These homemade Blueberry Scones are bursting with sweet, juicy blueberries and have that perfect tender crumb that just melts in your mouth. This failproof recipe is easy to make from scratch and can be prepped ahead of time for busy mornings.
Blueberry scones are a classic breakfast treat that strikes the perfect balance between biscuit-like texture and sweet pastry goodness. Whether you’re enjoying them fresh out of the oven or alongside a spread of strawberry blueberry muffins or classic blueberry muffins, these scones are sure to become a family favorite.
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Key Ingredients & Variations
- Butter: Cold, unsalted butter gives the scones that flaky texture.
- Blueberries: Fresh or frozen work perfectly. If using frozen, don’t thaw them before mixing.
- Heavy Cream: Adds richness. Substitute with full-fat milk if needed.
- Mix in your favorite fruit along with the blueberries. Strawberries, cherries, blackberries, and raspberries are great additions to this blueberry scone recipe.
- Add lemon zest to the dough for a fresh lemony kick.
How To Make Blueberry Scones
Quick, easy and ready in just 45 minutes!
STEP 1
In a large bowl whisk together the flour, baking powder, salt, and sugar.
STEP 2
Cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the blueberries.
STEP 3
In a small bowl whisk together the heavy cream, vanilla extract and egg. Now pour into the flour mixture. Stir just until the dough forms. Try not to overmix the dough, this will result in tough scones instead of tender scones.
STEP 4
Transfer the dough to the prepared baking sheet, gently pat the dough out to a circle about 1 inch thick. Score into 8 equal pieces and bake for 15 minutes.
STEP 5
Allow the blueberry scones to cool for 5-10 minutes before drizzling over the icing. Enjoy!
💡Expert Tip
- Shred the butter and freeze it 30 minutes before making the scones to create flakier scones.
- Do not overmix the dough. Stir just until the dough forms to prevent tough scones.
- If you're using frozen blueberries, run them under water until the water is clear. This will reduce the chance of your scones turning a blueish-gray color.
Storage & Reheating Tips
Store Blueberry Scones in an airtight container at room temperature for up to two days or store in the refrigerator for up to one week.
To reheat just pop in the microwave for 10-15 seconds or until warm.
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Frequently Asked Questions
Absolutely! You can make blueberry scones several days in advance. Just make the dough, pop it in the freezer then thaw and bake when needed.
Yes, you can add a mixture of berries for a fresh berry scone. Or try adding lemon zest to the scone dough and the icing for a delicious lemon blueberry scone!
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📖 Recipe
Blueberry Scones
Ingredients
- 3 ounces cold unsalted butter cut into small pieces
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar
- ¾ cup heavy cream cold
- 2 teaspoons vanilla extract
- 1 large egg
- 1 cup fresh blueberries
Scone Icing
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 3 tablespoons heavy cream
Instructions
- Preheat an oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl combine the flour, baking powder, salt and sugar. Whisk to fully combine.
- Cut the cold butter into the flour until it resembles coarse crumbs. Stir in the blueberries.
- In a small bowl whisk together the heavy cream, vanilla extract and egg.
- Pour the heavy cream mixture into the flour mixture and stir to combine. Stirring just until the dough forms.
- Scoop it out onto the prepared baking sheet. Gently pat the dough out into a circle about 1 inch thick. Score into 8 equal pieces and bake for 15 minutes.
- In a small bowl whisk together the ½ cup of powdered sugar, 3 tablespoons of heavy cream and ¼ teaspoon of vanilla extract. Drizzle over scones 5-10 minutes after they come out of the oven. Or allow them to cool completely before icing them. Enjoy!
Notes
- Shred the butter and freeze it 30 minutes before making the scones to create flakier scones.
- Do not overmix the dough. Stir just until the dough forms to prevent tough scones.
- If you're using frozen blueberries, run them under water until the water is clear. This will reduce the chance of your scones turning a blueish-gray color.
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