Name: Blueberry Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/3 cup sugar; 1/2 cup cold unsalted butter, cubed; 1 cup fresh or frozen blueberries; 1/2 cup heavy cream or buttermilk; 1 large egg; 1 teaspoon vanilla extract; Optional: coarse sugar or glaze for topping

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Blueberry Scones are buttery, flaky, and bursting with sweet, juicy blueberries in every bite. With a golden crust and tender interior, these scones are perfect for breakfast, brunch, or an afternoon treat with a cup of tea or coffee.

Why You’ll Love This Recipe

I love these blueberry scones because they strike the perfect balance between crumbly and soft. They’re easy to make, full of fresh fruit flavor, and feel like a little bakery treat right from my own kitchen. The dough comes together quickly, and I can serve them warm with butter, clotted cream, or a simple glaze if I want to dress them up. Blueberry Scones

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Sugar
Cold unsalted butter (cut into small cubes)
Fresh or frozen blueberries
Heavy cream or buttermilk
Egg
Vanilla extract
Optional: coarse sugar or glaze for topping

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I whisk together the flour, baking powder, salt, and sugar.
I cut in the cold butter using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.
I gently fold in the blueberries, being careful not to crush them.
In a separate bowl, I mix the cream, egg, and vanilla, then pour it into the dry mixture.
I stir just until a dough forms, then turn it out onto a lightly floured surface and gently knead a few times.
I pat the dough into a circle about 1 inch thick and cut it into 8 wedges.
I place the wedges on the prepared baking sheet and brush the tops with a little cream or egg wash. I sprinkle with coarse sugar if I want a crunchy top.
I bake for 18–22 minutes, or until the scones are golden brown and cooked through.
I let them cool slightly before serving warm or at room temperature.

Servings and timing

This recipe makes 8 scones and takes about 15 minutes to prep, plus 20 minutes to bake — ready in under 40 minutes.

Variations

Sometimes I add lemon zest to the dough for a blueberry-lemon twist, or swap the blueberries for raspberries, strawberries, or blackberries. I’ve also made a simple glaze with powdered sugar and milk to drizzle over the top once they’ve cooled. If I want extra richness, I use half cream and half sour cream in the dough.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. To reheat, I warm them in the oven at 300°F (150°C) for 5–7 minutes, or microwave them for a few seconds. They also freeze well — I wrap them tightly and thaw overnight or reheat straight from frozen. Blueberry Scones

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer — no need to thaw. I just toss them in a little flour first to help prevent them from bleeding into the dough.

Why is my dough sticky?

Scone dough should be slightly sticky but manageable. If it’s too wet, I add a tablespoon of flour at a time while kneading gently.

How do I get my scones fluffy?

I make sure to use cold butter and handle the dough as little as possible. Overmixing makes them dense.

Can I make the dough ahead of time?

Yes, I’ve made the dough, shaped the scones, and refrigerated them overnight. I just bake them fresh in the morning.

What’s the best way to glaze scones?

I mix powdered sugar with a little milk or lemon juice until smooth, then drizzle over cooled scones with a spoon or fork.

Conclusion

Blueberry Scones are a simple, delicious way to start the day or treat myself anytime. With tender, flaky layers and bursts of fresh berries, they feel like something special but are easy enough to make anytime I’m craving a bakery-style bite at home. Warm, sweet, and just the right amount of indulgent — they never disappoint.