Breakfast / Desserts / Snacks

Blueberry Scones

Light and simple, these scrumptious bakery-style Blueberry Scones are made with real, wholesome ingredients, and come together in a snap. They’re sure to be a hit with the whole family! 

blueberry scones drizzled with icing

Easy Bakery-Style Scones, Baked from Scratch!

Scones are a classic British treat! Whether you have them as a snack, dessert, or a quick breakfast on the go, these gently crumbly treats are like a cross between buttery shortbread and light, doughy biscuits!

This easy Blueberry Scone recipe includes real blueberries, fresh buttermilk, and basic pantry staples like flour and butter, to create the perfect fruit-studded scone.

Best of all these blueberry scones are so simple, even beginner cooks can easily make them, with no hassle! In fact, scones make a great recipe for kids to help out with. The dough is an easy, unyeasted dough that is made in one bowl and shaped on the baking sheet. Easy!

overhead shot of blueberry scones arranged in a row on top of a marble slab

What You’ll Need

I love using buttermilk in this recipe to give extra flavor to the scones, but if you don’t have any, or just don’t want to use buttermilk, you can substitute cream instead. The turbinado sugar adds a great touch, but it can also be omitted if you prefer! You’ll still have perfect, crumbly, creamy scones.

  • Flour
  • Granulated Sugar:
  • Baking Powder
  • Salt
  • Butter: I use unsalted butter, chopped into small pieces.
  • Buttermilk: Buttermilk just adds a bit of moisture to the scones, preventing them from becoming dry and unbearably crumbly.
  • Vanilla Extract
  • Blueberries
  • Turbinado Sugar: Turbinado sugar makes a lovely, optional sprinkling on top of your scones.

Can I Substitute Frozen Blueberries for Fresh?

While fresh blueberries are preferable, frozen blueberries work just fine. It may take a few minutes longer for your scones to bake with frozen blueberries, but they will be delicious just the same. Plus, they’re often cheaper and of better quality during the off-season.

Let’s Make Blueberry Scones!

These scones are unbelievably easy to make. Just preheat your oven, make your dough, and bake.

  1. Prep Your Oven and Baking Dish. First of all, preheat your oven to 400˚F. While it heats up, line a baking sheet with parchment paper. (Alternatively you can grease your baking sheet with oil.)
  2. Combine the Dry Ingredients and Butter. Combine the flour, sugar, baking powder, and salt in a large bowl. Add the butter, and cut it into the flour using a pastry cutter, a fork, or two knives. Cut until the butter and flour resemble fine crumbs.
  3. Add the Wet Ingredients. Next, stir in the buttermilk, egg, and vanilla extract. Stir until the dough is just combined – don’t overmix. Next, fold your blueberries into the dough very gently.
  4. Shape and Top the Scones. Turn out the dough onto your prepared baking sheet. Then shape the dough into a circle, and cut the circle into 8 wedges (like you would slice a pizza). Spray the tops of the scones with cooking oil and sprinkle with raw sugar, if using.
  5. Bake! Bake for 20 to 23 minutes, or until they are golden-brown on top. Enjoy!
a round loaf of dough cut into eight slices

What is the Secret to Making Scones Rise?

Don’t over-mix. Over-mixing will make the batter denser, which means that it will not rise to its full potential. Making sure you are using fresh baking powder can also be a big part of it – if the baking powder isn’t fresh, it won’t work as well.

Finally, always measure carefully. Don’t pack flour into your measuring cup – drop the flour into the cup with a spoon, and level off the excess with a knife. Packing in the flour will create dry, un-risen scones.

a round loaf cut into eight scones

Helpful Tips and Tricks

Blueberry scones are already so simple, but there’s nothing wrong with making it a little simpler! Here are a few helpful hints for making this classic British recipe.

  • Crumbly Dough: If your dough seems too crumbly, don’t hesitate to add a bit more buttermilk. Add a tablespoon at a time to help the dough stick together a little bit more.
  • Cold Butter: It is better to use cold butter for scones. Soft butter melts too quickly and abosrbs right into the dough as it bakes. Cold butter will melt a little more slowly, creating steam, and helping the scones to rise.
  • Frozen Blueberries: Don’t thaw your blueberries if they are frozen. Stir the frozen berries right into the dough. If they are all frozen together, let them thaw slightly and then break them apart.
three blueberry scones set on a wire rack

Serving Ideas

Blueberry scones are a light snack, perfect as-is, or with a cup of tea or coffee. But scones also work well with a number of toppings, including:

  • Glaze
  • Jam
  • Honey
  • Whipped Cream
  • Clotted Cream
  • Fresh Fruit
  • Softened Butter
six blueberry scones arranged in a single row on a marble board

How to Store and Reheat Extras

  • You can store your blueberry scones easily in a food storage bag, or an airtight container. If you store them in a bag, press as much air as possible out before sealing. This helps keep them fresh. 
  • To reheat your scones, simply place them in the microwave for a few seconds, or heat in the oven at 350˚F until warm.

