Blueberry Scones

These blueberry scones are crisp on the outside, moist and buttery in the middle, and bursting with juicy berries. Perfect for breakfast or brunch!

Blueberry scones

The best scones are buttery, flaky, and moist inside. They’re crisp and crumbly around the edges, perfect for pairing with a cup of coffee or tea.

Scones can get a bad rap for being bland or dry (my husband Jack swore he didn’t like them for years), but when they’re prepared well, they shouldn’t be either of those things.

I’m sharing my favorite blueberry scones recipe below. It’s easy to make with 10 basic ingredients, and it yields tender, flavorful, bakery-worthy scones every time.

If you’re on the fence about scones, I think it’ll win you over. Even Jack will tell you that these blueberry scones are delicious for breakfast or brunch!

And tip: They’re not just good with blueberries. Find ideas for other mix-ins later on in this post!

How to make scones - working grated butter into flour mixture

How to Make Scones

This blueberry scones recipe starts with 10 basic ingredients:

Blueberry Scones Ingredients

  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Cane sugar – For sweetness. I also sprinkle coarse sugar on top of the scones to create a crisp, golden brown crust.
  • Baking powder and an egg – To help the scones puff up as they bake.
  • Frozen butter – Yes, frozen! It won’t melt until you get the scones in the oven, which makes them tender and flaky. You’ll grate it on the large holes of a box grater before adding it to the scone dough.
  • Buttermilk – For moisture, richness, and a slightly tangy flavor. See alternatives in the callout below.
  • Blueberries – Fresh and frozen berries both work well here. Other add-ins are fair game too. Find my favorites under “Scone Flavor Variations” later on in this post.
  • Vanilla extract – For warm depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Buttermilk Alternatives

I love using buttermilk in these blueberry scones. It adds rich, tangy flavor in addition to moisture, and its acidity helps the scones rise.

But if you don’t keep it on hand, that’s ok! Here are a few alternatives:

  • Heavy cream
  • Full-fat coconut milk
  • A scant 1/2 cup milk mixed with 1/2 tablespoon lemon juice. Set the mixture aside for 5 minutes to thicken before adding it to the dough.

Tossing blueberries with butter and flour mixture

Preparing the Dough

To make these blueberry scones, start by whisking together the dry ingredients—the flour, sugar, baking powder, and salt.

Next, grate the frozen butter on the large holes of a box grater. Use your hands to work the butter shreds into the flour until the mixture looks like a coarse meal. You want some of the butter to stay in larger pieces. When they melt in the oven, they’ll give the scones a flaky texture.

Add the blueberries to the flour mixture and toss to distribute.

Adding wet ingredients to scone dough

Then, add the wet ingredients. Whisk together the buttermilk, egg, and vanilla in a medium bowl, and pour them over the flour mixture.

Mixing scone dough with spatula in mixing bowl

Use a spatula to mix until a shaggy dough forms. Then, switch to your hands and work in any remaining dry flour.

The dough should be soft, but not sticky. If it feels sticky, work in a little more flour. If it feels dry, work in a bit more buttermilk.

How to make scones - Forming dough into disk

Shaping the Scones

Form the dough into a ball and transfer it to a lightly floured surface.

Flatten it into a 7- to 8-inch disk about 1 inch thick.

Use a sharp knife to cut the dough into 8 equal wedges.

Slicing blueberry scones

Baking the Scones

Freeze the scones while you preheat the oven. Place them on a large plate or baking sheet and freeze for 15 minutes to chill the butter. Meanwhile, preheat the oven to 400°F.

Then, bake the scones. Remove them from the freezer, brush with buttermilk, and sprinkle with coarse sugar.

Place on a parchment-lined baking sheet and bake until golden brown, 18 to 27 minutes.

Transfer to a wire rack to cool, or enjoy warm with butter, jam, honey, or lemon curd. These blueberry scones are also delicious plain!

Blueberry scones on baking sheet

Blueberry Scone Recipe Tips

  • Use grated frozen butter. Like a good pie crust, the best scones are flaky. They get this delicious texture when small pieces of butter in the dough melt in the oven, creating air pockets. If the butter melts before the scones go into the oven, while you’re working with the dough, these pockets won’t form. For perfect flaky scones, I use the same trick I did to make the flaky biscuits in my blueberry cobbler recipe: frozen grated butter. It’s very cold, and the small shreds don’t require much handling, so they won’t melt until they’re in the oven.
  • Freeze the scones before baking. It cools down the butter after you’ve worked it into the dough. Remember, cold butter=light and flaky scones.
  •  Work in more liquid or flour if necessary. If your scone dough feels too sticky or dry, don’t hesitate to add more flour or liquid, respectively. The exact ratio you’ll need can vary based on factors like the humidity in your kitchen, whether you’re using buttermilk or cream, etc. Just add a little at a time until you have a soft, workable dough.

