These blueberry scones have delicious crumbly edges and a soft, flaky center that is bursting with flavor. Skip the long lines and expensive prices at the bakery and enjoy fresh scones with your morning coffee or afternoon tea from the comfort of your home.
Scones are always a hit in our home. Paired with a coffee or tea, they are an absolute treat and tend to not last long around here. We love all types of scones like my Chocolate Chip Scones and Pumpkin Scones with Maple Glaze. But once berry season hits, we tend to whip up berry packed versions like my Strawberry Scones, Blackberry Scones, and these delicious blueberry scones.
There really isn’t any need to wait for berry season though since you can make these buttery scones all year round. Since blueberries are always available at our grocery store, they are always an option though I personally love making these with dried blueberries (as pictured in this post). I buy a large bag of dried blueberries from Costco and love sprinkled them into our muffins and biscotti too.
These blueberry scones are just as good (or better, if you ask me) than bakery versions and they are a lot less pricey! The recipe makes 8 large scones which would set you back quite a bit at the bakery but costs much less to whip up in your own kitchen. Not only is it more economical but pulling a tray of these out of your own oven makes these the freshest, fluffiest scones you can get!
But did I mention just how easy these are to make too? If you have a food processor, this recipe is super simple but even without, these are surprisingly simple to do.
I love to drizzle a glaze over these scones too for added flavor. You can make it with lemon juice if you want to add a lemony zing that pairs well with blueberries! So yummy!
Why you’ll love these Blueberry Scones
- They have delicious crisp edges and a soft and flaky center.
- They are full of blueberry flavor!
- Blueberry scones are wonderful paired with your morning coffee or afternoon tea.
- They only take about half an hour to make!
- These scones are just as delicious (if not more) than bakery versions and they are cheaper too!
- You can add a little lemony glaze (and even some lemon zest to the scones themselves) for added flavor.
Ingredients in Blueberry Scones
- Flour: all purpose flour.
- Sugar: regular granulated sugar is added to the dough as well as sprinkled over top before baking. If you make the glaze, you need confectioner’s sugar (aka icing sugar or powdered sugar).
- Baking powder: leavener.
- Salt: Just a little salt added to baked goods enhances their flavor.
- Butter: cold, cubed unsalted butter.
- Egg
- Milk: Instead of heavy cream, I use a mixture of milk and yogurt to make my scones.
- Greek Yogurt: vanilla flavored or plain.
- Vanilla extract
- Blueberries: dried blueberries or fresh blueberries. I would recommend staying away from frozen blueberries as they can add a lot of moisture to the dough and alter the texture. Fresh or dried are preferable for this reason. If you must use frozen, do not thaw them.
- Lemon: Optional. If you are making the glaze, I like to use lemon juice to add some additional flavor to the scones. Additionally, you can add the zest of a 1 lemon to the scone dough for more lemon flavor.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Blueberry Scones
1. Mix the dry ingredients. In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly.
2. Cut in the butter. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
3. Mix in the wet ingredients. In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
4. Fold in the berries and form a disc. Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the blueberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc. If you are using fresh blueberries, be gentle to avoid bursting the berries. (Note:If you feel like your dough is warming up and the butter is getting too warm, cover the discs in plastic food wrap and pop them in the fridge for a bit.)
5. Slice and bake. Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15-20 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
6. Glaze (optional). If you wish to add the optional glaze, in a bowl, add the confectioners sugar and milk and stir until it forms the glaze. You can adjust the thickness of the glaze to your own liking by adding in a bit more sugar to make it thicker or more milk to make it thinner. Drizzle the glaze over the scones.
Storing scones
Scones are wonderful when they are freshly baked but they will keep for a couple of days when stored correctly. Once scones have cooled completely, you can place them in an airtight container and store them at room temperature. If you plan to store them for more than a day or two, I recommend freezing them instead.
How to freeze scones
Once completely cooled, scones can be placed in a freezer bag or a freezer safe container and stored in the freezer for a few months.
When you want to enjoy a scone, you can simply let it thaw to room temperature or pop it in the oven at a low temperature to warm it a bit.
These buttery, flaky scones are so deliciously packed with blueberry flavor and so yummy with a coffee or tea. We hope you enjoy them as much as we do!
-Cathy
Looking for more blueberry recipes?
We have lots of delicious ways to use up blueberries including these favorites:
- Buttermilk Blueberry Muffins Recipe
- No Bake Blueberry Cheesecake
- Blueberry Zucchini Muffins
- Healthy Blueberry Banana Muffins
- Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting
- Blueberry Basil Flatbread
- Blueberry Muffin Tops
Blueberry Scones
Ingredients
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter cold, cubed
- 1 large egg
- 1/4 cup milk
- 1/4 cup Greek Yogurt vanilla flavored or plain
- 1/2 teaspoon vanilla extract
- 3/4 cup dried blueberries or fresh blueberries
- 1 tablespoon milk for brushing the scones before baking
- 1 tablespoon sugar sprinkled on top of scones before baking
Glaze (optional)
- 1 1/2 cups confectioners sugar (icing sugar or powdered sugar)
- 2 tablespoons milk (or lemon juice for a lemony flavor)
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a food processor, add the flour, sugar, baking powder and salt. Pulse a few time to mix it thoroughly.
- Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- In a small bowl, whisk the egg, milk and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Transfer everything onto a clean, floured surface. It will be clumpy at this point. Sprinkle the blueberries over the crumbled dough. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc. If you are using fresh blueberries, be gentle to avoid bursting the berries. (Note: If you feel like your dough is warming up and the butter is getting too warm, cover the discs in plastic food wrap and pop them in the fridge for a bit.)
- Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15-20 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
- If you wish to add the optional glaze, in a bowl, add the confectioners sugar and milk and stir until it forms the glaze. You can adjust the thickness of the glaze to your own liking by adding in a bit more sugar to make it thicker or more milk to make it thinner. Drizzle the glaze over the scones.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
