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. Can’t wait for the raspberry 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. Cut into 8 – 12 triangles and transfer to a baking sheet, spacing them out evenly.
  • Brush the tops with melted butter and sprinkle with 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 desired.

Blueberry Scones with Lemon glaze on a baking sheet.

Other Berry Recipes you might enjoy:

Blueberry Scones Recipe

Blueberry Scones top view.
5 from 1 vote

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

  • 10 tbsp butter, unsalted, keep frozen (divided to 8 oz & 2 oz)

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

  3. Dry ingr: 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. 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*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 31mg 10%
Sodium 221mg 9%
Potassium 152mg 4%
Total Carbohydrates 29g 10%
Dietary Fiber 1g 4%
Sugars 12g
Protein 3g 6%
Vitamin A 7.7%
Vitamin C 3%
Calcium 6.6%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Stack of Blueberry Scones with Lemon Drizzle

Join 8,000+ other food lovers enjoying weekly recipes.

Comments

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • 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

As seen in