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. Andrea Spruell on April 25, 2017 at 10:36 pm

    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!!

    • Sally on April 26, 2017 at 8:25 am

      I’ve never had the same results subbing in arrowroot powder. Good question!

  2. Andrea Spruell on April 26, 2017 at 1:21 pm

    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!

    • Meg on October 19, 2017 at 12:02 pm

      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!

    • Thelma on June 23, 2018 at 7:29 am

      This is my first time making these scones. Came out delicious. I didn’t freeze the butter, maybe you added more milk than the recipe called for, my dough was perfect. I put them a n the oven immediately didn’t freeze them like you did. Awesome and easy glaze
      Can you give me your biscuit recipe? For the life you f me, I can’t make good biscuits.
      Try the scone recipe again with out freezing the butter, Good luck

  3. Ali on May 7, 2017 at 8:13 pm

    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. Janet on June 13, 2017 at 2:49 pm

    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. G on June 21, 2017 at 8:27 pm

    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!

    • Sally on June 22, 2017 at 9:08 am

      Buttermilk makes them a little extra moist. So yummy! Same amount.

      • Jessica on June 27, 2018 at 11:09 am

        Hi Sally,
        This is so good to know. We can’t use cream due to lactose intolerance, so I often clabber lactose-free whole milk with lemon juice or white vinegar. Would you suggest reducing the amount of liquid if using buttermilk or clabbered milk?

      • Sally on June 27, 2018 at 12:04 pm

        Hi Jessica! No need to reduce the liquid if using a heavy cream substitute.

  6. E Kartawinata on June 24, 2017 at 12:36 pm

    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. April on July 22, 2017 at 7:34 pm

    Could canned blueberries be used in this recipe?

  8. Patrick Boehm on July 23, 2017 at 12:32 pm

    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. Patrick Boehm on July 23, 2017 at 5:59 pm

    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. Kat on August 6, 2017 at 1:07 pm

    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. Donna M. on August 22, 2017 at 12:04 am

    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. Ruby on September 10, 2017 at 6:59 pm

    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. Don Kimball on October 29, 2017 at 10:41 pm

    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. Cristina on November 18, 2017 at 9:24 am

    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!!

    • Sally on November 18, 2017 at 10:16 am

      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. Mary on December 31, 2017 at 1:57 pm

    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. Mary on December 31, 2017 at 1:59 pm

    batter not “hate”!

  17. 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.

  18. 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

  19. 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!!

  20. 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.

  21. 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!

  22. Joan Berry on May 28, 2018 at 2:08 pm

    I made these wonderful scones to eat as a British-themed treat while watching the royal wedding of Prince Harry and Meghan Markle. It was my first try at scones and they were perfect! Not dry….very tasty! Thank you for the tip about grating the frozen butter. I added a little lemon zest to the batter….such a good pairing with blueberries. I also loved the addition of the coarse sugar ( I used Turbanado) on top of the scones. The dough was a bit hard to handle, but it worked out. I think next time around I will skip the glaze…. I dont think they necessarily needed the extra sweetness….but, thats just me. I will definitely be making more scones in my future. Great recipe!

    • Sally on May 29, 2018 at 1:29 pm

      I’m thrilled you tried scones for the first time…and love that you are already talking about next time 🙂

  23. Kim on June 3, 2018 at 9:25 am

    My son and I just made these for Sunday breakfast and they were fantastic! Never made scones before so there was a bit of a learning curve…dough seemed very dry and didn’t come together so I added a couple of scoops of sour cream…still a loose dough. Added blueberry anyway, and tried not to overwork dough to mix in. Ended up plopping it all onto my Silpat and forming a circle with my floured hands. Would definitely make these again!

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

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

  25. 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!!

  26. Gayle on June 12, 2018 at 5:42 pm

    Wow they turned out beautiful!! Thanks for a great recipe!!!

  27. 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! 😉

  28. Michael on July 15, 2018 at 11:41 am

    I just made this recipe for breakfast and the only change that I made was using light cream instead of heavy cream. These came out absolutely fantastic! They were moist, flavorful and rose up just the right amount in the oven. I honestly would use light cream every time as they weren’t heavy but still the right density. Thank you for the awesome recipe! I will definitely be checking out the other ones on your website!

    • Sally on July 16, 2018 at 1:53 pm

      Thanks for letting us know they worked with light cream, Michael! I’m happy you enjoyed them!

  29. 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.

  30. Jacqueline waddle on July 22, 2018 at 10:54 am

    I substituted fresh cherries, changed the vanilla to almond, omitted the cinnamon. Incredible!

    • Sally on July 23, 2018 at 12:26 pm

      Sounds delish!



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