Blueberry Scones Recipe

Blueberry scones are a quintessential baked treat that embody the perfect balance of sweet and buttery, with a tender crumb and crisp golden edges.

These pastries, rooted in British tea-time tradition, have transcended cultures and evolved into a popular breakfast, brunch, or afternoon snack item around the world. Whether enjoyed warm with a pat of butter or drizzled with a sweet glaze, blueberry scones offer comfort and elegance in every bite.

What makes blueberry scones truly special is the juicy burst of flavor from fresh or frozen blueberries mingling with rich, creamy butter in a flaky dough. Paired with a hot cup of tea or coffee, this scone recipe becomes a soul-satisfying experience. It’s simple enough for beginners yet rewarding for seasoned bakers – a must-have in every recipe collection.

Preparation & Cooking Time:

• Prep Time: 15 minutes
• Chill Time (Optional but Recommended): 15 minutes
• Cook Time: 20–22 minutes
• Total Time: 35–40 minutes
• Servings: 8 scones
• Calories per Serving: ~280 kcal (without glaze)

Ingredients:

For the Scones:

• 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) heavy cream (plus extra for brushing)
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

Optional Vanilla Glaze:

• 1/2 cup (60g) powdered sugar
• 1–2 tbsp milk or cream
• 1/4 tsp vanilla extract

Directions:

Step-by-Step Preparation:

1. Preheat Oven & Prep Baking Sheet:
   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Dry Ingredients:
   • In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the Butter:
   • Add cold, cubed butter to the flour mixture.
   • Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter bits.
4. Mix Wet Ingredients:
   • In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
5. Combine Wet and Dry:
   • Pour the wet mixture into the dry ingredients.
   • Stir gently until just combined. Do not overmix.
6. Add Blueberries:
   • Gently fold in the blueberries using a spatula. Be careful not to crush them.
7. Shape the Dough:
   • Transfer the dough onto a floured surface.
   • Gently knead it just 2–3 times to bring it together.
   • Pat into a 7–8 inch circle, about 3/4 inch thick.
8. Cut into Wedges:
   • Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
9. Chill (Optional but Recommended):
   • Place the wedges on the prepared baking sheet.
   • Chill in the fridge for 15 minutes to firm up for a better rise and flakier texture.
10. Bake:
    • Brush the tops with a little cream for a golden finish.
    • Bake for 20–22 minutes or until the tops are lightly golden brown.
11. Cool & Glaze (Optional):
    • Let the scones cool for 10 minutes.
    • Mix powdered sugar, vanilla, and milk to make a glaze.
    • Drizzle over warm scones if desired.

Why I Love This Recipe:

This blueberry scone recipe is my go-to for brunches, cozy mornings, and when I need a quick yet elegant treat. The contrast of buttery flakes and bursts of blueberry sweetness is absolutely divine. It’s incredibly versatile and forgiving — making it a perfect starter recipe for novice bakers while still satisfying for baking pros. And the aroma that fills the kitchen? Irresistible.

Tips & Variations:

Tips:

• Always use cold butter – this creates steam and yields a flakier texture.
• Do not overwork the dough; it should be just combined.
• Use heavy cream or buttermilk for the richest flavor.
• If using frozen blueberries, toss them with a teaspoon of flour before folding in to prevent bleeding.

Variations:

• Lemon Blueberry Scones: Add 1 tbsp lemon zest to the dry mix.
• Almond Blueberry Scones: Use almond extract instead of vanilla and sprinkle sliced almonds on top.
• Gluten-Free: Substitute with a reliable 1:1 gluten-free flour mix.
• Healthier Version: Use half whole wheat flour and swap cream with Greek yogurt or almond milk.

Serving Suggestions:

• Serve warm with clotted cream, butter, or fruit preserves.
• Pair with hot beverages like Earl Grey tea, cappuccino, or iced coffee.
• For a brunch spread, plate with fresh fruits, scrambled eggs, and yogurt parfaits.

Conclusion:

Blueberry scones are more than just a baked good – they’re a celebration of simple ingredients transformed into something magical. Whether you’re indulging in a weekend breakfast or hosting an afternoon tea, these scones will win hearts. They’re flaky, buttery, fruity, and comforting – everything you could want in a classic homemade pastry. Once you bake these, you’ll understand why they’re an absolute must-try!

Frequently Asked Questions (FAQ):

Q1: Can I freeze blueberry scones?
Yes! You can freeze the raw scone wedges for up to 2 months. Bake from frozen by adding 2–3 minutes to the baking time.

Q2: Can I use milk instead of cream?
You can, but the scones will be less rich. Whole milk works best as a substitute.

Q3: Why are my scones dry?
Dry scones may result from overbaking or overmixing the dough. Be sure to follow the suggested baking time and mix only until combined.

Q4: How do I store leftovers?
Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm in the microwave before serving.

Q5: Can I use other fruits?
Absolutely! Try raspberries, blackberries, or chopped strawberries – just keep the total fruit amount around 1 cup.