Blueberry Scones
Posted May 05, 2024, Updated Dec 03, 2024
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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.
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.
Blueberry Scones: Ingredients & Substitutions
- 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 sugar. organic 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 – 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. Or, try making blueberry buttermilk scones!
- Vanilla extract. For different flavors, substitute ½ 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 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.
Next, combine flour, sugar, baking powder and sea salt in a large bowl.
Then, grate the frozen butter into the dry mixture and stir to combine. (Or cut in cold butter with a pastry cutter or fork).
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.
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 8-9” in diameter.
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.
Carefully separate the scones and spread them out evenly on the prepared baking sheet.
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.
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.
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 butter, homemade apple butter, or nut butter for an extra special touch.
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.
Blueberry Scones Recipe FAQS
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.
They are supposed to have a slightly crispy outside with a soft and moist inside.
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.
These scones do not need to rest before baking.
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Blueberry Scones Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ½ cup salted butter frozen
- ½ cup half and half or heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup blueberries fresh
- 1 Tablespoon flour
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 8-9” 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
- 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 sugar. organic 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 – 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 ½ 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
