Easy Vanilla Glazed Blueberry Scones (video)
These blueberry scones are buttery, moist, and loaded with pockets of jammy blueberries. They are beautifully golden and crunchy on the outside and topped with a sweet vanilla glaze. This is the easiest and best blueberry scone recipe you’ll ever make!
Why this recipe is so great:
- Easy to make – All you have to do is work the butter into the dry ingredients, then add in the wet ingredients, stir the dough together, knead it into a ball, and let it rest for 20 minutes while your oven preheats. That’s it, that’s all!
- Perfect texture – These scones are soft, flaky and tender on the inside, crunchy on the outside, and moist. There are absolutely no dry scones here.
- Great taste – It’s nice and buttery with a creamy vanilla taste. The baked blueberries are like bits of blueberry jam throughout the scone.
- Can be made in advance – You can prepare the dough the night before, cover and store in the fridge overnight, and bake fresh in the morning breakfast or brunch.
How to make blueberry scones:
- Start by mixing together some flour, sugar, baking powder and salt in a large bowl. Then add in some cold unsalted butter.
- Using a pastry blender, fork or two knives, work in the butter until the mixture resembles coarse meal with some larger pieces remaining.
- Toss in the blueberries.
- Whisk together some buttermilk, egg, and vanilla extract in a measuring cup.
- Pour the wet ingredients over the flour mixture and mix just until all is moistened
- Scrape the dough onto a lightly floured surface and gently knead the dough into a ball. It doesn’t have to be perfectly smooth. Rough and shaggy is good.
- Flatten into a 6″ circle and cut into 8 or 10 wedges. Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes.
- Brush the surface with buttermilk and bake in a preheated 400F oven for 20 minutes or until golden brown.
Expert tips:
- Use cold ingredients. Using cold butter, milk, and egg is essential for this recipe because you want the butter to remain solid while you work the dough. The small pieces of butter in the dough are what gives the scone its desirable texture. Cold butter creates steam as it melts in a hot oven. The steam from the melting butter expands between the layers of dough yielding a soft and fluffy interior, while the fat on the surface of the dough coats and creates a crispy outer shell.
- Be gentle and work quickly. When mixing your wet and dry ingredients together, gently mix until JUST combined and all appears to be moistened; that way you don’t create too much gluten. When kneading the dough into a ball, work quickly, so you don’t melt too much of the butter with your hands.
- Chill the dough. The key to this recipe is to let the scones chill in the fridge for 20 minutes while your oven preheats. This allows for the gluten in the flour to relax, which makes the scones more tender and enables them to rise higher. It also chills the fat, which makes the scones flakier.
FAQ:
Can you use frozen blueberries?
Yes, you can use frozen blueberries. Toss them in the butter-flour mixture before you add in the liquid ingredients. Bake as instructed for a few extra minutes. When using frozen blueberries: do not thaw and bake the scones right away after resting in the fridge for 20 minutes. Do not make in advance.
Can you use milk instead of heavy cream in scones?
Depending on the recipe. If the recipe has enough butter in it then yes. If the main or only fat in the recipe is the heavy cream then no. But you can replace half of the heavy cream with milk and the other half with butter to essentially create the same effect.
Do scones have eggs in them?
Some do and some don’t. I personally prefer scones made with eggs because they are richer in taste and have a softer crumb. Scones that don’t contain eggs tend to be a bit denser.
How to store blueberry scones:
Blueberry scones are best consumed the day of. Leftovers can be stored in an airtight container with a paper towel placed on top of the scones to prevent them from getting soggy. Store at room temperature for up to 2 days or in the fridge for up to 5 days.
How to freeze blueberry scones:
You can freeze them baked or unbaked. To freeze unbaked scones, place the wedges in the freezer until frozen solid, put them in a ziplock bag, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed. To freeze them after baking, let cool completely (do not glaze), place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes. Glaze if desired.
You might also like:
I used the same recipe to make my chocolate chip scones, except instead of a glaze I sprinkled the scones with coarse sugar before baking. Watch the video below to see how easy it is to make.
Did you make this recipe? Please kindly leave a comment with your star rating below.
Best Blueberry Scones
- Total Time: 35 minutes
- Yield: 8-10
Description
These blueberry scones are buttery, moist and loaded with pockets of jammy blueberries. They are beautifully golden and crunchy on the outside and topped with a sweet vanilla glaze.
Ingredients
Scones
- 2 1/2 cups (315g) all-purpose flour, plus more for work surface and kneading
- 4 tbsp (50g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen blueberries (see notes below if using frozen)
- ½ cup (114g) cold unsalted butter, cubed
- ⅔ cup (167ml) cold buttermilk, plus more for brushing top of scones
- 1 large egg
- 1 tsp vanilla
Glaze
- 1 cup (125g) powdered sugar
- 1/4 tsp vanilla extract
- 2–4 tbsp milk or cream
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Toss in the blueberries. Set aside.
- In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
- Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you’re kneading). It doesn’t have to be smooth. Rough and shaggy is good.
- Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.
- Brush the tops of the scones with more buttermilk and bake for 20-22 minutes or until golden brown. Remove from the oven and let cool for a few minutes before glazing.
