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Learn the secrets to fluffy, buttery, bakery-style Blueberry Scones. Inspired by my wildly-popular Blueberry Muffins recipe, these scones have a soft texture without being too sweet. Add a drizzle of powdered sugar glaze to balance the flavors with the juicy, fresh blueberries.
You will love this Recipe for Blueberry Scones!
My ideal Blueberry Scone has a soft, fluffy texture that falls between a blueberry muffin and a biscuit. The scone itself shouldn’t be too sugary, but a drizzle of powdered sugar icing adds just enough sweetness to complement the buttery, flaky base.
I tested this recipe with both fresh and frozen blueberries, and fresh blueberries won by a landslide. Frozen blueberries add extra juice that can make the scone batter too wet and will also turn it purple. For that reason, I suggest sticking with fresh so you get the same results you see in my photos.
Brush on an egg wash for bakery-perfect shine. I tested the recipe without it and they still tasted great, but the egg wash creates a beautiful, golden contrast with the powdered sugar glaze. As my grandma always said, we eat with our eyes first!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Fresh vs frozen blueberries: For best results, use fresh blueberries instead of frozen. Even if frozen blueberries go into the batter without thawing, they will still turn the batter purple, and they made add extra water which will make the scone batter too wet.
- Milk: If you don’t have milk for your glaze, you can use water or half-and-half. Add enough for your desired glaze consistency.
- Baking powder
- Eggs
- Sugar
- Powdered sugar
- Heavy cream
- Flour
How to Make Blueberry Scones
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup. In the bowl of a stand mixer fit with the paddle attachment, beat together flour, sugar, baking powder, and salt. On the lowest speed, beat in cold butter until pea-sized crumbs form.
- Meanwhile, whisk together the egg and heavy cream. Add to mixer and beat until combined. Stir in blueberries by hand until just combined. Generously flour a flat, clean work surface.
- Scrape dough onto prepared work surface and knead with your hands to be sure it’s combined. If the dough is too sticky, flour your hands or add 1 or 2 tablespoons of flour to the dough.
- Press the dough into an 8-inch disk that is about 1 inch tall. Using a chef’s knife, pizza cutter, or bench scraper, cut the disk into 8 wedges.
- Transfer the wedges to the prepared baking sheet. Whisk together the egg and water to make egg wash, then brush over the top of the scones.
- Bake until the outsides are set and the insides are fully baked, about 20 to 25 minutes. Cool completely. To make the powdered sugar icing, whisk together powdered sugar and milk, then drizzle over cooled scones.
Recipe tips and variations
- Yield: This recipe makes 8 scones.
- Ease up on the stirring: Don’t overmix; the secret to flaky, buttery scones is leaving pea-sized crumbs of butter in the dough.
- Shaping: Wedges are traditional, but you can form rounds if you prefer a more biscuit-like presentation.
- Brunch: Serve the blueberry scones alongside a tray of mini quiche, egg bites, and set up a mimosa bar to brunch in style.
How to Store a Blueberry Scone
Store leftovers covered at room temperature for up to 2 days.
How to Freeze
The scones can be wrapped in plastic and stored in a freezer-safe bag, labeled, and frozen for up to 2 months. Thaw at room temperature. To reheat, bake in a 350-degree oven for 5 to 7 minutes or until warmed through.
Frequently Asked Questions
American scones use more butter and are sweeter than British scones.
Don’t overmix your batter or you will end up with a scone that’s too hard.
Scones are more bread-like, with a nice crunchy outside and soft inside. Muffins have a fairly wet batter that gives them a cake-like texture.
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Blueberry Scones Recipe
Ingredients
For the scones:
- 2 cups all-purpose flour plus more for flouring the work surface
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter chilled and diced into pea-sized pieces (1 stick)
- 1 large egg
- 1/2 cup heavy cream
- 1 cup fresh blueberries (see note 1)
For topping:
- 1 egg beaten with 2 tablespoons water (egg wash)
- 1 cup powdered sugar
- 3 to 4 tablespoons milk or water (see note 2)
Instructions
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper for easy cleanup.
- In the bowl of a stand mixer fit with the paddle attachment, beat together flour, sugar, baking powder, and salt. On the lowest speed, beat in cold butter until pea-sized crumbs form.
- Meanwhile, whisk together the egg and heavy cream. Add to mixer and beat until combined. Stir in blueberries by hand until just combined. Generously flour a flat, clean work surface.
- Scrape dough onto prepared work surface and knead with your hands to be sure it's combined. If the dough is too sticky, flour your hands or add 1 or 2 tablespoons flour to the dough.
- Press the dough into an 8-inch disk that is about 1 inch tall. Using a chef's knife, pizza cutter, or bench scraper, cut the disk into 8 wedges.
- Transfer the wedges to the prepared baking sheet. Whisk together the egg and water to make egg wash, then brush over the top of the scones.
- Bake until the outsides are set and the insides are fully baked, about 20 to 25 minutes. Cool completely. To make the powdered sugar icing, whisk together powdered sugar and milk, then drizzle over cooled scones.
Recipe Video
Notes
- Blueberries: For best results, use fresh blueberries instead of frozen. Even if frozen blueberries go into the batter without thawing, they will still turn the batter purple, and they made add extra water which will make the scone batter too wet.
- Milk: If you don’t have milk, use water or half-and-half. Add enough for your desired glaze consistency.
- Yield: This recipe makes 8 scones.
- Storage: Store leftovers covered at room temperature for up to 2 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
First time making scones and they were fabulous!! Super easy recipe to follow, I added a bit of vanilla extract and swapped regular sugar for monk fruit, and they tasted amazing! I’m baking another batch today, as my boyfriend and I destroyed the first batch in 2 days lol
I’m so glad you loved both them, Olivia! Happy baking! ๐ – Meggan
Meggan, I just made the scones. First of all, they are delicious! I need to suggest that instead of using the whisk attachment to use the paddle one instead. With the whisk attachment, I found the butter decided to go into the middle of the attachment which I was able to pull out, but when adding the wet ingredients, you definitely need the paddle attachment. The reason being is that all the batter goes inside the whisk and wonโt come out without a lot of finagling. To make it easier for everyone, the paddle attachment will do everything without the fuss as the whisk attachment. I also put in 1/2 cup of sugar instead of 1/4..
Hi Jingles, I’m so sorry about the challenge with the dough and the attachment. It’s a typo and I’ve fixed it. Thank you for trying my recipe and taking the time to write. Sorry again! – Meggan
Can this recipe be doubled?
Hi Sandra, yes! You can adjust the number of servings to 16 to double the ingredient amounts, also. I would form the dough into two disks in step 5, then divide it into wedges. Hope you love them! – Meggan
Can you use buttermilk instead of cream?
Hi Mary, I haven’t tried it, but I don’t see why not! They may have a slightly more tangy taste to them. Please write back if you try it! – Meggan
Is there a substitute for the eggs you can recommend?
Hi Ann, I haven’t tried egg substitutes in baking, so I can’t say for sure. On another post, a reader shared they use Just Egg and non-dairy milk in their french toast. If another reader has used them, I hope they can chime in with their suggestion. Sorry about that! – Meggan
Have you tried this with almond flour instead of all purpose flour?
Hi Shelley, thanks for writing! I have not. Almond flour tends to be denser and more moist than all-pourpose flour, so the recipe would require adjusting to compensate for it. I would recommend using a 1:1 flour substitute if possible, or follow a recipe developed using almond flour. I wouldn’t want you to end up with dense scones. I hope this helps! – Meggan
Please include one photo of the inside. I don’t make things, that I can’t see the inside finished product.
It determines the texture. Staples cost a lot of money these days. I won’t be making these because you didn’t provide a photo.
Hi Anne, thank you for writing and sharing your suggestion. – Meggan
This is the first time Iโve made scones. Iโve had them in specialty coffee shops, but they are nothing compared to these. They are nice and crunchy on the outside and soft in the middle. Next time I wonโt forget the step of the egg wash with a little bit of sugar on top. ๐โค๏ธ
I’m so glad you loved them, Tina! Thank you for trying my recipe! – Meggan
These are the best scones. I have made them multiple times. They also freeze well so make a double batch
So glad you loved them, LaNae! – Meggan
I’ve made this recipe several times and it’s perfectly delicious each time. So easy, so good!
Thanks, Colleen! Take care! – Meggan