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!

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. Ooh I can taste the blueberries from these pics. I love the grated butter idea too!

  2. Beautiful scones, Sally! Love all your scone-making tips, super helpful! I’ve been wanting to make blueberry everything recently. I have some in the freezer at home and I’ve never made homemade scones before, so I’m pretty sure I know what needs to happen. 😉

  3. Ooooh blueberries! I am such a berry fiend – these look incredible, Sally!

  4. Haha, treadmills and scones! I was baking Chocolate cupcakes when we got ours installed!

  5. I just made some blueberry crumble bars and I am totally on a blueberry kick lately! These scones look delicious and you really captured the juiciness of the blueberries! Scones are my weakness, I have to try these very soon. 🙂

  6. These scones look heavenly!

  7. I will try these instead of making your Jumbo Sparkling Blueberry Muffins. I have a blueberry pie in the oven right now. Oh, I just got your cookbook on Amazon today and so excited to take a look at it. Also, bought “South Your Mouth” as well. I love your stuff, Sally.

  8. Mmmm. Blueberry scones are so delicious. I cannot wait to try this recipe. It’s sounds so simple and easy. Thanks for sharing this awesome recipe! Pinned! 🙂

  9. Try wild blueberries! Costco sells frozen wild ones. They make grocery store blueberries taste like beans in comparison!

  10. “The glaze seeps into every warm crack and crevice, making the centers even more tender.”
    Umm, I’m going to have to eat these while walking on the treadmill because I don’t think I’ll be able to stop at one.
    I don’t think the other gym goers will look at me too strangely, will they? #noregrets

  11. Such a precious comment from the delivery guys! Because, well, you are basically a mini-bakery with how many treats you make and recipes you create! Now that you’ve written a cookbook, all that’s left is to open a storefront. And I bet these scones — plus any of your cookies, of course — would be your top sellers! 🙂

  12. OK – off to buy blueberries tomorrow! I don’t know though, your jumbo blueberry muffins have been my favorite blueberry treat! I brought them to a friend’s house a few weeks ago and she asked where I got the recipe. When I mentioned your blog, two or three other people said, “we love Sally!” Scones are my Panera favorite, so I will have to try and maybe share 😉 Thanks.

    • Haha “we love Sally” – that made my smile. I love those jumbo blueberry muffins too! Always a winner in this house.

  13. I love blueberries and scones. So blueberry scones, yes please! I invite you to share this yummines at my blog hop on Thursday. Hugs

  14. I love all things blueberry too! But, those strawberry- lemon-poppy seed scones look incredible as well!

  15. I love these tips, especially with the butter! These look scrumptious!

  16. All of your blueberry pictures are absolutely beautiful! I want to make (and then eat) everything you listed!

  17. These look amazing Sally. Your cookbook is on it’s way to me here in Rome, Italy. How can
    I substitute heavy cream that is not available here? Ciao

    • Any cream will be fine – but there is no substitution for cream yielding the same exact result. Whole milk, maybe, but the scones won’t be as tender.

  18. Hi Sally,

    Firstly allow me to “tease” you…I really think blueberries are your favorite food over mangoes with the amount of blueberry desserts you have! 😉

    Secondly, I made your nutella cupcakes 2 days ago. They were loved by all. And I’m talking about people who don’t like desserts. (haha yes, I guess there are those people who exist!) Frosting was the best part for me.

    Lastly, I made these scones, I mean THIS EXACT recipe today. I’m not sure how many others tried it out so far, but when I read your post in the morning I knew I had to make them. I had the cream and the blueberries so it’s not like I had to run out to buy any ingredient.

    Yes they are truly amazing. Very soft, and bursting with blueberries. Best part was the glaze. I mean that was to die for! 🙂 I want to make the choc. cip ones next.

    Lots of hugs to you. Hope you’re well. Take care~Iram

    • Hi Iram! I think you may be right. Blueberries are definitely one of my favorite foods. Also, I need to bake with mango more! I’m so happy you made these scones already. Aren’t they fabulous? I am dying for a reason to make another batch soon. Love those nutella cupcakes!

  19. I LOVE all your gorgeous blueberry desserts! And these scones are super pretty Sally!! My husband would go nuts over these – he loves blueberries (his favorite fruit) and scones! Pinned 🙂

  20. I’m just in LOVE! Everything looks so amazing. I Ordered your book right away! Can’t wait to bake from it 🙂

  21. What about raspberries?? Sorry but not a big blueberry fan.

    • I always have a hard time with raspberries (fresh or frozen) in scones. They bleed so much color and make handling the dough very tough. But feel free to give it a try.

  22. Made these this morning! I’ve tried 3-4 other recipes and was always a bit disappointed, but not this time!! Easy directions and they turned out just like your pictures. I will definitely put this on my favorites list!! YUMMY!!!!!

  23. These look great! Adding blueberries to my shopping list now!

  24. I just made blueberry scones last week but mine aren’t nearly as pretty as yours! They look perfect!

  25. I just made the chocolate chip scones but instead of all chocolate chips, I used half chocolate and half peanut butter chips. They are to die for!!

  26. These scones look absolutely perfect, love all those bursting blueberries!

  27. I wanna grab that scone and all other blueberry goodies through my screen! Looks amazing!

  28. I love blueberries, they one of my most favorite fruits and you have done wonders with them Sally. I have to give your scone recipe a whirl, they always look so moist and appetizing.

  29. I don’t know why so many people have qualms with scones, maybe they just haven’t had the PERFECT scone, because I’m sure if they did, they would be obsessed. These looks so amazing Sally, and SO many blueberries!

  30. Hi Sally,
    I’m planning to make these and freeze. Would I freeze the dough patted out and increase cooking time? How long do you suggest a cook the frozen dough for?
    Thank you in advance!

    • I’ve never frozen the dough before, just the baked scones. I would assume just freeze it patted out and then thaw overnight in the fridge and continue with the recipe for the listed bake time.

      • Hi Sally, just wanted to share: I make scones quite often, for tea parties and such. I absolutely love your blueberry scones! I have tried different recipes, but yours is the best by far! I always have scone dough discs ready in the freezer. I shape, then carve the top into wedges with a sharp knife just a couple of millimeters deep, wrap tightly and freeze. To bake, take the disc out of the freezer, unwrap and let sit on the counter for 5 to 10 min. That thaws the dough enough to easily cut the marked wedges all the way thru. Meanwhile pre heat oven to 375 degrees. Place scones on a baking sheet (I brush a little heavy cream on top of each and sprinkle with a bit of sugar) then bake until light golden, 13 to 15 min. They turn out perfectly! I prefer to divide the dough in half which gives me 16 smaller sized scones instead of the 8 large ones. Thank you for letting me share!

      • Ragna, these are some great tips! Thank you so much for sharing. I’m happy you love these.

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