These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and creamy vanilla icing are the perfect finishing touches!
Scones. You either love them or hate them. I used to fall in the latter category, passing on them in favor of muffins or quick breads. Scones can taste pretty dry, comparable to lackluster triangles of cardboard. No thanks.
But my opinion on scones took a total 180 a few years ago when I attended a cooking event in the Panera Bread test kitchen. Turns out that I’ve been eating all the wrong scones because when done right, these sweet treats sit tiptoe into a world of pastry perfection.
Since then, I mastered chocolate chip scones, ham & cheese scones, cinnamon scones, lavender scones, and strawberry lemon scones. I use the same master scone recipe for each flavor, a formula promising the BEST scone texture. By the way, I wrote an entire post devoted to my favorite base scones recipe. Today we’re making blueberry scones, which is definitely my favorite scone flavor.
There’s no denying these are the best blueberry scones on the planet. Strong statement, right? Trust me.
These Blueberry Scones Have:
- Sweet crumbly edges
- Soft, moist centers
- Crunchy golden brown exterior
- Buttery rich flavor
- An overflow of blueberries
- Mega vanilla icing drizzles
Let’s make them!
Blueberry Scone Ingredients
Nothing but basic ingredients coming together to produce something extraordinary. 🙂
- Flour: 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.
- Sugar: I stick with around 1/2 cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change.
- Baking Powder: Adds lift.
- Salt, Cinnamon, & Vanilla Extract: Add flavor.
- Cold Butter: Besides flour, cold butter is the main ingredient in blueberry scones. It adds flavor, flakiness, crisp edges, and rise. More on butter below!
- Heavy Cream: For the best tasting pastries, stick with a thick liquid such as heavy cream. Buttermilk works too! For a nondairy option, try using full-fat canned coconut milk. Avoid thinner liquids such as milk or almond milk—you’ll be headed down a one way street to dry, bland, and flat scones.
- Egg: Adds flavor, lift, and structure.
- Blueberries: Use fresh or frozen blueberries. If using frozen, do not thaw.
Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and beautiful golden sheen. Highly recommended!
Frozen Grated Butter
Frozen grated butter is key to blueberry scone success.
Like with pie crust, work the cold butter into the dry ingredients. The cold butter coats the flour. When the butter/flour crumbs melt as the scones bake, they release steam and pockets of air. These pockets add a flaky center, while keeping the edges crumbly, crunchy, and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.
I recommend grating the frozen butter with a box grater.
How to Make Blueberry Scones
Blueberry scones are a quick and easy breakfast pastry recipe. Since there’s no yeast, they go from the mixing bowl to the oven relatively quickly. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and cinnamon. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible.
Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the blueberries, then gently mix together. Form the dough into a disc on the counter, then cut into 8 wedges.
One of my tricks! To obtain a flaky center and a crumbly exterior, scone dough must remain cold. Cold dough won’t over-spread either. Therefore, I highly recommend you chill the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning.
After that, bake the scones until golden brown.
Video Tutorial: Blueberry Scones
The scones are fantastic warm out of the oven, but taste even better with a drizzle of vanilla icing on top. The icing is totally optional, but you should never pass up the chance to accessorize! It seeps down into the cracks and crevices, adding even more sweet flavor. A dusting of confectioners’ sugar is tasty too!
More Essential Breakfast Recipes
PrintMy Favorite Blueberry Scones
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 8 large scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
- 1/2 cup (100g)Â granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup (140g) fresh or frozen blueberries (do not thaw)
- for topping: coarse sugar and vanilla icing
Instructions
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
- Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
- Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
- Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
- Special Tools (affiliate links): Glass Mixing Bowls | Box Grater | Pastry Cutter | Whisk | Rubber Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
- Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
Divine! Â I found this recipe last summer and made it for my son’s “around the world” meal in his classroom. Â I have tried several scone recipes, but have never found anything to match the scones that I had in a small tea room in Bath, England, until now. Â They are incredible. Â I have made them a number of times over the last year to rave reviews. Â When asked what I wanted for my birthday this year cake or pie, I responded with neither- I want the blueberry scones. Â As I sit here with my scones and a cup of hot blackcurrent tea, I want to thank you for your incredible recipe. Â (Of course, this is one of many fabulous recipes that I have found on your blog!) Â Thanks so much!
