Blueberry Scones Recipe

There's nothing quite like biting into warm, buttery blueberry scones fresh from your own oven. The contrast of flaky, tender layers with bursts of sweet blueberries creates a breakfast experience that rivals any fancy bakery; and the best part? You can make these blueberry scones at home with simple ingredients you probably already have. Whether you're planning a special weekend brunch or just want to treat yourself on a Tuesday morning, this blueberry scones recipe will become your new favorite way to start the day.

I've spent years perfecting this recipe, and I'm excited to share every tip and trick with you. These homemade blueberry scones are incredibly easy to make, and they deliver that coveted bakery-style texture every single time. Let's get baking!

Background & Why These Blueberry Scones Are Simply Irresistible

What makes this blueberry scones recipe stand out from the hundreds you'll find online? It's all about technique and balance. Traditional scones can be dry and crumbly, but these stay beautifully moist while maintaining that essential flaky texture. The secret lies in using cold butter, handling the dough minimally, and adding just the right amount of cream to create tender layers without making them heavy.

These blueberry scones work with both fresh and frozen berries, making them perfect year-round. The hint of lemon zest brightens the flavor, while a touch of vanilla adds warmth and depth. They're not too sweet, which makes them versatile enough for breakfast, afternoon tea, or even a light dessert with some clotted cream and jam.

Jump to:

• Background & Why These Blueberry Scones Are Simply Irresistible
• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Baker's Secret That Changed Everything
• FAQ
• Your New Favorite Breakfast Treat Awaits
• Related
• Pairing
• Blueberry Scones Recipe

Ingredients

For the Scones:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Cold unsalted butter, cut into small cubes
• Fresh or frozen blueberries
• Lemon zest
• Heavy cream, plus more for brushing
• Egg
• Vanilla extract

For the Lemon Glaze (Optional):

• Powdered sugar
• Fresh lemon juice
• Lemon zest

See recipe card for quantities.

Instructions

Prep Your Ingredients (5 Minutes)

• 1. Preheat your oven to 400°F and line a baking sheet with parchment paper. This temperature is crucial for achieving that golden exterior while keeping the inside tender.
• 2. Cut your cold butter into small cubes and return it to the fridge until you're ready to use it. Cold butter is the foundation of flaky blueberry scones.
• 3. If using frozen blueberries, don't thaw them; frozen berries actually work better because they won't bleed as much into the dough.

Make the Dough (10 Minutes)

• 1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
• 2. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. This creates those beautiful flaky layers.
• 3. Gently fold in the blueberries and lemon zest, being careful not to crush the berries.
• 4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
• 5. Pour the wet ingredients into the dry ingredients and stir gently with a fork until just combined. The dough should be slightly shaggy; don't overmix.

Shape and Bake (15 Minutes)

• 1. Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick. The dough will be slightly sticky, which is perfect.
• 2. Using a sharp knife or bench scraper, cut the circle into 8 wedges. For smaller blueberry scones, you can divide it into 12 pieces.
• 3. Place the scones on your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
• 4. Bake for 15-18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
• 5. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Add the Glaze (5 Minutes)

• 1. While the scones cool, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
• 2. Drizzle the glaze over the slightly warm blueberry scones or dip the tops directly into the glaze for fuller coverage.
• 3. Allow the glaze to set for about 10 minutes before serving.

Expert Cooking Tips

Getting perfect blueberry scones every time comes down to mastering a few key techniques. Here's what you need to know:

• Keep Everything Cold: The colder your ingredients, the flakier your scones will be. I even chill my mixing bowl in the freezer for 10 minutes before starting. Cold butter creates steam pockets as it melts in the oven, which gives you those gorgeous layers.
• Don't Overwork the Dough: This is the biggest mistake people make. When you overmix, you develop the gluten in the flour, which makes tough, dense scones instead of tender ones. Mix until the ingredients just come together; some floury bits are okay.
• Use a Light Touch: When patting out your dough, use gentle pressure. Think of it like handling a delicate pastry rather than kneading bread. Your hands should barely touch the dough.
• Freeze Before Baking: For extra-flaky blueberry scones, place your shaped scones in the freezer for 15 minutes before baking. This helps them hold their shape and creates even more distinct layers.
• Test for Doneness: The tops should be golden brown, and when you tap the bottom of a scone, it should sound hollow. If they look done but feel heavy, give them another 2-3 minutes.

