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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!

Blueberry Scones with sugar crust on a baking sheet.

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.

Tender, fluffy and soft blueberry scones on a baking sheet.

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.

Step by step photo instructions to making blueberry scones.

  • 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.

Step by step pictures for making blueberry scones.

  • 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.

Blueberry Scones with Lemon glaze on a baking sheet.

Other Berry Recipes you might enjoy:

Blueberry Scones Recipe

5 from 14 votes

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!

Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry scones
Calories: 234 kcal
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12

Ingredients

Blueberry Scone Ingredients

  • 8+2 tbsp butter (divided), unsalted, keep frozen

Dry Ingredients

Wet Ingredients

  • 1/2 cup sour cream, cold (or heavy cream)
  • 1/2 cup milk, cold
  • 1 tsp vanilla extract

Also

Lemon Glaze

Instructions

How to make the Blueberry Scones

  1. 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.

  2. Wet ingredients: Whisk all wet ingredients (1/2 cup milk, 1/2 cup sour cream, 1 tsp vanilla extract) together until smooth. Refrigerate.

  3. 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).

  4. 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.

  5. 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.

  6. 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

  1. 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)

  1. Mix together 1 cup powdered sugar with 1-2 tbsp of lemon juice until smooth. Drizzle over the cooled scones if desired.

Nutrition Facts
Blueberry Scones Recipe
Amount Per Serving
Calories 234 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 31mg10%
Sodium 221mg10%
Potassium 152mg4%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 385IU8%
Vitamin C 2.5mg3%
Calcium 66mg7%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Stack of Blueberry Scones with Lemon Drizzle

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Aleksandra

    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

    · Reply
  • Guy

    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.

    · Reply
  • Erica

    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!

    · Reply
  • 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!)

    · Reply
  • Shannon

    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!!

    · Reply
  • Debbie W

    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

    · Reply
  • Jill

    I used vegan sour cream and coconut milk for these. They turned out amazing. Recommend!

    · Reply
  • Iryna Kirkov

    Supper delicious

    · Reply
  • Brandi

    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.

    · Reply
  • Kim Cahill

    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

    Kim

    · Reply
    • Hi Kim,
      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.

      · Reply
  • Bailey

    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!

    · Reply
  • Carolyn

    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!

    · Reply
    • Your excitedness radiates through your comment and makes me so happy 😀 Thank you so much for your comment and the rating!

      · Reply
  • Vicky

    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

    · Reply
    • Hi Vicky,

      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.

      · Reply
      • Made them!!! Super delicious! My husband loves as well! Thanks for sharing the recipe! Pinned already 🙂

        · Reply
  • Mila

    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.

    · Reply
  • Yana

    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

    · Reply
  • Scarlet

    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.

    · Reply
  • 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!

    · Reply
    • Hi Denise,
      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!

      · Reply
  • Hello ! It’s not only the blueberries and what you have done with them….. it’s amazing tea pot in the photo 🙂 🙂 🙂 Pinning !

    · Reply

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