Blueberry Scones

Blueberry Scones are simple, cozy, and quietly impressive. No drama, no fancy moves, just a tender crumb, little bursts of blueberry, and that comforting hint of butter that makes the kitchen smell like a small bakery. If you’ve ever wanted a weekend bake that feels doable and special at the same time, this is the one. Think: warm scone, a smear of jam, a cup of coffee, and ten peaceful minutes before the day starts. That’s the mood.

These Blueberry Scones lean classic. Cold butter, a touch of cream, a little sugar, and fresh or frozen blueberries. The trick is keeping things cold and handling the dough gently. Nothing fussy, promise. I’ll walk you through it step by step.

Ingredients for this Blueberry Scones

For the scones:

• 2 cups (240 g) all-purpose flour
• 1/3 cup (65–70 g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes
• 3/4 cup (180 ml) cold heavy cream, plus a little more for brushing
• 1 large egg, cold
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest, optional but lovely
• 1 cup (150 g) blueberries, fresh or frozen (do not thaw if frozen)
• 1–2 tablespoons coarse sugar for topping, optional

Optional lemon glaze:

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

Instructions

1. Chill your tools. Pop a mixing bowl, the butter, and even the flour in the fridge for 10 minutes if your kitchen is warm. The colder the fat, the better the rise. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Whisk the dry ingredients. In your chilled bowl, whisk flour, sugar, baking powder, and salt. Add lemon zest if you’re using it. It gives a sunny lift, not overpowering.
3. Cut in the butter. Add the cold butter cubes and work them into the flour with a pastry cutter or your fingertips. Aim for pea-sized bits with some larger, flattish pieces. Think “shaggy and crumbly,” not smooth. Those buttery pockets make flaky layers.
4. Mix the wet ingredients. In a small bowl, whisk the cream, egg, and vanilla until combined.
5. Bring it together. Make a well in the flour mixture and pour in the cream mixture. Gently fold with a spatula until most of the flour is moistened. It will look a bit rough. That’s okay.
6. Add the blueberries. If using fresh, fold them in gently. If using frozen, toss them with a teaspoon of flour first, then fold in, working quickly so they don’t stain the dough too much. Some purple swirls are part of the charm.
7. Shape the dough. Turn the dough onto a lightly floured surface. Pat it into a 7 to 8 inch disc, about 1 inch thick. If it’s crumbly, press it together with confident hands, but don’t knead. Overworking makes tough scones.
8. Cut and chill. Slice the disc into 8 wedges. Transfer to the prepared baking sheet, leaving space between each. Brush tops with a little cream and sprinkle with coarse sugar if you like a delicate crunch. Slide the tray into the freezer for 10 to 15 minutes. This quick chill helps the scones keep their shape and rise tall.
9. Bake. Bake at 400°F (200°C) for 18 to 22 minutes, until the tops are golden and the edges look set. You want a firm top but still tender inside. If your oven has hot spots, rotate the pan once.
10. Cool slightly. Let the scones rest on the tray for 5 minutes, then move to a rack. If glazing, whisk the powdered sugar with lemon juice to a drizzle and spoon it over warm scones. Tiny glossy ribbons. Very satisfying.
11. Serve. Best slightly warm, with butter, jam, or just as they are. Save one for later if you can… good luck with that.

Cook and Prep Times

• Prep time: 20 minutes
• Chill time: 10–15 minutes
• Bake time: 18–22 minutes
• Total time: About 50 minutes
• Yield: 8 scones

Nutritional information

Approximate per scone, without glaze. Values will vary based on ingredients and size.

• Calories: ~330
• Carbohydrates: ~40 g
• Protein: ~5 g
• Fat: ~16 g
• Saturated fat: ~10 g
• Fiber: ~2 g
• Sugar: ~12 g
• Sodium: ~320 mg

Add about 30 calories per scone if you use the lemon glaze.

Frequently asked questions

Can I use frozen blueberries for Blueberry Scones?

Yes, absolutely. Use them straight from the freezer and do not thaw. Toss with a teaspoon of flour before folding into the dough. This helps reduce bleeding and keeps the dough from getting too wet. Frozen berries might make the bake time edge toward the longer side, so check for golden tops and done edges.

How do I keep my scones tender, not dry?

Three things. First, keep everything cold so the butter puffs in the oven instead of melting into the dough too soon. Second, don’t overmix. Stop once the dough comes together, even if it looks a bit rough. Third, measure the flour accurately. If you’re using cups, fluff the flour, spoon it into the cup, and level it. Or weigh it. If you like richer scones, a touch more cream, about a tablespoon, can help. Also, don’t overbake, pull them when the tops are gold and the bottoms lightly browned.

Can I make these ahead or freeze them?

Yes. You’ve got options.

• Make ahead, unbaked: Shape the scones and freeze them on a tray until solid. Transfer to a bag and bake from frozen at 400°F, adding 2 to 4 extra minutes.
• Baked scones: Cool completely, then store in an airtight container at room temperature for up to 2 days. Rewarm in a 325°F oven for 8 to 10 minutes to refresh the crumb.
• Longer storage: Freeze baked scones up to 2 months. Thaw at room temp, then warm in the oven. Still good, still cozy.

Little extra tips, just to make life easier: If you don’t have heavy cream, you can use buttermilk for a tangier scone. If your blueberries are very sweet, scale the sugar back by a tablespoon. And if you’re in the mood, add a pinch of cinnamon with the dry ingredients. Not traditional, but it plays nice with blueberries.

One more small thing. If the dough looks crumbly and you’re worried it won’t come together, wet your hands lightly and press it into the disc. It’s like coaxing, not forcing. And if some blueberries pop while you fold, no big deal. Those little purple streaks bake into something pretty.

When these come out of the oven, the edges are crisp, the centers tender, and the berries juicy. It’s a simple bake that makes the whole place smell warm and welcoming. Make a pot of coffee, put a few scones on a plate, and take a quiet moment. You earned it.