Blueberry Scones

These blueberry scones are crisp on the outside, moist and buttery in the middle, and bursting with juicy berries. Perfect for breakfast or brunch!

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The best scones are buttery, flaky, and moist inside. They’re crisp and crumbly around the edges, perfect for pairing with a cup of coffee or tea.

Scones can get a bad rap for being bland or dry (my husband Jack swore he didn’t like them for years), but when they’re prepared well, they shouldn’t be either of those things.

I’m sharing my favorite blueberry scones recipe below. It’s easy to make with 10 basic ingredients, and it yields tender, flavorful, bakery-worthy scones every time.

If you’re on the fence about scones, I think it’ll win you over. Even Jack will tell you that these blueberry scones are delicious for breakfast or brunch!

And tip: They’re not just good with blueberries. Find ideas for other mix-ins later on in this post!

How to Make Scones

This blueberry scones recipe starts with 10 basic ingredients:

Blueberry Scones Ingredients

All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
Cane sugar – For sweetness. I also sprinkle coarse sugar on top of the scones to create a crisp, golden brown crust.
Baking powder and an egg – To help the scones puff up as they bake.
Frozen butter – Yes, frozen! It won’t melt until you get the scones in the oven, which makes them tender and flaky. You’ll grate it on the large holes of a box grater before adding it to the scone dough.
Buttermilk – For moisture, richness, and a slightly tangy flavor. See alternatives in the callout below.
Blueberries – Fresh and frozen berries both work well here. Other add-ins are fair game too. Find my favorites under “Scone Flavor Variations” later on in this post.
Vanilla extract – For warm depth of flavor.
And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Buttermilk Alternatives

I love using buttermilk in these blueberry scones. It adds rich, tangy flavor in addition to moisture, and its acidity helps the scones rise.

But if you don’t keep it on hand, that’s ok! Here are a few alternatives:

Heavy cream
Full-fat coconut milk
A scant 1/2 cup milk mixed with 1/2 tablespoon lemon juice. Set the mixture aside for 5 minutes to thicken before adding it to the dough.

Preparing the Dough

To make these blueberry scones, start by whisking together the dry ingredients—the flour, sugar, baking powder, and salt.

Next, grate the frozen butter on the large holes of a box grater. Use your hands to work the butter shreds into the flour until the mixture looks like a coarse meal. You want some of the butter to stay in larger pieces. When they melt in the oven, they’ll give the scones a flaky texture.

Add the blueberries to the flour mixture and toss to distribute.

Then, add the wet ingredients. Whisk together the buttermilk, egg, and vanilla in a medium bowl, and pour them over the flour mixture.

Use a spatula to mix until a shaggy dough forms. Then, switch to your hands and work in any remaining dry flour.

The dough should be soft, but not sticky. If it feels sticky, work in a little more flour. If it feels dry, work in a bit more buttermilk.

Shaping the Scones

Form the dough into a ball and transfer it to a lightly floured surface.

Flatten it into a 7- to 8-inch disk about 1 inch thick.

Use a sharp knife to cut the dough into 8 equal wedges.

Baking the Scones

Freeze the scones while you preheat the oven. Place them on a large plate or baking sheet and freeze for 15 minutes to chill the butter. Meanwhile, preheat the oven to 400°F.

Then, bake the scones. Remove them from the freezer, brush with buttermilk, and sprinkle with coarse sugar.

Place on a parchment-lined baking sheet and bake until golden brown, 18 to 27 minutes.

Transfer to a wire rack to cool, or enjoy warm with butter, jam, honey, or lemon curd. These blueberry scones are also delicious plain!

Blueberry Scone Recipe Tips

Use grated frozen butter. Like a good pie crust, the best scones are flaky. They get this delicious texture when small pieces of butter in the dough melt in the oven, creating air pockets. If the butter melts before the scones go into the oven, while you’re working with the dough, these pockets won’t form. For perfect flaky scones, I use the same trick I did to make the flaky biscuits in my blueberry cobbler recipe: frozen grated butter. It’s very cold, and the small shreds don’t require much handling, so they won’t melt until they’re in the oven.
Freeze the scones before baking. It cools down the butter after you’ve worked it into the dough. Remember, cold butter=light and flaky scones.
Work in more liquid or flour if necessary. If your scone dough feels too sticky or dry, don’t hesitate to add more flour or liquid, respectively. The exact ratio you’ll need can vary based on factors like the humidity in your kitchen, whether you’re using buttermilk or cream, etc. Just add a little at a time until you have a soft, workable dough.

