My Favorite Blueberry Scones

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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). 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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  1. Ok. So i never leave reviews, but this recipe was absolutely amazing! Thanks so much for the tips and easy instructions. I made a cinnamon cream cheese glaze that was perfect for this amazing scone. I’ve never been so happy to have leftover blueberries a day in my life. Thanks again!

  2. Just made these this morning–they were great! Very moist and tender on the inside and a little crunchy on the outside–just about as good as the ones we enjoyed at our hotel at the beach, and people were lining up for those… One thing odd was the dough seemed way too dry after adding the liquid ingredients, so I added more cream until the dough was “a little wet” as described. Not sure what I did wrong there, but it still worked!

  3. Just made this recipe and it turned out great! Not too sugary, tender on the inside, crusty on the outside! I read many comments before making it and was worried the batter would be too liquidy… I slightly altered the recipe and they held their shape really well. I didn’t have cream so I used sour cream mixed with melted butter (to keep the fat content of cream). At first it seemed like the dough would be too dry but after mixing fully it had the perfect consistency!

  4. I made your blueberry lemon scones two days ago, and today made these. Both turned out wonderful, considering I’m relatively new at baking. all of your recipes and instructions are so easy to follow and do a great job explaining. These have been added to the rotation for sure! Thanks sally.

  5. Fairly experienced baker here but first attempt at scones and these were amazing and the coworkers adored them! Used butter frozen over night (didn’t mean to freeze that long) and while I used the box grater, I think I’ll try the food processor next time.

    They turned out perfectly and I didn’t make the glaze but just used the turbinado sugar on the tops.

  6. These scones are absolutely amazing! Soft and tender on the inside and crunchy and sweet on the outside! This is my first time making your scones and I can’t believe I waited so long. Can’t wait to try others as well! Thank you! I did have some crumbles leftover but left them out and added frozen blueberries and they worked perfectly!

  7. Recipe is super easy & really good direction. Sally I follow & love all your recipes. My only prob is I think I used too much butter. I did a half a cup whole of butter & was confused if it’s a 1/2 c before or after grating. When I pulled it out at 20 mins it was super oily & not done, I put them in for another 30 mons & it seems ok , dark (not burnt), on the bottom. Nice recovery. Just going to do the glaze & hope for the best either way they smell delist!

  8. Hi Sally! I made these for the Royal Wedding a few months ago and they came out great! I want to make them again for a friend’s baby shower, but would it be possible to make the dough a day or two in advance and bake the morning of the shower? Thank you!

    1. I wouldn’t recommend letting the dough sit that long. If you bake them the night before and cover them tightly they will be fine then next day! Enjoy!

  9. Made these scones a week ago and my hubby and I enjoyed one each while they were fresh then I froze the rest just to try thawing in the frig overnight and then heat the scones as you suggested. They were delicious!!

  10. These blueberry scones are so delicious! I’ve never made scones before and felt a little intimidated by them. I came across this recipe and love Sally’s recipes so I gave it a try. I followed the recipe to the letter and now I’ve made them 3 times and everyone always raves about them. They always turn out perfect. The only thing I do different is the glaze, I made a lemon glaze as per my preference. Thanks Sally, you’ve done it again!

  11. Hi Sally!

    I love all your recipes, they’ve always turned out fantastic.

    Just wondering if I can use this recipe just to make simple plain scones? So no blueberries? Will texture/taste be any different? 🙂 Thank you!

  12. I don’t have fresh blueberries, only frozen. The recipe says don’t thaw the blueberries, I’m worried about how the bake will turn out with them frozen? Won’t it take longer to cook or be raw in the middle since it will make the dough even colder? I know the butter is cold but just want to make sure frozen blueberries won’t mess it up. I’m new to this, appreciate any help! Thanks!

  13. They are good! Sweeter than I expected. I had a problem mixing them. They seemed dry and I had trouble with some flour left behind in the bowl but once I added blueberries it got moist and sticky. In fact, the blueberries burst in places. And the dough was too sticky to separate well. After 20 minutes I put the knife between them again and spread them out and then bakes 5 more minutes. Also, the frozen butter warmed up real fast in my warm hand as I grated it.

  14. These were sweet but good 🙂
    I didn’t bother with the glaze because…..I’m tired and they were good enough with out it!
    Other than that, I followed the instructions as written and had no qualms.

  15. I made the blueberry scones yesterday.
    I had to add extra liquid to get them to even come together. I added the frozen blueberries, it was crumbly even then. I had to bake them almost 50 mins. to get them to rise. They were good when finally completed.

  16. I have never left a review but the are so good. I followed the directions (you’re good at explaining). Only thing I changed is that I cut them smaller, instead of 8, I made 12. These are the perfect size, and are just a tint but more crunch. But soft in the middle, in just the perfect way. Ive never liked scones, but had some last year and I’ve been craving them since!! Your recipe was great. I’ll be making them again. Thank you

    1. Thank you so much for taking the time to leave a review, Victoria!! I’m so happy that you decided to try these and that you enjoyed them! Can’t wait to hear what flavor varieties you try next 🙂

  17. I love to bake blueberry scones, and I will definitely try your recipe. I hope you offered one to the delivery man. I offer UPS drivers a baked goody on the days they deliver packages, and they are always so grateful. Have a good day. 🙂

  18. Wonderful recipe, I added a little orange zest and made an orange glaze which made the blueberry flavor pop. Thanks for all of your recipes.

  19. I absolutely love this recipe and have made these many times! I wonder if I could put them together, refrigerate and bake the next morning?

    1. Hi Cheryl! That definitely works, but I find they don’t rise quite as tall since the baking powder is initially activated once wet. Still pretty great though!

  20. How do you think this would taste with cranberries instead of blueberries? I have made it with blueberries before and it was amazing!

      1. They turned out beautifully!! Thanks again!
        I would love to make these GF with almond or coconut flour – do you think they would rise the same way?

  21. These scones tasted great but didn’t hold together well so kind of fell apart when I took them off the pan. Think I should have added a little more cream like some did because the batter wasn’t very wet and had hard time mixing in blueberries. Also – the combination of silicon mat and super sharp knife was a really bad idea. I cut all the way thru my silicon mat in a couple of places. Next time I’ll use parchment! There will be a next time though.

  22. I used your recipe for the first time I ever made scones. They were so easy and turned out so fabulous that I decided to make them for our big Christmas get together. I made them Christmas Eve so they would be an easy delicious breakfast in the morning and they were a big hit with everyone. Young and old alike. I made the blueberry and also made raspberry white chocolate chip. They were all gone by 8 am! Thanks so much for sharing this recipe

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally