Why You’ll Love This Recipe

Blueberry Scones are tender, buttery pastries bursting with juicy blueberries and a hint of vanilla. Perfect for breakfast, brunch, or an afternoon snack, these scones offer a delicate crumb and a slightly crisp golden top. Their sweet-tart flavor pairs beautifully with tea or coffee, making them an irresistible homemade bakery treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powdersaltunsalted buttermilkblueberries (fresh or frozen)cold unsalted buttervanilla extractheavy cream (for brushing)coarse sugar (optional, for topping)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Grate the cold butter into the dry ingredients or cut it in using a pastry cutter until the mixture resembles coarse crumbs.

In a small bowl, combine the buttermilk and vanilla extract.

Pour the wet mixture into the dry ingredients and gently mix until just combined.

Carefully fold in the blueberries without overmixing.

Turn the dough onto a floured surface and gently knead it a few times to bring it together.

Pat it into a 1-inch thick round and cut into 8 wedges.

Transfer the wedges to the prepared baking sheet, spacing them slightly apart.

Brush the tops with heavy cream and sprinkle with coarse sugar if desired.

Bake for 18–22 minutes or until the tops are golden and the scones are cooked through.

Let them cool slightly on a wire rack before serving.

Servings and timing

This recipe yields 8 scones.
Preparation time: 15 minutes
Baking time: 18–22 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Add lemon zest to the dough for a citrusy twist.
Substitute blueberries with raspberries, blackberries, or chopped strawberries.
Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled scones.
Mix in white chocolate chips for extra sweetness.

storage/reheating

Store cooled blueberry scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–10 minutes or microwave for 15–20 seconds.
Freeze baked scones in a freezer-safe bag for up to 2 months. Thaw and reheat before serving.

FAQs

Can I use frozen blueberries?
Yes, just add them straight from the freezer without thawing to avoid excess moisture.

Why is my dough too sticky?
You may need to add a little more flour while shaping, but avoid overworking the dough.

Can I make these scones dairy-free?
Yes, use dairy-free butter and milk alternatives, but the texture may vary slightly.

How do I keep scones from spreading too much?
Use very cold butter and chill the shaped dough before baking.

Do I need to use heavy cream on top?
No, but it helps achieve a golden, crisp top and allows sugar to stick.

Can I prepare the dough ahead of time?
Yes, shape and chill the dough overnight, then bake fresh in the morning.

What makes scones different from biscuits?
Scones are usually sweeter and denser, while biscuits are flakier and more savory.

Can I add a glaze?
Absolutely—a lemon or vanilla glaze adds extra sweetness and shine.

Are these scones sweet or savory?
They’re mildly sweet with juicy bursts of blueberry flavor.

Can I double the recipe?
Yes, just divide the dough into two rounds and cut into wedges accordingly.

Conclusion

Blueberry Scones are a simple yet delicious way to bring a bit of bakery goodness to your home kitchen. With their golden crust, fluffy interior, and pockets of sweet blueberries, they’re a lovely addition to any morning or midday treat. Try them fresh out of the oven—you’ll see why they’re a timeless favorite.