Flaky, buttery Blueberry Scones packed with fresh blueberries and finished with a sweet vanilla glaze. The perfect treat for breakfast or brunch!
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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!
So, funny story—my very first attempt at making scones ended in what can only be described as a tragic cookie-pancake hybrid. Not cute. But one Sunday morning, after a long, cozy walk to the farmers’ market (aka my happy place), I came home with way too many blueberries. Like… cartoon character spilling-out-of-bags levels of blueberries. It felt like fate telling me, “Hey, today’s the day you figure out scones.” And guess what? These Blueberry Scones turned out soft, flaky, packed with juicy bursts of blueberries—and just a little rustic looking. Imperfect but totally perfect, you know?
Every time I make them now, it’s like bottling up that slow, sunny morning feeling. Pure magic.
Why You’ll Love This Blueberry Scones Recipe?
First of all, these are real-deal bakery-style scones. You know—the ones with that crisp, golden top and the tender, buttery inside that somehow melts in your mouth like a dream? Yeah, those. But without you having to pay $6 for one at a coffee shop. Also? You don’t need fancy tools or pro-level baking skills. If you can stir stuff together and form a lumpy disc with your hands, you’re already crushing it. Plus, you can totally personalize them with a drizzle of vanilla icing, coarse sugar sparkle, or even a little lemon zest if you’re feeling wild.
Ingredient Notes:
Let’s break it down, friend:
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All-Purpose Flour: Just your good ol’ pantry flour. Nothing fancy.
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Granulated Sugar: Sweetens it all up, just the right amount.
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Baking Powder: The magic behind that nice little rise.
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Ground Cinnamon: Optional but so cozy. It’s like a little warm hug in every bite.
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Frozen Butter: Key move. Freezing and grating it = seriously flaky layers.
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Heavy Cream: Helps keep things rich, tender, and not dry. (Nobody likes a dry scone.)
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Egg: Adds structure and a little extra richness.
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Vanilla Extract: The secret weapon behind that dreamy flavor.
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Blueberries: Fresh or frozen! And don’t you dare thaw the frozen ones.
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Coarse Sugar: For a little sparkle and crunch. Optional but highly recommended.
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Vanilla Icing: Totally optional—but if you’re in the mood to feel extra fancy, do it.
How To Make Blueberry Scones?
Alright, apron on? Let’s go:
Step 1: Dry Ingredients Party
Whisk up your flour, sugar, baking powder, cinnamon, and salt in a big bowl. Boom, done.
Step 2: Grate That Butter
Take your frozen butter and grate it right into the flour mix. It’s a little messy, but it’s weirdly satisfying. Toss it all together until it looks like chunky, sandy crumbs.
Step 3: Wet Ingredients
Whisk your cream, egg, and vanilla together in another bowl. Smells amazing already, right?
Step 4: Bring It All Together
Pour the wet mix into the dry, add your blueberries, and gently stir. Don’t beat it up—think gentle folding. It’s okay if it’s a little shaggy.
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Step 5: Shape It
Plop the dough onto a floured surface, pat it into an 8-inch circle (or as close as you can get—perfection is overrated), and slice it like a pizza into 8 wedges.
Step 6: Pre-Bake Prep
Brush the tops with a little cream, sprinkle some coarse sugar if you’re feeling it, and chill the whole tray in the fridge while you preheat the oven to 400°F.
Step 7: Bake
Bake for about 22–25 minutes until golden and gorgeous. Let them cool slightly (if you can resist).
Step 8: Drizzle and Devour
Drizzle some vanilla icing over the top if you’re feeling extra (and I hope you are). Then? Enjoy the heck out of them.
Storage Options:
Honestly, they’re best on the same day. But if you do have a few left (what self-control you have!), store them in an airtight container at room temp for 1–2 days. Wanna keep ‘em longer? Freeze them! Reheat in a low oven and they’re basically as good as new.
Variations and Substitutions:
Feeling creative? Here’s how you can riff on this recipe:
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Swap the berries: Raspberries, strawberries, or blackberries all work.
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Add a citrus twist: Stir some lemon or orange zest into the dough.
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Make it gluten-free: Just swap in a 1:1 gluten-free baking blend.
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Dairy-free dreams: Use coconut cream and vegan butter—yes, it works!
What to Serve with Blueberry Scones?
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Coffee: Hot or iced, black or fancy—there’s no wrong answer.
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Tea: Earl Grey and scones are basically soulmates.
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Brunch Spread: Next to eggs, bacon, and fruit? Chef’s kiss.
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Dessert Move: Turn them into the base for a shortcake situation with whipped cream and more berries. Just saying.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes! Use them straight from the freezer—no thawing. Keeps your dough from turning purple!
Why does the butter have to be frozen?
Because cold butter = pockets of steam = flaky, dreamy scones. Warm butter just kinda melts out and ruins the party.
Can I prep the dough ahead of time?
Absolutely. Shape and freeze the unbaked scones, then bake straight from frozen (just add a couple extra minutes).
If you make this Blueberry Scones Recipe, you better tell me! I’d love to hear if you ended up eating three while standing at the counter… because, well, same.
< 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!
Keep the Flavor Coming – Try These:
Blueberry Scones Recipe
Ingredients
- 2 c 250 grams all-purpose flour (spooned & leveled)
- 1/2 c 100 grams granulated sugar
- 2.5 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 c 113 grams unsalted butter, frozen
- 1/2 c 120ml heavy cream (plus 2 tablespoons for brushing)
- 1 large egg
- 1.5 tsp pure vanilla extract
- 1 heaping c 140 grams fresh or frozen blueberries (do not thaw)
- For topping: coarse sugar and vanilla icing
Instructions
- In a mixing bowl combine 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 2.5 teaspoons of baking powder, 1 teaspoon of ground cinnamon and 1/2 teaspoon of salt.
- Take half a cup of butter and grate it into the dry mixture. Mix until you achieve crumbs that are, about the size of peas.
- In another bowl whisk together 1/2 cup of cream, 1 egg and 1.5 teaspoons of pure vanilla extract.
- Pour the wet mixture over the dry ingredients and add in one heaping cup of fresh or frozen blueberries (no need to thaw). Stir until everything is evenly moistened.
- Move the dough onto a floured surface, shape it into an 8-inch disc and cut it into eight wedges.
- Brush a little cream on top and sprinkle with coarse sugar for an added crunchy texture.
- Place the scones on a baking sheet lined with parchment paper. Refrigerate for 15 minutes while preheating your oven to 400°F (204°C).
- Arrange the scones, on the baking sheet. Bake for approximately 22 to 25 minutes until they turn golden brown. Allow them to cool before drizzling with vanilla icing.
- Enjoy your homemade Blueberry Scones!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
