Blueberry Scones

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These blueberry scones are buttery, and moist with a rich vanilla flavor. They are slightly crispy on the outside and soft in the center and bursting with blueberries.

6 Blueberry Scones

These blueberry scones are the perfect treat for brunch, tea or breakfast!

They’re rich and moist (no dry scones here), with tons of flavor and sweet juicy blueberries.

This blueberry scones recipe is easy to make with a handful of simple ingredients in 30 minutes (or less), and a great way to enjoy fresh blueberries.

8 Blueberry Scones arranged in a circle

Blueberry Scones: Ingredients & Substitutions

overhead photo of the ingredients in this Blueberry Scones recipe
  • All-purpose flour. I have only tried this recipe with all-purpose flour, if you want to make gluten-free scones, I suggest using a 1:1 all-purpose gluten-free baking flour
  • Granulated sugarorganic cane sugar works well too.
  • Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen or cold butter to make these scones โ€“ so be sure to put a stick in the freezer or fridge.
  • Half and Half. Heavy cream and whole milk are both good substitutes for half and half.
  • Vanilla extract. For different flavors, substitute ยฝ tsp vanilla extract for different extracts (almond, lemon etc.)
  • Blueberries. I suggest using fresh blueberries for the best results. Make sure they are rinsed and completely dry.
  • Raw sugar. this is optional, but recommend for a sweet crunchy top!
3 Blueberry Scones on a plate, one has a bite taken out of it

How to Make Blueberry Scones

Let’s walk through the steps of this blueberry scone recipe together, and don’t forget to watch the video.

Begin by tossing the blueberries with 1 tablespoon of flour gently. Make sure blueberries are completely dry (not at all wet). Then, set them aside.

two photos showing how to make blueberry scones - mixing blueberries and flour

Next, combine flour, sugar, baking powder and sea salt in a large bowl.

two photos showing how to make blueberry scones - mixing dry ingredients

Then, grate the frozen butter into the dry mixture and stir to combine. (Or cut in cold butter with a pastry cutter or fork).

two photos showing how to make blueberry scones - grating butter into dry ingredients

Next, add the half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle.

two photos showing how to make blueberry scones - combining wet and dry ingredients

Turn dough out onto a well-floured surface (or pastry slab).

Carefully add the blueberries as you form the dough, trying not to crush them.

Form the dough into a round circle about 8-9โ€ in diameter.

two photos showing how to make blueberry scones - forming the dough into a disc and adding blueberries

Then, cut the blueberry scones into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. 

You can also make mini scones by cutting each of the 8 triangles in half so you would get 16 scones.

blueberry scone dough cut into 8 piecees

Carefully separate the scones and spread them out evenly on the prepared baking sheet.

blueberry scones on a baking sheet before baking

Then, lightly brush the top of the dough with half and half, sprinkle with raw sugar and gently press it into the top of the blueberry scones scones.

two photos showing how to make blueberry scones - putting raw sugar on the tops

Bake the blueberry scones in the preheated oven for 15-18 minutes, or until they look set and are lightly golden brown

Remove from the oven and transfer scones to a wire rack to cool.

two photos showing blueberry scones after baking on a baking sheet

Serve

Serve the blueberry scones slightly warm or room temperature.

I suggest serving the scones at room temperature or slightly warm (my preference). Serve them with a dollop of cinnamon butterhomemade apple butter, or nut butter for an extra special touch.

8 blueberry scones arranged in a circle

Store/Freeze

Store leftover blueberry scones in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months. 

up close photo of 3 blueberry scones

Blueberry Scones Recipe FAQS

Can I use frozen blueberries?

You can use frozen blueberries, however you need to thaw them in a colander and let any excess juices run off. Then get them as dry as possible before tossing them with flour and mixing them into the scones. They are more likely to bleed blue/purple into the scones than fresh blueberries.

Are scones supposed to be dry or moist?

They are supposed to have a slightly crispy outside with a soft and moist inside.

Should butter be cold or soft for scones?

Butter should be frozen (if you will be grating it into the scones) or cold (if you will be cutting the butter into the dry ingredients with a fork or pastry cutter). Never warm.

How long should you rest scones before baking?

These scones do not need to rest before baking.

blueberry scones on a plate, one has a bite taken out of it

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Blueberry Scones Recipe

Laura
These blueberry scones are buttery, and moist with a rich vanilla flavor. They are slightly crispy on the outside and soft in the center and bursting with blueberries.
5 from 1 vote
Course Breakfast, brunch
Cuisine American
Servings 8 Scones
Calories 284
Prep Time10 minutes
Cook Time18 minutes
Cooling30 minutes
Total Time58 minutes

Ingredients 
 

Instructions 

Make the scones:

  • Preheat oven to 400 degrees F.
  • Toss 1 cup blueberries with 1 Tablespoon flour gently. Make sure blueberries are completely dry (not at all wet). Set aside.
  • Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
  • In a large bowl combine flour, sugar, baking powder and sea salt.
  • Grate the frozen butter into the dry mixture and stir to combine. (Or cut in cold butter with a pastry cutter or fork).
  • Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle.
  • Turn dough out onto a well-floured surface (or pastry slab).
  • Carefully add the blueberries as you form the dough, trying not to crush them.
  • Form the dough into a round circle about 8-9โ€ in diameter.
  • Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. (See video).
  • Carefully separate the blueberry scones and spread them out evenly on the prepared baking sheet.
  • Lightly brush the top of the dough with half and half, sprinkle with raw sugar and gently press it into the top of the scones.
  • Bake in the preheated oven for 15-18 minutes, or until the scones look set and are lightly golden brown
  • Remove from the oven and transfer scones to a wire rack to cool completely, or serve slightly warm.

Video

Notes

Ingredient Substitution Notes
  • All-purpose flour.ย I have only tried this recipe with all-purpose flour, if you want to make gluten-free scones, I suggest using a 1:1 all-purpose gluten-free baking flour
  • Granulated sugar.ย organic cane sugar works well too.
  • Salted Butter.ย Both salted and unsalted butter work well in this scone recipe.ย TIP:ย we use frozen or cold butter to make these scones โ€“ so be sure to put a stick in the freezer or fridge.
  • Half and Half.ย Heavy cream and whole milk are both good substitutes for half and half.
  • Vanilla extract.ย For different flavors, substitute ยฝ tsp vanilla extract for different extracts (almond, lemon etc.)
  • Blueberries. I suggest using fresh blueberries for the best results. Make sure they are rinsed and completely dry.
  • Raw sugar. this is optional, but recommend for a sweet crunchy top.
How to use frozen blueberries:
Thaw the frozen blueberries in a colander and let any excess juices run off. Then get them as dry as possible before tossing them with flour and mixing them into the scones. They are more likely to bleed blue/purple into the scones than fresh blueberries.
Store/Freeze
Store leftover blueberry scones in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months.ย 
ย 

Nutrition

Serving: 1scone | Calories: 284kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 256mg | Potassium: 232mg | Fiber: 1g | Sugar: 9g | Vitamin A: 448IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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