The best blueberry scone recipe that delivers perfectly tender, buttery scones bursting with juicy blueberries. These quick and easy homemade scones require just 7 simple ingredients and come together in under 30 minutes for a delicious breakfast treat the whole family will love.
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There’s something magical about the aroma of freshly baked scones wafting through your kitchen on a lazy weekend morning. These blueberry scones have become a much requested breakfast treat, and it’s easy to see why — tender on the inside with a slightly crisp, golden exterior that provides the perfect contrast.
These scones come together in just minutes, making them perfect for those mornings when you want to create a memorable breakfast experience without sacrificing precious family time. Whether for a holiday breakfast, weekend brunch, or just because you deserve something delicious, these blueberry scones never disappoint.
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Why You’ll Love Making The Best Blueberry Scone Recipe
- Simple, Pantry-Friendly Ingredients: This recipe uses basic ingredients you likely already have on hand, with the star being those beautiful blueberries (fresh or frozen work equally well!).
- Quick Preparation: From start to finish, you can have these scones ready in under 30 minutes. The hands-on time is minimal, making this perfect for busy mornings or when unexpected guests arrive.
- Foolproof Method: Unlike some finicky baked goods, this recipe is incredibly forgiving. The dough comes together easily without special equipment or techniques.
- Versatile Serving Options: These scones are delicious warm from the oven, but they also store beautifully for several days. Enjoy them plain, with butter, or dressed up with a dollop of clotted cream and jam for an afternoon tea experience.
- Family-Approved: Even picky eaters tend to love these scones. The combination of the tender, buttery base with sweet blueberries makes them irresistible to all ages.
🍩 Homemade pastries are such a fun way to show our family how much we love them and is a great way to celebrate special mornings!
Recipe Ingredients
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Blueberries — fresh or frozen
- Heavy cream
- Butter
See the recipe card below for full information on ingredients and quantities.
How to Make Homemade Blueberry Scones
Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper or a baking mat. In a medium mixing bowl, add the dry ingredients and stir to combine with a fork. Add the blueberries and mix gently to combine.
Step 2: Add 1 cup of cream, and mix gently until the mixture comes together. You can add a few more tablespoons of cream as needed. The dough should be soft and well combined, but not sticky or overly crumbly. Don’t overwork the dough!
Step 3: Turn the dough out onto a lightly floured surface. Knead a few times, and form it into a ball. Dust the parchment or baking mat with a little flour. Place the dough on the parchment or baking mat.
Gently press the dough into a flat circle that is about 1-inch thick. Cut the circle into 8 even pieces. Gently separate the pieces so that they have an inch or so in between them (I used a spatula to help me move the dough).
Step 4: Brush the tops of the scones with butter and sprinkle with extra granulated sugar or sparkling sugar. Bake for 17 to 20 minutes, or until the tops are golden-brown.
Recipe FAQs
Absolutely! This recipe works beautifully with either fresh or frozen blueberries. If using frozen, there’s no need to thaw them first—simply add them directly to the flour mixture. This can actually help prevent the berries from bleeding too much into the dough.
The exact amount of cream needed can vary slightly depending on your flour and humidity levels. Start with 1 cup of cream and add more, 1 tablespoon at a time, until the dough comes together but isn’t sticky. If it becomes too wet, simply dust with a bit more flour when shaping.
Yes! You can prepare the dough, shape it into a circle, and refrigerate (covered) overnight. In the morning, simply cut into wedges, brush with butter, sprinkle with sugar, and bake. You may need to add 2-3 minutes to the baking time if baking from cold.
Expert Tips
- Handle With Care: The key to tender scones is minimal handling. Mix just until combined and knead only a few times. Overworking the dough develops gluten, resulting in tough scones.
- Perfect Thickness: When shaping your scone dough, aim for a circle that’s about 1 inch thick. Too thin and they won’t rise properly; too thick and they may not cook through in the center.
- Sugar Topping: Don’t skip the sugar sprinkle on top! It creates a delightful sweet crunch that contrasts beautifully with the tender interior. Sparkling sugar works especially well for an eye-catching finish.
- Proper Spacing: Make sure to leave about an inch between scones on the baking sheet. This allows heat to circulate properly, ensuring even baking and those perfectly golden edges.
More Delicious Pastry Recipes To Try
If you love these blueberry scones, you’ll want to try some other amazing treats that will go perfectly with your morning cup of coffee or tea!
- Berry-Apple Strudel: An easy homemade strudel dough is a must-try breakfast or brunch recipe to wow a crowd.
- Old Fashioned Buttermilk Donuts: The most tender, perfectly crispy donuts you’ll ever make at home.
- Puff Pastry Raspberry Hand Pies: Easy to make buttery, flaky puff pastry hand pies filled with raspberry jam then drizzled with a sweet glaze.
More Pastry Recipes To Consider
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The Best Blueberry Scone Recipe
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
- 1 to 1 ¼ cups heavy cream
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar or sparkling sugar for sprinkling
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl, add the flour, sugar, baking powder, and salt, and stir to combine with a fork.
- Add the blueberries and mix gently to combine.
- Add 1 cup of cream, and mix gently until the mixture comes together. You can add a few more tablespoons of cream as needed. The dough should be soft and well combined, but not sticky or overly crumbly. Don’t overwork the dough.
- Turn the dough out onto a lightly floured surface.
- Knead the dough a few times, and form it into a ball.
- Dust the parchment or baking mat with a little flour.
- Place the dough on the parchment or baking mat. Gently press the dough into a flat circle that is about 1 inch thick.
- Cut the circle into 8 even pieces.
- Gently separate the pieces so that they have an inch or so in between them (I used a spatula to help me move the dough).
- Brush the tops of the scones with butter and sprinkle with extra granulated sugar or sparkling sugar.
- Bake for 17 to 20 minutes, or until the tops are golden-brown. Serve warm.
Notes
- The key to tender scones is minimal handling. Mix just until combined and knead only a few times. Overworking the dough develops gluten, resulting in tough scones.
- When shaping your scone dough, aim for a circle that’s about 1 inch thick. Too thin and they won’t rise properly; too thick and they may not cook through in the center.
- Store completely cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat frozen scones in a 300°F oven for about 10 minutes.
- Melted butter and sprinkled sugar before baking the scones creates the best texture and appearance!
Rachelle Kuper
I made your cheese cake the other day, everyone wanted the recipe, a most delicious cake. Thank you. Rachelle xx
Gem
Made gluten free using King Arthur Measure for Measure flour. Made them smaller and reduced the cook time slightly. Yummy recipe -will make again.
Melissa G
Love how you made these gluten-free to work for you!
Rehoboth
Wonderful blueberry scone recipe Thanks
Gail Heinsohn
Delicious, and conquered my fear of making scones! Really not difficult. Thank you.
Melissa Griffiths
Easier than they look right?! Thanks for the review Gail!
Gail Heinsohn
Wonderful!
Susan
I want to make these, but I’m confused about the first advice in the Notes regarding using cold cream to prevent the butter from melting. The only butter listed in the recipe is melted butter for the top. Am I missing something? Thank you!
Melissa G
Hi, Susan! No, you’re not missing anything – that was an error in the recipe so thank you for letting me know! It has been corrected with the only butter being melted butter to brush over the top of the scones.
Patty Kristin
There’s no cold butter listed to be cut into the dry ingredients but you note that the heavy cream must be cold to prevent the butter from melting. Scones must have butter in the dough!
Melissa G
Hi, Patty, that was an error in the recipe and it has been corrected! The only butter used in this recipe is the melted butter to brush over the top of the scones with the heavy cream being used in the dough rather than butter. I hope you try it out to see how you like this version of scones!
Ruth L.
there is no butter in the recipe is that right?
Melissa G
Hi, Ruth, you are correct, there is no butter in this recipe other than the melted butter brushed on top of the scones before baking. That was an error in the recipe and it has been corrected!
Jackie Evans
you want the cream cold so it doesn’t melt the butter that is not in the scones. 😂 I’ve never seen a recipe without butter. did you forget to list it and include it in the directions? 🤔
Melissa G
Hi, Jackie, that was an error in the recipe and it has been corrected! The only butter used in this recipe is the melted butter to brush over the top of the scones with the heavy cream being used in the dough rather than butter. Please let us know if you try this scone version!