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. Jessica on March 22, 2016 at 12:54 pm

    These look amazing Sally! I want to make these for easter brunch. Can spelt flour be subsituted or white whole wheat flour? Can strawberries be used with this base? Thanks!

    • Sally on March 22, 2016 at 3:29 pm

      Strawberries – yes! White wheat flour – yes! I don’t recommend spelt for these, though you can give it a shot. I have made them with white whole wheat and I’ve had success!

  2. Erin on March 22, 2016 at 1:43 pm

    Is it okay if I use dried blueberries?

    • Sally on March 22, 2016 at 3:26 pm

      You can use dried.

      • Ashley on December 10, 2016 at 7:06 pm

        I made your recipe and it’s great! Curious in trying other fruits, would I do a cup of like cranberries too?!

  3. Patti on March 22, 2016 at 5:32 pm

    I don’t have unsalted butter, should I omit the salt?

    • Sally on March 23, 2016 at 7:25 am

      Reduce to 1/4 teaspoon.

  4. Alejandra on March 24, 2016 at 10:55 am

    You written recipe states 8oz of butter, no more no less. Your list of ingredients states 1/2 cup of butter, which is twice as much. I now know from experience which is the correct amount, as my scones with 1/2 cup of butter were not the best. 🙁

    • Sally on March 24, 2016 at 10:58 am

      It’s 8 Tablespoons of butter, not ounces.

  5. Crystal on March 26, 2016 at 3:24 pm

    Made these and they were glorious!!! I was wanting to make them again for my families Easter and was wondering if you could recommend a method for making a mini size scone. Would I cook them at the same temp? Any input would be greatly appreciated. I love the quality of your recipes, keep doing what you’re doing!!! Thank you!

    • Sally on March 27, 2016 at 10:51 am

      Yep, same temp just a short amount of time because they will be so small.

  6. Jessica Farley on May 8, 2016 at 2:17 pm

    My son Roman, 6 years old, and I just made these for mother’s day brunch, and they were a hit! Thanks for the great recipe! 

  7. Sabine on May 21, 2016 at 5:51 am

    I had a little trouble with these being too dry, so I added a little extra cream. Maybe over measured the flour. Also added grated zest of one lemon and it really brought out the flavor of the blueberries!

  8. joanne on May 30, 2016 at 8:43 pm

    I just made these they are fabulous..I didn’t put frosting on top,I like them plain..thank you so much they were so easy ..eating one warm with butter and cup of coffee

  9. Lisa on June 10, 2016 at 1:50 pm

    Divine!  I found this recipe last summer and made it for my son’s “around the world” meal in his classroom.  I have tried several scone recipes, but have never found anything to match the scones that I had in a small tea room in Bath, England, until now.  They are incredible.  I have made them a number of times over the last year to rave reviews.  When asked what I wanted for my birthday this year cake or pie, I responded with neither- I want the blueberry scones.  As I sit here with my scones and a cup of hot blackcurrent tea, I want to thank you for your incredible recipe.  (Of course, this is one of many fabulous recipes that I have found on your blog!)  Thanks so much!

  10. Joan on June 11, 2016 at 1:19 pm

    This is my “go to” recipe for blueberry scones!  My whole family loves them.  I’ve read many of the comments and I’d like to pass on a tip.  Buy frozen Maine wild blueberries!  They’re tiny and bursting with sweet goodness.  I always put the frozen berries into a small bowl and add some flour to coat them. This makes them easier to mix in without breaking up.  I just read the post about adding them to the dry ingredients before adding the wet ingredients.  That sounds like a great idea!  Love  love this recipe!!!

  11. Sara on June 21, 2016 at 9:15 am

    Hi Sally!

    Just wondering — can I make these the night before and wait to bake them in the morning? Or is it best to assemble and bake right away? I want them to be as fresh as possible but I’m baking these in the early morning and want to have as much prep done as possible!


    • Sally on June 22, 2016 at 6:22 am

      It’s best to bake right away. You can, however, mix the wet ingredients together in 1 bowl and the dry ingredients (including cutting in the butter) in another bowl. Refrigerate both overnight, then combine in the morning. The reason is that the baking powder begins to activate once it is wet.

      • Donna M. on August 22, 2017 at 12:13 am

        Thanks for the tip about baking powder. I did not know that. I learn so much by reading the comments.

  12. Beth Hite on June 30, 2016 at 3:15 pm

    How would the recipe change with blackberries? We have fresh wild blackberries and would like to make these.
    One of my parents’ memories of being in Australia was having the scones.
    Thank you!

    • Sally on July 1, 2016 at 7:50 am

      No changes at all– just a simple switch. These scones would be incredible with wild blackberries.

  13. Karen on July 13, 2016 at 10:37 pm

    I just made these blueberry scones tonight as practice before my daughter’s wedding shower.  Such an easy recipe and I followed it exactly, including the grated frozen butter. My family said they are the best scones they’ve ever tasted! I’m saving some for the morning to see how they taste after 12 hours. It’s unanimous – I’ll be making these again in a few weeks. Thank you for sharing this recipe!

  14. Kim on August 2, 2016 at 7:23 am

    These would have been great but I find it is easier to mix the blueberries into the dry mix like you did with the butter. Trying to mix berries into dough was a terrible purple experience.

