Homemade Blueberry Scones
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These Blueberry Scones are bursting with sweet juicy blueberries, have a soft tender crumb and a delicious sugar topping. The recipe is super easy to make and perfect for breakfast or brunch!
There’s a reason why breakfast is my most favorite meal of the day. Because it’s perfectly acceptable to call things like Caramel Banana French Toast, Peaches and Cream Coffeecake, Cinnamon Roll Peach Cobbler, and Creme Brulee Baked Oatmeal a meal. Am I right?
Table of Contents
Why We Love Blueberry Scones
- Bursting with sweet, juicy blueberries in every bite.
- Soft, tender crumb with a delightful sugar topping.
- Made with simple ingredients you likely already have on hand.
- Easy to make and perfect for breakfast or brunch.
- So delicious, it’s impossible to have just one!
Nothing says “springtime” more than enjoying a blueberry scone with my iced coffee on a Sunday morning.
What Is a Scone?
If you’ve never had a scone, they are not overly sweet and have a soft biscuity interior. I love breaking off large pieces and giving them a quick dunk in my coffee.
Traditionally British scones are fluffy, delicate, round baked goods that resemble American biscuits. They are eaten by splitting them in half and each half is topped with clotted cream and jam. American scones tend to be larger than the British scones, slightly denser than a biscuit, and less doughy than a tea cake.
In the U.S. scones, found in most coffee shops, are usually sweeter and triangular in shape with a rough, rustic exterior. They are most often fruit-filled such as blueberry, strawberry, cranberry, raspberry, and topped with a sprinkling of sugar.
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Simple Blueberry Scones Recipe Directions
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Preheat oven and line a baking sheet with parchment paper and flour.
- Mix dry ingredients, then gently stir in blueberries. Add cream and mix just until combined.
- Knead dough a few times, form a ball, and place it on the baking sheet. Pat into an 8-inch circle.
- Cut into 8 triangles, separate slightly, brush with butter, and sprinkle with sugar.
- Bake until golden brown.
Easy Blueberry Scone Recipe Tips
Serve the scones fresh and warm, if possible. I’ve found that these blueberry cream scones are always the most delicious the day they’re made.
When making these American scones there are a few important tips to know:
- Don’t overwork the dough. If you do, the glutens in the flour will overdevelop yielding a tough and hard scone, instead of a nice tender crumb. Handle the dough gently, knead it a few times then handle the dough as little as possible. This will keep the scones light and tender.
- Measure flour correctly. Spoon the flour into a dry measuring cup to measure it correctly. Don’t use the measuring cup to scoop the flour, you’ll use more flour than you should.
- Fresh baking powder is a must. Baking powder loses its potency rather quickly, and your scones won’t rise properly if it’s too old. You can test your baking powder for freshness. Simply, pour a little baking powder into hot water — if it fizzes, it’s still good to use!
- You can use fresh or frozen blueberries. If you’re using frozen blueberries don’t thaw them out before you mix them into your batter.
- Don’t skip the butter and sugar on top! It’s not only a delicious addition to the recipe, but the sugar on top actually helps the scone turn that delicious brown color when it’s baking.
- Are your scones losing shape when you bake them? I hate when that happens! You can help avoid this by cooling the dough in your fridge for half an hour before baking. When the dough is cooled, it helps the scones retain their triangle shape.
How To Store Blueberry Scones
How long will these blueberry scones stay fresh? Sadly, scones don’t have a very long life on the countertop.
Store homemade scones completely cooled in an airtight container with a paper towel placed on top of the scones (to prevent them from getting soggy) at room temperature for 1-2 days or in the fridge for up to 5 days.
Can You Freeze Blueberry Scones?
Scones really come together so quickly, you can have a warm batch ready to devour while you clean up the kitchen and put on a pot of coffee! This recipe makes 8 scones, but I usually make a double batch and put half of them in the freezer to have on hand.
To Freeze Baked Scones:
- Let the scones cool after baking before freezing.
- Place in a zip-top bag or airtight container to protect from freezer burn (place a sheet of waxed or parchment paper between each scone if freezing multiples per bag).
- Sconces will keep for about 3 months in the freezer.
- Leave to defrost in packaging at room temperature for 2-3 hours before serving. Or you can simply pop a frozen scone in a 300° F oven for 5-10 minutes, to warm up, or if you’re in a hurry, just wrap in a paper towel and microwave for about 20 seconds!
Freeze and Bake Scones:
Scones are a breakfast treat that is perfect for preparing ahead. The secret is freezing them at the point where they’re shaped, but not yet baked; freeze unbaked scones. Days or weeks later, simply pop the frozen scones into the oven, and within 20 minutes you’re serving hot scones.
Blueberry Scone Recipe Variations
- For an even lighter scone, try replacing the all-purpose flour with pastry flour, or mix all-purpose flour with cake flour.
- Replace the heavy cream with buttermilk. Buttermilk will make the scones slightly tangy.
- Add lemon zest for added brightness to the blueberries
- Want a glaze on top of your scone? Sounds good to me! Just whisk together 1 cup of powdered sugar, 3-2 teaspoons of lemon juice. Lemon and blueberries together just taste like sunshine!
Blueberry Scones
Blueberry Cream Scones are bursting with sweet and juicy blueberries and have a delicious sugar topping and a nice tender crumb.
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup blueberries
- 1 cup heavy cream
- 2 tablespoon butter, melted
- 1-2 tablespoon granulated or coarse sugar for sprinkling on top before baking
Instructions
- Preheat your oven to 400 degrees F and line a baking sheet with parchment paper, sprinkle with flour, and set aside.
- In a medium mixing bowl, stir together flour, sugar, baking powder and salt with a fork.
- Add blueberries to dry ingredient and gently mix.
- Pour in the cream and stir carefully, just until combined. The dough will be quite moist, similar to cookie dough. Do not overwork the dough.
- Using floured hands, knead the dough just a few times then form it into a ball and transfer it to the prepared baking sheet.
- Gently pat into a circle roughly 1 inch thick (about 8 inches in diameter)
- Cut the circle into eight equal triangles and separate them about an inch apart.
- Brush the scones with melted butter and sprinkle granulated sugar.
- Bake for 17-20 minutes, or until golden brown on top. Serve warm. Scones are best the day they’re made, but can be frozen and lightly reheated in the oven or microwave.
Notes
you can use fresh or frozen blueberries
Storage: Store these scones completely cooled in an airtight container with a paper towel placed on top of the scones (to prevent them from getting soggy) at room temperature for 1-2 days or in the fridge for up to 5 days.
To Freeze Baked Scones: Let them cool, then store in an airtight container or zip-top bag (use parchment between layers). Freeze for up to 3 months. To serve, thaw at room temp for 2-3 hours, warm in a 300°F oven for 5-10 minutes, or microwave for 20 seconds.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 347mgCarbohydrates: 36gFiber: 1gSugar: 11gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Originally posted in March 2014. UPDATED March 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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I have 2 huge bags of frozen blueberries just waiting to be used! Scones are my fav and these look perfect!
Love the crunchy, sugar topping! Pinned!
These look amazing and I SO wish I had some hot out of the oven to enjoy with my coffee right now. Thanks for the tips to make them…. Pinning now to make to have with friends over coffee AND to keep in the freezer for mornings like this.
Wish these were right in front of me for breakfast today! I see a run to the store for blueberries in my very near future!
I love scones! These look delicious. I make a cinnamon scone which uses cinnamon baking chips. It’s a family favorite and we like it so much that I’ve failed to make any others. I’ll have to break out of my box and try yours.
I agree with you, Cheryl; breakfast foods are perfectly acceptable for ANY meal of the day. And who wouldn’t want to inhale these beauties whenever they had the chance?
These scones look perfect! Love it!
These sound great! So no butter or eggs?? I had some in Canada once that were soooool delish…I am hoping this one will live up to that. Haven’t found any so far that came close.
they are cream scones. there’s a little butter on top and no eggs
I love scones!! Starbucks blueberry scones is pretty good too. Thanks for the baking soda tip. I didn’t know it could lose its potency. I know I’ve had mine for more than 6 months which might be why my banana bread last week didn’t rise like it should have. My girls and I used to have tea parties where I baked scones. It was a great memory. Thanks for the recipe!!
We’re planning a tea and these will be great. Thanks.
I’ve been thinking about scones lately for some reason – love the idea of blueberries in these!
Do you think frozen blueberries would work? We almost always have those in the freezer.
yes!! I put in the recipe that you can use fresh or frozen! enjoy!
I’ve never tried making scones, but this recipe looks very do-able for me (and delicious!).
Thanks for sharing!!
What beautiful looking scones! Breakfast is the best meal of the day in my book!
this look & sound incredible! my mom is a HUGE fan of scones. i may have to surprise her with these in a couple of weeks.
I love scones!!! Love, love, love! I’m afraid to make these because I know I’ll eat them ALL!
Do you think I could use 1/2 and 1/2 instead of heavy cream?
well it would be kind of like using skim milk instead of whole milk. Half and Half is 12% fat, where heavy cream is 38% fat. Would it work, I imagine it would, just can’t guarantee it will yield the same results. They are cream scones, so using the half and half with so much less fat may not turn out the same. Let me know if you try it!
these are perfect! Added a teaspoon of vanilla for extra aroma. otherwise I followed the recipe exactly and my family loooooved these! Thank you.
made these as directed. dough was so liquidy that i had to add more than a cup of flour in addition to what recipe called for. In the end never got the dough to consistency of what was shown in pictures, certainly not firm enough to cut. not sure where i went wrong but 1 and 3/4 cup of cream seemed too much??
I agree with Melanie, the mixture was very soupy. Is the measurement of 1 and 3/4 cups liquid accurate?
Giving your scones a try! I normally pay 2 dollars a scone at my local coffee shop. Well they are closed today and my cravings were naughty today.
Tried this recipe but came out wetter then liked and also took longer to bake then stated. Will tweak it next time.
Yum! These are so quick and easy to make! Used 18% cream and they came out great. I like how the frozen berries tinted them blue. Also added white chocolate chips (about 1/4 cup) which I will do again.
Tried this out this morning but found that the dough was too gooey and stuck to the parchment even when dusted with flour. So put the whole thing in the oven sliced but still together. Will see how it all turns out.
I don’t know where people read 1 and 3/4 cups of cream. The recipe calls for I cup cream and I found the batter too soupy with that! I managed to salvage it by using a 1/4 cup flour to help make the disk. Used a pizza cutter to cut pie shapes but couldn’t separate them. Baked 20 minutes and used the pizza wheel to separate them. And voila! They taste great!
I followed the directions exactly as described. There must have been a modification to the measurements from years back. There is only 1 cup of liquid added. Maybe people were adding more than a cup of berries.
The dough was sticky but that’s what I expected as I didn’t want to over handle it. It did stick a little when trying to separate the cut pieces but not a problem. None of them were stuck after baking.
They came out perfect. One thing to note – I would use your biggest sheet pan as they puffed up bigger than I expected.
This one is a keeper