Blueberry Scones Recipe
- By Natasha Kravchuk
- Updated
- (64)
- 143 comments
Buttery and flaky on the outside with a soft and tender center, these Blueberry Scones are bursting with sweet, juicy blueberries, and the drizzle of lemon glaze is irresistible. The texture and flavor are better than any bakery scones I’ve tried, and they are surprisingly easy to make.
This post may contain affiliate links. Read my disclosure policy.
Helpful Reader Review
“Thank you so very much, Natasha, for this recipe! Since I found this recipe 3 months ago, I have made 6 double batches! My husband and son love these. Husband says they are far better than Starbucks!” – Anita ★★★★★
Blueberry Scones Video
Easy Blueberry Scones
These homemade blueberry scones are texture perfection – flaky and golden on th​e outside with a moist and tender center, loaded with juicy blueberries in every bite.
Blueberries + lemon are a flavor match made in heaven. Our popular Blueberry Muffins, delicious Lemon Blueberry Dutch Baby, or our famous Blueberry Lemon Cake are all crowd-pleasers, and we know these Blueberry Scones with Lemon Glaze will be no different.
Ingredients for ​Blueberry Scones
- Dry Ingredients – All-purpose flour and baking powder give the scones structure and rise, while salt balances sweetness. Granulated sugar lightly sweetens the dough, and I love adding coarse sugar on top for a little crunch.
- Butter – Use cold, unsalted butter to create flaky layers and tender pockets throughout the scones.
- Egg – Adds structure and helps create a soft, tender center.
- Heavy cream – Adds richness and moisture for the scones to bake up tender on the inside and crisp on the outside. For the best texture, avoid low-fat substitutes like half-and-half, or the texture will be more like Biscuits.
- Vanilla – I use homemade Vanilla Extract for the best flavor.
- Blueberries – The star of this recipe, fresh blueberries add juicy sweetness to every bite. Stick with 1 cup or your scones might fall apart and be difficult to shape. You can substitute frozen blueberries, but add them to the mix frozen or they will discolor your dough.
- For the Lemon Glaze – you’ll need powdered sugar, lemon zest, and lemon juice.
How to Make Bl​ueberry Scones
The key to making tall and flaky scones is to ensur​e your ingredients stay cold throughout the process.
- Make the Dough – Whisk together the dry ingredients, then cut in cold butter using a pastry cutter until pea-sized butter crumbs form. Fold in the blueberries.
Don’t Have​ a Pastry Cutter?
You can cut the butter with two large forks, two knives, or pulse in a food processor, being careful not to overmix. Alternatively, grate frozen butter through the large holes of a box grater into the dry ingredients.
- Add wet ingredients – Whisk together cream, egg, and vanilla. Fold into the flour mixture until a shaggy dough forms.
- Shape the scones – Gently bring the dough together on a floured surface, pat into a 1-inch-thick, 7-inch-wide disk, cut into 8 wedges, and arrange on a lined baking sheet.
- Chill and bake – Brush the tops with cream, sprinkle with coarse sugar, and chill for 15 minutes. Bake at 400˚F for 20-23 minutes, until golden brown.
Tips for the Best​ Blueberry Scones
- Keep the butter​ and cream cold
- Don’t ove​rwork the dough
- Add frozen blueberries straight from the freezer
- Look for a shaggy dough that holds together when pressed
- Chill the shaped scones before baking
How To Make Lemon Glaze
While the scones are baking, combine the powdered sugar, lemon zest, and lemon juice in a small bowl. Stir until well blended. The glaze should be a drizzling consistency. Add more powdered sugar to thicken or more lemon juice to thin it out.
Make-Ahead and Storage
- Make-Ahead: Form the scones ahead of time, cover and refrigerate, then bake fresh the next morning directly from the refrigerator.
- To Store: Baked scones can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Scones can be frozen, baked, or unbaked. To freeze unbaked scones, shape scones and freeze for one hour, then transfer to a freezer bag for storage for up to 3 months. You can also freeze baked scones once the glaze is set.
- To Reheat: Bake from frozen per the recipe, adding a few extra minutes as needed. Reheat baked scones in the microwave for 20-30 seconds or in the oven at 300°F for 10 minutes.
More Scone Recipes
Once you try the master Master Scone Recipe, you can make all kinds of variations, and blueberry lemon may just become your favorite. If you’re looking to substitute the blueberries, here are some of my favorite scone variations:
Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup cold unsalted butter, diced, (8 Tbsp)
- 1 large egg, cold, lightly beaten
- 1/2 cup heavy whipping cream , cold, plus 2 Tbsp to brush the tops
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries, do not thaw if frozen
- 1 Tbsp coarse sugar, such as turbinado,, or granulated sugar
For the Lemon Glaze:
- 2/3 cup powdered sugar
- finely grated zest of 1 lemon
- 1 Tbsp fresh lemon juice, plus more as needed for desired consistency
Instructions
To Make Blueberry Scones:
- Make the Dough: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the diced butter and cut it into the flour mixture using a pastry cutter, or until pea-sized butter crumbs form. Gently fold in the blueberries. Refrigerate while preparing the liquid ingredients.
- Add Wet Ingredients: In a small bowl, whisk together cream, egg, and vanilla. Use a spatula to fold into your flour mixture just until a shaggy dough forms and holds together when pressed. Do not knead or over-mix the dough. If needed, add cream 1 teaspoon at a time until the dough comes together.
- Shape and Chill: Transfer to a lightly floured work surface and gently bring the dough together. Pat it into a 1-inch-thick, 7-inch-wide disk. Cut into 8 equal wedges with a sharp knife or bench scraper, cutting straight down without sawing. Set scones onto your lined baking sheet, at least 1 inch apart. Brush with cream, sprinkle with coarse sugar, and chill for 15 minutes.
- Bake for 20-23 minutes until golden brown and the centers reach about 200°F on an instant-read thermometer. Transfer to a cooling rack and cool completely before glazing.
To Make the Lemon Glaze:
- In a small bowl, combine powdered sugar, lemon zest, and lemon juice. Stir until well blended. The glaze should be drizzling consistency. You can thicken it with more powdered sugar and thin it out with more lemon juice. Once the scones have cooled, drizzle with glaze.
Notes
- Dough Consistency: The dough should look shaggy but hold together when pressed. Avoid overmixing.
- Make-Ahead: Shape, cover, and refrigerate overnight, then bake directly from the refrigerator.
- Freezing: Freeze shaped, unbaked scones until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes as needed. Add the glaze before serving.
- To Store Baked Scones: Once the glaze is set, store the scones in an airtight container at room temperature for up to 3 days. For the best texture, warm them briefly before serving.
Nutrition Per Serving
More Breakfast Baking Recipes