I just made these they are fabulous..I didn’t put frosting on top,I like them plain..thank you so much they were so easy ..eating one warm with butter and cup of coffee
I don’t have unsalted butter, should I omit the salt?
Reduce to 1/4 teaspoon.
Is it okay if I use dried blueberries?
You can use dried.
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!
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!
OMG! ! I have been looking for a recipe for scones for a long time. Â I am so glad that I found this. They are absolutely delicious and not difficult to make. Â Your hint about grating the frozen butter was great. Â It was easy to do and worked well. Â I will do it this way every time now. Â I look forward to trying more of your recipes.Â
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.Â
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?Â
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.
Sally, made your recipe for a tea party and for some friends who love scones they said they were the best they ever had ThanksÂ
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!Â
Thanks for reporting back– so glad you tried the recipe and enjoyed them too!
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!
I LOVE how much you adore my scone recipes!!! Thanks for sharing this with me!
Hey Sally,Â
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?
ThanksÂ
Yep, 1 stick of butter. Frozen! And sometimes the blueberries pop when you mix, no worries if they do or don’t.
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.
I made these this afternoon for my family as an alternative to a dessert and they love them! Â They are so soft and fluffy and perfect with a cup of coffee. Â My husband even took one to work with him! Â I definitely will be making them again!
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!Â
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!!!
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….
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?
Absolutely. That sounds SO good!
OK my scones came out weird. Â Couldn’t get the batter to form into a ball, it just kept falling apart! Â Finally I forced it to work and they are baking now so we shall see. Â
Question about the butter- is the measurement of the butter pre-grating or post-grating? Thank you!
Pre-grating 1/2 cup (so, 1 stick or about 115 grams) of frozen butter. A little more flour helps.
I’ve made these scones so many times now I’ve lost count! Â So so yummy! Â 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! Â (How they managed to talk me into that one I have no idea! lol). Turn out great every time! Â Thank you thank you!
I’ve made your recipe many times with blueberries as well as strawberry and raspberry variations and it’s become my favourite! Â 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. Â I sometimes put the dry ingredients in the fridge or freezer for 10 minutes if it’s summer. Â 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. Â
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!
Could you use a cast iron skillet to bake the scones?
Yes, definitely. The bake time will be about the same.
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.
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.
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!
Yes, definitely. Either dried or fresh work– whatever you like best. If using fresh, make sure you chop them.
I have made these bad boys twice and both times they were gone in a matter of minutes. My 13 year old son who hates scones devoured them. My husband couldn’t wait for them to cool down and our 20 month old was a blueberry mess. They are just that good. Thank you, thank you, thank you.Â
These are the best scones I’ve tasted. Very simple to make and turned out beautifully. Thank you so much for the recipe.
I just made these yesterday morning. They are delicious. I made them for a rode trip my family and I took and my mother loves blueberry scones. Me, not so much. These won me over. I will be making these regularly with other mix-ins. Thanks for another great recipe.
Instead of grating frozen butter, which has melted somewhat & made a messy glob. I cut a stick of butter in half lengthwise and then crosswise into little cubes. wrap it back up in it’s paper and stick it in a Ziploc bag and freeze it. then just cut it into the flour mixture,(with a pastry blender) till coarse crumbles form. about the size of peas or/& a little smaller. This works great for scones and biscuits.
Are you FREAKING KIDDING ME! These are smack your mama good! Like I made one batch and the next day, I made TWO MORE! Sooooooooo good! I have never had scones this good before! Thank you SO MUCH for sharing this recipe!
This is seriously the best blueberry scones recipe I have EVER tried … and i always try new recipes every season! … i didn’t have any heavy cream so i used evaporated milk instead and the scones came out just as the ones in the pictures. Thank you very much for sharing.