My Favorite Blueberry Scones

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and creamy vanilla icing are the perfect finishing touches!

Blueberry scones

Scones. You either love them or hate them. I used to fall in the latter category, passing on them in favor of muffins or quick breads. Scones can taste pretty dry, comparable to lackluster triangles of cardboard. No thanks.

But my opinion on scones took a total 180 a few years ago when I attended a cooking event in the Panera Bread test kitchen. Turns out that I’ve been eating all the wrong scones because when done right, these sweet treats sit tiptoe into a world of pastry perfection.

stack of blueberry scones with vanilla icing

Since then, I mastered chocolate chip scones, cinnamon scones, lavender scones, and strawberry lemon scones. I use the same master scone recipe for each flavor, a formula promising the BEST scone texture. By the way, I wrote an entire post devoted to my favorite base scone recipe. Today we’re making blueberry scones, which is definitely my favorite scone flavor.

There’s no denying these are the best blueberry scones on the planet. Strong statement, right? Trust me.

These Blueberry Scones Have:

  • Sweet crumbly edges
  • Soft, moist centers
  • Crunchy golden brown exterior
  • Buttery rich flavor
  • An overflow of blueberries
  • Mega vanilla icing drizzles

Let’s make them!

Blueberry scone with vanilla icing on a white plate

Blueberry Scone Ingredients

Nothing but basic ingredients coming together to produce something extraordinary. 🙂

  1. Flour: 2 cups of all-purpose flour is my standard amount, but set extra aside for the work surface and your hands.
  2. Sugar: I stick with around 1/2 cup of sugar for this scone dough. Feel free to slightly decrease, but keep in mind that the scone flavor and texture will slightly change.
  3. Baking Powder: Adds lift.
  4. Salt, Cinnamon, & Vanilla Extract: Add flavor.
  5. Cold Butter: Besides flour, cold butter is the main ingredient in blueberry scones. It adds flavor, flakiness, crisp edges, and rise. More on butter below!
  6. Heavy CreamFor the best tasting pastries, stick with a thick liquid such as heavy cream. Buttermilk works too! For a nondairy option, try using full-fat canned coconut milk. Avoid thinner liquids such as milk or almond milk– you’ll be headed down a one way street to dry, bland, and flat scones.
  7. Egg: Adds flavor, lift, and structure.
  8. Blueberries: Use fresh or frozen blueberries. If using frozen, do not thaw.

Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and beautiful golden sheen. Highly recommended!

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is key to blueberry scone success.

Like with pie crust, work the cold butter into the dry ingredients. The cold butter coats the flour. When the butter/flour crumbs melt as the scones bake, they release steam and pockets of air. These pockets add a flaky center, while keeping the edges crumbly, crunchy, and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. Remember, you don’t want to over-work scone dough.

I recommend grating the frozen butter with a box grater.

2 images of blueberry scone dough in mixing bowls

2 images of blueberry scone dough in a circle and dough circle cut into triangle wedges

Blueberry scone wedges on baking sheet before baking

How to Make Blueberry Scones

Blueberry scones are a quick and easy breakfast pastry recipe. Since there’s no yeast, they go from the mixing bowl to the oven relatively quickly. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and cinnamon. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. To avoid overly dense scones, work the dough as little as possible.

Next, whisk the wet ingredients together. You need heavy cream, 1 egg, and vanilla extract. Pour the wet ingredients into the dry ingredients, add the blueberries, then gently mix together. Form the dough into a disc on the counter, then cut into 8 wedges.

One of my tricks! To obtain a flaky center and a crumbly exterior, scone dough must remain cold. Cold dough won’t over-spread either. Therefore, I highly recommend you chill the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning.

After that, bake the scones until golden brown.


Video Tutorial: Blueberry Scones

Blueberry scones

The scones are fantastic warm out of the oven, but taste even better with a drizzle of vanilla icing on top. The icing is totally optional, but you should never pass up the chance to accessorize! It seeps down into the cracks and crevices, adding even more sweet flavor. A dusting of confectioners’ sugar is tasty too!

Blueberry scones on blue plate

More Essential Breakfast Recipes

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stack of blueberry scones with vanilla icing

My Favorite Blueberry Scones

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 8 large scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
  • 1/2 cup (100ggranulated sugar
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing)
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (180g) fresh or frozen blueberries (do not thaw)
  • for topping: coarse sugar and vanilla icing

Instructions

  1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
  5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
  6. Meanwhile, preheat oven to 400°F (204°C).
  7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
  8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
  9. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Notes

  1. Special Tools: Glass Mixing Bowls, Box Grater, Pastry Cutter, Baking Sheet, Silpat Baking Mat, Pastry Brush
  2. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
  3. Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  4. Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
  5. Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.

