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! sallysbakingaddiction.com
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! sallysbakingaddiction.com

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 sallysbakingaddition.com

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

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

 

 

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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

Ingredients:

  • 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

Glaze

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

Directions:

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.

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 sallysbakingaddiction.com

 

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 sallysbakingaddiction.com

 

 

 

   

117 Responses to “My Favorite Blueberry Scones.”

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    Averie @ Averie Cooksposted July 22, 2014 at 5:42 am

    They look awesome, Sally! My berry scones are one of my favorite breakfast recipes I’ve ever made and to think neither you nor I were that into scones until recently, well, what were we waiting for, right! :) They look so good. Love all the big, chunky, juicy blueberries! pinned

    Reply

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    Taylor @ Food Faith Fitnessposted July 22, 2014 at 5:44 am

    I think it’s fairly safe to say that these are the most YUM looking scones that my eyes have ever peeped! Flaky, butter goodness, juicy berries and that glaze? I. Am. Dying. over these! Pinning :)

    Reply

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    Caleyposted July 22, 2014 at 6:15 am

    Sally, I have to tell you about my childhood madness ;)…every weekend, when my sister and I went to stay with my grandma, she would have all kinds of donuts, pudding, cakes, cookies…and I went straight for the bag of frozen blueberries and ate them ALL. Dinner, dessert, and breakfast in the morning :) My mouth was permanently blue/purple. So, suffice it to say, I LOVE all your blueberry recipes and this looks incredible! :D

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:35 pm

      Hahaha Caley you may even love blueberries more than I do! And your weekends with your grandma sound perfect. You have to try these!

      Reply

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    Maryea {happy healthy mama}posted July 22, 2014 at 6:25 am

    Very interesting about the butter. It looks like you nailed it so I’ll take your word that frozen butter is the way to go. These look incredible!

    Reply

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    Danielle @ Chits and Chats and Chocolateposted July 22, 2014 at 6:32 am

    I just adore a good scone, these look fantastic! Plus, I’ve got a huge carton of blueberries awaiting their fate in my fridge!

    Reply

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    Laura @ Raise Your Gardenposted July 22, 2014 at 6:41 am

    The Panera Test kitchen! Wow. Double wow. I men am you’ve actually been there.

    Scones are dry. Totally agreed. Bakery ones no exception! Eager to try yours. Moist is key. You are right. Butter. More butter. Got it. Loving that butter visual you included =)

    Reply

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    Meg Jones | The Spatularetteposted July 22, 2014 at 7:06 am

    I feel the exact same way about scones! When done wrong, they are terrible dry little rocks, but when done right, the perfect pastry! And these ones, packed with blueberries, are most definitely done right! I keep getting blueberries in my farmshare box so I can’t wait to try them!!

    Reply

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    Mirposted July 22, 2014 at 7:16 am

    I love that you learned so many fun tricks to share in the Panera test kitchen! If they ever let you back in, can you learn about their chocolate chippers?
    These scones look incredible. The treadmill delivery guys must’ve been in heaven when they smelled them!
    And I love the irony of that moment, too. But it makes sense! Bake some scones, eat them, run a bit. Balance!

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:32 pm

      Love love loovooovovovoovoe Panera’s chocolate chippers. Clearly, a little too much.

      Reply

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    Faith @ Pixie Dust Kitchenposted July 22, 2014 at 7:21 am

    Oooh this is one of the things that I don’t want to read during breakfast. Now I’m craving a second breakfast of scones! I love a sweet, tender scone- and these are definitely up to that standard!

    Reply

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    krissywposted July 22, 2014 at 7:47 am

    I was just searching your recipes the other day for a blueberry scone!! I ended up using your other scone recipes as reference and added blueberries lemon juice and zest. The frozen grated butter and cream make all the difference, such a great recipe..thank you!!!

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:31 pm

      I love it Krissy – you are one step ahead of me. ;)

      Reply

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    Christineposted July 22, 2014 at 7:55 am

    GET OUT OF HERE!!!! We are sharing a brain cell! I have butter already in my freezer for this weekend PLUS an enormous container of fresh blueberries! I was going to follow your strawberry scone recipe and sub blueberries. :-) I even bought fresh lemons so I could add some zest! I cannot wait! Yours look incredible!!!! Holy wow!

    Congrats on the treadmill – it is sort of life changing. :-) For me I still feel like it is a better workout on the asphalt but you are right…it really cuts down on the excuses when a treadmill is SITTING RIGHT THERE. :-)

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:31 pm

      Too funny Christine! And these would be amazing with a little lemon. Hope you enjoy! My treadmill is in my office so I have absolutely ZERO excuses.

      Reply

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    Hayleyposted July 22, 2014 at 8:06 am

    Fruity scones are my favourite :) I’d been thinking about adding berries to your chocolate chip scones for a long time anyways. I think it’s finally time to get in the kitchen and start baking!

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:30 pm

      I bet strawberries would be so good in my chocolate chips scones. Yum!

      Reply

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    Gayle @ Pumpkin 'N Spiceposted July 22, 2014 at 8:38 am

    Blueberry scones are my favorite, Sally! These definitely look better than a bakery. Love the juicy blueberries in here…can’t wait to try this out!

    Reply

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    Cate @ Chez CateyLouposted July 22, 2014 at 8:42 am

    You are on a roll with all these amazing scone recipes!!! And each one looks better than the next. These look incredible – the perfect texture! And I’m with you, I can’t get enough blueberry recipes lately. I love baking with berries in the summer!

    Reply

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    Melanie @ Carmel Momentsposted July 22, 2014 at 8:43 am

    Me + This = Breakfast Love.
    Pinning.
    :)

    Reply

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    shelly (cookies and cups)posted July 22, 2014 at 8:50 am

    I need to make these! Panera’s blueberry scones are basically my favorite thing to exist in life!! So if I can make them at home I will be doomed!

    Reply

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    Lorraineposted July 22, 2014 at 8:54 am

    These look amazing. I bet the glaze would be fantastic with a bit of lemon extract in place of vanilla for a little change. Will definitely make these. Thanks!

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:29 pm

      That sounds delicious Lorraine!

      Reply

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    Julie @ Lovely Little Kitchenposted July 22, 2014 at 8:54 am

    You’ve definitely got the perfect scone nailed down here Sally! Thanks for the tips for making them just right!

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:29 pm

      You are too kind Julie :)

      Reply

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    Tieghanposted July 22, 2014 at 8:59 am

    These look beyond amazing, Sally! Of course, I would expect nothing less form you!! :)

    Reply

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    Carolposted July 22, 2014 at 8:59 am

    Making these this morning! 2 tips I would like to share. 1. Don’t use fingers to work butter into dough the warmth of your hands will melt butter quicker best to use pastry cutter or knives. 2. After dough is ready out in a 8-9 inch lightly floured cake pan, pat dough down till leveled and pop out into the perfect circle, cut into wedges and you have evenly shaped scones!

    Reply

    • Christyreplied on July 22nd, 2014 at 10:28 pm

      Great tip on the pan, never thought of that when making scones. Thanks a bunch!

      Reply

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    Jenniferposted July 22, 2014 at 9:26 am

    Hi Sally! I love blueberry scones! Cannot wait to try these! Thank you for sharing!
    P.S. You have sprinkle mini chocolate chips on these after putting on the pan? I assume that is for a different recipe?

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:28 pm

      Haha whoops! No chocolate chips here Jennifer. Thanks for catching.

      Reply

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    Shashi @ runninsrilankanposted July 22, 2014 at 9:57 am

    WOA – so much blueberry deliciousness!

    Reply

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    Laurposted July 22, 2014 at 10:52 am

    I’m not going to lie… We have construction on our road this week and I am tempted to bake the men some cookies or something. I think it’s so fun to bake and give them out to random delivery people or workers. Between doing the daily newspaper crossword and going to bed before 11, I am SUCH an 80 year old grandma at heart!

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:27 pm

      Hahahaha I go to bed at 10pm. I’m definitely an 80 year old with you. And baking for the workers would be so sweet Laur. You should!

      Reply

    • Liz S.replied on August 9th, 2014 at 4:02 pm

      Aww! How sweet!

      Reply

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    danielleposted July 22, 2014 at 11:00 am

    Awesomeness!

    Reply

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    Mercedesposted July 22, 2014 at 11:05 am

    I LOVE scones and these look absolutely perfect Sally! They are making my mouth water with all of those juicy blueberries!