Can I Freeze Scones?

  • Yes, you can freeze these tasty little bites of goodness. Let your baked scones cool to room temperature, then wrap each one in saran wrap before placing it in an airtight, freezer-safe container.
  • They will keep for up to 3 months.
  • Thaw overnight in the fridge or on the counter for a few hours before digging in.
blueberry scones drizzled with icing
Print Recipe
5 from 6 votes

Blueberry Scones

Easy homemade Blueberry Scones are light and crumbly, while still moist and creamy. Made with wholesome, real ingredients, they're a classic British treat!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: British
Keyword: baking from scratch, easy scones recipes
Servings: 8
Calories: 313kcal


  • 2 cups all-purpose flour
  • cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold unsalted butter, chopped into small pieces
  • ½ cup buttermilk
  • 1 large egg, lightly beaten to break up the yolk
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen blueberries, (if using frozen, do not thaw the blueberries)
  • Turbinado sugar, for sprinkling, optional

For the Glaze


  • Preheat oven to 400˚F.
  • Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl whisk together the flour, sugar, baking powder, and salt.
  • Add in the butter pieces; cut in the butter using a pastry blender or a fork to form fine crumbs.
  • Stir in the buttermilk, egg, and vanilla; mix just until combined.
  • Using a spatula, fold in the blueberries.
  • Turn out the dough onto previously prepared baking sheet.
  • Flour your hands and shape the dough into a circle.
  • Using a sharp knife, cut the circle into 8 wedges.
  • Spray tops with cooking oil and sprinkle with turbinado sugar, if using.
  • Bake for 20 to 23 minutes, or until golden on top.
  • In the meantime prepare the glaze by combining the powdered sugar, milk, and lemon juice in a mixing bowl; whisk until everything is completely incorporated and no lumps appear.
    Add more liquid, if needed. For a thicker glaze, add more powdered sugar.
  • Remove scones from oven and transfer to a wire rack.
  • Set aluminum foil under the wire rack to catch the drippings of the glaze.
  • Drizzle the glaze over the blueberry scones.
  • Serve.


Serving: 1scone | Calories: 313kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 333mg | Potassium: 87mg | Fiber: 1g | Sugar: 26g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 2mg

More Easy Treats


  • Beth
    Feb 28, 2022 at 5:28 pm

    5 stars
    Those look absolutely delicious. I’m going to make a batch of these tomorrow to have with my morning coffee.

  • Erik
    Feb 28, 2022 at 5:59 pm

    5 stars
    Perfect for those mornings I’m craving something sweet!

  • Sandra
    Mar 1, 2022 at 4:15 pm

    5 stars
    These are really perfect scones! So hard to stop with only one bite!

  • Krystle
    Mar 7, 2022 at 12:08 pm

    5 stars
    The texture is spot on! Everyone at my book club gobbled them up.

    • Katerina
      Katerina Petrovska
      Mar 8, 2022 at 1:35 pm

      That’s great! I’m very happy everyone enjoyed it! Thank you for chiming in! 🙂

  • Jenn Klassen
    May 1, 2022 at 2:31 pm

    Very fluffy and delicious!

  • Cindy von Schultes
    Aug 27, 2022 at 1:03 pm

    Could I replace the blueberries with chocolate chips?

  • Heidi
    Dec 10, 2022 at 4:30 pm

    5 stars
    This recipe is so easy and delicious! Immediately after making the first batch, I turned around and made a second batch substituting the vanilla extract for almond extract and the blueberries for chocolate chips. My husband is a baker by trade for 26 years and has always disliked scones, but he loved these. The only recommendation I would make is to use the parchment paper to put under when glazing to reduce waste. 🙂

  • Deanne
    May 10, 2023 at 2:11 pm

    5 stars
    The thought of making scones from scratch has always intimidated me, so I’ve always shied away from trying. But these look super delicious and sound very easy to make! If I don’t have fresh buttermilk on hand, can I use powdered buttermilk as a substitute?

    • Katerina
      May 10, 2023 at 5:38 pm

      I am not sure how to use powdered buttermilk in this recipe, but you can make buttermilk by combining 3 tablespoons white vinegar with 2 cups 2% milk. Place the white vinegar in a glass measuring cup. Add enough milk to make 2 cups total. Stir to combine and let stand 15 minutes then use it to make the scones.


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