Blueberry scones are soft, flaky and buttery scones packed with fresh, juicy blueberries. Top these soft and tender scones with a sweet and creamy vanilla icing or dusting of powdered sugar. This blueberry scone recipe makes the perfect spring and summer breakfast or brunch treat.
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Why Make This Recipe
I absolutely love scones. The store bought kind are dried out and not very good, but the homemade versions are absolutely the best scones. My Lemon Scones, Strawberry Scones, Easy Lemon Blueberry Scones, White Chocolate Raspberry Scones and Chocolate Scones are one of my favorites scone recipes. These buttery and flaky scones with blueberries are another easy scone recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky scone scented bursting with fresh, juicy blueberries to the sweet crunchy sugar topping, these berry scones will delight your senses.
- Easy to make and bake. These blueberry scones taste bakery worthy, but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, shape into a thick disk, chill, cut and bake.
- Perfect for breakfast or brunch These buttery scones with fresh blueberries can easily be made in advance, frozen and baked straight from the freezer. They’re the perfect spring or summer breakfast or brunch treat.
Ingredients and Substitutions
This recipe for sweet and buttery blueberry scones requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you don’t, take a look at the suggested substitutes.
- Granulated Sugar: Maple sugar would also work well to make these scones refined sugar free.
- All Purpose Flour: Make these scones with blueberries gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of the weight (300 g) versus cup for cup.
- Baking Powder: This acts as a leavener in this blueberry scone recipe.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen.
- Egg: This recipe has not been tested without eggs.
- Heavy Cream: For soft and tender scones, heavy cream is a must. Substitute with half and half or buttermilk.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Blueberries: Fresh blueberries are recommended for the best blueberry scones. If you need to use frozen blueberries, fully coat them in flour. Do not thaw. Mix them into the scone dough while still frozen.
Variation
Blueberry Drop Scones: Prepare the recipe as written through the mixing step. Dump the scone dough onto a lightly floured surface. Gently gather and knead the scones 2 -3 times. Scoop the dough with a large spoon or cookie scoop. This blueberry scone recipe should yield about 12 drop scones. Drop the scones onto a lined baking sheet or large plate. Freeze as directed in the recipe. Bake at 425 F for 14 - 18 minutes or until the tops are golden brown.
How To Make
Learn how to make blueberry scones in a few easy steps.
- Whisk in the flour, sugar, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the blueberries. Mix until the dough just comes together.
3. Transfer the blueberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
4. Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like. Bake in the oven at 425 F (218 C) for 14 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
How To Store, Freeze and Thaw
- Store: Store baked blueberry scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze: Place the frozen unbaked blueberry scone wedges in an airtight container in the freezer for up to 2 months. Bake from frozen in a fully preheated oven. Place the baked, fully cooled and unglazed scones in an airtight container to freeze for up to 2 months. I recommend individually wrap each scone in plastic wrap or wax paper. Do not top with glaze if you plan on freezing the scones.
- Thaw: If you would like to bake the unbaked scones straight from the freezer, simply add about 3 - 5 minutes to the baking time. Baked and frozen scones can be heated straight from the freezer in the microwave. I recommend heating the scones in 20 second increments until they reach your desired temperature.
M’s Expert Tips
- Use very cold butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer an hour before you plan to make the scones.
- Cold is a scone’s best friend. In order to create those beautiful tender and flaky layers, the scone needs to be cold. Keep the ingredients as cold as you can prior to baking. Pop the scones in the freezer while the oven fully preheats. This usually takes about 20 - 30 minutes.
- Don’t overmix. Just like making a pie crust, try to handle the scone dough as little as possible while forming it into a disk. Some kneading is necessary to get those tall layers, but try to touch the dough as little as possible.
- Chill the blueberry filled scones. It’s helpful to rest the dough in the freezer to help the butter solidify and the flour to hydrate. Use this time to full preheat the oven (which takes about 30 minutes).
- Give the scones some space. Some recipes call for leaving the scone wedges close together. I find the scones need a bit more room in order to have space to fully rise.
- Top with icing. These scones with blueberries are so good on their own, but really shine when topped with a a vanilla glaze. Alternatively, serve the scones with honey butter.
FAQs
For this blueberry scone recipe, fresh blueberries are the best. However, if you need to use frozen blueberries, I recommend tossing them in flour until fully coated and using frozen, not thawed blueberries. Keep in mind that the baking time will be longer.
If you would like, add up to 1 cup white chocolate chips right before mixing in the blueberries. Follow the rest of the recipe as written.
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 7 - 8 inch disk that measures about 1 inch thick.
Other Blueberry Breakfast Recipes to Try
If you try this Blueberry Scones recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Blueberry Scones Recipe
Equipment
- 2 large mixing bowls
- 1 whisk
- 1 pastry cutter optional
- 1 large baking sheet
- 1 sheet parchmet paper
Ingredients
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 cup blueberries
Instructions
- Whisk in the flour, sugar, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.2½ cups (300 g) all purpose flour , ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, 10 tablespoons (141 g) cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the heavy cream, and vanilla extract until well combined.Form a little well in the center of the flour and butter mixture. Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough, followed by the blueberries. Mix until the dough just comes together.1 large egg, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract , 1 cup blueberries
- Transfer the blueberry scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like.
- Bake in the oven at 425 F (218 C) for 14 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack. Top the scones with a light dusting of powdered sugar or a drizzle of vanilla glaze.
Beverley says
Thanks for the laugh. We are supposedly making blueberry scones. But right next to the picture of blueberries you type raspberries. Then my husband asked me what do you plan on making. I instantly said without thinking “raspberry scone” ??
Megan says
Hahaha, I'm glad you guys had a laugh. Raspberries would be delicious as well. I have corrected the ingredients picture. I hope you enjoyed the blueberry (or raspberry) scones. 😉