These Blueberry Scones are soft, flaky and bursting with juicy blueberries. Topped with a creamy vanilla glaze, this easy scone recipe is a breakfast treat you have to try!
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Why You’ll Love This Blueberry Scone Recipe
- Easy. Mix up a simple dough, pat it into a circle, then cut your scones and bake. That’s it!
- Bursting with blueberries. Every bite of these scones has fresh blueberries in it so you’re getting maximum blueberry flavor in every nibble. It doesn’t get any better than these scones!
- Perfect texture. These scones are crumbly on the outside, yet moist and tender on the inside. They’re flaky, buttery, and everything you could want in a breakfast treat.
What Are Scones?
Scones are a traditional British baked good that resemble American biscuits. They can be sweet or savory. In the U.S. scones are usually shaped like triangles or wedges and are fruit flavored. Blueberry, cranberry orange, cinnamon, and chocolate chip are the most popular flavors!
What You’ll Need
Here’s a quick overview of what you’ll need to make this recipe. Be sure to scroll down to the recipe card for specific amounts.
For the Blueberry Scones:
- Dry ingredients: Flour, sugar, salt, and baking powder.
- Unsalted butter: grated and very cold or frozen
- Buttermilk or heavy cream: Plus more for brushing on top
- Egg
- Vanilla extract
- Blueberries: You can use fresh or frozen berries.
For the Vanilla Glaze:
- Powdered sugar
- Milk (or water)
- Vanilla extract
Why Use Frozen Grated Butter?
I hear you already saying, “What? Frozen grated butter? Why?”
The answer is because the cold butter is what makes the center of your scones moist and fluffy. It’s an extra step yes, but a very easy one that is totally worth the effort!
Here’s how to use grated butter to make fluffy scones:
- Fold the cold/frozen butter into the flour and allow the flour to coat the butter grates.
- Bake your scones.
- As they bake, the butter will melt and create steam.
- This steam leaves little pockets of air in the scones.
- Those pockets of air are what makes your scones light and flaky.
If you want flaky moist scones on the inside with a crispy crumbly outside, use the grated frozen butter. Trust me.
How to Make Blueberry Scones
Are you ready to make the best blueberry scones ever? Here’s how to do it:
- Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Cut in Butter. Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.
- Mix. In a small bowl, whisk together the eggs, buttermilk and vanilla extract. Add the wet ingredients to the dry ones. Then gently mix in the blueberries.
- Shape into a circle. Sprinkle a small amount of flour onto parchment paper or your counter. Press the dough into an 8 inch circle, about ¾ inch thick. Brush the top with additional buttermilk.
- Cut into wedges. Using a sharp knife, cut the circle into 8 wedges. Divide the triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the scones to expand when cooked.
- Chill. Place the scones in the refrigerator for 20 minutes while the oven is preheating.
- Bake. Bake the scones for 20 to 25 minutes or until they’re golden brown. Remove them from the oven and allow them to cool slightly.
- Add the glaze. Whisk the glaze ingredients until smooth, then drizzle the tops of each scone generously with vanilla glaze.
- Serve!
Tips for the Best Blueberry Scones
For the best blueberry scones, make sure to follow these simple tips and tricks:
- Use frozen, or at least very cold, grated butter. In addition, make sure your buttermilk and egg are also cold so they keep the butter from melting before baking.
- Don’t overwork the dough! If you do, the dough will be tough and flat. Over kneading the dough will ruin the nooks you want from the cold butter and it could also cause the blueberries to break apart.
- Don’t skip the step where you allow the scones to chill before baking! This will help the scones to retain their shape while baking.
- Don’t worry if it’s not blueberry season, this recipe calls for frozen blueberries. You can use fresh or frozen blueberries, but if you have fresh blueberries, freeze them first. This will help to keep them from breaking apart while you mix and shape the dough.
- Want to add lemon? You can turn these into lemon blueberry scones by adding the zest of one lemon to the scone dough along with the blueberries.
How to Store Scones
To store your scones, first, let them cool completely to room temperature. Then, store them in an airtight container at room temperature for up to 3 days. You don’t want to store them in the refrigerator. Storing baked goods in the refrigerator will cause them to get stale more quickly.