    Reply

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    Val Adamposted July 22, 2014 at 11:17 am

    Hi Sally!

    Can’t wait to try these, been looking for a GOOD scones recipe and this is definitely it. I love all your special instructions, as I need all the help I can get (I’ve never made scones before). And they look devine!

    But I have a question. What does “(careful not to overmeasure)” mean? Careful not to heap the flour? I’m sorry to be so dense.

    Sooooo looking forward to making these!

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:25 pm

      Hey Val! Click on the link of the text – I explain in the post about how to correctly measure flour. It’s SO easy to overmeasure it, which could easily ruin a recipe.

      Reply

      • Val Adamreplied on July 22nd, 2014 at 2:57 pm

        Oooops, my bad! I printed the recipe & didn’t notice that was a link!
        I will follow your directions, but that will be hard as I’m soooo used to tamping the flour into the measuring cup and such!
        Gonna do my best to make these like you would!
        Thanks,
        VAl

  27. #
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    Sam @ Sugar Spun Runposted July 22, 2014 at 11:45 am

    I just made blueberry muffins and vanilla scones, so yeah I’m loving the sound of these blueberry scones! These look so delicious, Sally!

    Sam

    Reply

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    Elizabethposted July 22, 2014 at 11:51 am

    Panera scones are my favorite too! Definitely trying your blueberry recipe; the perfect destination for my Farmer’s Market blueberries this week! Great tip on the frozen butter, I haven’t tried that trick yet.

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:24 pm

      Thanks Elizabeth! And let me know when you give these a try.

      Reply

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    marcieposted July 22, 2014 at 11:57 am

    I love scones…GOOD scones…and these look really good! Great recipe, and I love all the blueberries!

    Reply

    • Sallyreplied on July 22nd, 2014 at 2:23 pm

      I like that you emphasized “good” scones – I’m the same way Marcie!

      Reply

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    Aislinn @ cakes 'n chaosposted July 22, 2014 at 1:37 pm

    I’ve made blueberry scones like this before and they were DELICIOUS! I love putting fruit in scones, they always turn out great! Thanks for the recipe, I’ll definitely try this sometime soon :)

    Reply

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    Alexe @ Keys to the Cucinaposted July 22, 2014 at 1:50 pm

    Ooh I can taste the blueberries from these pics. I love the grated butter idea too!

    Reply

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    Beth @ bethcakesposted July 22, 2014 at 2:32 pm

    Beautiful scones, Sally! Love all your scone-making tips, super helpful! I’ve been wanting to make blueberry everything recently. I have some in the freezer at home and I’ve never made homemade scones before, so I’m pretty sure I know what needs to happen. ;)

    Reply

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    Marinaposted July 22, 2014 at 2:44 pm

    Ooooh blueberries! I am such a berry fiend – these look incredible, Sally!

    Reply

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    Kerry @ Kerry Cooksposted July 22, 2014 at 4:11 pm

    Haha, treadmills and scones! I was baking Chocolate cupcakes when we got ours installed!

    Reply

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    Jessica @ Sprinkle Some Sugarposted July 22, 2014 at 6:08 pm

    I just made some blueberry crumble bars and I am totally on a blueberry kick lately! These scones look delicious and you really captured the juiciness of the blueberries! Scones are my weakness, I have to try these very soon. :)

    Reply

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    Jessica @ Sweet Menuposted July 22, 2014 at 6:10 pm

    These scones look heavenly!

    Reply

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    thesweetestpeaposted July 22, 2014 at 6:55 pm

    I will try these instead of making your Jumbo Sparkling Blueberry Muffins. I have a blueberry pie in the oven right now. Oh, I just got your cookbook on Amazon today and so excited to take a look at it. Also, bought “South Your Mouth” as well. I love your stuff, Sally.

    Reply

    • Sallyreplied on July 23rd, 2014 at 7:22 am

      Thank you! Let me know any recipes you try.

      Reply

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    Margaret Anne @ Natural Chowposted July 22, 2014 at 6:57 pm

    Mmmm. Blueberry scones are so delicious. I cannot wait to try this recipe. It’s sounds so simple and easy. Thanks for sharing this awesome recipe! Pinned! :)

    Reply

    • Margaret Anne @ Natural Chowreplied on July 22nd, 2014 at 7:35 pm

      Also, how do you think it would work with white whole wheat flour? Maybe a half and half?

