Blueberry Scones Recipe
Blueberry Scones are one of our favorite treats! Serve them for breakfast or brunch, or pack as a school snack. They’re always a hit around our house!
We also love these Raspberry Scones and Strawberry Scones. Can’t wait for the berry season to start!
For a while, everyone in my family had a strong dislike for scones. All the ones we tried before just didn’t taste like much. That is until we tried these homemade blueberry scones.
The homemade version, a.k.a. this recipe, makes the flakiest, the most tender scones that no store-bought or bakery can rival. The sugar crust atop them is one of our favorite parts as it contrasts the soft inside very well. And the blueberries, ugh… they just burst as you bite into the scone to reveal their sweet juices.
There are a couple of secrets to getting these right though. And… here they are!
Secrets to perfect Blueberry Scones:
- Make sure the butter, milk and sour cream are cold. This will prevent the butter from melting and keep the scones nice and fluffy, instead of heavy and dense.
- Chill the scones before baking to help them retain their shape better when baking
- Do not thaw the berries if using frozen to prevent the juices from leaking.
- Do not overwork the dough – this will make the blueberry scones tough. Just knead the dough until it barely comes together.
- Do not overbake the scones or the inside will be dry.
How to store the scones
- Keep the scones under a glass dome at room temperature for up to 2 days. They are best eaten fresh though.
Make Ahead Blueberry Scones
- To make them ahead, you can shape then freeze them and then bake right before serving.
- OR, shape and refrigerate the scones, then bake within 24 hours.
- OR, the blueberry scones can be baked, then cooled and frozen. When ready to serve, the scones can be reheated in a 350F degree oven for about 5-7 minutes. They’ll taste just like fresh!
How to make the Blueberry Scones
- Combine all wet ingredients until homogenous.
- Whisk the dry ingredients.
- Grate the butter into the dry ingredients and toss to coat the butter.
- Add the wet ingredients into the butter and flour, then stir until it just comes together.
- Dump the dough onto your working surface and press it together until it holds shape. Roll the dough into a rectangle. Spread the berries over the top and press them into the dough.
- Make 3 folds along the length of the dough, forming a log. With a sharp knife, cut into 8 – 12 triangles and transfer to a baking sheet, spacing them out evenly.
- Brush the tops with melted butter and sprinkle with coarse sugar. Now freeze or refrigerate.
- Bake for about 15 minutes or until the tops are golden in color. Allow to cool for at least 10 minutes before serving.
- Drizzle with lemon glaze once cooled, if using.
Other Berry Recipes you might enjoy:
- Olive Oil and Greek Yogurt Muffins
- Puff Pastry Berries and Cream
- Pavlova Cake
- Cheesecake & Berry Trifle
Blueberry Scones Recipe
Blueberry Scones are one of our favorite treats! Serve them for breakfast or brunch, or pack as a school snack they're always a hit around our house!
Blueberry Scone Ingredients
- 8+2 tbsp butter (divided), unsalted, keep frozen
- 2 cup all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup granulated sugar
- 1/4 tsp baking soda
- 1/2 cup sour cream, cold (or heavy cream)
- 1/2 cup milk, cold
- 1 tsp vanilla extract
- 2 cups blueberries fresh, frozen, or dried
- 3 tbsp coarse sugar (turbinado sugar)
- 1 cup powdered sugar
- 2 tbsp lemon juice
How to make the Blueberry Scones
Prep: Preheat oven to 425F with the rack in the middle. Prepare and set aside a 12"x18" baking sheet. Measure out all of the ingredients.
Wet ingredients: Whisk all wet ingredients (1/2 cup milk, 1/2 cup sour cream, 1 tsp vanilla extract) together until smooth. Refrigerate.
Dry ingredients: In a large bowl whisk together all dry ingredients ( 2 cups flour, 1/2 cup sugar, 1/2 tsp salt, 2 tsp baking powder, 1/4 tsp baking soda).
Combine: Grate 8 tbsp frozen butter on a large holed box grater right into the flour mixture and toss together to coat the butter in flour. Add the cold wet ingredients and stir just until barely holds together.
Shape: Dump the dough out onto your working surface and continue pressing the dough together until it holds shape, then fold several times to form a dough. Do not overwork it or the scones will be tough. Using the rolling pin, roll the dough into a rectangle (16" x 12") flouring the surface and the pin as needed.
Spread the berries all across the surface and press them in with the palms of your hands. Now fold or roll tightly into a log. With a sharp knife cut the log into 12 triangle pieces (for smaller scones) or 8 triangles (for regular, large size) and transfer to a 12"x18" baking sheet, spacing them evenly.
Top: Melt 2 oz of the butter and brush the tops of the scones, then generously sprinkle with coarse sugar.
PRO tip: refrigerate or freeze the scones for 15-30 minutes so they retain their shape better when baking.
How long to Bake Blueberry Scones
Bake: Bake the scones for 15-20 minutes or until the tops are golden. Remove from the oven and allow to cool completely before serving.
How to make the Lemon Glaze (optional)
Mix together 1 cup powdered sugar with 1-2 tbsp of lemon juice until smooth. Drizzle over the cooled scones if desired.
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These were amazing!!!! By far the best. The dough is rather wet and hard to work with so i will account for that next time. I also subbed heavy cream for sour cream since i didnt have any which could have made the dough more wet as well. The texture and flavor were unmatched to any other scone I’ve had by far. Much more of a European texture than US which i love! I was wondering if you’ve ever made a savory version? I would like to try that next using this recipe but im not sure what to do about the sugar? Im going to do caramelized scallion, rosemary and cheddar. If you have any ideas on what i should sub for sugar or just use more flour please let me know!!
Thank you so much!
Yes, the cream will make the dough a little bit more wet, but probably more delicious in the end.
I haven’t tried to convert this recipe into the savory version, so not sure. But if I were to start anywhere I’d probably do what you suggested, just omit the sugar and add a little more flour if it’s too wet. If you do try it, I hope you let me know how it goes 🙂
These were the best scones I ever baked. I had several tries at scones but never had this particular fluffiness and delicate taste! I followed recipe exactly and made it with my granddaughter. Needless to say scones vanished the same day! will bake smaller size for the 4th. thanks for the wonderful recipe! I agree with previous comments, these scones are way better then from the bakery!
Wow! I love this comment! Thank you so much for taking the time to share your feedback!
Let me start by saying I am not a baker. I followed this recipe exactly (maybe a bit more blueberries than called for, but hey, blueberries!) And these turned out beautifully. Not too sweet, just right to my taste. Smelled amazing while cooking. Thank you for the concise instructions. To those trying it, read the article for the tips. They made a difference.
Hi Yvonne, so happy to hear that you got great results as well! Thank you for sharing your feedback!
Love these. I used parchment paper as I didn’t see what “prepared baking sheet meant? Should it be greased?
Thank you so much!
Good parchment paper is nonstick and doesn’t need greasing.
You can bake it directly on the baking sheet, or line it with parchment or foil for easier clean up. If baking on directly on the baking sheet make sure to remove them to a cooling rack soon after getting it out of the oven, otherwise they might stick as the melted sugar hardens.
OMG! These are the best scones!!!! Been trying out recipes and this was by far the best tasting and easiest to make!1!! That little crunch of the crust and the lemon glaze put it over the top for me. So glad I found this recipe!!!
I followed the recipe exactly as written, frozen butter and all! Absolutely the best scones I have ever made, and better than any I have tasted that were professionally made. So good!!!
Music to my ears 😀 Thank youl, Nancy! Glad to hear you enjoyed these!
Best blueberry scone recipe I’ve made. Always use buttermilk in scones, the sour cream was a nice change.
Love these scones! This is my new go to recipe. They’re are big hit!
O-M-G These are the BEST scones EVER!!! (This is coming from a person who never liked scones.) I’ve already made these several times and they’re so good that my family literally fight over them. I can’t thank you enough for sharing this wonderful recipe!!
Best, comment, ever! Thank you for your feedback
Made these Blueberry Scones and they were the absolutely best thing I have tasted in a long time! Scrumptious! We ate 6 of them and I put the remainder in a sealed tupperware container. This morning they were soft as could be…..crisp and crunchy was gone. I heated in Microwave….still gone. Any way to keep them crisp, as they were the best thing I have made in a long while. Thank you!
These are absolutely divine! The best scones EVER!!! Follow the directions and you’ll come back for more. My family can’t get enough of these. Thank you
That’s so awesome to hear! Thank you for sharing your feedback!
Thanks. The taste is good. The texture not too scone-like. Several have said the dough is too wet. I agree. Too bad the online recipe isn’t adjusted to include more flour at the start. There wasn’t much lift. I am an experienced home baker and I followed the recipe carefully. Everything was cold and I use fresh baking powder etc. Part of the challenge using sour cream is that it can make a quick bread dough almost too tender.
Sounds like you’d like this scone recipe better. Generally speaking, there are two types, this one and the more crumbly one. The more crumbly one is the one I linked before.
As far as this recipe, try putting the scones in the freezer for about 10-15 minutes before baking for a better rise. I have found that either using frozen berries or putting the scones in the freezer yields a better shape and rise.
I’ve tried many scones before and this one by far the best one I tried!! I made one for now and my other batch is in the freezer! Thank you for this amazing recipe
Makes me so happy hearing that! Thank you for sharing your feedback Luba!
Can they be baked under lower heat? 425F is too hot for my oven
You can bake at any temperature that will be equivalent to the real 425F. If your oven is not calibrated and runs hot, just reduce it to a temperature that would be similar to 425F. It probably would be a good idea to check your oven so that you know what temp to reduce your oven to.
I made few times already and different variants: blueberries or rhubarb, vegan and gluten free. Always delicious!!! Thank you!
PS. We don’t even frost them as there is pressure to eat them ASAP, lol
You cannot choose metric, it’s stuck in u s customery. Tried 6 times. Each time to rolls back to the top of the article and still shows quantities in cups.
I made these this morning on a whim. What a treat! They were the perfect combo of soft and fluffy while still having the crunchy edge. The blueberries were a little difficult to work with when I tried to cut the scones, but it all worked out 🙂 thank you for sharing!
