Valentina Ablaev
This easy blueberry scones recipe makes the perfect dessert that anyone can make from scratch. Buttery, soft scones, loaded with juicy blueberries and a refreshing lemon zest. Homemade scones can’t be topped, and this recipe will beat every bakery scone you’ve ever tried.
These homemade blueberry scones are perfect for breakfast, brunch, or an afternoon treat with coffee or tea. They come together with simple ingredients, and you can use either fresh or frozen blueberries. You can even swap the blueberries for cranberries to make cranberry orange scones, or use chocolate chips!
Why You’ll Love This Recipe
- Better than the bakery. These blueberry scones are buttery and soft, and will beat out any pastry you can get at a bakery.
- Simple ingredients. Make these scones with ingredients you already have at home.
- Easy to make. You only need a handful of simple ingredients and a few easy steps to make these homemade scones.
Ingredients for the Best Blueberry Scones
- Butter – Cold butter makes this dough buttery and flaky, with that unmistakable scone texture.
- Dry ingredients – A simple mix of flour and baking powder is all that you need.
- Blueberries – This recipe uses fresh blueberries, but you can swap for frozen blueberries. Tip: If using frozen berries, don’t thaw them before using.
- Sugar – White granulated sugar makes these scones perfectly sweet, without being overly sugary.
- Egg – The egg helps bind the dough and makes it workable.
- Heavy cream – Heavy cream adds moisture and richness to the dough while helping create soft, tender scones.
- Glaze – You can’t have blueberry scones without a classic glaze made with powdered sugar and lemon juice.
See the recipe card below for a complete list of ingredients and quantities.
More Blueberry Pastries
Blueberry desserts are the perfect mix of sweet and tart, which is why we have a great collection of blueberry desserts!
Our blueberry coffee cake is the perfect easy dessert to start your day with. Of course, you can’t forget about blueberry banana bread or the incredible blueberry lemon loaf.
Scone Variations
Blueberry and lemon is a classic flavor combo, but it doesn’t have to stop there! Once you master the scone, experiment with the add-ins for a new flavor.
- Strawberry: Replace the blueberries with fresh strawberries for a sweet summer variation.
- Raspberry: Use fresh or frozen raspberries instead of blueberries for a tart, fruity scone.
- Apple Cinnamon: Add finely diced apples and a sprinkle of cinnamon for a cozy fall-inspired scone.
- Mixed Berry: Use a combination of blueberries, raspberries, and blackberries for a flavorful mixed berry scone.
Expert Tips
- Use cold butter. Cold butter is key to buttery, flaky scones. Keep the butter in the fridge until you are ready to use.
- Don’t overmix the dough. Mix just until the ingredients come together. Overmixing can make the scones tough instead of soft and tender.
- Work quickly. When mixing the dough, be careful not to overwork it, which can melt the butter.
Can I Use Frozen Blueberries
Yes! Frozen blueberries work well in this blueberry scones recipe. Add them directly to the dough without thawing first. Thawing the berries can release excess moisture, making the dough wet and difficult to work with.
How to Make Blueberry Scones
- Dry ingredients. Whisk the flour and baking powder. Grate the cold butter and mix until it forms a crumbly texture.
2. Wet ingredients. In a large bowl, combine the cream, sugar, egg, and vanilla. Then add to the bowl of dry ingredients.
3. Combine. Mix the wet and dry ingredients until they are combined. Carefully fold in the blueberries.
4. Shape. Shape the mixture into an 8-inch disk and flatten to a ¾-inch thickness.
5. Cut. Use a sharp knife to cut the dough into wedges.
6. Bake. Brush the scones with melted butter and bake for 25-30 minutes, or until the tops are golden brown. Let the scones cool. In a bowl, combine powdered sugar and lemon juice. Then drizzle the lemon glaze generously over the scones and enjoy!
Store & Reheat
- Storage. Store the scones in an airtight container at room temperature for up to 2 days for peak freshness. To keep your scones longer, refrigerate them for up to 5 days.
- Reheat. Enjoy scones at room temperature, or warm them up for an extra tasty treat. Bake in the oven at 350 for 5-10 minutes or until warmed through.
- Freeze. Freeze baked scones in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature, then warm in the oven before serving.
Can I Make Blueberry Scones Ahead of Time
You can prepare the scone dough ahead of time and keep it refrigerated until you’re ready to bake. For longer storage, shape and freeze unbaked scones. Bake directly from frozen, adding a few extra minutes to the baking time as needed.
More Pastry Recipes
If you enjoyed this blueberry scone recipe, be sure to try our other easy pastry recipes; here are some of our favorites:
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If you tried this blueberry scone recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!\
Blueberry Scones Recipe
Ingredients
scones –
- 2 cups all-purpose flour measured, then sifted
- 1 Tbsp baking powder
- 8 Tbsp unsalted butter frozen (1 stick)
- 1/2 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
glaze –
- 2/3 cup powdered sugar
- 1 Tbsp + 1 tsp lemon juice
Instructions
- Prep. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Chill. Add the stick of butter to the freezer.
- Combine. In a large bowl, combine the flour and baking powder. Grate the chilled butter and gently mix until it forms coarse crumbs; don’t overmix. It should be crumbly, with butter pieces intact.
- Mix. In a separate bowl, whisk together the heavy cream, sugar, egg and vanilla.
- Combine. Add the wet ingredients to the flour mixture and begin to combine. Gently fold in the blueberries. Transfer the mixture onto a floured surface.
- Shape. Shape the mixture into an 8-inch disk and flatten to a ¾-inch thickness.
- Cut. Cut the dough into triangles and spread the scones on the baking sheet.
- Bake. Bake for 25–30 minutes, or until the scones are lightly golden on top. Let the scones cool completely.
- Glaze. Combine the powdered sugar with lemon juice and drizzle over the top of the scones.
Notes
- Use cold butter. Cold butter is the key to buttery, flaky scones. Keep the butter refrigerated until you’re ready to use it.
- Don’t overmix. Mix the dough just until the ingredients come together. Overmixing can make the scones tough instead of soft and tender.
- Work quickly. Work quickly when preparing the dough so the butter stays cold. Overworking the dough can warm the butter and affect the scones’ texture.
- Storage. Store the scones in an airtight container at room temperature for up to 2 days for the best freshness. For longer storage, refrigerate for up to 5 days.
- Reheat. Enjoy scones at room temperature or warm them for a fresh-baked taste. Heat them in a 350°F oven for 5–10 minutes, or until warmed through.
- Freeze. Freeze baked scones in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature, then warm in the oven before serving.
