Homemade Blueberry Scones
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?
Be sure to sign up for my email… to get new recipes and ideas in your inbox!
Why We Love Blueberry Scones
Summer and spring are just about here, and you know what that means – it’s berry season! I LOVE incorporating all kinds of berries into my recipes during the warmer months. That’s when most of my favorite berries, like blueberries, are at their ripest and most delicious. To me, nothing says “springtime” more than enjoying a blueberry scone with my iced coffee on a Sunday morning.
These fresh, delectable homemade blueberry scones really are a favorite breakfast treat. The ingredients used to make them are simple and it’s likely that you already have most of them in your kitchen. Between the juicy berries and tender crumb texture, there’s so much to love about this blueberry scone recipe! I can never have just one.
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.
How To Make Blueberry Scones
(full printable recipe at the end of this post)
STEP ONE: First things first! Preheat your oven to 400 degrees F.
While you’re waiting on that to heat up, line a baking sheet with parchment paper, sprinkle it with flour, and then set it aside.
STEP TWO: In a medium mixing bowl, stir together the dry ingredients then add the fresh blueberries to the dry mixture and gently mix.
Once mixed, pour in the cream and stir carefully, just until combined. The dough will be quite moist and similar to cookie dough. Do not overwork the dough!
STEP THREE: Using floured hands, knead the dough just a few times before forming it into a ball and transferring to a prepared baking sheet.
Gently pat the dough into a circle that’s roughly 1 inch thick, about 8 inches in diameter.
STEP FOUR: Cut the circle into eight equal triangles. Separate the triangles about an inch apart.
Brush the scones with melted butter, then sprinkle with granulated sugar.
STEP FIVE: Time to bake! Bake the blueberry scones for 17-20 minutes, or until they’re deliciously golden brown on top.
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!
Like This Blueberry Scone Recipe? Pin It!
Follow Along On Social Media
If you’re looking for even more inspiration check out the fun little group I created on Facebook, I’d love for you to join in! It’s a place where you can share YOUR favorite recipes, home tips, creative ideas and ask questions and see what’s new with TidyMom! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #tidymom so I can see all the wonderful TidyMom recipes YOU make and tips YOU use!
Sign up to receive an email in your inbox for each new recipe:
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.
Blueberry Cream Scones are bursting with sweet and juicy blueberries and have a delicious sugar topping and a nice tender crumb.
- 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
- 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.
you can use fresh or frozen blueberries
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount 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.
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.