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! Two glazed blueberry scones on a grey plate.

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.

Glazed blueberry scones on a cooling rack.

How to make blueberry scones:

how to make blueberry scones steps 1 to 4

  1. Start by mixing together some flour, sugar, baking powder and salt in a large bowl. Then add in some cold unsalted butter.
  2. Using a pastry cutter, fork or two knives, work in the butter until the mixture resembles coarse meal with some larger pieces remaining.
  3. Toss in the blueberries.
  4. Whisk together some buttermilk, egg, and vanilla extract in a measuring cup.
  5. Pour the wet ingredients over the flour mixture and mix just until all is moistened
  6. 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.
  7. 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.
  8. Brush the surface with buttermilk and bake in a preheated 400F oven for 20 minutes or until golden brown.

how to make blueberry scones steps 5-8

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.

Can you use frozen blueberries?

Yes, you can 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.

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. Glazed blueberry scones broken in half on a grey plate.

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.

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Best Blueberry Scones

  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 8-10
Print Recipe

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 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 tbps milk or cream

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  2. 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.
  3. In a measuring cup, whisk together the buttermilk, egg, and vanilla extract.
  4. Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.
  5. Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball. It doesn’t have to be smooth. Rough and shaggy is good.
  6. 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.
  7. 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.
  8. 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.

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.

Using frozen blueberries – 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.

  • Category: breakfast, brunch
  • Method: bake
  • Cuisine: American

Keywords: blueberry scone recipe, best blueberry scones, easy blueberry scones

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