      Reply

    • Sallyreplied on July 23rd, 2014 at 7:21 am

      Thanks Margaret! And I feel the scones would be a little too heavy with white WW flour. Definitely worth a shot though – better than using whole wheat flour.

      Reply

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    Celine Gposted July 22, 2014 at 7:39 pm

    Try wild blueberries! Costco sells frozen wild ones. They make grocery store blueberries taste like beans in comparison!

    Reply

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    Amy @ Thoroughly Nourished Lifeposted July 22, 2014 at 8:43 pm

    “The glaze seeps into every warm crack and crevice, making the centers even more tender.”
    Umm, I’m going to have to eat these while walking on the treadmill because I don’t think I’ll be able to stop at one.
    I don’t think the other gym goers will look at me too strangely, will they? #noregrets

    Reply

    • Sallyreplied on July 23rd, 2014 at 7:15 am

      Noooooo, definitely no judgments from other gym goers. They would just be jealous.

      Reply

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    Amy @ Amy's Healthy Bakingposted July 22, 2014 at 9:15 pm

    Such a precious comment from the delivery guys! Because, well, you are basically a mini-bakery with how many treats you make and recipes you create! Now that you’ve written a cookbook, all that’s left is to open a storefront. And I bet these scones — plus any of your cookies, of course — would be your top sellers! :)

    Reply

    • Sallyreplied on July 23rd, 2014 at 7:13 am

      Opening a storefront. What a DREAM Amy!

      Reply

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    Mariaposted July 22, 2014 at 9:35 pm

    OK – off to buy blueberries tomorrow! I don’t know though, your jumbo blueberry muffins have been my favorite blueberry treat! I brought them to a friend’s house a few weeks ago and she asked where I got the recipe. When I mentioned your blog, two or three other people said, “we love Sally!” Scones are my Panera favorite, so I will have to try and maybe share ;-) Thanks.

    Reply

    • Sallyreplied on July 23rd, 2014 at 7:13 am

      Haha “we love Sally” – that made my smile. I love those jumbo blueberry muffins too! Always a winner in this house.

      Reply

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    Katherines Cornerposted July 22, 2014 at 10:11 pm

    I love blueberries and scones. So blueberry scones, yes please! I invite you to share this yummines at my blog hop on Thursday. Hugs

    Reply

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    Christyposted July 22, 2014 at 10:26 pm

    I love all things blueberry too! But, those strawberry- lemon-poppy seed scones look incredible as well!

    Reply

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    Stephanie @ Eat. Drink. Love.posted July 22, 2014 at 11:53 pm

    I love these tips, especially with the butter! These look scrumptious!

    Reply

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    jenna @ just j.fayeposted July 23, 2014 at 12:44 am

    All of your blueberry pictures are absolutely beautiful! I want to make (and then eat) everything you listed!

    Reply

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    Janetposted July 23, 2014 at 1:39 am

    These look amazing Sally. Your cookbook is on it’s way to me here in Rome, Italy. How can
    I substitute heavy cream that is not available here? Ciao

    Reply

    • Sallyreplied on July 23rd, 2014 at 7:12 am

      Any cream will be fine – but there is no substitution for cream yielding the same exact result. Whole milk, maybe, but the scones won’t be as tender.

      Reply

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    Iramposted July 23, 2014 at 1:43 am

    Hi Sally,

    Firstly allow me to “tease” you…I really think blueberries are your favorite food over mangoes with the amount of blueberry desserts you have! ;)

    Secondly, I made your nutella cupcakes 2 days ago. They were loved by all. And I’m talking about people who don’t like desserts. (haha yes, I guess there are those people who exist!) Frosting was the best part for me.

    Lastly, I made these scones, I mean THIS EXACT recipe today. I’m not sure how many others tried it out so far, but when I read your post in the morning I knew I had to make them. I had the cream and the blueberries so it’s not like I had to run out to buy any ingredient.

    Yes they are truly amazing. Very soft, and bursting with blueberries. Best part was the glaze. I mean that was to die for! :) I want to make the choc. cip ones next.