I agree, the BEST scone recipe! Second best is your raspberry scone recipe. The last few months, I’ve been trying tons of scone recipes, as I am now living in Russia and the nice Starbucks scones are not anywhere close to where I am living. I have noticed, that the messier the scone dough is to work with, the tastier it comes out of the oven. So yes, this dough is a little sticky, but I prepared the dough and left it in the fridge for a few hours before rolling it out on a very well-floured cutting board. Used my floured hands to press it out into a rectangle shape and then sprinkled flour on top of the dough and used a rolling pin to smooth it out to the exact shape I wanted. The scones barely spread in the oven as the dough was chilled. The results were perfect! The outside was somewhat crunchy (like a Starbucks scone) and the inside was so buttery and moist with wonderful blueberries. Loved it. (I will never be satisfied with dried out Starbucks scones again!)
I agree with the comment below about the 10 stars! Amazing scones. I used heavy whipping cream instead of milk and used the sour cream as well. This will be my go to scone recipe. Thank you!!
Made these today for my family. My 99 yo mother lives with us and wants something for breakfast. Had fresh blueberries so decided to make these. Rainy today, so very humid. I had to add close to an additional cup of flour to the dough. Tried to roll it per your directions, but that didn’t work, so put dough back in the bowl, mixed the blueberries in, made a round of dough and cut into 8 wedges. These,are delicious. My husbands fave dessert is blueberry pie. He told me I can substitute these for the pie any day. Thanks for the great recipe
I used vegan sour cream and coconut milk for these. They turned out amazing. Recommend!
That’s so good to know! Thank you for sharing!
Note to a novice baker: USE A WELL FLOURED SURFACE. Otherwise you will not get these to take shape. And by well floured I mean keep an extra cup of flour for sprinkling.
Hi I’m so frustrated I’ve made this delicious recipe for Blueberry scones and each time following the directions to a T my scones spread!!!
What do I need to try ??? They are undoubtedly delicious but I can’t get them to keep their shape. I’ve tried less from one batch. I’m a baker so I do know a lot about baking just can’t get these!!! Help
sounds like your ingredients might be getting too warm by the time the dough is mixed. Trying placing the scones in the freezer for at least 30 minutes before baking to make sure it’s all cold before it hits the oven and that should fix the spreading problem.
This was my first time making scones and it was interesting to say the least hahaha. The dough was super wet, so I had to add a lot of flour so it didn’t stick. Unfortunately I didn’t think to put flour down on my prep surface so it was extremely difficult to roll. However, I made it work. They didn’t turn out pretty, but man are they yummy! Thanks for this great recipe!
Hi, Marina! If I could give these scones 10 stars, I would! I’ve made them twice now, once for a big family event and everyone raved – a teenage boy asked me for the recipe for his mom! LOL! These are absolutely the best scones I’ve ever had. And your tip to refrigerate or freeze them before baking makes a big difference! I used heavy cream first and sour cream the second time. Either one works just fine, just a bit richer, perhaps, with the sour cream.
Thanks so much for sharing this wonderful recipe. I’ll be using it for years to come!
Your excitedness radiates through your comment and makes me so happy 😀 Thank you so much for your comment and the rating!
Looks amazing im about to make them 🙂 one question…you mentioned that heavy cream can be used instead of sour cream, but they are different consistency, sour cream is much thicker so would that require other adjustments? Thanks
Thank you Vicky!
When you add the heavy cream instead of sour cream the overall consistency of the scones will be a little different, but still really good.
You do not need to make any other adjustments, just a straight up replacement.
Made them!!! Super delicious! My husband loves as well! Thanks for sharing the recipe! Pinned already 🙂
Awesome! So glad you took the time to report back and give the recipe a star rating! Appreciate it, greatly.
My family loves this recipe. I added white chocolate chips and it is so good. I also tried cherries and white chocolate. Thank you so much for the recipe.
Cherries and white chocolate sound like a wonderful combination! Thank you for your feedback Mila!
Thanks Marinchik for sharing blueberry scones with me ! They had a nice crunch on top and so soft and moist inside ! I will definitely have to try this recipe ! The best ones I ever tried
Thank you Yana!
I just love blueberries- they are so good for you too! I can’t wait to try this recipe. I am pinning it now and thanks for the pro tip about refrigerating to maintain the shape during baking. I didn’t know that.
Thank you so much Scarlet!
Just made these. They went together pretty easily, but make sure you use a rimmed cookie sheet. I didn’t and butter went all into my oven setting off the smoke alarm. How embarrassing ! But, soft, tender and delicious. Will make again. Now to get the stink out of the house and clean the oven ….bummer!
You’re so right, I only use rimmed baking sheets, so didn’t think to even mention it, but I will add it so other’s don’t run into the same trouble. Thank you so much for your feedback and star rating!
Hello ! It’s not only the blueberries and what you have done with them….. it’s amazing tea pot in the photo 🙂 🙂 🙂 Pinning !
Thank you so much! That teapot was a birthday gift from a dear friend of mine, which makes me love it even more!