Blueberry Scones

Tested & Perfected Recipes Cookbook Recipe

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These blueberry scones are melt-in-your-mouth tender and topped with a tart and sweet lemon glaze.

Blueberry scones on a wire rack.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

Most scones are dry and crumbly, especially when left to sit out on the counter for more than a few hours. Not these. Some of the blueberries burst during baking, creating little pockets of juice that keep the scones melt-in-your-mouth tender and almost cakelike for days. The lemon glaze adds a pop of bright flavor and looks pretty too.

These are large scones. If you prefer smaller scones, divide the dough into two rounds instead of one, and then cut each round into 6 wedges. Also, when making scones, try to handle the dough as little as possible—a light hand makes for light and tender scones. If it’s outside of blueberry season and you’d like to make these, frozen blueberries will work too but don’t defrost them, or your scones will turn blue.

“I made these for my daughter and her roommates for finals week. They said they were the best scones they’ve ever had.”

Amber

What You’ll Need To Make Blueberry Scones

ingredients for making blueberry scones
  • All-Purpose Flour: The base of your scones. Measure it by spooning it into the measuring cup and leveling it off to ensure accuracy.
  • Baking powder: Acts as a leavening agent, making the scones rise.
  • Granulated Sugar: Adds sweetness and contributes to the tender texture. 
  • Butter: Used in the batter for richness and flavor, and also to add creamy smoothness to the glaze that tops the scones. 
  • Blueberries: The star ingredient, they add bursts of fruity sweetness.
  • Heavy Cream: Adds moisture and ensures the scones are tender. 
  • Eggs: Used in the dough to add richness and to bind the ingredients together. Also used as a topping brushed on the unbaked scones to create a beautiful golden sheen. 
  • Vanilla Extract: Enhances the overall flavor and aroma of the scones. 
  • Confectioners’ Sugar: Provides sweetness and adds thickness to the glaze. 
  • Lemon Zest and Juice: Infuses the glaze with bright lemon flavor.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper. In a large bowl, combine the flour, salt, baking powder and sugar.

flour, salt, baking powder and sugar in bowl

Whisk to combine.

whisked dry ingredients

Add the pieces of cold butter.

chunks of butter in dry ingredients

Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within.

cutting the butter into the dry ingredientsStir in the blueberries.

blueberries added to the dry ingredients

In a small bowl, whisk together the heavy cream, egg, and vanilla.

egg, vanilla, and heavy cream in mixing bowl

Make a well in the center of the dry ingredients, then add the cream mixture.

adding the wet ingredients to the dry ingredients

Using a rubber spatula, mix until the dough comes together.

mixing the blueberry scone dough

It will be a bit crumbly—that’s okay. If it’s too dry to come together, add 1 to 2 tablespoons more cream and mix again.

mixed blueberry scone dough

Dust a work surface lightly with flour; put the dough on top. Dust the dough lightly with flour, then knead gently into a ball. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. It’s okay if you slice through some of the blueberries.

cutting the dough into wedges

Place the unbaked scones onto the prepared baking sheet at least 1-inch apart. Beat the remaining egg in a small bowl and use it to brush the tops of the scones (you won’t use all of it).

brushing the scones with egg wash

Bake for 17 to 20 minutes, until golden and firm to the touch. Transfer the scones to a wire rack to cool.

baked blueberry scones

Slide the used parchment paper underneath the rack. (The parchment will catch any drips from the glaze). While the scones cool, make the glaze: In a small bowl, whisk together the melted butter, confectioners’ sugar, lemon juice, and zest.

lemon juice, lemon zest, melted butter, and confectioners' sugar in bowl

When the scones are completely cool, drizzle the glaze over top. (Hint: if the glaze seems too stiff to drizzle, warm it in the microwave for 5 to 10 seconds.) Let the glaze set, then serve.


glazing the scones

Frequently Asked Questions

Can blueberry scones be made ahead of time?

Yes, the scone dough can be made, shaped, and refrigerated overnight, and then baked directly from the fridge as directed.

Can blueberry scones be frozen?

Yes, to freeze the dough, place the raw scones on a baking sheet until they are solid, and then transfer them to an airtight container and freeze for up to 3 months. To bake, remove the scones from the freezer while you preheat the oven. Cook as directed, but allow an extra few minutes of baking time.

Can I use frozen blueberries?

Yes, frozen blueberries will work here, but don’t defrost them, or your scones will turn blue.

blueberry scones on rack

You May Also Like

Blueberry Scones with Tart Lemon Glaze

These blueberry scones are melt-in-your-mouth tender and topped with a tart and sweet lemon glaze.