  15. Stacey on August 9, 2016 at 12:47 pm

    I want to make a mini version of these scones for my daughter’s “tea party” birthday. What would you recommend for size and baking time?

    • Sally on August 10, 2016 at 8:35 am

      I love that! For the size, I would make maybe about 16 scones– so half of what these scones are. The oven temperature will remain the same, but the bake time would probably be closer to 15-18 minutes.

  16. Victoria on August 21, 2016 at 9:34 am

    I made these to recipe and they were amazing. My house was happy. The scent was absolutely amazing. BUT my husband does not like blueberries ( I did not know this and I am still in shock, considering seperate bedrooms) so this morning I made them with cranberries. I overworked the dough, and it shows. They are still delicious, but not as beautiful as the blueberry ones. So follow the recipe people!!

  17. Kate on August 23, 2016 at 8:40 pm

    I made these today and followed the recipe exactly, including weighing the ingredients and freezing the butter. They spread out to a large flat cookie shape in the oven. What did I do wrong?

    • Sally on August 24, 2016 at 7:37 am

      I’d say to simply add more flour next time. Was the dough very sticky? Adding little more flour will help reduce spreading. Also, was your butter frozen and cut up nice and fine? Larger chunks will encourage the scones to spread like crazy!

  18. Katherine K Groom on August 31, 2016 at 2:24 pm

    I just made the Cinnamon scones and the glaze was way to runny. It called for 1/2 cup confectioner sugar. I used 1 Tablespoon less milk. I’m thinking the recipe should be 3 teaspoons vice 3 tablespoons. 

  19. Emfoods on September 10, 2016 at 8:21 pm

    Great recipe. Use a pastry blender and its all easier.

  20. Veronica on October 6, 2016 at 3:37 pm

    I just made these and they are absolutely delicious! However, I think I may have put too much flour because the mixture did not want to stick together, I ended up squishing a bit of the frozen blueberries trying to squeeze together the mixture. All in all, they turned out really delicious. I also put in some lemon zest to boost the blueberry flavour and I made a lemon glaze on top with some powdered sugar and fresh lemon juice. Thanks for the recipe!

  21. Nathan on October 9, 2016 at 11:23 am

    Thank you for this recipe. We tried a couple of recipes for scones before finding your recipe. This one had to be one of the best tasting scones I’ve had. I had to stop making your scones so that I would not gain another 10lbs.
    About a year has passed and now that I’ve lost the weight, my wife and I are going to try your recipe again. I freaked out for a sec cause I thought I was not going to find it, but now all is well…
    Thanks again.

  22. Sheila on October 14, 2016 at 9:23 pm

    Hi Sally,
    I’m looking forward to making these this weekend, but plain with no fruit. Will this recipe work without fruit? Also, what do you think it would be like if I substitute cake flour for AP flour, to make them more tender?

  23. Susan v on October 18, 2016 at 7:59 pm

    Jv I love to bake with my mom and we tried your blueberry scones and they are spectacular we tried adding lemon juice in the glaze and we thought it tasted great.

  24. Glenda on October 25, 2016 at 8:51 pm

    I want to try these I don’t have butter, just stick marg. Will that work?

  25. Erica on November 9, 2016 at 12:50 am

    I made the blueberry scones today and they turned out pretty good. I didn’t freeze and grate the butter, i think that’s a waste of time. as for the glaze, it’s better to use milk instead of heavy cream. The cream makes it thick and turns it into frosting instead of a glaze to drizzle over. I used lemon extract instead of vanilla and a bit of milk to turn the frosting into a smooth consistency. I would rather bake the scones at 350 degrees instead of 400. It browned too quickly and it wasn’t completely done. Also it’s better to sprinkle the sugar before cutting the scones.

  26. Betsy on January 19, 2017 at 9:52 am

    I love this scone recipe!  If I make the dough and cut out and then freeze the unbaked scones, would they come out ok if I saved to bake another day? 

    • Sally on January 19, 2017 at 5:22 pm

      Hi Betsy! I don’t recommend pre-making the dough because the baking powder is activated at first once it hits the wet ingredients.

  27. Petrina Odom on January 21, 2017 at 8:59 am

    Can this same recipe be used to make biscuits? If not, what should be changed?

  28. Eliore on March 18, 2017 at 10:50 am

    Hi Sally!! 
    Thank you for another great recipe! I got a little worried at first because they started to spread in the oven, but quickly rose into beautiful fluffy scones 🙂 Also, I had never tried glaze with heavy cream before, but it is soooo good I’ll definitely do it again! 

  29. Kristin on April 18, 2017 at 2:33 pm

    I made these today with blackberries instead of blueberries. They fell apart 🙁 I think I should have added more cream because I live in a dry climate. The flavor was OUTSTANDING though. I will definitely try again and add more liquid.

  30. Andrea on April 22, 2017 at 12:38 pm

    Sally, this is the best scone recipe I’ve tried!! And using cream vs half and half made a huge difference. (The fist time I just used half and half because that’s what I had in the house)
    I have a question – did you think the recipe would work if I subbed almond flour or coconut flour??

    • Sally on April 24, 2017 at 9:21 am

      Hi Andrea! I’m not the best baker to ask about flour subs/wheat free baking. I have very little experience. Sorry!



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