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.

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

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.

Blueberry scone dough

Blueberry scone wedges

Blueberry scone wedges on baking sheet

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

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


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.


  • 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


  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.


  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

The BEST Blueberry Scones - super moist and tender in every bite. Better than a bakery, trust me!

BEST Blueberry Scones recipe by


  1. 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!!!!!

  2. Made these yesterday, totally delicious!! I wasn’t sure how they were going to turn out because when I was mixing the batter it was so thick I had to put in a few extra tablespoons of cream just to get it all together. Checking over the recipe I see heavy cream, but realized I used heavy whipping cream. Is that different? Maybe that’s why my batter was thicker? It all worked in the end, they were moist and and the icing really took it over the top! 🙂

    1. I agree, I had to add more cream to the dough, and I was worried, since I just put them in the oven. Thankfully I saw your comment, hopefully they will turn out great!

  3. I made these on Saturday and oh mah goodness they are delicious! I brought one for lunch today…can’t wait! 🙂 My husband said something so sweet to me…I wanted to mention it to you because it directly relates to you posting all of these delicious recipes. He told me that Saturday is his favorite day of the week because he knows I will bake either scones or bread for a treat for our breakfasts for the weekend and how much he looks forward to what I’ve chosen and enjoys it so much.

    This is a new thing for me to do…we started with your Strawberry scones, then the Chocolate chip ones then the zucchini bread and now the Blueberry scones. I had no idea he looked so forward to it. So thank you…thank you for working so hard at this so we can all enjoy a treat after the work week. 🙂

    1. Christine, that is so sweet. 🙂 And that completely made my day. So thank you for letting me know! I love your new Saturday baking tradition!

  4. I made the blueberry scones on Sunday – I actually made two – and they are super easy and the best ever!!!!! Thank you so much, and my office mates who also enjoyed them yesterday send their thanks!!

  5. I want to make blueberry lemon scones but i like this scone recipe the best. do you think if i would just add some zest and maybe a tiny bit of juice it should be okay?

    1. That would definitely be ok. Maybe an extra Tablespoon of flour since you’re adding extra liquid. Or make these without poppy seeds and sub blueberries for strawberries.

  6. I made these this morning. Mine wouldn’t come together and were very crumbly. How much separation was supposed to happen before baking (the edges of mine were crunchy while the center was mushy)? They tasted yummy but I was disappointed in the appearance. Any suggestions? Thank you!

    1. Hi Lauren – I’m glad you like their taste. It sounds as though you either overworked the scone dough OR may need to reduce the flour a little bit. Did you change anything at all about the recipe. Did you use heavy cream? Try to separate them slightly after cutting.

      1. I followed the recipe exactly. I was really careful not to overwork the dough–maybe I didn’t work it enough since it wouldn’t come together? I used heavy whipping cream but I read other people needed to add a few more T to get it to come together. Hmmmm.

  7. This is such a great recipe. Made these twice in as many days and they were a huge hit with both parties
    Thanks for sharing, this is definitely one for the books. Well done. Beautiful photography too x

  8. Thanks for the recipe. OMG delicious. I skipped the topping because I have to watch my sugar intake. I would recommend over and over again. Very easy to make.

  9. I’ve made these twice now for family and friends. They are easy to make and delicious. EVERY ONE says these are the best scones they’ve ever had.

  10. Sally, these scones… O… M… G! My first time ever making scones. They are delicious. I had frozen blueberries and they worked beautifully in this recipe. Also, I didn’t have heavy cream in my fridge, but did have 18% mf coffee cream. Still works. I HAVE to make these again… and again… and again… LOL
    Next time I’ll add some lemon zest. Thank you so much for all your hard work and providing us with the results.

    1. Thanks Claire! I’m so happy you loved these scones. They’re my favorite too.

  11. Jessica smith says:

    Do you think I could use cranberries instead of blueberries?

    1. absolutely

  12. I made the blueberry scones with my girls (5 yr and 3yr) this morning. They loved making it with me. The 3 yr. old was in charge of mixing the dry ingredients and the 5 yr. old helped whisking the cream, egg and vanilla. We all enjoyed eating them afterwards. They turned out soo delicious. Thank you for sharing your recipe. I will definitely try other recipes.

  13. I just tried this recipe using unthawed frozen blueberries. After baking for the full 25 minutes and letting it rest, the outside was perfect, but the inside was just warm dough! Should I have thawed the blueberries first, or perhaps baked it longer?

    1. Hmm– I would say continue to bake until they are done and double check your oven temperature. I have to use a thermometer when baking things like cookies, muffins, and scones because a slight difference is a huge deal.

      1. I ended up putting it back in the oven for another ten minutes, and it came out perfectly. I’ll see how it goes with fresh blueberries next time 🙂

  14. SALLY! Just made these for Christmas breakfast and my mom said they were ‘the best scones ever!’ and I agree! LOVE how crumbly the top came out – didn’t have coarse sugar but still amazing. Can’t wait to try the cinnamon chip scones next!



    1. Wonderful! Merry Christmas!

  15. Tried this recipe today. These scones are excellent! I made them for a party and everyone loved them. Nice and tender and not too sweet. I have made basic icing many times, but I always use milk; using the cream made a big difference…..very luxurious! Thank you for sharing your recipes!

  16. First, I want to start of saying that these are delicious. Then, aggravate some people by saying I didn’t exactly make these. I experimented. I made quite a bit of adaptions for allergen and laziness purposes and leftover. Technically, I used this recipe as a base (the blueberry scones are delicious though). I just felt a comment for those wondering about substitutions.
    I used fresh cranberries (not blueberries, I had none, but I had leftover cranberries).
    I used Ener-G Egg Replacer (I was out of eggs).
    I used vanilla almond milk (we think my daughter is having issues with lactose).
    I used 1 stick of lactose free butter (margarine technically, I think. labeled lactose free).
    I also added a tad more of almond milk (maybe a tablespoon) because it I couldn’t get the dough quite together.

    I also didn’t freeze the butter. I used it refrigerated. Then, I used a pastry cutter. In between times I had to do something else or prep other ingredients I did let the bowl rest in the freezer. I did not sprinkle course sugar before baking, I added a few more cranberries, like many of Sally’s recipes do. I also used a pure almond extract, vanilla almond milk, powdered sugar glaze.
    Last, but not least, I bake a few minutes longer, I like a little more crunch in my scones. My husband, however, does not like scones and I’m hoping to change his mind at some point.

    So, point being, I made substitutions with success. I do not want anyone to take offense. They are delicious just like Sally’s. Just vegan-ized(:

  17. I don’t have an 8 inch pan nor really any kind of pan that would be suitable. Can I make dollops or lumps on a cookie sheet? Or would it spread out too much?

    1. These scones are baked on a cookie/baking sheet.

  18. Best. Scones. Ever. Period.

    thank you!!!!!!

  19. These are stunning and so delicious! The best I’ve ever made and I’ve tried Ena Gardner, Martha Stewart. I added crushed lavender to the flour and sprinkled on the glaze and plate. Perfection!

  20. Hi, I was just wondering if I can freeze the finished product. I don’t see why I wouldn’t be able to but I was wondering if you ever have. Looking over the comments, it seems as though people are putting in too much flour so I’m curious as to how you measure your flour. The best way to measure is with a kitchen scale. Using the dip method can give you a heavier measure than the spoon method. Using unsifted flour can give you more than sifted as well. There’s also an issue with flour itself. Some batches of flour have more moisture in it than others, it depends on when the wheat was harvested and what kind of season they had. I don’t know if that’s 100% true or not but I read it when I was teaching myself to bake bread.

  21. Made these tonight and they were so GREAT. I added a 1/2 cup of pecans with the blueberries, only because my husband thinks all pastries need nuts.

  22. Jeanette Agnew says:

    Hi Sally,

    I baked these scones on Sunday and they are now our favorite too…My Hubby also a Kevin loves blueberries so I knew they would go over well…I have decided that each weekend I will bake or make something from your website love it all…
    Thanks for all you do….

  23. I’m really late to the party here, but I just made these–my first attempt at scones–and they’re PHENOMENAL. Thanks so much for the great recipe and the helpful tips. The scones are YUM!

  24. Hi Sally! You are a very beautiful and a talented woman/baker. I just made the dough and some of the blueberries ended up breaking. Oh well!:) I will pop these in the oven tomorrow… can’t wait to eat them! I made your chocolate chip scones before and added orange juice and orange zest to the dough and glaze. The combo of orange and chocolate was superb and the dough was incredibly light. Some friends came over and said the scones were even better than Starbucks! And of course it’s your recipe so thank you.

  25. Tiffany Ann says:

    Oh MY! Thinking scones sounded good for breakfast this morning accompanied with coffee & a side of fruit, I decided to scan pinterest for a fruit-filled recipe. I found yours, and I am so glad I did! Just finished eating my blueberry scone and this recipe is definitely one I will be using for years to come. I can’t wait to share your recipe and website (possibly over a scone) with my sisters and mom. Thank you! By the way, I have never considered grating butter. Thanks for introducing me to the idea 🙂

  26. Delicious! So moist! Can’t wait to try the lemon poppy strawberry version!

  27. Thank you so much for posting this recipe! I had never made scones before, and I was a little nervous, but I followed your instructions exactly and they turned out perfectly. The texture is amazing –crunchy on the outside and soft on the inside. The flavor is amazing. They were a big hit. Thanks again!

  28. Sally, I LOVE these scones SO much. I have made them several times and had to leave a comment. The other day I made them as cranberry orange and added some orange zest and cranberries instead of blueberries and added orange juice to the glaze. They came out beautifully. Just had to tell you how much I love them. I also add lemon zest and juice to the blueberry ones, delicious. Thank you so much for all the yumminess!!

  29. I tried to make this for breakfast today since I had friends over.

    Maybe it’s because I tried to make them round pieces with a cookie cutter but they ended up looking like puffy pancakes ^^;

    They tasted AMAZING though! my cousin said it was even better then the store bought ones. didn’t have coarse sugar so glazed the top with the heavy cream instead. will make them in a muffin mold next time to get a nice round shape, just hope they don’t break easily when I try to remove them from there!

  30. Tried this recipe & it was really good although my scones came out more like blueberry cake instead. I’m not really a fan of the grated frozen butter because it ended up melting as I was grating it and turned into a mess. I’ll probably try another recipe next time, but thank you for sharing this recipe.

    1. Jean, try cutting the frozen butter using the blender, as Sally suggested. That’s what I did because I feared the butter would melt and make a huge mess. Give it another try 😉

1 2 3 13

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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