These blueberry scones have a super-moist, tender and flaky interior and a perfectly crisp exterior. Finish with crunchy turbinado sugar and a drizzle of homemade glaze for scones that are better than the bakeries’!
I hate that scones have a reputation for being dry and flavorless. These blueberries scones are everything but that! My love for good scones sent me on a journey to make the best scone recipe ever, and this is the much-tested recipe!
Here’s a few insider tips to make perfect scones. First, the butter, cream, and egg MUST be cold. If they aren’t cold, your scones will be dense, dry, and so very sad. The second tip is to not be afraid of a crumbly dough. Scone dough is a bit sticky, and a lot flaky. Adding too much liquid will yield more of a cake-like scone that’s dense instead of flaky. Thirdly, don’t overwork the dough. Overworking will create tough scones (no one wants that!). And finally, we’re making blueberry scones, so fresh berries make all the difference just like in my Blueberry Pancakes and Blueberry Coffee Cake!
For more scone recipes using a similar base, try my Lemon Poppy Seed Scones that are just as *wow*.
These Blueberry Scones:
- Are tender and moist in the centers
- Have crumbly, crunchy edges
- Have rich, buttery flavor with a hint of vanilla
- Are bursting with blueberries
- Are finished with a homemade lemon or vanilla drizzle (if you’re feeling it)!
Ingredients
You can make the most spectacular blueberry scones with just a few ingredients, many of which are probably already in your pantry and fridge!
- All-purpose flour – flour is the base for so many baked goods, including scones!
- Fresh blueberries – I recommend using fresh blueberries but you can use unthawed frozen blueberries.
- Cold heavy cream – heavy cream adds moisture and rich flavor.
- Cold unsalted butter – butter also flavors scones, adding pockets of moisture and creating that signature flaky texture.
- Cold egg – an egg is necessary to give the scones structure.
- Granulated sugar – traditional English scones are usually only lightly sweetened, and that’s what these are!
- Vanilla extract – everything’s better with vanilla.
- Baking powder – baking powder causes scones to rise while staying tender.
- Salt – salt adds flavor.
- Coarse sugar like turbinado (optional) – turbinado sugar can be added to the tops of the scones before baking, for that crunchy top.
- Powdered sugar (optional for a glaze) – if you want to make a glaze, powdered sugar is the base!
- Fresh lemon juice (optional for a glaze) – for a lemon glaze, add lemon juice to the powdered sugar. For a vanilla glaze, add a splash of vanilla extract plus water.
How to Make Blueberry Scones
Blueberry Scones are pretty easy to make. You start by whisking together all the dry ingredients in a bowl (the flour, sugar, baking powder, and salt). Then add cold butter that’s cut into chunks. You want the butter to come straight out of the fridge, which is the key to moist, flaky, and tender scones
Cut the butter into the dry ingredients with a fork or pastry cutter. Then in a separate bowl, whisk together your wet ingredients, including the cold egg, cold heavy cream, and vanilla extract.
Time to add the dry ingredients into the wet, along with the blueberries. Use a spoon to mix all the ingredients together until just combined. The dough should be a little sticky and a bit dry, but moist enough to form a flaky ball.
Form the ball into a 1-inch thick disk on a clean working surface, and then cut the disk into 6 wedges.
Place the wedges on a parchment-lined baking sheet, and brush them with a tablespoon of cream. Bake at 400 degrees for 15-18 minutes until just set and lightly golden. Let cool before glazing, if you’d like!
Blueberry Scone Recipe Tips
- Cold butter, cream and eggs are key to flaky, moist scones!
- You can add more blueberries (1/4 cup) if you like extra blueberry scones. You can use frozen blueberries if preferred, but don’t thaw them.
- You want the butter to stay cold so bake scones right away after forming the dough.
- You can use storebought white icing if you don’t have time to make homemade glaze.
Storage and Freezing
Blueberry scones are best enjoyed within 2-3 days. They start to dry out as time goes on. After they’ve cooled completely, keep in an airtight container at room temperature.
If you’d like to freeze scones, I recommend freezing baked scones the day they’re made. Keep in the freezer for up to 3 months, thawing scones at room temperature or in the fridge overnight before enjoying. You can always heat them up gently in the oven or in the microwave for 20 seconds!
More Breakfast Treats You’ll Love!
Blueberry Scones Recipe
Ingredients
- 2 ¼ cups all-purpose flour
- 1 cup fresh blueberries
- ¾ cup cold heavy cream, plus 1 tablespoon for brushing
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 large cold egg
- 3 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ tablespoon coarse sugar like turbinado, optional to garnish
Lemon OR Vanilla Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice, OR ½ teaspoon vanilla extract + 2 teaspoons water
Instructions
- Preheat oven to 400℉. Line a baking sheet with parchment or lightly grease it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter chunks, and use a pastry/dough cutter or fork to cut up and incorporate butter into the dry ingredients until it resembles a fine crumble.
- In a separate bowl, lightly whisk cold egg, ¾ cup cold heavy cream, and vanilla extract.
- Add dry ingredients to wet ingredients, and then add the blueberries. Use a spoon to gently combine together until just incorporated. Do not overmix! Mixture will be relatively dry and crumbly, just moist enough to form into a flaky ball. If it’s too dry to form a flaky ball, add a tablespoon more heavy cream.
- Move dough to a clean, dry working surface. Form a 1-inch thick round disk. Use a bench or regular knife to cut the round into 6 even-sized wedges.
- Move each wedge onto baking sheet, lightly pressing any loose pieces into the scones.
- Use a basting brush to brush the tops of the scones with 1 tablespoon of heavy cream.
- Bake for 15-18 minutes, until scones are just set and light golden brown.
- Let scones cool almost completely before glazing (optional). Mix together powdered sugar and either the lemon juice or the vanilla extract and water. Use a teaspoon to drizzle glaze over scones. The glaze will harden more as it sets on the scones!
Video
Notes
- You must use cold butter, cream and egg for tender, moist scones!
- If you like a lot of blueberries, add an extra 1/4 cup.
- Bake scones right away after forming the dough.
- While I recommend fresh blueberries, you can use frozen blueberries (don’t thaw).
- Want a glaze but don’t have time to make it? Using store-bought white icing!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I froze these and have been heating up one at a time to have with tea for a quick breakfast. What a great way to keep enjoying fresh blueberries even after the summer ends!
What a great idea to keep the summer alive! Thanks for sharing!
Grace
These scones were easy to make and had a lovely moist texture. Will make again!
So happy they turned out well!
Grace
These scones are incredible!! I usually shy away from baking but I couldn’t resist when I stumbled on this recipe. Will make them again for my girl’s brunch coming up!
Love this! Definitely the perfect treat for a girl’s brunch. Cheers!
Grace