More Blueberry Recipes to Try
- Blueberry Coffee Cake
- Buttermilk Blueberry Bread
- Lemon Blueberry Buckle
- Blueberry Cream Cheese Muffins
Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- ½ cup (1 stick) unsalted butter, grated and very cold or frozen
- ½ cup buttermilk or heavy cream, plus more for brushing on top
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries
Vanilla Glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons milk, or water
- 1 ½ teaspoons vanilla extract
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Instructions
- In a large bowl, whisk together flour, sugar, salt and baking powder. Using a pastry blender or your hands, cut in butter until mixture is crumbly.
- In a small bowl, whisk together egg, buttermilk and vanilla extract. Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and mixture is
well combined and holds together in a ball. - Sprinkle a small amount of flour onto parchment paper or counter. Press dough into 8 inch circle, about ¾ inch thick. Brush top with additional buttermilk.
- Using a sharp knife, cut circle into 8 wedges. Divide triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the
scones to expand when cooked. - Place scones in refrigerator for 20 minutes. While scones chill, preheat oven to 400°F.
- Bake scones for 20 to 25 minutes or until golden brown. Remove from oven and cool slightly.
- In a small bowl, whisk together powdered sugar, milk and vanilla extract – until smooth. Drizzle the tops of each scone generously with vanilla glaze.
- Serve warm or let cool completely to room temperature and store in airtight container at room temperature for up to 3 days.
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Great recipe. I don’t like frostings or glazes (too sweet) so I mixed 2 Tbsp sugar and 1 Tbsp cinnamon together and sprinkled on top before baking. Awesome addition to flavor
Great recipe! Grating the butter really makes these scones so nice and fluffy. This will be my go to recipe for scones.
Absolutely delicious!! Grating the butter makes them so nice and fluff. I added lemon zest since I have ample lemons from my tree. This recipe is a keeper!
I used Saskatoon wild picked in Manitoba, Canada. Great recipie except I forgot to separate them, so side not as brown, but my husband loved the soft sides
These are sooo good! Never thought I could make scones but saw your recipe and gave it a shot. The kitchen smells so good!
Super easy and delicious. No fail.
Hi Jessica,
We all LOVE these scones but the problem is they disappear too fast.
Is it possible to double the recipe to get the same delightful result.
Thanks.
Hi Jane! Yes, you can double it! So glad you enjoy them as much as we do!
These were soooo good! On my second and third batches I used fewer blueberries. I found I needed a tiny bit more milk, too. I froze the second and third batch raw and I hope they bake as well as these did tonight. I enjoyed grating the butter!
I loved this recipe, the scones were soooo fluffy and soft. I used 3/4 cup of frozen blueberries and found that was perfect for me, had the taste but not overwhelming. I also swapped the vanilla glaze to a lemon glaze and loved it. Amazing!!!
This was my first time baking scones. I used maybe 2/3 cup of blueberries and I think that was perfect for someone who doesn’t love having a bunch of fruit in baked goods. They were so fluffy and soft. Soooo good with a lemon glaze and clotted cream!!
I hate how unsweet these are.
Hi! I would like to refrigerate over night before baking . Would that be ok? Also,
Can I freeze a few pre baking so I can pop them in the oven and enjoy them later?
Hi Sarah! Scones are often better the next day! I would recommend going ahead and baking them and then storing them in an airtight container to serve the next day. I can not guarantee that the dough will hold well being refrigerated overnight.
So yummy!
On vacation on Cape Cod ran out of scones first morning ,so I bought the ingredients I didn’t have and they are going in oven!
How could i turn his recipe into cranberry apricot scones?
Hi! Leave out the blueberries and add in an equal amount of dried chopped apricots and craisins (dried cranberries)!
Dear, i dont have buttermilk , what to do?
For these scones I really recommend buttermilk, but in a pinch, you can also use whole milk with 1 tablespoon of white vinegar added to it. Whisk it together and then let it sit for 5 minutes. Use this in place of buttermilk!
I used 3/ cup milk and 1/4 cup melted butter, and they came out great
Can you substitute the blueberries for chocolate chips and it be ok?
Yes!
i have a question, if i half the recipe would i get 4 scones? also if so, can i just use a small egg instead of the large egg? since i have very small eggs laid by my own chickens 🙂
Yes! It should work fine with a small egg!
This recipe was so easy and absolutely delicious. I have never had scones turn out so perfectly. The shaving the butter was new to me and I think made a difference.
I made scones today it’s the BEST recipe. My daughter’s said they were delicious. Yummy, Yummy
I substituted the heavy cream with full fat coconut milk…and glazed with a little honey after they were done. Quite possibly the best scones I’ve ever had/made. Thank you for the recipe, it was perfect.