Blueberry Scones Recipe
Jul 29, 2026
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These delicious bakery-style Blueberry Scones are packed with juicy blueberries and feature a buttery, moist texture with crumbly edges and tender centers. Topped with crunchy coarse sugar and vanilla glaze, they’re the ultimate treat!
My Favorite Blueberry Scone Recipe
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, the scones are so simple that even beginner cooks can easily make them! The dough is an easy, no-yeast dough made in one bowl and shaped on the baking sheet.
⭐️ 5 Star Review
“This is my first time making blueberry scones and it turned out great! The recipe is easy to follow and so glad that I was able to use frozen blueberries!” – Sandra
Blueberry Scone Ingredients
I make my crumbly, creamy scones with only 7 ingredients. Check out the notes below about each ingredient, but please refer to the recipe card further down the page for complete instructions.
- Flour: I use 2 cups of all-purpose flour and have not tested them with gluten-free flours.
- Granulated Sugar: Honey or maple syrup can be used as natural sweeteners, but this will change the texture.
- Baking Powder: Acts as a leavening agent, helping the scones rise. Make sure you are using fresh and not expired baking powder.
- Salt and Vanilla Extract: These add flavor; however, different flavored extracts, such as almond extract, can be used for a different flavor profile.
- Butter: Use unsalted butter, chopped into small pieces.
- Buttermilk: Buttermilk adds moisture to the scones, preventing them from becoming dry. If you don’t have any, or just don’t want to use buttermilk, you can substitute heavy cream instead.
- Blueberries: You can use fresh or frozen blueberries, or any other berries. If frozen, you don’t have to thaw them.
- Turbinado Sugar: This coarse sugar is an optional topping for the scones and adds a sweet crunch.
How To Make Blueberry Scones
These scones are unbelievably easy to make. Just preheat your oven, make your dough, and bake.
- Prep. Preheat the oven to 400˚F. While it heats up, line a baking sheet with parchment paper.
- Combine the dry ingredients and butter. In a large bowl, combine the flour, sugar, baking powder, and salt. 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.
- Add the wet ingredients. Stir in the buttermilk, egg, and vanilla extract. Stir until the dough is just combined, but don’t overmix. Next, fold your blueberries into the dough very gently.
- Shape the scones. Turn out the dough onto the baking sheet, shape it 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.
- Bake. Pop them in the oven for 20 to 23 minutes, or until golden brown.
Recipe Tips
- Avoid a crumbly dough. Add a bit more buttermilk if the dough isn’t coming together. Start with a tablespoon at a time to help the dough stick.
- Use cold butter. Soft butter melts too quickly and absorbs right into the dough as it bakes. Cold butter melts more slowly, creating steam and helping the scones rise.
- Do not overmix. Mix the dough just until everything is combined. Overmixing develops the gluten, making the scones dense instead of light and tender.
What to Serve with Scones
Blueberry scones are just right for breakfast, brunch, or an afternoon coffee break. Enjoy them warm as-is, or spread them with butter, blueberry sauce, strawberry jam, or honey. They’re also delicious with a dollop of whipped cream, a drizzle of cream cheese frosting, and fresh berries on the side. Pair them with a hot cup of macchiato, tea, or even a homemade pumpkin cold brew coffee.
Easy Blueberry Scones Recipe
Video
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, chopped into small pieces or grated
- 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
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 tablespoon fresh lemon juice
Instructions
- Prep. Preheat the oven to 400˚F and line a baking sheet with parchment paper. Set aside.
- Combine the dry ingredients and butter. 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.
- Add the wet ingredients and blueberries. Stir in the buttermilk, egg, and vanilla; mix just until combined. Using a spatula, fold in the blueberries.
- Shape the dough. Turn out the dough onto the 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 the tops with cooking oil and sprinkle with turbinado sugar, if using.
- Bake. Transfer the baking sheet to the oven and bake the scones for 20 to 23 minutes, or until golden on top.
- Make the glaze. 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.
- Finish and serve. Remove the scones from the oven and transfer them to a wire rack. Set aluminum foil under the wire rack to catch the glaze drippings. Drizzle the glaze over the blueberry scones. Serve.
Notes
- Make ahead: Prepare the scone dough and shape the scones, then cover and refrigerate them overnight. Bake them the next morning as directed.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store
- Room temperature. You can store scones in a food storage bag or an airtight container and keep them at room temperature for up to 3 days.
- Refrigerator. They can stay in the fridge for up to a week. You can also freeze them for about 3 months.
- Freeze after baking. Let the scones cool completely, then freeze them before adding any glaze. Store them in a freezer-safe bag or airtight container for up to 3 months. Thaw at room temperature or overnight in the refrigerator, then warm in the microwave for about 30 seconds or in a 300˚F oven for 10 minutes.
- Reheating. To reheat, place the scones in the microwave for a few seconds, or heat them in the oven at 350˚F for 5 to 10 minutes, or until warm.
This is my first time making blueberry scones and it turned out great! The recipe is easy to follow and so glad that I was able to use frozen blueberries!
I’m glad your first try at blueberry scones turned out well and the recipe was easy to follow. It’s great that frozen blueberries worked too! Thank YOU! 🙂
Wow – great recipe! My daughters and I made it last weekend and it was delicious! Everyone in the family was raving over It!
I’m thrilled to hear the recipe was a hit with your family! It’s wonderful that you and your daughters had a great time making it together. Thank YOU! 🙂
I love all things blueberry! These look delicious!
Thank you so much! I hope you enjoy it! 🙂