The Best Blueberry Scone Recipe

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Sliced blueberry scones are arranged in a white rectangular baking dish. One scone is on a small white plate in the background. A spatula with a wooden handle rests on the dish, with blueberry stains visible on the surface featuring the best blueberry scone recipe.

Print Recipe Pin Recipe

5 from 3 votes

The Best Blueberry Scone Recipe

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.

Prep Time15

Cook Time20

Total Time35

Servings:

Calories: 306kcal

Author: Melissa Griffiths

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!

Nutrition