Even scone “haters” love this easy blueberry scone recipe! Cold butter and heavy cream create buttery, flaky, golden brown scones that are bursting with blueberries in every bite. After you bake the scones, you can sprinkle them with confectioners’ sugar or top with sweet vanilla glaze!

The BEST Blueberry Scone Recipe?

These are my absolute favorite blueberry scones! In fact, they’re the recipe that made me into a scone lover in the first place. They’re perfect for Mother’s day brunch, Easter, summer picnics, or just as a yummy breakfast treat.

I always have butter and blueberries in my fridge so I can whip these up when the craving strikes. Which is quite often… I’ve baked these scones at least a 50 times this year!

All About these Blueberry Scones

• Texture: Soft yet flaky, with a crisp golden brown lid. And a sprinkle of sparkling sugar adds a delightful crunch!
• Taste: Buttery and rich, these scones taste of butter, vanilla, and blueberries. They are for blueberry purists, and don’t contain any lemon or lemon zest. For best results, you’ll want to use fresh blueberries that are in-season. But frozen blueberries will work in a pinch.
• Appearance: Mile-high and golden brown, these flaky blueberry scones are absolutely gorgeous. And look like they came from a fancy pastry shop. A sprinkle of sugar and a drizzle of glaze make them even more stunning. If you use frozen blueberries, expect a slightly blue tone to your scone dough.
• Effort: I consider blueberry scones a low-effort baked good. The dough comes together in about 15 minutes! The key here is having patience and making sure all of your ingredients are cold.
• Storage: There’s no beating around the bush: blueberry scones taste best freshly baked! But if you have leftovers, store them in an airtight container, at room temperature, for up to 3 days. You can rewarm them in the oven or microwave before serving.

How to Make Blueberry Scones? Start with Cold Butter!

• I’ll say this every single time I post a new scone recipe: COLD BUTTER is key! In fact, I’d go as far as to say use slightly frozen butter for the best chance at flaky golden brown scones.
• Do not use warm or room temperature butter in scone recipes. Warm butter will melt too quickly in the oven, causing you to lose those precious flaky layers!
• If you live in a warm climate, place your butter in the freezer for 10 to 20 minutes before baking! I also suggest this if you’re baking in the hot summer months.
• Some people suggest grating the frozen butter into the scone mixture. You can definitely do this, but I prefer using a pastry cutter to form the butter into the flour mixture. I find grating the frozen butter often leads to melted butter on the grater.

Use All COLD Ingredients

• Unlike many recipes that call for room temperature eggs/milk/cream/whatever, scones should be make with ALL cold ingredients.
• In this case that means your eggs, butter, and heavy cream should all be cold.
• I even pre-chill your dry ingredients like flour, sugar, baking powder, and salt in the fridge or freezer before I plan on baking. This is not at all mandatory, but it does help the temperature of the dough stay cool as you work with it.

Use a Pastry Cutter to Work the Butter into The Flour Mixture

• When you add the butter to the flour mixture, toss it around a few times to coat the butter cubes in the flour.
• Then use a pastry blender to cut the butter into the flour, working until the mixture resembles a coarse meal. In other words, working until the butter is no smaller than peas but no large than hazelnuts.
• Avoid using your hands to touch the scone dough if possible. Our hands contain a lot of heat and will easily warm the ingredients up and could even melt the butter.
• If the butter begins to soften, place the bowl in the fridge for 15 minutes. Then resume making the scones.

Don’t add too much Liquid

• The scone dough WILL be shaggy. Heck, it might even look dry and completely a mess. But if you diligently knead it together, working quickly, the dough will come together. And then it will bake into the most deliciously tall and flaky scones ever!
• If you don’t use a kitchen scale to weigh your ingredients, one issue could be too much flour. In which case you may need more liquid. Start with a tablespoon or so of cream, and slowly add more JUST until the dough comes together.
• Scone dough should be flaky and just hold together – kind of like pie dough! If it’s too wet it won’t rise in the oven, and will also likely spread.
• Knead the dough on a lightly floured surface to avoid it sticking to the counter.

Bake the Scones on a Lined Baking Sheet

Do you want to know why my scones look so pretty, golden, and all around professional looking? It’s easy!

• The first reason is an egg wash! Which is a baking term for a beaten egg and water mixture. You’ll want to brush the tops of each scone lightly with this mixture. Don’t skip this step or your scones won’t bake up golden brown.
• You’ll also want to sprinkle the scones with sparkling sugar! This part is optional, but I highly recommend it! This recipe calls for less than a 1/2 cup, so a jar will last you forever! And it makes scones, muffins, cookies, and even pie crust so pretty!

Let’s Talk Sweet Vanilla Glaze

As the scones bake, you can decide whether or not you want to make a glaze. Personally, I love these scones on their own! And don’t feel a glaze is mandatory.

That said, a sweet vanilla glaze makes the scones pop and makes them a total treat! And if you’re a lemon blueberry fan, you can totally make a lemon glaze by swapping the vanilla extract for lemon extract. And you can even top them with some freshly grated lemon zest! So pretty!

Or if you’re in a rush, you can simply top each scone with a shake of powdered sugar!

More Scone Recipes:

• Bakery-Style Cranberry Orange Scones
• Chocolate Pecan Scones
• Strawberries and Cream Scones
• Chocolate Chip Zucchini Scones
• Triple Berry Buttermilk Scones

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Classic Bakery-Style Blueberry Scones

Ashley Manila

These Classic Bakery-Style Blueberry Scones are sweet, buttery, and exploding with fresh blueberries! Topped with sparkling coarse sugar and a sweet vanilla glaze, these are perfect for breakfast or brunch! Even scone haters love this recipe!

5 from 10 votes

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Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Breakfast

Cuisine British

Servings 8 Scones

Ingredients

 

For the Blueberry Scones:

• 2 and 3/4 cups all-purpose flour (330g)
• 1/2 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 cup granulated sugar
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 cup (113g) unsalted butter VERY cold and cut into tiny pieces
• 1 large egg
• 3/4 cup heavy cream
• 1 Tablespoon vanilla extract
• 1 and 1/4 cups fresh or frozen blueberries, if using frozen do not thaw

For the egg wash:

• 1 large egg, beaten
• 1 teaspoon water
• 2 Tablespoons sparkling sugar, optional

For the Vanilla Glaze:

• 1 cups confectioners’ sugar, sifted
• 2 Tablespoons milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt, optional but recommended to cut the sweetness

Instructions

 

For the Blueberry Scones;

• Preheat oven to 425°(F). Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine flour, salt, baking powder, granulated sugar, nutmeg, and cinnamon and mix well to combine.
• Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas. 
• In a glass measuring cup whisk together the egg, cream, and  vanilla exact.
• Pour the liquid mixture into the center of the flour mixture, then add in the blueberries. Use a spatula to stir everything together until just moistened. Don’t worry if the dough looks dry and shaggy! 
• Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then shape it into an 8-inch disc. *If the dough is too wet, you can add a tablespoon or two of flour; if the dough is too dry, you can add a tablespoon or two of cream. 
• Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2″ apart.
• Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using. 
• Bake for 20 to 22 minutes, or until light golden brown. Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm! 

For the egg wash:

• In a small bowl whisk together the egg and water until well combined. 

For the Glaze:

• In a small bowl combine the confectioners’ sugar, milk, vanilla extract, and salt. Drizzle over scones. 

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