Blueberry scones with glaze

Scone Flavor Variations

I love the juicy blueberries in these scones, but lots of other add-ins would work in this recipe! Feel free to use it as template to make any flavor of scone.

Here are a few of my favorite variations:

  • Lemon blueberry – Whisk 1 tablespoon lemon zest into the wet ingredients. Drizzle the scones with my easy lemon glaze.
  • Chocolate chip – Add a pinch of nutmeg to the dry ingredients. Replace the berries with 1/2 cup chocolate chips.
  • Currant or raisin – Add a pinch of cinnamon to the dry ingredients. Replace the berries with 1/2 cup dried currants or raisins.
  • Cranberry orange – Whisk 1 tablespoon orange zest into the wet ingredients. Replace the berries with 1/2 cup chopped dried cranberries.

Let me know what variations you try!

How to Freeze Scones

Once baked, scones keep well in an airtight container at room temperature for up to 2 days.

You can also freeze them. Seal baked scones in an airtight container or bag, and store them in the freezer for up to 3 months. Let thaw at room temperature, or quickly defrost in the microwave.

Another option is to freeze the scones before baking. Freeze them for 1 hour on a plate or baking sheet. Then, store them in an airtight container or bag in the freezer for up to 3 months. Bake them straight from frozen, adding a minute or two to the baking time if needed.

With scone dough in the freezer, you can treat yourself to a freshly baked scone anytime you like!

Scones recipe

More Favorite Baking Recipes

If you love this recipe, try one of these easy baked goods next:

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Blueberry Scones

rate this recipe:
4.86 from 101 votes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Serves 8
Buttery, flaky, and crisp around the edges, these easy scones are a delicious treat for breakfast or brunch. Feel free to experiment with different add-ins and flavors. Find my favorites in the blog post above!

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • ¼ cup cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ cup unsalted butter, 1 stick, frozen
  • cups blueberries
  • ½ cup cold buttermilk, plus more for brushing*
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Coarse sugar, for sprinkling, optional

Instructions

  • Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
  • In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
  • Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet.
  • Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
  • Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
  • Transfer to a wire rack to cool.

Notes

*If you don't keep buttermilk on hand, substitute heavy cream or full-fat coconut milk. Another simple substitute is a scant 1/2 cup milk mixed with 1/2 tablespoon lemon juice. Set the mixture aside for 5 minutes to thicken before adding to the dough.

 

176 comments

4.86 from 101 votes (30 ratings without comment)

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Rate this recipe (after making it)




  1. Debbie R
    07.13.2024

    You show a glaze but I don’t see the recipe for it. Did I miss it?

  2. KimiW
    06.10.2024

    5 stars
    Awesome. Well balanced proportionally compared to most. Absolutely my new go-to now. No guesswork on reducing the amt of sugar, the yogurt too is among the magic that gave it ‘perfect crumb’. Moist. AF! I got to use a fresh high-grade olive oil only just gifted to me from Greece. Luv’d the lemon sugar as it started to transform under my fingertips! Simple. Perfect and delicious. Thank you SO very much.

    • Jeanine Donofrio
      06.13.2024

      I’m so glad you loved them so much!

  3. Jessica
    05.30.2024

    5 stars
    This is my third month doing the recipe of the month club and it’s so fun. These scones are delish. Perfect way to start out a ladies weekend.

    • Phoebe Moore (L&L Recipe Developer)
      05.31.2024

      So glad you love the Cooking Club (and the scones), Jessica! Thanks for joining in 🙂

  4. Jean Reuter
    05.30.2024

    5 stars
    These blueberry scones are amazing. This is my first attempt at making scones and the instructions are very clear. I made these for the May 2024 Cooking Club and they are bursting with blueberry and lemon flavor. Thank you for all your recipes. I love all your books as well.

    • Phoebe Moore (L&L Recipe Developer)
      05.31.2024

      Hi Jean, I’m so glad you love the recipes, and especially the scones!

  5. Adrienne L.
    05.29.2024

    5 stars
    These are the best scones! They are moist and flaky and perfectly sweet. I loved the blueberry and can’t wait to try other variations. Delicious!

    • Phoebe Moore (L&L Recipe Developer)
      05.31.2024

      I’m so glad you loved them, Adrienne!

    • TellySavalas
      07.07.2024

      4 stars
      If you’re using fresh blueberries freeze them or just use frozen blueberries. They added too much liquid and made my scones soft and mushy before baking. Frozen blueberries would also keep the butter from melting before popping in the freezer.

