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Blueberry scones are sure to delight your taste buds! These tender and flaky scones are filled with plump, juicy blueberries for a burst of sweetness in every bite
Scones seem to mostly be a pastry folks grab at the coffee shop, but I’m here to tell you they are easier to make than you might think. Homemade scones are lightyears ahead of the dry, crumbly variety you’ve been getting.
Add a pile of fresh blueberries and you have one of my favorite foods ever.
These tender and flaky treats are the perfect balance of sweetness and buttery goodness, making them a true delight for breakfast or an afternoon tea-time treat.
Plump and juicy blueberries are nestled within a light, tender scone. The moment you take a bite, the sweet-tart burst of blueberries combined with the delicate crumb will have you reaching for another — and another!
Whether you’re a seasoned baker or just starting your baking adventure, these blueberry scones are a breeze to make.
Ingredients for blueberry scones
Flour – This recipe calls for all-purpose flour. If you would like to make this recipe gluten free, use your favorite gluten free all-purpose blend.
Granulated sugar – I don’t add a lot of sugar to my scones, but a small amount helps to balance the tart blueberries.
Baking powder and baking soda – This recipe uses a bit of both to help with rising the scones.
Salt – I use fine sea salt in baking.
Unsalted butter – Make sure your butter is very cold for this recipe! I usually pop it into the freezer and then use a grater to add to the dry ingredients.
If you are using a pastry blender or two knives, just keep the butter chilled in the refrigerator until ready to use.
Eggs – You will need 2 standard large eggs. The eggs need to be separated and will be used at different points in the recipe. Note that you will not use all of the egg white.
Milk – I use 2% milk in this recipe.
Blueberries – Look for plump blueberries that are not wrinkled or have mold spots near the stem end. Remove any stems still attached.
Make sure to taste the blueberries before using; they can vary in sweetness and you might decide to add more sugar to the recipe.
Sparkling sugar – This is optional, but adds a nice sparkling finish to your scones. Leave it off if you plan to add a glaze to your scones.
How to make this recipe
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.
Cut in the cold butter using a pastry blender until pieces are no bigger than the size of a pea.
Separate the eggs and set aside the whites.
Whisk together the eggs and the milk, then pour the mixture into the dry ingredients. Use a silicone spatula to mix until no dry bits remain, but do not overmix.
Fold in the blueberries, taking care to not crush them.
Flour a work surface and scoop out the scone dough, flouring the top.
Knead a few times to smooth the dough, adding just enough flour to prevent sticking to the work surface.
Pat into a circle about 8 inches in diameter. Slice into 6 or 8 wedges.
Transfer the wedges to the lined baking sheet. Brush with the egg white. If desired, sprinkle with sparkling or coarse sugar.
Place in the oven and bake for 15-18 minutes, until golden brown.
Let cool briefly and enjoy!
How do you shape scones?
Scones can be shaped a number of ways, depending on your preferences.
For wedges, pat your dough into one or two circles, then cut all the way across into triangles. You can separate the scones if you like crisp edges, or keep the scones together for a softer texture.
If you’re making mini scones, simple divide the dough into multiple smaller circles before cutting into wedges.
If you want square scones, pat the dough into a rectangle and cut into squares. Place the squares about 1 inch apart on the baking sheet.
You can also cut out scones using a round biscuit cutter. Be sure to not twist the cutter as you press it into the dough. This can seal the edges and prevent a good rise.
A scone pan is also an option for perfectly formed scones. Divide the dough by the number of wells in your pan and press it gently into the pan. Be sure to grease the pan generously with butter to prevent sticking.
Can I use frozen blueberries for scones?
If you don’t have fresh blueberries on hand, frozen blueberries can be used.
However, make sure the blueberries are completely thawed and well drained. You do not want to add excess moisture to the scones, which can make the dough too sticky to work with.
Frozen wild blueberries work well for baking recipes like scones, since they are smaller.
What can I add to blueberry scones?
Swap ½ cup of the flour for whole wheat pastry flour for a lightly nutty flavor.
Add lemon zest to the dough, rubbing it into the sugar before mixing the dry ingredients together.
You can also add a lemon glaze, adding lemon juice to my sweet biscuit icing that’s also perfect for scones.
Add vanilla or cinnamon for another layer of flavor.
For a richer, even more tender scone, use heavy cream in place of the milk.
Can I freeze scones?
One of the great things about scones is that you can make a big batch and freeze them for later.
Scones can be frozen unbaked or baked.
To freeze unbaked scones, cut the dough into your preferred shape. Place a sheet of parchment or waxed paper on a baking sheet.
Place each scone onto the baking sheet, leaving space between. Put the sheet into the freezer and freeze until solid, about 1 hour.
Transfer the scones to an airtight container or resealable freezer bag. If you need to stack the scones so they fit, place a piece of parchment paper or waxed paper between them to prevent any sticking.
Unbaked scones will take slightly longer to bake from frozen and won’t rise as much as fresh baked, but will have the delicious flavor you want from a freshly baked scone!
To freeze baked blueberry scones, let them cool completely, then transfer to an airtight container or resealable freezer bag.
How can I reheat scones?
Scones are best eaten right after baking, but they will keep for 2 days in an airtight container at room temperature.
You can reheat the scones in the oven. Place on a baking sheet and bake for about 5 minutes at 350°F.
More scones you’ll love
Try one of my other scone recipes!
Love this recipe? Please leave a 5-star review below! It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter, very cold
- 2 eggs
- 3/4 cup milk
- 3/4 cup blueberries
- 2 tablespoons sparkling sugar, optional
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or nonstick baking mat.
- In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and baking soda.
- Grate the butter into the dry ingredients or cut in using a pastry blender or two knives.
- Separate the eggs and set aside the whites. Beat the yolks with the milk and pour into the dry ingredients. Mix with a spatula until just combined (it will be sticky). Fold in the blueberries.
- Flour a work surface and scoop out the scone dough. Knead a few times, adding just enough flour to prevent sticking.
- Pat dough into a circle about 8 inches in diameter. Cut into 8 wedges. Transfer to the lined baking sheet and brush with the reserved egg white (you will not use it all). If desired, sprinkle scones with sparkling sugar.
- Bake for 15-18 minutes, until golden brown. Let cool briefly and serve.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…