Even scone “haters” love this easy blueberry scone recipe! Cold butter and heavy cream create buttery, flaky, golden brown scones that are bursting with blueberries in every bite. After you bake the scones, you can sprinkle them with confectioners’ sugar or top with sweet vanilla glaze!
The BEST Blueberry Scone Recipe?
These are my absolute favorite blueberry scones! In fact, they’re the recipe that made me into a scone lover in the first place. They’re perfect for Mother’s day brunch, Easter, summer picnics, or just as a yummy breakfast treat.
I always have butter and blueberries in my fridge so I can whip these up when the craving strikes. Which is quite often… I’ve baked these scones at least a 50 times this year!
All About these Blueberry Scones
- Texture: Soft yet flaky, with a crisp golden brown lid. And a sprinkle of sparkling sugar adds a delightful crunch!
- Taste: Buttery and rich, these scones taste of butter, vanilla, and blueberries. They are for blueberry purists, and don’t contain any lemon or lemon zest. For best results, you’ll want to use fresh blueberries that are in-season. But frozen blueberries will work in a pinch.
- Appearance: Mile-high and golden brown, these flaky blueberry scones are absolutely gorgeous. And look like they came from a fancy pastry shop. A sprinkle of sugar and a drizzle of glaze make them even more stunning. If you use frozen blueberries, expect a slightly blue tone to your scone dough.
- Effort: I consider blueberry scones a low-effort baked good. The dough comes together in about 15 minutes! The key here is having patience and making sure all of your ingredients are cold.
- Storage: There’s no beating around the bush: blueberry scones taste best freshly baked! But if you have leftovers, store them in an airtight container, at room temperature, for up to 3 days. You can rewarm them in the oven or microwave before serving.
How to Make Blueberry Scones? Start with Cold Butter!
- I’ll say this every single time I post a new scone recipe: COLD BUTTER is key! In fact, I’d go as far as to say use slightly frozen butter for the best chance at flaky golden brown scones.
- Do not use warm or room temperature butter in scone recipes. Warm butter will melt too quickly in the oven, causing you to lose those precious flaky layers!
- If you live in a warm climate, place your butter in the freezer for 10 to 20 minutes before baking! I also suggest this if you’re baking in the hot summer months.
- Some people suggest grating the frozen butter into the scone mixture. You can definitely do this, but I prefer using a pastry cutter to form the butter into the flour mixture. I find grating the frozen butter often leads to melted butter on the grater.
Use All COLD Ingredients
- Unlike many recipes that call for room temperature eggs/milk/cream/whatever, scones should be make with ALL cold ingredients.
- In this case that means your eggs, butter, and heavy cream should all be cold.
- I even pre-chill your dry ingredients like flour, sugar, baking powder, and salt in the fridge or freezer before I plan on baking. This is not at all mandatory, but it does help the temperature of the dough stay cool as you work with it.
Use a Pastry Cutter to Work the Butter into The Flour Mixture
- When you add the butter to the flour mixture, toss it around a few times to coat the butter cubes in the flour.
- Then use a pastry blender to cut the butter into the flour, working until the mixture resembles a coarse meal. In other words, working until the butter is no smaller than peas but no large than hazelnuts.
- Avoid using your hands to touch the scone dough if possible. Our hands contain a lot of heat and will easily warm the ingredients up and could even melt the butter.
- If the butter begins to soften, place the bowl in the fridge for 15 minutes. Then resume making the scones.
Don’t add too much Liquid
- The scone dough WILL be shaggy. Heck, it might even look dry and completely a mess. But if you diligently knead it together, working quickly, the dough will come together. And then it will bake into the most deliciously tall and flaky scones ever!
- If you don’t use a kitchen scale to weigh your ingredients, one issue could be too much flour. In which case you may need more liquid. Start with a tablespoon or so of cream, and slowly add more JUST until the dough comes together.
- Scone dough should be flaky and just hold together – kind of like pie dough! If it’s too wet it won’t rise in the oven, and will also likely spread.
- Knead the dough on a lightly floured surface to avoid it sticking to the counter.
Bake the Scones on a Lined Baking Sheet
Do you want to know why my scones look so pretty, golden, and all around professional looking? It’s easy!
- The first reason is an egg wash! Which is a baking term for a beaten egg and water mixture. You’ll want to brush the tops of each scone lightly with this mixture. Don’t skip this step or your scones won’t bake up golden brown.
- You’ll also want to sprinkle the scones with sparkling sugar! This part is optional, but I highly recommend it! This recipe calls for less than a 1/2 cup, so a jar will last you forever! And it makes scones, muffins, cookies, and even pie crust so pretty!
Let’s Talk Sweet Vanilla Glaze
As the scones bake, you can decide whether or not you want to make a glaze. Personally, I love these scones on their own! And don’t feel a glaze is mandatory.
That said, a sweet vanilla glaze makes the scones pop and makes them a total treat! And if you’re a lemon blueberry fan, you can totally make a lemon glaze by swapping the vanilla extract for lemon extract. And you can even top them with some freshly grated lemon zest! So pretty!
Or if you’re in a rush, you can simply top each scone with a shake of powdered sugar!
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