Blueberry Scones
These blueberry scones are soft, flaky and buttery, filled with juicy blueberries and drizzled with a sweet lemon glaze. They’re perfect for brunch or Sunday breakfast!
Warm from the oven, these blueberry scones are one of my very favorite treats. They’re buttery, flaky and tender, and surprisingly moist. Scones often have a reputation for being dry, but not these. The juicy blueberries are like a sweet surprise in every bite, and you could even swap in other berries like raspberries or blackberries.
These blueberry scones truly need no adornment, but I love to make them a little extra by drizzling on a simple lemon glaze. It’s sweet, tangy and the perfect finishing touch to complement the blueberry flavor.
I based this blueberry scones recipe off of my classic scones recipe, which is easily adaptable to lots of flavors and variations. You’ll love how easy the scones are to make, especially since the dough is mixed together by hand in one bowl.
These scones would be a wonderful addition to a Mother’s Day brunch menu, or any spring brunch spread, really. I also love to make them on slow weekend mornings, when I’m craving a sweet treat. A batch never lasts long in my house, with seven of us at the ready to grab one from the baking sheet.
Blueberry Scones Ingredients
- Butter: The butter helps to create flaky layers in the scones. It also adds moisture and flavor.
- All-Purpose Flour: For an accurate measurement, gently spoon the flour into your measuring cup and then level it off.
- Granulated Sugar: Made with a modest 1/3 cup of sugar, these scones are a subtly sweet breakfast pastry.
- Baking Powder: Makes the scones rise as they bake. Note that the recipe calls for a full tablespoon (not teaspoon) of baking powder.
- Salt: Enhances all of the flavors.
- Heavy Cream + Egg: Adds richness and brings the dough together. The fat in heavy cream makes the scones especially tender, moist and rich.
- Blueberries: I’ve tested this recipe with both fresh and frozen blueberries. If using frozen, do not thaw them. Note that frozen blueberries may make the batter and scones somewhat purple.
Find the full recipe with ingredient amounts in the recipe card below.
My Secret to the Best Scones
One simple trick makes these scones incredibly tender and flaky. Instead of using a food processor or pastry blender to work the butter into the dry ingredients, freeze the butter and then grate it with a box grater. This method perfectly distributes the cold butter pieces throughout the dough. As the scones bake, the cold butter pieces create little air pockets –> flaky layers in the scones. I use this same trick in my biscuit recipe. It makes the process so easy!
How to Make Blueberry Scones
Freeze the butter for 20-30 minutes.
Combine the dry ingredients: flour, sugar, baking powder and salt.
Grate the frozen butter using a box grater. Then mix it into the dry ingredients with a rubber spatula.
Add the heavy cream, egg and blueberries. Mix the dough with a rubber spatula until it starts to come together. It will be crumbly, this is normal.
Shape the dough into 1-inch thick circle. Cut it into 8 wedges and place the scones on a parchment paper-lined baking sheet.
Brush the tops of the scones with a little heavy cream. This helps the tops become nice and golden as they bake.
Bake the scones for 12-15 minutes, until the edges are lightly browned. Let them cool on the baking sheet for at least 10 minutes before glazing or serving.
A Lemon Glaze Makes them Even Better
I find these blueberry scones to be delicious as is, but I will admit that they’re even better when you drizzle a sweet lemon glaze over the top!
To make the glaze, whisk together 1/2 cup of powdered sugar, the zest of 1 small lemon, and 1 tablespoon of fresh lemon juice. This makes enough glaze for a light drizzle. If you like a lot of glaze, I suggest making a double batch of the glaze.
How to Store and Freeze
- These scones freeze wonderfully, and the freezer is my preferred place to store them. Once completely cool, freeze the scones in an airtight container for up to 3 months. Thaw scones at room temperature, overnight in the refrigerator, or in the microwave using the defrost setting. You can freeze them with or without the glaze.
- You can also store the scones in an airtight container in the refrigerator for up to 2-3 days.
Flavor Variations
- Raspberry or Blackberry: Add 1 cup fresh raspberries or blackberries.
- Strawberry: Add 3/4 cup chopped strawberries.
- Cherry: Add 1/2 cup coarsely chopped dried cherries or 3/4 cup chopped pitted fresh cherries.
- Chocolate Chip: Mix in 1/2 cup mini chocolate chips or 3/4 cup regular sized chocolate chips.
- Lemon: Try this Lemon Scones recipe.
- Cranberry Orange: Add 3/4 cup chopped fresh cranberries or 1/2 cup dried cranberries plus the zest of one orange. Drizzle with an orange glaze (see below).
- Cinnamon: Try this Cinnamon Scones recipe.
- Buttermilk: Substitute buttermilk for the heavy cream for a slightly tangy flavor.
Blueberry Scones
Ingredients
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup plus 1 tablespoon heavy cream, plus more for brushing tops of scones
- 1 large egg, lightly beaten
- 1 cup fresh blueberries, or frozen blueberries (do not thaw)
Lemon Glaze (Optional)
- ½ cup powdered sugar
- zest of 1 small lemon
- 1 tablespoon fresh lemon juice
Instructions
- Place the butter in freezer for 20-30 minutes.
- Preheat oven to 400° F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add the shredded butter to the bowl with the dry ingredients and use a rubber spatula to mix it into the dry ingredients.
- Add the heavy cream, egg and blueberries. Mix together with a rubber spatula until the dough starts to come together. The dough will be crumbly.
- Transfer the crumbly dough to a lightly floured work surface and use your hands to gently finish bringing the dough together, being careful to not overwork the dough. Shape it into 1-inch thick circle. Cut into 8 wedges and place on the parchment-lined baking sheet.
- If you feel that the dough has gotten warm while handling it, place the scones in the refrigerator for 15-20 minutes before baking.
- Lightly brush the tops of the scones with a little bit of heavy cream.
- Bake for 12-15 minutes, until scones are lightly browned around the edges. Let scones cool for 10 minutes on the baking sheet before glazing or serving.
- To make the lemon glaze, in a small bowl whisk together the powdered sugar, lemon zest and lemon juice. Drizzle over the scones.
Notes
- The glaze recipe makes enough for a light drizzle of glaze on the scones. If you like a lot of glaze, I suggest doubling the glaze recipe.
- Scones can be stored in an airtight container in the refrigerator for up to 2-3 days.
- These scones freeze wonderfully. Once cool, freeze in an airtight container for up to 3 months. They can be frozen with or without the glaze. Thaw at room temperature, overnight in the refrigerator, or in the microwave using the defrost setting.
These scones look amazing and they are now on my bake list for the week!