These easy Blueberry Drop Scones are packed with juicy blueberries, rich cream, cold butter, and a hint of brown sugar. No rolling, just scoop and bake!

Okay, real talk? I wasn’t planning to bake scones. I was just tired. Like, grumpy-coffee-first tired. It was one of those mornings—the kind where everything feels slightly off, and all you want is a warm carb to hold in both hands.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I opened the fridge, saw a half-forgotten bag of blueberries, and thought, “What if I just made drop scones? Like… no shaping, no stress, just scoop and go?” I didn’t even fully remember the recipe. I scribbled something down from memory, threw it together while still half-asleep, and 30 minutes later—boom. Blueberry drop scones that were so good, I felt like I owed myself an apology for ever doubting breakfast.

Since then, this has become my go-to “life is chaos but I still want something cozy” bake. And yeah, sometimes I still forget the baking powder until halfway through. These scones forgive.

Here’s a quick peek at what’s inside:

Why You’ll Love This Blueberry Drop Scones Recipe?

There are days when I love spending hours shaping beautiful dough. But let’s be honest, most of the time? I just want a warm, buttery baked thing without the baking drama.

That’s where these blueberry drop scones come in. They’re basically the sweatpants of the scone world—soft, forgiving, not fussy, but still totally put-together when you need them to be. You just mix, scoop, and bake. No rolling. No cutting. No chilling. And they still come out tasting like something you’d order at a fancy café… except you made them in your old college hoodie while sipping lukewarm coffee. (Been there.)

And they’re not dry. You know how some scones make you feel like you need to chase every bite with a gulp of tea? Not these. The cream makes them rich and tender. The blueberries? Little juicy bursts that pop in your mouth. The brown sugar adds this mellow, caramel-ish depth. They’re simple, but they hit all the right notes.

Ingredient Notes:

So, what exactly goes into these blueberry drop scones? Nothing weird. Nothing complicated. Just pantry staples with a couple of fresh touches.

All-Purpose Flour (2 cups) – Nothing fancy. The regular white stuff you probably have shoved in the back of your cabinet behind the oats and that expired can of baking powder.
Brown Sugar (¼ cup, packed) – Adds this cozy, molasses-y flavor. Also, it smells amazing when it hits the butter.
White Sugar (¼ cup) – Brings balance and that golden, slightly crunchy top.
Baking Powder (1 tablespoon) – Yes, a whole tablespoon. I used to question it too. But it gives that dreamy rise we’re going for.
Salt (¼ teaspoon) – Just a whisper of salt to round everything out.
Butter (¼ cup, cold) – The colder, the better. I’ve literally stuck it in the freezer for 5 minutes before because I forgot to prep. Still worked.
Blueberries (1 cup) – Fresh are best, but I’ve used frozen in a pinch. Just don’t stir too hard or you’ll end up with purple dough.
Heavy Cream (¾ cup) – No shortcuts here. Don’t swap for milk. The richness matters.
Vanilla Extract (1 teaspoon) – A little something extra to tie it all together.
Egg (1) – The glue that binds. Plus, it adds that slightly chewy softness.

How To Make Blueberry Drop Scones?

Step 1: Preheat the oven to 375°F. You want it hot and ready because once the dough’s mixed, things move fast.

Step 2: Mix your dry stuff. In a big bowl, stir together the flour, brown sugar, white sugar, baking powder, and salt. Make sure the brown sugar’s not in weird clumps—unless you like surprises.

Step 3: Cut in your butter. Use a pastry cutter if you’ve got one. Or two knives. Or your fingers if it’s one of those mornings. You’re aiming for a crumbly mix where the butter chunks are no bigger than peas.

Step 4: Add blueberries. Gently stir them in. Don’t squish. It’s okay if they roll around like they’re trying to escape.

Step 5: In another bowl, whisk together the cream, vanilla, and egg. (Yes, another bowl. I know. But it makes a difference.)

Step 6: Pour the wet into the dry. Use a rubber spatula to fold it together gently. The dough should be thick and kind of shaggy. If it’s messy, you’re doing it right.

Step 7: Knead just a little. Like, 3 or 4 quick turns. No muscle work. Just enough to pull it together.

Step 8: Scoop and drop. Divide into 8 uneven mounds and plop them onto an ungreased baking sheet. Don’t flatten them. Don’t stress about shape. Imperfect is the goal.

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Optional but magical: Sprinkle coarse sugar on top. Adds sparkle and crunch.

Step 9: Bake for 20 minutes. They should look lightly golden, and the tops will feel firm but not hard. The smell will tell you when they’re ready.

Then? Let them cool slightly—or don’t. I almost always burn my tongue on the first one. Worth it.

Storage Options:

If—and that’s a big if—you have leftovers, toss them in an airtight container and leave them on the counter. They’ll stay soft for a couple of days. Warm them in the microwave for 10 seconds, and it’s like they just came out of the oven. You can also freeze them. I wrap them individually and throw them in a zip-top bag, then reheat in a low oven when I need a little comfort on a random Wednesday.

Variations and Substitutions:

One of the best parts about these blueberry drop scones? They don’t take themselves too seriously. Neither should you. Here are a few twists that totally work:

Swap the berries. Raspberries? Yes. Chopped strawberries? Do it. Blackberries? Even better.
Add lemon zest. One teaspoon = blueberry muffin energy in the best way.
Toss in a handful of chocolate chips. Because why not?
Cinnamon or cardamom. A little warmth if you’re feeling cozy.
No cream? Try full-fat coconut milk. It won’t be exactly the same, but it’ll do in a pinch.

What to Serve with Blueberry Drop Scones?

These scones are the main event, but here’s how I’ve dressed them up when I’m feeling fancy:

A smear of butter or clotted cream (if you’re pretending you’re in a cottage in the English countryside).
A spoonful of lemon curd or berry jam—sweet on sweet, and so good.
Paired with coffee, tea, or even a cold brew if it’s summer.
Sliced in half and stuffed with Greek yogurt and extra berries for an unofficial breakfast sandwich.

Frequently Asked Questions:

Can I use frozen blueberries?
Yep! Just thaw and drain them first or your dough might turn a weird blue-gray color. Still delicious, though.

Can I double the batch?
For sure. I do this when people are coming over. Just make sure to bake them on two trays or in two rounds so they don’t crowd.

What if I forget the baking powder?
Been there. They’ll still taste good, but they’ll be flat. Think more “blueberry cookie” than “scone.” Not the worst outcome.

These Blueberry Drop Scones aren’t trying to be perfect—and that’s what makes them kind of perfect. They’re warm and soft and just sweet enough, with little pockets of juicy blueberries that make every bite feel like a treat. Whether you’re baking for brunch or just trying to salvage a sluggish morning, they’ve got your back.

Let me know if you make them—and especially if you burn your tongue on one straight out of the oven like I always do. We can start a club.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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