    Lots of hugs to you. Hope you’re well. Take care~Iram

    Reply

    • Sallyreplied on July 23rd, 2014 at 7:11 am

      Hi Iram! I think you may be right. Blueberries are definitely one of my favorite foods. Also, I need to bake with mango more! I’m so happy you made these scones already. Aren’t they fabulous? I am dying for a reason to make another batch soon. Love those nutella cupcakes!

      Reply

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    Chelsea @chelseasmessyapronposted July 23, 2014 at 9:14 am

    I LOVE all your gorgeous blueberry desserts! And these scones are super pretty Sally!! My husband would go nuts over these – he loves blueberries (his favorite fruit) and scones! Pinned :)

    Reply

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    Zainabposted July 23, 2014 at 11:02 am

    I’m just in LOVE! Everything looks so amazing. I Ordered your book right away! Can’t wait to bake from it :)

    Reply

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    wendyposted July 23, 2014 at 11:11 am

    What about raspberries?? Sorry but not a big blueberry fan.

    Reply

    • Sallyreplied on July 23rd, 2014 at 1:51 pm

      I always have a hard time with raspberries (fresh or frozen) in scones. They bleed so much color and make handling the dough very tough. But feel free to give it a try.

      Reply

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    Mrs. Gposted July 23, 2014 at 1:58 pm

    Made these this morning! I’ve tried 3-4 other recipes and was always a bit disappointed, but not this time!! Easy directions and they turned out just like your pictures. I will definitely put this on my favorites list!! YUMMY!!!!!

    Reply

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    Heatherposted July 23, 2014 at 4:12 pm

    These look great! Adding blueberries to my shopping list now!

    Reply

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    Jaclynposted July 23, 2014 at 4:28 pm

    I just made blueberry scones last week but mine aren’t nearly as pretty as yours! They look perfect!

    Reply

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    wendyposted July 23, 2014 at 5:36 pm

    I just made the chocolate chip scones but instead of all chocolate chips, I used half chocolate and half peanut butter chips. They are to die for!!

    Reply

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    Laura (Tutti Dolci)posted July 23, 2014 at 7:25 pm

    These scones look absolutely perfect, love all those bursting blueberries!

    Reply

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    Katya @ Little Brokenposted July 23, 2014 at 8:17 pm

    I wanna grab that scone and all other blueberry goodies through my screen! Looks amazing!

    Reply

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    Raquelposted July 23, 2014 at 9:14 pm

    I love blueberries, they one of my most favorite fruits and you have done wonders with them Sally. I have to give your scone recipe a whirl, they always look so moist and appetizing.

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    Nicole ~ Cooking for Keepsposted July 24, 2014 at 12:16 am

    I don’t know why so many people have qualms with scones, maybe they just haven’t had the PERFECT scone, because I’m sure if they did, they would be obsessed. These looks so amazing Sally, and SO many blueberries!

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    Judieposted July 24, 2014 at 10:52 am

    Hi Sally,
    I’m planning to make these and freeze. Would I freeze the dough patted out and increase cooking time? How long do you suggest a cook the frozen dough for?
    Thank you in advance!

    Reply

    • Sallyreplied on July 24th, 2014 at 6:41 pm

      I’ve never frozen the dough before, just the baked scones. I would assume just freeze it patted out and then thaw overnight in the fridge and continue with the recipe for the listed bake time.

      Reply

      • Ragna Zarrincalakireplied on August 11th, 2014 at 10:26 am

        Hi Sally, just wanted to share: I make scones quite often, for tea parties and such. I absolutely love your blueberry scones! I have tried different recipes, but yours is the best by far! I always have scone dough discs ready in the freezer. I shape, then carve the top into wedges with a sharp knife just a couple of millimeters deep, wrap tightly and freeze. To bake, take the disc out of the freezer, unwrap and let sit on the counter for 5 to 10 min. That thaws the dough enough to easily cut the marked wedges all the way thru. Meanwhile pre heat oven to 375 degrees. Place scones on a baking sheet (I brush a little heavy cream on top of each and sprinkle with a bit of sugar) then bake until light golden, 13 to 15 min. They turn out perfectly! I prefer to divide the dough in half which gives me 16 smaller sized scones instead of the 8 large ones. Thank you for letting me share!

        • Sallyreplied on August 11th, 2014 at 1:09 pm

          Ragna, these are some great tips! Thank you so much for sharing. I’m happy you love these.

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