Blueberry Scone Recipe

No matter who you’re trying to impress, this blueberry scone recipe is all it takes! With tangy berries and crunchy sugar, they’re perfect for brunch.

Blueberry scone recipe

Ever made blueberry scones? There’s something about a scone that feels indulgent. A muffin feels a little pedestrian, but a scone. Well, a scone says, “You’re special”. Especially blueberry scones that are perfectly crumbly with tangy blueberries and a crunch of turbinado sugar on top! Alex and I don’t eat scones often, but once we created this recipe, we knew it would be perfect for entertaining. My new dream is to have house guests and greet them in the morning with some pourover coffee and a plate of fresh scones. Hostess with the mostest, over here! Let’s talk how to make scones.

Blueberry scone recipe

How to make blueberry scones

I don’t want to confess how many times Alex and I made this blueberry scone recipe to get it perfect. Suffice it to say, we have a LOT of blueberry scones in this house as we made the final tweaks to to the method. Luckily, we don’t have to drag you through the process: we’ve come up with the perfect method! Here’s all you need to know about making a blueberry scone recipe.

With scones, an important factor is to keep the butter as cold as possible. This keeps the scone dough from spreading in the oven. For this recipe we’ve called to freeze the butter, which you’ll see in many scone recipes. You can freeze for as little as 30 minutes beforehand, or you could freeze overnight. Then you’ll grate the butter into the scone dough (it will look like shredded cheese at that point!).

Once you mix the dough together, you’ll have a crumbly dough that you’ll fold over onto itself a few times until you get the correct dough texture. Then you’ll pat the dough into a circle and cut it into 12 wedges. Brush the tops with cream, sprinkle them with turbinado sugar, and pop them in the oven to bake for about 20 minutes. In no time, your kitchen will smell amazing and you’ll have tasty, crumbly scones with tangy blueberry bursts.

Blueberry scone recipe

What people are saying about this blueberry scone recipe

Don’t take it just from us! Here’s what a few of our recipe testers had to say after tasting this blueberry scone recipe:

  • Made the scones this morning and they are SO good! When I had made scones before, they didn’t always keep their shape but these held up. I would absolutely make these again and use them as a base for other scones!
  • My family reviews the blueberry scones 7 thumbs up!!
Blueberries

How to store scones

Now, scones are typically best the day of baking. Some people like them warm from the oven, but we prefer serving once they’ve cooled to room temperature, since they firm up a bit. As a side benefit, I eat them slower when they’re cooler, which lets me savor them versus plowing through a warm one in a few minutes!

This blueberry scones recipe keeps well at room temperature for up to 2 days, covered with a towel. You could refrigerate for up to 5 days, but we’ve found that blueberry scones become rather tough in the refrigerator. If you’d like to store them for longer, your best bet is freezing them.

To freeze these blueberry scones, cool them to room temperature, then place them in a freezer-friendly bag or container. When you’re ready to eat, leave them on the counter for a few hours or in the refrigerator overnight. If you’d like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.

Blueberry scone recipe

Should you use fresh or frozen blueberries for this recipe?

We recommend using fresh blueberries with this scones recipe, because the color of frozen blueberries can seep into the dough and color it blue-ish purple. However, if you’re up for purple scones, that’s ok with us too!

If you can, try to find local blueberries at your farmers market, or pick them yourself! There’s nothing better than blueberry scones with sweet, ripe local blueberries.

Blueberry scone recipe

This recipe is…

Vegetarian.

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Blueberry scone recipe

Blueberry Scone Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.88 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x

Description

No matter who you’re trying to impress, this blueberry scone recipe is all it takes! With tangy berries and crunchy sugar, they’re perfect for brunch.


Scale

Ingredients

  • 1/2 cup heavy cream, plus more for brushing
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, frozen
  • 1 cup fresh blueberries
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Freeze the butter for at least 30 minutes, or overnight. 
  2. When ready to bake, preheat the oven to 400°F.
  3. In a glass measuring cup or small bowl, whisk together the cream, egg, and vanilla. 
  4. In a large bowl, thoroughly whisk together the flour, sugar, baking powder, spices, and kosher salt. Using a box grater, grate the frozen butter into the flour mixture and toss it with your fingers until mixture is pebbly.
  5. Pour the cream mixture into the center, add the blueberries and gently stir with a spatula until the dough just comes together. 
  6. Turn the crumbly dough out onto a lightly floured cutting board and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a circle 1 inch thick. The dough should be more incorporated and fairly sticky at this point. 
  7. Line a baking sheet with parchment paper. Use a large knife to slice the dough into quarters. Use the knife to slide out each quarter and then slice it into 3 wedges, for 12 scones total. Carefully transfer the wedges to the baking sheet.
  8. Lightly brush the top of the scones cream (you can use the cream remaining in the measuring cup and a splash more). Sprinkle the tops with turbinado sugar. 
  9. Bake for about 17 to 20 minutes until golden and cooked through. Cool on a cooling rack. Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. We like them best room temperature, but if you’d like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.

  • Category: Brunch
  • Method: Baked
  • Cuisine: English

Keywords: Blueberry scone recipe, Blueberry scones, Scone recipe, Blueberry recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

1 Comment

  • Reply
    Tammy
    August 15, 2019 at 11:47 am

    I’ll have to try these. I love making scones. Homemade scones impress people for some reason (although they aren’t that hard to make). And they taste so good. Yum!

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