Keywords: scones, blueberry scones

Blueberry scones with vanilla icing on a white plate

2 images of blueberry scones

548 Comments

  1. I made these yesterday and shared with co-workers and received many compliments. Super easy to make! Will definitely be making more in the future. When they came out of the oven they were delicious, the day after a little dry so I may include more liquid the next time.

  2. These scones are amazing! I don’t generally like scones because they are dry, but not these! Grating the butter is genius! Could I use grated butter for your pie crusts? I always seem to have problems cutting in butter to the right consistency, but grating the butter is a game changer.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Beth! You can use frozen butter and grate it for pie dough. However, you’ll still need to cut it in. You can use a fork and mix very well. Glad to hear you enjoyed these scones!

  3. Super yummy!!
    I brought down the sugar to 1/4 cup and it didn’t effect the texture much for me. Also when I’m out of heavy cream, I use whole milk or half and half. Delicious scones:)

  4. Donna Waite says:

    I never liked scones, although my husband loved them. To me, they were always dry & tasteless, & bakeries would charge anywhere from $2.50-4.00 each! I came upon this recipe, watched the video & decided to try it. This recipe has totally transformed me! They’re easy to make & I freeze them before baking & always have them available whenever family or friends visit. I am now a fan of everything Sally makes! I’ll be trying raspberries next time, but all the kudos I receive belong to Sally. I also highly recommend her carrot cake. She’s a true find.

  5. At last I’ve found a scone with the perfect texture — crunchy on the outside and soft and flaky inside. The grated butter made the difference. Next time, however, I’ll omit the cinnamon because it overpowered the blueberry flavor. Other than that, this will be my go-to recipe.

  6. Hi Sally, would it be alright to brush scones with whole milk? I will definitely use heavy cream in the scone, but I won’t have enough left to brush once I’m finished, since I am baking a batch for my piano teacher.

    1. Hilari @ Sally's Baking Addiction says:

      Hi Jane, absolutely!

  7. BEST scones I have ever had or made from scratch! Thank you 🙂

  8. Lisa Colburn says:

    My 1st time ever making scones and they were amazing ! Can I make 16 smaller scones ? I want to share with more people and not sure if the baking time will be different?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Lisa, we’re so happy you had such great success with this scone recipe! We make mini scones often. Prepare the dough, cut it in half to make two smaller discs, then cut each disc into 8 mini scones to have 16 mini scones total. The bake time is a couple minutes shorter. You can see these funfetti chip scones for detailed instructions. Enjoy!

  9. jillian murphy says:

    I have always thought making scones was a difficult task.
    Sally, I can’t thank you enough! The recipe was fantastic! I want to make them everyday! ! ! They are super easy to make, bake perfectly and the taste is delicious!!! I nearly ate all (8) myself!!

    1. I was never a fan of scones. They have always been dry and tasteless. After trying a few homemade ones, I was convinced scones could be great. I came to my go to site, Sally’s Baking Addiction, for this recipe. I am so glad I did. Our family loved it and you have solidified my love for scones. Thank you!

  10. Karen Terlaak says:

    Recipe sounds amazing. Can’t wait to try. Oven temp is 400 degrees; is this regular bake or convection ???? Thanks for your assistance. Karen

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Karen, We test and write all of our recipes with a conventional oven. If you use convection settings (fan-forced) for baking, the general rule is to lower your temperature by 25°F. Additionally, keep in mind that due to increased airflow in convection ovens, recipes usually take less time to bake.

  11. Mine taste delicious but spread soooooo bad. Did the frozen butter, refrigerated during the wet process and refrigerated prior to baking. Any additional thoughts?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Daphne! Make sure all of your ingredients are very cold. You can even place your bowl of flour in the refrigerator, as you mention. 15 minutes is the minimum we recommend chilling the dough but you can chill it longer – up to overnight. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula. You can also try adding 2-3 extra Tbsp of flour to the dough as well.

  12. This is an excellent recipe. These are the best scones I’ve made. The combination of cream and the frozen/grated butter made a delicious texture and adding the lemon zest to the dry ingredients gave off enough of the scent and hint of lemon. I’ll be making double the recipe of dough and freezing them individually before baking so we can have fresh baked scones regularly. Also think the dough can be used with other fruit/nut combinations well. Thanks so much Sally!

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