Servings: 8 large scones
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes

Ingredients

For the Scones

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting
  • ¾ teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup granulated sugar
  • 6 tablespoons cold unsalted butter, cut into ½-inch pieces
  • 1 heaping cup blueberries (see note)
  • ⅔ cup heavy cream, plus 1 to 2 tablespoons more, if necessary
  • 1 large egg
  • 1 teaspoon vanilla extract

For Glazing Before Cooking

  • 1 large egg

For Tart Lemon Glaze

  • 1 teaspoon butter, melted
  • 1 cup confectioners' sugar
  • 1 teaspoon lemon zest, from 1 lemon
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking powder and sugar. Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the blueberries.
  3. In a small bowl, whisk together the heavy cream, egg and vanilla. Make a well in the center of the dry ingredients, then add the cream mixture. Using a rubber spatula, mix until the dough comes together. It will be a bit crumbly—that’s okay. If it’s too dry to come together, add 1 to 2 tablespoons more cream and mix again.
  4. Dust a work surface lightly with flour; put the dough on top. Dust the dough lightly with flour, then knead gently into a ball. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. It’s okay if you slice through some of the blueberries.
  5. Place the unbaked scones onto the prepared baking sheet at least 1-inch apart. Beat the remaining egg in a small bowl and use it to brush the tops of the scones (you won’t use all of it). Bake for 17 to 20 minutes, until golden and firm to the touch. Transfer the scones to a wire rack to cool. Slide the used parchment paper underneath the rack. (The parchment will catch any drips from the glaze).
  6. While the scones cool, make the glaze: In a small bowl, whisk together the melted butter, confectioners’ sugar, and lemon juice and zest. When the scones are completely cool, drizzle the glaze over top. (Hint: if the glaze seems too stiff to drizzle, warm it in the microwave for 5 to 10 seconds.) Let the glaze set, then serve.
  7. Note: When making scones, try to handle the dough as little as possible—a light hand makes for light and tender scones.
  8. Make-Ahead/Freezer-Friendly Instructions: The scone dough can be made, shaped, and refrigerated overnight, and then baked directly from the fridge as directed. To freeze the dough, place the raw scones on a baking sheet until they are solid, and then transfer them to an airtight container and freeze for up to 3 months. To bake, remove the scones from the freezer while you preheat the oven. Cook as directed, but allow an extra few minutes of baking time.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 1 scone
  • Calories: 402
  • Fat: 18 g
  • Saturated fat: 11 g
  • Carbohydrates: 56 g
  • Sugar: 30 g
  • Fiber: 1 g
  • Protein: 5 g
  • Sodium: 299 mg
  • Cholesterol: 98 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • These are our all time favorite…Friends ask me to bake them all the time .
    They are DELICIOUS and I have added some lemon zest to the batter as well as lemon juice to the topping. SOOOO YUMMY
    Thank you for sharing

    • — P Buchanan on November 5, 2024
    • Reply
  • Hi Jenn can you use raspberries instead of blueberries and half and half cream instead of heavy cream, that’s all I have on hand?

    • — Janis on August 26, 2024
    • Reply
    • Hi Janis, I haven’t tried these with raspberries but think it should work. And the scones won’t be quite as rich with half and half but it will work. Please LMK how they turn out!

  • Hi Jenn, can these be made in a food processor?

    • — Jill on June 24, 2024
    • Reply
    • Sure, Jill, it’s fine to use a food processor if you’d like. Enjoy!

      • — Jenn on June 24, 2024
      • Reply
  • Easily the best scone recipe I have ever made. Even family who say they don’t love scones rave about these.
    I think this works much better with fresh fruit, but this is a perfect recipe. Thanks Jenn!

    • — Sammy on June 23, 2024
    • Reply
  • Would frozen blueberries work if dried well and can almond milk work instead of cream?

    • — Sid on June 23, 2024
    • Reply
    • Hi Sid, frozen blueberries will work; just don’t thaw them or they will turn your batter purple. And the scones won’t be as rich with almond milk, but you can get away with it. I’d love to hear how they turn out!

      • — Jenn on June 25, 2024
      • Reply
  • Another fabulous recipe, Jen! The icing really takes the flavor to another level. I want to share a tip I found on another blog where scone dough — or biscuits or pie crust — basically anything you don’t want to handle too much – gets dumped into the center of a clean tea towel (not a regular dish towel!) and then twisted into a sort of “beggars purse” to bind the dough together without warming the butter. It works like a charm every time.

    • — Lauri on June 23, 2024
    • Reply
  • These were really delicious! So light and flavorful. I might try adding a little lemon zest to the dough next time. Once Upon a Chef never disappoints!

    • — Lori on June 13, 2024
    • Reply

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