      That being said, these scones turned out wonderful.

      • Phoebe Moore (L&L Recipe Developer)
        07.12.2024

        Hi Telly, I’m glad you enjoyed the scones!

  6. Leslie M
    05.29.2024

    5 stars
    These scones were delicious! I used half wheat and half white flower, added the lemon zest but didn’t make the glaze. They were great and perfect for spring! Will be making again and might try the glaze next time 🙂

    • Phoebe Moore (L&L Recipe Developer)
      05.31.2024

      I’m so glad you loved them, Leslie!

  7. Jenelle
    05.28.2024

    4 stars
    These were delish! I added a lemon drizzle to the top because….blueberries and lemon!, need I say more?

  8. Ellen C
    05.28.2024

    5 stars
    I have to start by saying that I am generally not a lover of scones. That said, I made these for breakfast when we had guests at the cabin Memorial Day weekend. They were thoroughly enjoyed by everyone at the table, including me. (And this was a tough crowd). They were flaky, buttery, moist and bursting with juicy blueberries. There is no doubt that I will be including these in my repertoire.

    • Jeanine Donofrio
      05.29.2024

      Hi Ellen, I’m so glad everyone loved them!

  9. Jen R.
    05.27.2024

    5 stars
    I enjoyed making these scones! I have always loved a good scone, so really appreciated this recipe. I added white chocolate chips for fun. The tip to freeze the butter first added a nice crunch on the outside yet still resulted in a soft center – perfect combo!

    • Jeanine Donofrio
      05.29.2024

      I’m so glad you loved them!

  10. Annika Carned
    05.26.2024

    5 stars
    I made these blueberry scones for Sunday brunch and they were quite a hit. So flaky and tender. It’s been years since I made scones and had forgotten how good they are. They were easy to make (the hardest part was grating the frozen butter!) and came together quickly. I used heavy cream instead of buttermilk cause that’s what I had on hand plus how can you go wrong with cream!?! So yummy. I will no doubt make the scones soon again.

    • Jeanine Donofrio
      05.29.2024

      I’m so glad you loved them!

  11. Aviella Strauss
    05.26.2024

    These were very tasty and fairly easy to do! I like baking so would definitely love something like them again for the cooking club:)

  12. Ava Cooper
    05.26.2024

    5 stars
    Loved how I didn’t have to chill the dough overnight like in my family recipe!

  13. Lisa
    05.25.2024

    My husband made the scones for Mother’s Day and they were amazing! We used GF flour to accommodate our niece and everyone raved about the recipe. The lemon glaze was delish too!

    • Jeanine Donofrio
      05.29.2024

      Hi Lisa, I’m happy to hear they worked with GF flour – can you share what brand you used?

  14. Ronda
    05.25.2024

    3 stars
    We don’t always have fresh blueberries available.

    How would you adapt this recipe with frozen blueberries so it doesn’t make it look like a blue mess?

    Thank you in advance!

    • Jeanine Donofrio
      05.29.2024

      Hi Ronda, frozen blueberries will stain the batter more (there’s not a way around that) but they’re delicious either way.

      • Dima
        06.07.2024

        The same just happened to me today as I was making them for the first time. The dough was irremediably moist. It was impossible to cut them in 8 elegant slices. I did the chocolate chips’ ones as well at the same time and the result was amazing. Next time I’ll be using only fresh blueberries.
        Btw I love your recipes. They are staples in my kitchen. Cheers from Montreal Canada

        • Elizabeth
          06.29.2024

          3 stars
          I used fresh and I still had to add almost a whole cup more of flour to make it remotely workable 🤷‍♀️ maybe it’s the humidity. I don’t know

          • Phoebe Moore (L&L Recipe Developer)
            07.12.2024

            Hi Elizabeth, the humidity could definitely affect the amount of flour you need here. Glad you went ahead and added more!

    • Jeanine Donofrio
      05.29.2024

      Or another idea – you could make them with dried fruit.

  15. Shannon H
    05.25.2024

    5 stars
    First, I love love scones and this recipe was really easy and delicious. I really liked the substitution of buttermilk with the milk/lemon juice. I also made the lemon glaze and drizzled over the scones- my husband snagged just as soon as I was done. Would make it again!

    • Jeanine Donofrio
      05.29.2024

      I’m so glad you enjoyed them!

  16. Sarah Calhoun
    05.24.2024

    5 stars
    These are so soft and delicious! I had to hold myself back from eating them straight out of the oven!

    • Jeanine Donofrio
      05.29.2024

      I’m so glad you loved them!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.