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

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

 

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.

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)1
  • 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:

  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.

Recipe 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.

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© 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

 

 

 

278 comments

  1. Hi Sally! You know how you can make “homemade” cake flour by substituting some cornstarch…. will arrowroot powder work the same? In all of my research I can see how you can use arrowroot to thicken sauces, gravy etc. but NOTHING about how to bake with it…other than fruit pies where the natural juices need to thicken. Curious what info you can share…unfortunately the kitchen I bake for won’t order me cake flour yet so I have to make do with the homemade version.

    I made a test batch of your scone recipe and after cutting I froze them. Going to bake off on the am. I hope they taste as good as yours look!!

  2. Oops! My scones spread waay too much and turned into a “uniscone”! Not sure what I did wrong….frozen grated butter, cold dry ingredients, cold cream and egg and minimal handeling! I used forks to mix flour and butter (and dough) since i dont have a pastry cutter. Dough was wet and sticky and I used as little flour as possible to pat out and cut. I froze them on a cookie sheet and baked them off this morning. Going to try again without blueberries just to get the dough down pat…I really don’t understand since I make awesome biscuits! Usu. my biscuits are baked right away and not frozen though.

    Any thoughts on what might have happened? I’m determined to get these right!

  3. Mine came out like Andrea’s – a big flattened disc, not separated at all. However I did not freeze the dough before baking. I just followed the recipe. What did I do wrong? The only thing I did different was I forgot to sprinkle with coarse sugar so I opened the oven after maybe 5 minutes of them baking to sprinkle the sugar, and was very careful not to jostle the cookie sheet much. Help! They smell so good but don’t look so good 🙁

  4. These scones and technique were fabulous.  I loved all of the tidbits in the directions,  (fresh baking powder),  grated butter, etc..  We loved loved loved these.  I gave some to my friends and her husband ate one and wanted more.  She hid hers so she could have it later with coffee.

    You are a treasure… Thank you.

  5. Sally! Your site has quickly become my go-to for all my recipe needs… you are an amazing cook!

    I want to make these tomorrow, but want to try to make them with buttermilk instead, all other ingredients the same. Any thoughts on the pros and cons of buttermilk vs heavy cream? Thank you!

  6. Thank you Sally for sharing your recipe.  They were my first scones and I’m hooked! I found them to be simple and will definitely be making more in varieties. 

  7. Could canned blueberries be used in this recipe?

  8. I checked a few recipes and decided to go with this one.  Sadly, I can’t give this recipe a thumbs up.  Everything came together nicely, I didn’t over work the dough, I didn’t smash the blueberries… I was pretty excited how the prep was turning out.  I gave the dough a bit of room in the pan and they baked up beautifully-exactly how they were supposed to look.

    Now the issues.

     The scones were less scone like and more coffee cake like.  Firmer than coffee cake, but not really firm enough in my estimation.  In this case I wonder if the dough needed to be worked a bit more to strengthen the gluten? 

    The taste.  Not really good. There’s an off taste… a little sourish.  The heavy cream was fresh, the baking powder brand new, blueberries fresh.  I’m scratching my head what it could be.  Too much baking powder? (I used the correct amount). I’m saw one recipe that wanted a tablespoon of baking powder and that seemed way off.

    The icing?  First, I’d say you need a quarter of the amount specified.  I had to add more cream to get it to the right consistency.  The icing tasted fine.

    I don’t know what else to say….. bleh……  Scratching my head over this one.

  9. a bit of a modification to my review. once these scones cooled COMPLETELY the texture did firm up much, much better….still a bit softer than I think they should be, but that’s less a big deal. however, the aftertaste of these scones render them inedible – sadly. what do u think I’m tasting?

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