Blueberry Scones

Learn the secrets to fluffy, buttery, bakery-style Blueberry Scones. Inspired by my wildly-popular Blueberry Muffins recipe, these scones have a soft texture without being too sweet. Add a drizzle of powdered sugar glaze to balance the flavors with the juicy, fresh blueberries.

You will love this Recipe for Blueberry Scones!

My ideal Blueberry Scone has a soft, fluffy texture that falls between a blueberry muffin and a biscuit. The scone itself shouldn’t be too sugary, but a drizzle of powdered sugar icing adds just enough sweetness to complement the buttery, flaky base.

I tested this recipe with both fresh and frozen blueberries, and fresh blueberries won by a landslide. Frozen blueberries add extra juice that can make the scone batter too wet and will also turn it purple. For that reason, I suggest sticking with fresh so you get the same results you see in my photos.

Brush on an egg wash for bakery-perfect shine. I tested the recipe without it and they still tasted great, but the egg wash creates a beautiful, golden contrast with the powdered sugar glaze. As my grandma always said, we eat with our eyes first!

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Fresh vs frozen blueberries: For best results, use fresh blueberries instead of frozen. Even if frozen blueberries go into the batter without thawing, they will still turn the batter purple, and they made add extra water which will make the scone batter too wet.
• Milk: If you don’t have milk for your glaze, you can use water or half-and-half. Add enough for your desired glaze consistency.
• Baking powder
• Eggs
• Sugar
• Powdered sugar
• Heavy cream
• Flour

How to Make Blueberry Scones

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup. In the bowl of a stand mixer fit with the paddle attachment, beat together flour, sugar, baking powder, and salt. On the lowest speed, beat in cold butter until pea-sized crumbs form.

2. Meanwhile, whisk together the egg and heavy cream. Add to mixer and beat until combined. Stir in blueberries by hand until just combined. Generously flour a flat, clean work surface.

3. Scrape dough onto prepared work surface and knead with your hands to be sure it’s combined. If the dough is too sticky, flour your hands or add 1 or 2 tablespoons of flour to the dough.

4. Press the dough into an 8-inch disk that is about 1 inch tall. Using a chef’s knife, pizza cutter, or bench scraper, cut the disk into 8 wedges.

5. Transfer the wedges to the prepared baking sheet. Whisk together the egg and water to make egg wash, then brush over the top of the scones.

6. Bake until the outsides are set and the insides are fully baked, about 20 to 25 minutes. Cool completely. To make the powdered sugar icing, whisk together powdered sugar and milk, then drizzle over cooled scones.

Recipe tips and variations

• Yield: This recipe makes 8 scones.
• Ease up on the stirring: Don’t overmix; the secret to flaky, buttery scones is leaving pea-sized crumbs of butter in the dough.
• Shaping: Wedges are traditional, but you can form rounds if you prefer a more biscuit-like presentation.
• Brunch: Serve the blueberry scones alongside a tray of mini quiche, egg bites, and set up a mimosa bar to brunch in style.

How to Store a Blueberry Scone

Store leftovers covered at room temperature for up to 2 days.

How to Freeze

The scones can be wrapped in plastic and stored in a freezer-safe bag, labeled, and frozen for up to 2 months. Thaw at room temperature. To reheat, bake in a 350-degree oven for 5 to 7 minutes or until warmed through.

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Blueberry Scones Recipe

By Meggan Hill

Learn the secrets to fluffy, buttery, bakery-style Blueberry Scones. Inspired by my wildly-popular Blueberry Muffins recipe, these scones have a soft texture without being too sweet.

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 8 servings (1 scone each)

Course Breakfast, Dessert

Cuisine American

Calories 377

5 from 7 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the scones:

• ▢ 2 cups all-purpose flour plus more for flouring the work surface
• ▢ 1/4 cup granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup butter chilled and diced into pea-sized pieces (1 stick)
• ▢ 1 egg
• ▢ 1/2 cup heavy cream
• ▢ 1 cup fresh blueberries (see note 1)

For topping:

• ▢ 1 egg beaten with 2 tablespoons water (egg wash)
• ▢ 1 cup powdered sugar
• ▢ 3 to 4 tablespoons milk or water (see note 2)

Instructions 

• Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup.
• In the bowl of a stand mixer fit with the paddle attachment, beat together flour, sugar, baking powder, and salt. On the lowest speed, beat in cold butter until pea-sized crumbs form.
• Meanwhile, whisk together the egg and heavy cream. Add to mixer and beat until combined. Stir in blueberries by hand until just combined. Generously flour a flat, clean work surface.
• Scrape dough onto prepared work surface and knead with your hands to be sure it's combined. If the dough is too sticky, flour your hands or add 1 or 2 tablespoons flour to the dough.
• Press the dough into an 8-inch disk that is about 1 inch tall. Using a chef's knife, pizza cutter, or bench scraper, cut the disk into 8 wedges.
• Transfer the wedges to the prepared baking sheet. Whisk together the egg and water to make egg wash, then brush over the top of the scones.
• Bake until the outsides are set and the insides are fully baked, about 20 to 25 minutes. Cool completely. To make the powdered sugar icing, whisk together powdered sugar and milk, then drizzle over cooled scones.

Recipe Video

Notes

1. Blueberries: For best results, use fresh blueberries instead of frozen. Even if frozen blueberries go into the batter without thawing, they will still turn the batter purple, and they made add extra water which will make the scone batter too wet.
2. Milk: If you don’t have milk, use water or half-and-half. Add enough for your desired glaze consistency.
3. Yield: This recipe makes 8 scones.
4. Storage: Store leftovers covered at room temperature for up to 2 days.

Nutrition

Serving: 1 sconeCalories: 377kcalCarbohydrates: 49gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 91mgSodium: 417mgPotassium: 82mgFiber: 1gSugar: 23gVitamin A: 647IUVitamin C: 2mgCalcium: 114mgIron: 2mg

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