Addictive Recipes from a Self-Taught Baker

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!

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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.


  • 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.

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


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





  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!

    • Hi, I had the same issue..very flat misshapen wedges. They tasted great, but not that pretty scone shape I wanted. In my search for help, it was suggested to me to use a scone pan. It has the wedge shape premade and they can’t spread beyond. I found one by Nordic ware. I made the recipe the same as before and it worked great. I extra dough after I filled the spaces. Made two batches. Hope this idea helps! Bake on!

  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?

  10. Oh boy, oh boy! These are the best! Although I had never grated frozen butter before and managed to grate my finger, it was worth it. They came out just like the photos – well they do have less glaze. Blueberries are fresh for the pickings right now, and rather than freeze them all I thought I’d make some scones. Most of the recipes I found called for heavy cream – including this one, but I saw a comment about buttermilk, which I did have. So gave it a try and so glad I did 🙂
    I didn’t have any luck separating the scones before baking, so I just cut them and left them until they were almost done, then cut again, pulled a bit apart and finished up the last few minutes of baking. Still look like a bakery scone and taste even better.

  11. My dough was very wet. It turned out to be more like a coffee cake texture than a scone texture. I put the glaze on it. It turned out to be to much glaze, overly sweet. Less is best. Ultimately I put them back in the oven for about 10 minutes at 350 degrees. That helped to firm it up because it was still very soft and a little bit on the wet side after the first bake of 25 minutes, even though the toothpick came out dry. During the first bake they browned very nicely. The second bake salvaged them but still nothing like a scone.

  12. Made this last night to serve this morning. Followed the recipe exactly but forgot to add sugar (was planning to reduce it… and then forgot) I sprinkled a tablespoon of sugar over the batter just before baking and then added the glaze afterwards-where I subbed the vanilla for a little lemon zest. Blueberries were fresh. The texture was wonderful and nobody missed the sugar. Great recipe and the tips on handling frozen butter were excellent. My first time making scones and will not be my last.

  13. First time to make these and I was kind of worried I handled the dough too much. I added no end to blueberries so had trouble folding all of them in so just shoved some on top. At first I thought the mix might be too dry but once I prepared them for baking things looked moist enough. Came out nice and cakey and with a super taste. For my first try at scones I count them a resounding success and will definitely make them again.

    Cheers! and thanks!
    Don K

  14. If i make the dough the night before, can I freeze them until the morning to make? How much time would I bake for? Thanks!!

    • I don’t suggest making the batter ahead of time. Baking powder is initially activated once wet so it’s important to bake after the batter is prepared.

  15. I made these today and they were wonderful! I used dried blueberries and added cinnamon chips and added little lemon juice to both hate and glaze. They came out moist not Dry. Better Than Starbucks’ Blueberry Scones. Thanks for the recipe!!

  16. batter not “hate”!

  17. I really really wanted to like these!  I was so excited to make them.  I followed the recipe until I got to the part where I added the blueberries.  The dough was so dry I couldn’t get it to hold together.  I had to add an additional 2 tbsp of cream just to get it to combine. After that, it looked really good. It flattened out nicely. After 15 minutes in the oven, the slices had come together again. Not really a big deal because the slice marks were there and I could fix it.  The problem was that the top was brown but the center wasn’t even close to being firm.  I had to cover it so it didn’t burn on top.  In total, it took almost 40 minutes to bake completely.  The pieces were so browned, and it looked more like cake.  I still didn’t consider them a loss because if they taste good, then who cares? They were for my family and we are happy as long as they taste good.  Sadly, all I taste is baking soda and occasionally blueberries. There is no sweetness to the scone itself. I thought if I added the glaze it would balance it out.  It really doesn’t.  I just did not have a good result. All of my ingredients were fine, my oven is fine – I had just made banana bread and two loaves of sandwich bread that all turned out beautifully – so I don’t understand what I could have done wrong. I’m so sad because I had hoped for a fluffier scone recipe than what I had. 

    • Hi Alicia! Did you use baking soda or powder? Make sure you’re using baking powder. I’m not surprised you tasted the baking soda if that’s what you used! The scone dough probably took a little longer to bake because of the added cream. If you want to try them again, don’t be tempted to add more cream and do your best to work in those blueberries. Thanks for reporting back!

      • Thanks for responding back! I meant baking powder, don’t know why I typed soda! 🙂 I’ll try again without the little extra cream. Thanks!

  18. Thank you for the recipe, Sally. This is my go to for scones.

    Adding all dry ingredients to the food processor and then – cubed frosen butter makes job easier for me.

    I know, how beautiful these look when gathered up in round. But I actually space the scones out a lot before I bake them. That helps them bake through in 20 minutes.

  19. Hi Sally, I made these for my family and they LOVED them 🙂

  20. Hurray I found this again – I had used this recipe a few years ago and my daughter constantly asked for – my old computer crashed and I lost all my recipe bookmarks so when she requested while home from college last month I used a recipe I found that looked familiar – it was not even close. She is coming home in a few weeks and I am preparing now as a test so I can surprise her :).

  21. These are delicious! My husband always says he hates scones because they tend to be dry but I think he’ll love this!

    Recipe is quick and easy to follow (like all of your recipes). Using a food processor for the butter was more efficient than the box grater for me. These also go HUGE in the oven so make sure you space them out nicely 🙂

  22. I am not even kidding, every single recipe I’ve made of yours has turned out better than any other recipe I’ve ever made. Thanks for doing what you do!

  23. Sally, made these today and they are amazing. I like that they are moist and not dry. Followed your recipe exactly and added the extra 1/4 cup of blueberries. I used a scone pan, which I sprayed with oil and floured. Thank you!

    Making your dark chocolate cupcakes with Peanut Butter frosting next.

  24. I ran out of heavy cream, could I use half and half instead?

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