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!

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.


  • 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. Averie @ Averie Cooks on 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

  2. Taylor @ Food Faith Fitness on 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 🙂

  3. Caley on 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! 😀

    • Sally on July 22, 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!

  4. Maryea {happy healthy mama} on 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!

  5. Danielle @ Chits and Chats and Chocolate on 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!

  6. Laura @ Raise Your Garden on 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 =)

  7. Meg Jones | The Spatularette on 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!!

  8. Mir on 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!

    • Sally on July 22, 2014 at 2:32 pm

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

  9. Faith @ Pixie Dust Kitchen on 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!

  10. krissyw on 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!!!

    • Sally on July 22, 2014 at 2:31 pm

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

  11. Christine on 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. 🙂

    • Sally on July 22, 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.

  12. Hayley on 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!

    • Sally on July 22, 2014 at 2:30 pm

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

  13. Gayle @ Pumpkin 'N Spice on 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!

  14. Cate @ Chez CateyLou on 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!

  15. Melanie @ Carmel Moments on July 22, 2014 at 8:43 am

    Me + This = Breakfast Love.

  16. shelly (cookies and cups) on 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!

  17. Lorraine on 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!

    • Sally on July 22, 2014 at 2:29 pm

      That sounds delicious Lorraine!

  18. Julie @ Lovely Little Kitchen on 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!

    • Sally on July 22, 2014 at 2:29 pm

      You are too kind Julie 🙂

  19. Tieghan on July 22, 2014 at 8:59 am

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

  20. Carol on 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!

    • Christy on July 22, 2014 at 10:28 pm

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

  21. Jennifer on 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?

    • Sally on July 22, 2014 at 2:28 pm

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

  22. Shashi @ runninsrilankan on July 22, 2014 at 9:57 am

    WOA – so much blueberry deliciousness!

  23. Laur on 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!

    • Sally on July 22, 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!

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

      Aww! How sweet!

  24. danielle on July 22, 2014 at 11:00 am


  25. Mercedes on 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!

  26. Val Adam on 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!

    • Sally on July 22, 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.

      • Val Adam on July 22, 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!

  27. Sam @ Sugar Spun Run on 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!


  28. Elizabeth on 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.

    • Sally on July 22, 2014 at 2:24 pm

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

  29. marcie on 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!

    • Sally on July 22, 2014 at 2:23 pm

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

  30. Aislinn @ cakes 'n chaos on 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 🙂



  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

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