Scone Flavor Variations

I love the juicy blueberries in these scones, but lots of other add-ins would work in this recipe! Feel free to use it as template to make any flavor of scone.

Here are a few of my favorite variations:

Lemon blueberry – Whisk 1 tablespoon lemon zest into the wet ingredients. Drizzle the scones with my easy lemon glaze.
Chocolate chip – Add a pinch of nutmeg to the dry ingredients. Replace the berries with 1/2 cup chocolate chips.
Currant or raisin – Add a pinch of cinnamon to the dry ingredients. Replace the berries with 1/2 cup dried currants or raisins.
Cranberry orange – Whisk 1 tablespoon orange zest into the wet ingredients. Replace the berries with 1/2 cup chopped dried cranberries.

Let me know what variations you try!

How to Freeze Scones

Once baked, scones keep well in an airtight container at room temperature for up to 2 days.

You can also freeze them. Seal baked scones in an airtight container or bag, and store them in the freezer for up to 3 months. Let thaw at room temperature, or quickly defrost in the microwave.

Another option is to freeze the scones before baking. Freeze them for 1 hour on a plate or baking sheet. Then, store them in an airtight container or bag in the freezer for up to 3 months. Bake them straight from frozen, adding a minute or two to the baking time if needed.

With scone dough in the freezer, you can treat yourself to a freshly baked scone anytime you like!

More Favorite Baking Recipes

If you love this recipe, try one of these easy baked goods next:

Lemon Blueberry Bread
Healthy Blueberry Muffins
Banana Bread Recipe
Zucchini Bread
Or any of these 25 Super Fun Baking Recipes!

Blueberry Scones

rate this recipe:

4.84 from 109 votes

Prep Time: 40

Cook Time: 20

Total Time: 1

Serves 8

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Buttery, flaky, and crisp around the edges, these easy scones are a delicious treat for breakfast or brunch. Feel free to experiment with different add-ins and flavors. Find my favorites in the blog post above!

Ingredients

2 cups all-purpose flour, spooned and leveled
¼ cup cane sugar
2 teaspoons baking powder
½ teaspoon sea salt
½ cup unsalted butter, 1 stick, frozen
1½ cups blueberries
½ cup cold buttermilk, plus more for brushing*
1 large egg
1 teaspoon vanilla extract
Coarse sugar, for sprinkling, optional

Instructions

Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
On the large holes of a box grater, grate the frozen butter. Add to the flour mixture and toss to coat. Use your hands to work the butter into the flour until the mixture resembles a coarse meal. Add the blueberries and toss to incorporate.
In a medium bowl, whisk together the buttermilk, egg, and vanilla, if using. Pour over the flour mixture and use a spatula to mix until a shaggy dough forms. Knead with your hands to incorporate any remaining dry flour. The dough should feel soft but not sticky. If it’s sticky, work in a bit more flour. If it’s dry, drizzle in a little more buttermilk. Form the dough into a ball.
Transfer the dough ball to a lightly floured surface and form it into a 7- to 8-inch disk about 1 inch thick. Slice into 8 equal wedges and transfer to the prepared baking sheet.
Freeze the scones for 15 minutes. Meanwhile, preheat the oven to 400°F.
Remove the scones from the freezer and brush with buttermilk. Sprinkle with coarse sugar, if using. Bake for 18 to 27 minutes, or until golden brown on top.
Transfer to a wire rack to cool.

Notes

*If you don't keep buttermilk on hand, substitute heavy cream or full-fat coconut milk. Another simple substitute is a scant 1/2 cup milk mixed with 1/2 tablespoon lemon juice. Set the mixture aside for 5 minutes to thicken before adding to the dough.

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4.84 from 109 votes (30 ratings without comment)

Blueberry Scones