Introduction

Blueberry scones are the ultimate breakfast treat — tender, buttery, and bursting with juicy blueberries in every bite. Perfect alongside a hot cup of coffee or tea, they bring a comforting bakery-quality aroma right into your kitchen. Their golden crust gives way to a soft, crumbly interior, and the sweet-tart flavor of blueberries balances the richness beautifully.

What’s even better? These scones are surprisingly easy to make, even for beginner bakers. With the right technique, you’ll have fresh, warm scones on your table in under 30 minutes.

Why We Love This Recipe & Why It’s a Must-Try

• Bakery-Quality at Home – Skip the coffee shop lines and enjoy fresh, warm scones straight from your oven.
• Versatile Anytime Treat – Breakfast, brunch, afternoon tea, or even dessert — scones fit anywhere in your day.
• Perfect Flavor Combo – Buttery dough + juicy blueberries = pure happiness.
• Beginner-Friendly – You don’t need fancy skills, just follow the steps and let the oven do the magic.
• Customizable – This base recipe can transform into endless flavor combinations (cranberry-orange, raspberry-white chocolate, etc.).

Blueberry scones are the kind of baked good that feels special without being fussy — they’re rustic, cozy, and downright addictive.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 15–18 minutes
• Total Time: 30–33 minutes
• Servings: 8 scones
• Calories per serving: ~260 kcal (varies with glaze and cream used)

Ingredients

For the Scones:

• 250g (2 cups) all-purpose flour
• 50g (1/4 cup) granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 115g (1/2 cup) unsalted butter, cold and cubed
• 120ml (1/2 cup) heavy cream (plus extra for brushing)
• 1 large egg
• 1 tsp vanilla extract
• 150g (1 cup) fresh or frozen blueberries (if frozen, don’t thaw)
• Optional: 1–2 tbsp coarse sugar for sprinkling on top

Optional Lemon Glaze:

• 60g (1/2 cup) powdered sugar
• 1–2 tbsp fresh lemon juice

Step-by-Step Preparation

1. Preheat & Prepare
   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
   In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in Butter
   Add cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with pea-sized bits.
4. Prepare Wet Mixture
   In a small bowl, whisk together cream, egg, and vanilla.
5. Combine Wet & Dry
   Pour wet mixture into dry ingredients. Stir gently until just combined — the dough should be shaggy and slightly sticky.
6. Add Blueberries
   Gently fold in blueberries, being careful not to crush them too much.
7. Shape & Cut
   Transfer dough to a lightly floured surface. Pat into an 8-inch circle about 1-inch thick. Cut into 8 wedges.
8. Bake
   Place scones on prepared baking sheet, spacing them slightly apart. Brush tops with cream and sprinkle with coarse sugar if using. Bake for 15–18 minutes, until golden brown.
9. Cool & Glaze (Optional)
   Let scones cool slightly, then drizzle with lemon glaze if desired.

Tips for Perfect Scones

• Keep Ingredients Cold – Cold butter = flaky texture.
• Don’t Overmix – Overworking dough makes scones tough.
• Use Heavy Cream – For the richest, most tender crumb.
• If Using Frozen Blueberries – Add them straight from the freezer to prevent bleeding.

Variations

• Lemon Blueberry – Add 1 tbsp lemon zest to the dough.
• Cranberry Orange – Swap blueberries for cranberries and add orange zest.
• White Chocolate & Blueberry – Add 1/2 cup white chocolate chips for extra sweetness.
• Almond Blueberry – Add 1/2 tsp almond extract in place of some vanilla.

Freezing & Storage

• Freezing Before Baking: Shape scones, place on a tray, freeze until solid, then store in a freezer bag for up to 2 months. Bake from frozen, adding 2–3 minutes to bake time.
• Freezing After Baking: Cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temp or warm in oven for 5 minutes.
• Storage: Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Special Equipment Needed

• Large mixing bowl
• Pastry cutter (or fork/fingertips)
• Baking sheet
• Parchment paper
• Cooling rack

FAQs

Q: Can I use milk instead of cream?
A: Yes, but scones will be less rich. For best results, use whole milk.

Q: Can I make scones without eggs?
A: Yes, replace the egg with an extra 2 tbsp cream or milk, though texture will be slightly different.

Q: How do I make them extra moist?
A: Avoid overbaking and ensure your dough isn’t too dry. Slightly sticky dough makes moist scones.

Q: Why are my scones spreading too much?
A: Butter may have been too warm — chill shaped scones for 10 minutes before baking.

Conclusion

Blueberry scones are a blend of rustic charm and indulgent flavor — they’re buttery, tender, and loaded with bursts of blueberry goodness. Whether you serve them warm from the oven on a lazy Sunday or bring them to a brunch gathering, they’re guaranteed to disappear quickly. This recipe is a keeper, and once you make them, they’ll earn a permanent spot in your baking rotation.