If you’re looking for a breakfast treat that’s bursting with juicy berries and loaded with comfort, this Blueberry Scones Recipe is guaranteed to become a fast favorite. These scones bake up golden and crisp at the edges, yet tender and rich inside—a dreamy pairing alongside your morning coffee or afternoon tea. Even if you’re new to scone-making, you’ll love how effortlessly this comes together, filling your kitchen with the irresistible aroma of buttery dough and sweet blueberries.

Ingredients You’ll Need

Let’s talk simple baking magic: this Blueberry Scones Recipe relies on just a handful of pantry staples and fresh blueberries to create something truly special. Each ingredient plays its part in achieving that delicate crumb, golden top, and perfectly balanced sweetness.

All-purpose flour: The sturdy foundation for tender scones, giving them body and a lovely crumb.
Granulated sugar: Adds sweetness, but more importantly, helps the scones achieve a golden brown finish.
Baking powder: This ensures the scones rise beautifully and have the perfect light texture.
Salt: A touch sharpens all the flavors and balances the sweetness.
Cold unsalted butter: Cubed butter is key to flaky, layered scones—don’t let it melt before it’s baked!
Heavy cream: Gives the dough richness and moisture, plus brushing on top gives a glossy golden finish.
Large egg: Binds everything together and adds a subtle richness you’ll taste in every bite.
Vanilla extract: Don’t skip this—just a teaspoon gives the scones that warm, bakery aroma.
Fresh or frozen blueberries: The heart of this recipe; they add pops of juicy sweetness throughout.
Coarse sugar for topping (optional): Adds sparkle and a lovely crunch on top—totally worth it for that bakery look!

How to Make Blueberry Scones Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper so your scones won’t stick—and cleanup is a breeze. Having everything ready before you begin ensures the butter stays nice and cold (which is your flaky scone secret weapon!).

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. The even distribution here is crucial, so every bite is balanced and light. Plus, mixing the dry ingredients first creates the perfect base for your butter to blend in evenly.

Step 3: Cut in the Butter

Add the cold, cubed butter to your bowl. Use a pastry cutter, two forks, or just your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs. This may be the most satisfying step—the colder and more intact the butter, the taller and flakier your scones will be once baked.

Step 4: Combine the Wet Ingredients

In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. This trio provides richness and helps your scones achieve that melt-in-the-mouth texture. Pour the wet ingredients right into the flour mixture so you don’t overwork the dough.

Step 5: Bring the Dough Together

Gently stir the wet and dry mixtures until just combined. You don’t want a smooth dough—stop as soon as no dry flour remains. Now, carefully fold in the blueberries (if using frozen, add them straight from the freezer to avoid streaking). A gentle hand here keeps the berries whole and the dough light.

Step 6: Shape and Cut the Scones

Turn the sticky dough onto a lightly floured surface. Pat it into a roughly 1-inch-thick circle—resist the urge to handle it too much! Use a knife or bench scraper to cut the dough into 8 even wedges, then transfer each to your prepared baking sheet, spacing them out for proper browning.

Step 7: Finishing Touches and Baking

Brush the tops with a bit of extra heavy cream, then sprinkle with coarse sugar if you like a little sparkle and crunch. Bake in the center of the oven for 18 to 22 minutes, until the scones are puffed and deeply golden. Let them cool slightly before moving—they’re fragile straight from the oven and smell downright divine!

How to Serve Blueberry Scones Recipe

Garnishes

A pretty dusting of powdered sugar, a drizzle of simple glaze (just powdered sugar whisked with a touch of milk), or a handful of extra fresh blueberries all make your scones look bakery-perfect. For a real treat, serve with a dollop of clotted cream or a swipe of soft butter.

Side Dishes

Pair your Blueberry Scones Recipe with a steaming mug of coffee, a fragrant pot of tea, or a glass of cold milk. For brunch, they work wonders alongside fresh fruit salad, a fluffy omelet, or savory breakfast sausage for a balance of flavors.

Creative Ways to Present

Try stacking scones on a tiered cake stand for a festive get-together, or wrap them in parchment and twine for a rustic picnic vibe. Slice them in half and layer with lemon curd or Greek yogurt for a simple but show-stopping breakfast sandwich—there’s no limit to how you can make this treat your own!

Make Ahead and Storage

Storing Leftovers

Any leftover Blueberry Scones Recipe should be kept in an airtight container at room temperature, where they’ll stay fresh for a day or two. For the best flavor and texture, enjoy them within 48 hours—just give them a quick warm-up before serving.

Freezing

Scones freeze beautifully! Once cooled, arrange your scones in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature for an easy, make-ahead breakfast or impromptu snack.

Reheating

To refresh scones, pop them in a 300°F oven for about 5-8 minutes or until warmed through—the oven revives their just-baked texture. You can also microwave them for about 20 seconds if you’re in a hurry, but the oven route keeps them crisp on the outside.

FAQs

Can I use frozen blueberries in this Blueberry Scones Recipe?

Absolutely! Frozen blueberries work perfectly—just add them straight from the freezer to prevent streaking and be gentle when folding them into the dough so they don’t break apart.

What’s the secret to extra flaky scones?

The secret is cold butter! Make sure your butter stays as cold as possible until the scones go into the oven, and don’t overwork the dough. Those pockets of butter steam up during baking, making your Blueberry Scones Recipe gloriously flaky every single time.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a stick of vegan butter and swap the heavy cream with full-fat coconut milk or your preferred non-dairy creamer. The texture will still be lovely, and the blueberries will shine just as brightly!

Do I need to glaze my scones?

Glazing is totally optional! A simple powdered sugar glaze adds a sweet finish and a bakery look but isn’t necessary—these scones are absolutely scrumptious with or without it.

Why did my scones spread too much?

If your scones spread out flat in the oven, it’s likely the butter wasn’t cold enough or the dough was overmixed. Next time, chill the cut scones on the baking sheet for 10 minutes before baking, which helps them hold their shape beautifully for your Blueberry Scones Recipe.

Final Thoughts

There’s nothing quite like the smell and taste of homemade scones fresh from the oven, and this Blueberry Scones Recipe truly brings a little bit of bakery magic right to your kitchen. Whether you’re a seasoned baker or just getting started, I wholeheartedly encourage you to give these a try—you’ll be amazed at how quickly they disappear!

Blueberry Scones Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 35 minutes
Yield: 8 scones 1x
Diet: Vegetarian

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Description

Indulge in these delicious Blueberry Scones for a delightful breakfast or treat. These tender scones bursting with juicy blueberries are perfect with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1/2 cup cold unsalted butter (cut into small cubes)
3/4 cup heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract

Additional:

1 cup fresh or frozen blueberries
Coarse sugar for topping (optional)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add Butter: Add the cold butter and cut it into the flour mixture until it resembles coarse crumbs.
Mix Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour into the dry mixture and stir until just combined.
Add Blueberries: Gently fold in the blueberries.
Shape Dough: Pat the dough into a 1-inch-thick circle, cut into wedges, and place on the baking sheet.
Brush Tops: Brush the scones with cream and sprinkle with sugar.
Bake: Bake for 18 to 22 minutes until golden brown.
Cool: Let cool slightly before serving.

Notes

If using frozen blueberries, do not thaw before adding to the dough to prevent streaking.
For a simple glaze, mix 1/2 cup powdered sugar with 1–2 teaspoons milk and drizzle over cooled scones.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American