If you’re looking for the perfect balance between crumbly and tender, sweet and fruity, this blueberry scones recipe checks all the boxes. Loaded with juicy blueberries and made with pantry staples, these scones are a no-fuss treat you can whip up on a weekend morning or for a cozy afternoon snack.
This is an easy scone recipe that leans into the joy of simplicity. The results? Buttery, golden scones with pops of fresh blueberry goodness in every bite. They taste like they came straight from a bakery, but you made them, and that makes them even better.
Why You’ll Love These Blueberry Scones
- Simple ingredients, big flavor
- Juicy berries meet buttery dough
- A lovely option for breakfast or brunch
- Classic homemade scones that are hard to resist
Ingredients
- 2 1/2 cups all-purpose flour (312g)
- 1/2 cup cold butter or margarine, cut into pieces (113g)
- 1/2 cup sugar (100g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (118ml), plus more for brushing
- 1 egg
- 3/4 cup blueberries, washed (113g)
How to Make Blueberry Scones
- Preheat oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the butter: Add the cold butter and mix using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Add wet ingredients: Whisk the egg and milk together, then pour into the dry mix. Stir gently until just combined.
- Fold in blueberries: Gently stir in the blueberries, being careful not to crush them.
- Knead lightly: Knead the dough gently in the bowl just until it comes together.
- Shape and cut: On a floured surface, shape the dough into an 8-inch round about 3/4 inch thick. Cut into 8 wedges.
- Prepare to bake: Place wedges on the baking sheet, 2 inches apart. Brush tops with milk and sprinkle with a little sugar.
- Bake: Bake for 14–16 minutes or until the tops are golden brown.
- Cool and optionally glaze: Let cool slightly. Add a glaze if desired (powdered sugar + milk + vanilla is a great start).
Tips for Perfect Fruit Scones
- Use cold butter. It creates the best flaky layers.
- Don’t overmix. The less you handle the dough, the softer your scones will be.
- Fresh or frozen berries work. If using frozen, don’t thaw before adding.
- Try a citrus twist. Add lemon zest to the dough for brightness.
- Make ahead: Freeze unbaked wedges and bake fresh when needed.
How I Fell in Love with Blueberry Scones
One summer morning, I had an abundance of blueberries and a craving for something sweet. I reached for my favorite fruit scones recipe, swapped in the berries, and the rest is breakfast history.
Now, these blueberry scones are my go-to for brunch with friends or when I want to make an ordinary morning feel a little special. There’s just something about the way the blueberries burst and blend into the buttery dough that makes them irresistible.
Serving Suggestions
- Pair with lemon curd or clotted cream
- Serve with a pot of Earl Grey for afternoon tea
- Split and toast for a luxurious breakfast
- Drizzle with icing for a bakery-style finish
How to Store and Freeze
- Room temp: Store in an airtight container for up to 2 days.
- Freezer: Freeze baked or unbaked scones. Bake from frozen by adding 2 minutes to the time.
- Reheat: Warm in a 300°F oven or microwave for 10 seconds.
FAQs
Can I use frozen blueberries?
Yes! Just mix them in frozen to avoid bleeding into the dough.
Can I make this dairy-free?
Use plant-based butter and milk alternatives. Still delicious!
What if I don’t have a pastry cutter?
Use two knives or your fingers to rub in the butter.
Can I make mini scones?
Absolutely. Just cut into smaller wedges and reduce baking time to 10–12 minutes.
Bring Home the Bakery with Blueberry Scones
These blueberry scones are the ultimate homemade scones that bring a little sunshine to any day. With a buttery base, juicy berries, and simple prep, this easy scone recipe is perfect for beginners and pros alike. Bake, share, and enjoy the fruit-filled goodness!
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Blueberry Scones: A Juicy Twist on a Homemade Classic
- Total Time: 31 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These blueberry scones are tender, buttery, and filled with bursts of juicy berries in every bite. Made with simple pantry ingredients and no fancy equipment, this easy scone recipe delivers bakery-style results at home—perfect for breakfast, brunch, or an afternoon treat.
Ingredients
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2 1/2 cups all-purpose flour (312g)
-
1/2 cup cold butter or margarine, cut into pieces (113g)
-
1/2 cup granulated sugar (100g)
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2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup milk (118ml), plus more for brushing
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1 large egg
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3/4 cup fresh or frozen blueberries (113g)
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in the cold butter using fingers or a pastry cutter until the mixture resembles coarse crumbs.
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Whisk egg and milk together. Add to the flour mixture and stir until just combined.
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Gently fold in the blueberries, being careful not to crush them.
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On a floured surface, shape dough into an 8-inch round about ¾ inch thick.
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Cut into 8 wedges and place 2 inches apart on prepared baking sheet.
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Brush tops with milk and sprinkle lightly with sugar.
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Bake for 14–16 minutes or until the tops are golden brown.
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Let cool slightly. Optional: Drizzle with a glaze made of powdered sugar, milk, and vanilla.
Notes
Keep butter cold for the flakiest results.
Handle dough gently—don’t overmix.
Add lemon zest for a bright citrus flavor.
Frozen blueberries can be used straight from the freezer.
Freeze unbaked scones and bake as needed for fresh scones anytime.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: Baked