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!
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 scones are so simple that 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, no-yeast dough made in one bowl and shaped on the baking sheet.
Ingredients For Blueberry Scones
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: I use 2 cups of all-purpose flour.
- Granulated Sugar: Honey or maple syrup can be used as natural sweeteners, but this may change the texture.
- Baking Powder: Acts as a leavening agent, helping the scones rise.
- Salt and Vanilla Extract: Add flavor. Almond extract can be used for a different flavor profile.
- 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.
- Blueberries: You can use fresh or frozen blueberries. If frozen, there’s no need to thaw them.
- Turbinado Sugar: Turbinado sugar makes a lovely, optional sprinkling on top of your scones.
How To Make Blueberry Scones
These scones are unbelievably easy to make. Just preheat your oven, make your dough, and bake.
- Prep Your Oven and Baking Dish. Preheat the oven to 400˚F. While it heats up, line a baking sheet with parchment paper.
- 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.
- Add the Wet Ingredients. 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.
- Shape and Top 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! Bake for 20 to 23 minutes or until they are golden brown on top.
Recipe Tips and Tricks
- 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.
- 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.
- Frozen Blueberries: Don’t thaw your blueberries if they are frozen. Stir the frozen berries right into the dough.
Blueberry scones are a light snack, perfect as-is or with a cup of tea or coffee. But scones also work well with toppings like jam, honey, frosting, whipped cream, fresh fruit, or a simple vanilla glaze.
How to Store
- You can store scones in a food storage bag or an airtight container and keep them at room temperature for up to 3 days. They can stay in the fridge for up to a week. You can also freeze them for about 3 months.
- To reheat your scones, simply place them in the microwave for a few seconds or heat them in the oven at 350˚F for 5 to 10 minutes or until warm.
Delicious Sweet Treats
- Easy Pumpkin Muffins from Scratch
- Cinnamon Sugar Pretzel Bites
- Cherry Kuchen Bars
- New Orleans Style Beignets
- Air Fryer French Toast Sticks
- 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
- 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
- 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 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 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 the scones from the oven and transfer them 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.