- In a small bowl, whisk together the glaze ingredients, adding in 1 tablespoon of cream or milk at a time until you reach your desired consistency. Drizzle over scones.
Notes
Blueberry scones are best consumed the day of. Leftovers can be stored in an airtight container with a paper towel placed on top of the scones to prevent them from getting soggy. Store at room temperature for up to 2 days or in the fridge for up to 5 days.
When using frozen blueberries: do not thaw and bake the scones right away after resting in the fridge for 20 minutes. Do not make in advance.
How to freeze:
You can freeze them baked or unbaked. To freeze unbaked scones, place the wedges in the freezer until frozen solid, put them in a ziplock bag, return to freezer and store for up to a month. When ready to bake, let thaw overnight in the fridge, and bake as instructed. To freeze them after baking, let cool completely (do not glaze), place in a ziplock bag, and freeze for up to a month. When ready to use, thaw overnight in the fridge, and warm in the microwave for 30 seconds or on a baking sheet lightly tented with foil in a 350F oven for about 10 minutes. Glaze if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: breakfast, brunch
- Method: bake
- Cuisine: American
Keywords: blueberry scone recipe, best blueberry scones, easy blueberry scones
25 Comments on “Easy Vanilla Glazed Blueberry Scones (video)”
Wow. Just wow. I just made these. I ate 2 without even thinking because I couldn’t stop. They taste amazing. The recipe was sooooo easy to follow. Love love love. Adding this to my recipe repertoire!!!!
★★★★★
Thank you for your rave review, Yvee! Enjoy and have a great weekend!
I made these with frozen blueberries. It took much longer in the oven but it tasted very good . I just was afraid I would over bake it . I just love scones.
★★★★
When I went to kneed the dough and it needed a lot more flour I backed them for 40 minutes and they were perfect I added lemon zest to the glaze it was pretty good
★★★★
WOW!!!!!! Unbelievable!!! These blueberry scones are show stoppers!! I made these yesterday and they changed our world as we knew it!! My husband and our friends/neighbors said these are better than any they’ve ever eaten and keep to the recipe. Madame Lily, not only are you lovely outside but inside too! You’re one talented lady, cook, chef, creator, innovator, anything else delicious that applies to you! My sister is Lily too and is as creative, it must be in the name…………. 😉 Thank you very much for sharing all these absolutely delicious recipes.
★★★★★
Aww, thank you Mariana for your rave review and kind words! Maybe it does have something to do with the name, lol. Thanks again and enjoy the scones!
I’ve never had much luck with scones… they would either fall apart or have the consistency of concrete. This recipe, though? Amazing! I decided on savoury, so reduced the sugar and skipped the vanilla as instructed. I subbed 1C grated white cheddar, ~2Tbsp sweet onion (sautéed in olive oil until lightly browned) and 1.5tsp Greek seasoning. I refrained from over cutting in the butter (margarine) and made a mess shaping the pastry into a 6” round but resisted the urge to keep kneading. Fridge for 20 minutes, oven for 20 minutes and OMG. Thanks, Lily for the recipe, the modification instructions and the good tips. 😋
★★★★★
You’re very welcome, Sue! Thank you for your kind words and great savoury version with the cheese and sauteed onions – yum!
Taste great! The wad of dough was a bit crumbly, but it turned out good.
★★★★
I made scones for the very first time using this recipe, and they were great! I used only 2.5 tbsp of sugar because I wanted to put a sweet jam on the scones, used heavy cream instead of buttermilk, and used frozen berries.
The frozen berries made the scones very blue so not the most attractive, but still super easy, and very tasty!
★★★★★
Thank you for your kind words, Ellin! You can rinse the frozen berries under cold water until the water runs clear and pat them dry before using. That will help make the scones less blue.
Love these! Super moist and fluffy. The dough was a bit wet, so I had to fridge it before cutting it but otherwise, this is the best scone recipe I’ve come across! Definitely making again 🙂
★★★★★
Thank you for your kind words, Peter! Enjoy and have a great day:)
I really enjoyed these but I think next time I’m going to add a bit of lemon zest to the batter and make a lemon glaze just to spice things up. but everyone here loved them and I can’t wait to try other combinations =3 Delish!
Thank you for your kind words, Danielle! I’m glad you enjoyed the scones:)
Made this this morning, used heavy cream instead of buttermilk and they turned out amazing, also did a lemon glaze using fresh lemon juice and powdered sugar. Yummy!
★★★★★
love it my family thinks there heavenly
★★★★★
Thank you! I’m glad you and your family think they’re heavenly:)
Hi. Not sure why I had to add almost 1 c flour so batter is not runny. Is this acceptable? Thank you
It is a bit unusual that you would have to add that much flour. How did it turn out once it was baked?
Great blueberry scone recipe.Followed your recipe and did put them in the fridge,before cooking. I did use the glaze. Thanks. I have been using your recipes lately ,they are very good.Also since I’m allergic to almonds and nuts,I’m glad most of your recipes don’t contain.Tommorow I will remake tiramisu 😍
★★★★★
What temp did you bake at? These look and sound so good just wanted to be safe on temp. Thanks
Bake at 400F for about 20 minutes. Stay safe and happy baking!
Love ur blog<3 This recipe looks so good😋
Thank you! I hope you give it a try:)