There’s nothing like the aroma of warm blueberry scones wafting through the kitchen on a weekend morning. These soft, tender homemade scones are studded with juicy blueberries and drizzled with a silky vanilla glaze that gives bakery vibes with zero fuss. Bonus: they’re easy to make gluten-free with one simple swap.

Whether you’re craving a cozy breakfast, a delightful afternoon snack, or an easy baking win, these scones are your go-to. No mixer required, just a bowl, a fork, and some fridge-chilled butter magic.

Why You’ll Love These Blueberry Scones

Versatile recipe with a gluten-free option
Bursting with real blueberries
Sweet vanilla glaze adds the perfect finish
Ideal for brunch, breakfast, or teatime

Ingredients for the Scones

2 cups all-purpose or gluten-free flour
1/3 cup granulated sugar
1/2 tsp salt
1 tbsp baking powder
1/2 cup (1 stick) cold unsalted butter, grated
1/2 cup buttermilk or cream (plus more for brushing)
1 large egg
2 tsp vanilla extract
1 cup blueberries (fresh or frozen)

Vanilla Glaze Ingredients

1 cup powdered sugar
3 tbsp milk (more if needed)
1/2 tsp vanilla extract

How to Make These Homemade Scones

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

Add cold, grated butter and mix with your hands or pastry cutter until crumbly.
In a small bowl, whisk egg, buttermilk (or cream), and vanilla.

Pour the wet mixture and blueberries into the dry ingredients. Stir just until dough forms.
On a floured surface or parchment paper, pat dough into an 8-inch circle about 3/4 inch thick.

Brush with extra buttermilk or cream and sprinkle with sugar.
Cut into 8 wedges and space them out on a parchment-lined baking sheet.
Chill in the fridge for 15–30 minutes.
Preheat oven to 400°F (200°C). Bake scones for 20–25 minutes until golden.

Cool slightly before glazing.

To Make the Vanilla Glaze:

Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones and let it set.

Tips for Easy Baking Success

Keep butter cold and handle dough minimally for flakier scones.
Use frozen blueberries if fresh aren’t available—no need to thaw.

For extra sparkle, sprinkle turbinado sugar on top before baking.
Swap in lemon zest for a fresh citrusy twist.

Olivia’s Scone Moment

The first time I made these, my little one declared them “the best blueberry muffins ever.” I didn’t correct her—we were too busy nibbling warm scones on the porch with lemon tea and laughter. Now, they’re a regular Sunday tradition.

What to Serve with Blueberry Scones

Fresh fruit or berry compote
A dollop of whipped cream or clotted cream
Hot coffee, herbal tea, or iced lattes
Savory egg dishes for a balanced brunch

How to Store and Reheat

Store at room temp in an airtight container for 2 days

Refrigerate up to 5 days
Freeze unglazed scones up to 2 months; thaw and reheat before glazing

FAQs About Gluten-Free Scones

Can I make this dairy-free?

Yes—use dairy-free butter and milk alternatives.

Do I need to thaw frozen blueberries?

Nope! Toss them in frozen to keep the dough cold.

What gluten-free flour works best?

Use a 1:1 baking blend with xanthan gum for the best texture.

Sweet, Soft, and So Worth It

These blueberry scones are the ultimate easy baking treat—soft, buttery, and kissed with vanilla glaze. Whether you’re gluten-free or not, this recipe is here to make your mornings (and tea breaks) a whole lot brighter.

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Easy Blueberry Scones (Gluten-Free Optional): A Sweet Start to Any Morning

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Author: Amanda Hartwellen
Total Time: 40 minutes (plus 15 minutes chilling)
Yield: 8 scones 1x
Diet: Gluten Free

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Description

These easy blueberry scones are soft, buttery, and bursting with juicy berries, topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or an afternoon treat, they come together quickly and offer a simple gluten-free option. Whether served warm with tea or packed for a snack, these scones deliver cozy, bakery-style flavor at home.

Ingredients

Scale

For the Scones:

2 cups all-purpose or gluten-free flour
1/3 cup granulated sugar
1/2 tsp salt
1 tbsp baking powder
1/2 cup (1 stick) cold unsalted butter, grated

1/2 cup buttermilk or cream (plus more for brushing)
1 large egg
2 tsp vanilla extract
1 cup blueberries (fresh or frozen)

For the Vanilla Glaze:

1 cup powdered sugar
3 tbsp milk (adjust as needed)
1/2 tsp vanilla extract

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Instructions

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

Add grated cold butter and work in until crumbly.
In a small bowl, whisk egg, buttermilk, and vanilla extract.

Pour wet mixture into dry ingredients along with the blueberries. Stir gently until dough forms.
On a floured surface, pat dough into an 8-inch circle about 3/4 inch thick.
Brush with buttermilk and sprinkle with sugar.
Cut into 8 wedges and place on parchment-lined baking sheet.

Chill scones in the fridge for 15–30 minutes.
Preheat oven to 400°F (200°C). Bake for 20–25 minutes until golden brown.

Cool slightly, then drizzle with vanilla glaze.

To Make the Glaze:
Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones and let set.

Notes

Use a 1:1 gluten-free flour blend with xanthan gum for best results.

Frozen blueberries work well—no need to thaw.

Handle dough gently for light, fluffy scones.

Add lemon zest for a fresh citrus boost.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Baked Goods
Method: Baking
Cuisine: American