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.

Did you make a recipe?

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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

 

 

 

326 Comments

Comments

  1. Coco-Kitchen on July 29, 2018 at 12:28 pm

    Ok. So i never leave reviews, but this recipe was absolutely amazing! Thanks so much for the tips and easy instructions. I made a cinnamon cream cheese glaze that was perfect for this amazing scone. I’ve never been so happy to have leftover blueberries a day in my life. Thanks again!

    • Sally on July 30, 2018 at 1:52 pm

      Thank you so much for taking the time to leave a review! I’m thrilled you enjoyed these!

  2. Andy C on July 29, 2018 at 12:40 pm

    Just made these this morning–they were great! Very moist and tender on the inside and a little crunchy on the outside–just about as good as the ones we enjoyed at our hotel at the beach, and people were lining up for those… One thing odd was the dough seemed way too dry after adding the liquid ingredients, so I added more cream until the dough was “a little wet” as described. Not sure what I did wrong there, but it still worked!

    • Sally on July 30, 2018 at 1:53 pm

      I’m glad they worked for you and you trusted yourself to add more liquid!

  3. Alex on July 30, 2018 at 9:20 am

    Just made this recipe and it turned out great! Not too sugary, tender on the inside, crusty on the outside! I read many comments before making it and was worried the batter would be too liquidy… I slightly altered the recipe and they held their shape really well. I didn’t have cream so I used sour cream mixed with melted butter (to keep the fat content of cream). At first it seemed like the dough would be too dry but after mixing fully it had the perfect consistency!

  4. Kirst on August 2, 2018 at 6:50 pm

    I made your blueberry lemon scones two days ago, and today made these. Both turned out wonderful, considering I’m relatively new at baking. all of your recipes and instructions are so easy to follow and do a great job explaining. These have been added to the rotation for sure! Thanks sally.

  5. Liz Firalio on August 13, 2018 at 1:31 pm

    Fairly experienced baker here but first attempt at scones and these were amazing and the coworkers adored them! Used butter frozen over night (didn’t mean to freeze that long) and while I used the box grater, I think I’ll try the food processor next time.

    They turned out perfectly and I didn’t make the glaze but just used the turbinado sugar on the tops.

    • Sally on August 13, 2018 at 2:11 pm

      I’m so happy that you gave scones a try, Liz!

  6. Melissa Downie on August 13, 2018 at 10:11 pm

    These scones are absolutely amazing! Soft and tender on the inside and crunchy and sweet on the outside! This is my first time making your scones and I can’t believe I waited so long. Can’t wait to try others as well! Thank you! I did have some crumbles leftover but left them out and added frozen blueberries and they worked perfectly!

  7. Fiona Watkins on August 14, 2018 at 1:17 pm

    Recipe is super easy & really good direction. Sally I follow & love all your recipes. My only prob is I think I used too much butter. I did a half a cup whole of butter & was confused if it’s a 1/2 c before or after grating. When I pulled it out at 20 mins it was super oily & not done, I put them in for another 30 mons & it seems ok , dark (not burnt), on the bottom. Nice recovery. Just going to do the glaze & hope for the best either way they smell delist!

  8. Bridget on August 14, 2018 at 6:47 pm

    Hi Sally! I made these for the Royal Wedding a few months ago and they came out great! I want to make them again for a friend’s baby shower, but would it be possible to make the dough a day or two in advance and bake the morning of the shower? Thank you!

    • Sally on August 15, 2018 at 1:14 pm

      I wouldn’t recommend letting the dough sit that long. If you bake them the night before and cover them tightly they will be fine then next day! Enjoy!

Reviews

  1. Tiffany Griffith on May 20, 2018 at 8:51 pm

    Sally… O…M…G!! These are AMAZING!!! Thank you so much for this recipe! Yum yum yum!!

  2. Sarah Jane on June 5, 2018 at 8:19 am

    Made these yesterday and they were excellent.
    They taste Even better today!

  3. Claudia Frost on June 10, 2018 at 12:56 pm

    I made these this morning and they came out AMAZING! I did make two small changes though.. I added a touch more cream because my dough seemed too dry and I wanted it to be the slightly moist consistency you mentioned in the recipe. Also, I added some freshly ground lavender flowers to the glaze and made half of the amount listed. It was perfect! Thanks for the great recipe!

    • Sally on June 11, 2018 at 1:04 pm

      Oh – lavender glaze sounds delish!!

  4. Coco-Kitchen on July 29, 2018 at 12:28 pm

    Ok. So i never leave reviews, but this recipe was absolutely amazing! Thanks so much for the tips and easy instructions. I made a cinnamon cream cheese glaze that was perfect for this amazing scone. I’ve never been so happy to have leftover blueberries a day in my life. Thanks again!

    • Sally on July 30, 2018 at 1:52 pm

      Thank you so much for taking the time to leave a review! I’m thrilled you enjoyed these!

  5. Kirst on August 2, 2018 at 6:50 pm

    I made your blueberry lemon scones two days ago, and today made these. Both turned out wonderful, considering I’m relatively new at baking. all of your recipes and instructions are so easy to follow and do a great job explaining. These have been added to the rotation for sure! Thanks sally.

  6. Melissa Downie on August 13, 2018 at 10:11 pm

    These scones are absolutely amazing! Soft and tender on the inside and crunchy and sweet on the outside! This is my first time making your scones and I can’t believe I waited so long. Can’t wait to try others as well! Thank you! I did have some crumbles leftover but left them out and added frozen blueberries and they worked perfectly!

Questions

  1. Naly on May 11, 2018 at 8:03 pm

    Can I use milk instead of heavy cream? Is there a difference? Thank you!!

    • Sally on May 14, 2018 at 6:30 am

      Hi Naly! Use heavy cream. Heavy cream has a much higher fat percentage than milk and makes all the difference in the scone taste and texture.

  2. chamila on May 15, 2018 at 9:31 am

    hi sally, i am looking for an icing that becomes slightly opaque when dry, than the light ones. Its for a mini cookie we eat here on our island. I never seem to know how to do the icing with the right amount of confectioner’s sugar. We usually color the icing also to make a variety of colors that pop to the eyes. I like flavoured icing (the ones on that special cookie is usually plain) and hence i wanted to try yours. Can you suggest me something that will cool into an opaque dry coating please?:)

    thanks from the tropics
    xx chamila

  3. Christine on May 21, 2018 at 8:36 pm

    Hi Sally. These scones are delicious. Any idea what the nutrition info is, especially carbs (my son is Type 1 diabetic and he loves them. Thanks.

  4. Charlene Benoy on May 23, 2018 at 5:11 pm

    Sally, What do you think about subbing blueberries for cherries? I LOVE your scone recipes (your pumpkin and cranberry orange are our family go-tos.) Would there be a moisture or consistency issue with the substitution?

    • Sally on May 24, 2018 at 10:19 am

      Hi Charlene! I would slice the cherries in half if they are on the larger side. Other than that, they are perfectly OK to use in this scone recipe!

  5. Jessica on June 27, 2018 at 11:07 am

    Hi Sally,
    I know that you’re consistently persistent in your advice to use cream-not-milk or any other substitution for this recipe, so I’m hesitant to try using lactose-free whole milk in it due to members of my family being lactose intolerant. Usually the sub doesn’t matter in a baked item, but you’re so consistent with the scones I’m afraid to try the lactose-free milk! 😉
    Jessica

  6. Christine on July 16, 2018 at 7:26 pm

    Is it possible to lower the sugar amount here without affecting the texture?

    • Sally on July 17, 2018 at 9:55 am

      Hi Christine! No. The texture will change. If you’re watching your refined sugar intake, you can try using coconut sugar instead of regular.

  7. Bridget on August 14, 2018 at 6:47 pm

    Hi Sally! I made these for the Royal Wedding a few months ago and they came out great! I want to make them again for a friend’s baby shower, but would it be possible to make the dough a day or two in advance and bake the morning of the shower? Thank you!

    • Sally on August 15, 2018 at 1:14 pm

      I wouldn’t recommend letting the dough sit that long. If you bake them the night before and cover them tightly they will be fine then next day! Enjoy!

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