Recipe Variations & Substitutions

This versatile blueberry scones recipe adapts beautifully to different dietary needs and flavor preferences.

• For Gluten-Free Blueberry Scones: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Add ¼ teaspoon xanthan gum if your blend doesn't include it. The texture will be slightly more delicate, but just as delicious.
• Vegan Version: Swap the butter for cold vegan butter or coconut oil, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and replace heavy cream with full-fat coconut cream. These vegan blueberry scones are surprisingly close to the original.
• Lower Fat Option: Use half-and-half or whole milk instead of heavy cream, and reduce the butter to ⅓ cup. You can also substitute half the butter with Greek yogurt for moist blueberry scones with less fat.
• Flavor Variations: Try adding ½ teaspoon almond extract with the vanilla for almond blueberry scones. For lemon blueberry scones with extra citrus punch, increase the lemon zest to 2 tablespoons. White chocolate chips make an indulgent addition; fold in ½ cup along with the berries.
• Berry Substitutions: Raspberries, blackberries, or chopped strawberries work beautifully. You can even use dried blueberries; just reduce them to ¾ cup since they're more concentrated in flavor.

Equipment Recommendations

Having the right tools makes this blueberry scones recipe even easier:

• Pastry Cutter: This handheld tool makes incorporating cold butter quick and efficient. If you don't have one, two forks or your fingertips work fine.
• Bench Scraper: Perfect for cutting the dough into wedges and transferring delicate scones to your baking sheet without breaking them.
• Silicone Baking Mat or Parchment Paper: Prevents sticking and makes cleanup a breeze.
• Large Mixing Bowl: A wide bowl gives you room to mix without oveworking the dough.
• Wire Cooling Rack: Allows air to circulate around your blueberry scones, preventing soggy bottoms.

Storage & Meal Prep Tips

These blueberry scones are best enjoyed fresh, but they store beautifully for later enjoyment.

• Room Temperature Storage: Keep baked scones in an airtight container at room temperature for up to 2 days. They'll stay fresh and tender if you include a piece of bread in the container; it helps maintain moisture.
• Refrigerator Storage: For longer storage, refrigerate your blueberry scones in an airtight container for up to 5 days. Warm them in a 300°F oven for 5-7 minutes to restore their fresh-baked texture.
• Freezing Baked Scones: Wrap cooled scones individually in plastic wrap, then place them in a freezer bag. They'll keep for up to 3 months. Thaw at room temperature or warm in the oven straight from frozen.
• Freezing Unbaked Dough: This is my favorite make-ahead method. Shape the scones, place them on a baking sheet, and freeze until solid. Transfer to a freezer bag and bake straight from frozen, adding 3-5 minutes to the baking time. This gives you fresh blueberry scones anytime you want them.
• Reheating Tips: For the best texture, reheat in a 325°F oven for 8-10 minutes rather than using the microwave, which can make them tough.

FAQ

Your New Favorite Breakfast Treat Awaits

Now you have everything you need to make bakery-quality blueberry scones right in your own kitchen. These tender, flaky treats are so much better than store-bought, and they're surprisingly simple to make. The combination of buttery layers, juicy berries, and optional lemon glaze creates a breakfast experience that feels special every single time.

Don't stop at just blueberry scones; try our Blueberry Breakfast Cake Recipe for another delicious way to enjoy fresh berries in the morning. And if you're looking for an impressive dessert, our Blueberry Crumble Cheesecake Recipe takes these flavors to the next level. Both recipes celebrate blueberries in completely different ways, giving you even more reasons to stock up on this versatile fruit. Once you master these homemade blueberry scones, you'll find yourself making them week after week; they're that good!

With love from my kitchen to yours,
Aubrey James

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Pairing

These are my favorite dishes to serve with this blueberry scones recipe: