These blueberry scones are crisp on the outside, moist and buttery in the middle, and bursting with juicy berries. Perfect for breakfast or brunch!
These blueberry scones are everything a good scone should be. They’re moist and tender (no dry scones here!), with crisp, buttery, and golden brown edges. And they don’t skimp on the fruit—you get a sweet, juicy blueberry in every bite.
I love making these blueberry scones when I’m having friends or family over for brunch. These bakery-style treats look and taste impressive next to a steaming pot of coffee or tea, but in reality, they couldn’t be easier to make. This blueberry scone recipe comes together with 10 basic ingredients in under an hour.
Even if you’re a first-time scone maker, you’ll be able to pull off this recipe. In fact, one of our readers, Jean, commented, “These blueberry scones are amazing. This is my first attempt at making scones and the instructions are very clear.” I hope you’ll try it!
How to Make Blueberry Scones
This blueberry scones recipe starts with 10 basic ingredients:
Blueberry Scones Ingredients
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Cane sugar – For sweetness. I also sprinkle coarse sugar on top of the scones to create a crisp, golden brown crust.
- Baking powder and an egg – To help the scones puff up as they bake.
- Frozen butter – Yes, frozen! It won’t melt until you get the scones in the oven, which makes them tender and flaky. You’ll grate it on the large holes of a box grater before adding it to the dough.
- Buttermilk – For moisture, richness, and a slightly tangy flavor. Heavy cream and full-fat coconut milk work too. If you don’t have any of these options on hand, you can make a buttermilk substitute by mixing a scant 1/2 cup milk with 1/2 tablespoon lemon juice. Set it aside for 5 minutes before adding it to the dough.
- Blueberries – Fresh blueberries and frozen blueberries both work well here. Just a heads up that the frozen berries will give the dough a blueish color! They might not look quite as pretty, but they’ll still taste delicious.
- Vanilla extract – For warm depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Preparing the Dough
To make these blueberry scones, start by whisking together the dry ingredients—the flour, sugar, baking powder, and salt.
Next, grate the frozen butter on the large holes of a box grater. Use your hands to work the butter shreds into the flour until the mixture looks like a coarse meal. You want some of the butter to stay in larger pieces. When they melt in the oven, they’ll give the scones a flaky texture.
Add the blueberries to the flour mixture and toss to distribute.
Then, add the wet ingredients. Whisk together the buttermilk, egg, and vanilla in a medium bowl, and pour them over the flour mixture.
Use a spatula to mix until a shaggy dough forms. Then, switch to your hands and work in any remaining dry flour.
The dough should be soft, but not sticky. If it feels sticky, work in a little more flour. If it feels dry, work in a bit more buttermilk.
Shaping the Scones
Form the dough into a ball and transfer it to a lightly floured surface.
Flatten it into a 7- to 8-inch disk about 1 inch thick.
Use a sharp knife to cut the dough into 8 equal wedges.
Baking the Blueberry Scones
Freeze the scones while you preheat the oven. Place them on a large plate or baking sheet and freeze for 15 minutes to chill the butter. Meanwhile, preheat the oven to 400°F.
Then, bake the scones. Remove them from the freezer, brush with buttermilk, and sprinkle with coarse sugar.
Place on a parchment-lined baking sheet and bake until golden brown, 18 to 27 minutes.
Transfer to a wire rack to cool, or enjoy warm from the oven!
Blueberry Scone Recipe Tips
- Use grated frozen butter. Like a good pie crust, the best scones are flaky. They get this delicious texture when small pieces of butter in the dough melt in the oven, creating air pockets. If the butter melts before the scones go into the oven, while you’re working with the dough, these pockets won’t form. For perfect flaky scones, I use the same trick I did to make the flaky biscuits in my blueberry cobbler recipe: frozen grated butter. It’s very cold, and the small shreds don’t require much handling, so they won’t melt until they’re in the oven.
- Freeze the scones before baking. It cools down the butter after you’ve worked it into the dough. Remember, cold butter=light and flaky scones.
- Work in more liquid or flour if necessary. If your scone dough feels too sticky or dry, don’t hesitate to add more flour or liquid, respectively. The exact ratio you’ll need can vary based on factors like the humidity in your kitchen, whether you’re using buttermilk or cream, etc. Just add a little at a time until you have a soft, workable dough.
How to Serve and Store
You have a few options for serving these blueberry scones:
- Plain – They’re delicious on their own!
- With a flavorful spread – Slather them with butter, jam, honey butter, or lemon curd.
- With a glaze – Drizzle them with my 2-ingredient lemon glaze (pictured). For an extra pop of lemon flavor, sprinkle them with lemon zest too.
Store leftover blueberry scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. Allow to thaw at room temperature, or quickly defrost unglazed blueberry scones in the microwave.
More Favorite Baking Recipes
If you love this recipe, try one of these easy baked goods next:
- Lemon Blueberry Bread
- Blueberry Muffins
- Banana Bread Recipe
- Zucchini Bread
- Or any of these 25 Super Fun Baking Recipes!
Blueberry Scones
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- ¼ cup cane sugar
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup unsalted butter, 1 stick, frozen
- 1½ cups blueberries
- ½ cup cold buttermilk, plus more for brushing*
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar, for sprinkling, optional
Instructions
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
- In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
- Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet, leaving a little space around each scone.
- Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
- Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
- Transfer to a wire rack to cool.
Notes
Do you know if I can store the unbaked scones in the freezer for a few days and then bake them on the day I want to serve them?
Great recipe! Had too many blueberries and wanted to make something other than muffins, so thought I would try your scone recipe, so glad I did!! Your instructions were spot on and absolutely helped these come out perfect! Thank you!