

    Great recipe. Use a pastry blender and its all easier.


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