I perfected a fuss-free Blueberry Scones recipe using fresh blueberries and one surprising pantry trick that makes it stand out among recipes for scones.

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I love biting into a scone studded with fresh blueberries, that burst of juice is honestly addictive. This Easy Blueberry Scones recipe feels almost too easy, and I keep finding reasons to make it again, mostly because all-purpose flour somehow turns into this tender, flaky crumb that makes you pause.

I jot down tweaks, forget half of them, but somehow it keeps getting better, it’s dumb lucky. As someone who keeps a list of Recipes For Scones that actually get made, this hits the top, and it’s one of my favorite Ways To Use Blueberries when they’re perfectly ripe.

Ingredients

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Flour gives structure and carbs, keeps scones together, not much protein though.
Butter adds flaky richness and fat, makes them tender and tasty, high in calories.
Blueberries bring sweetness and tartness, fiber and antioxidants, fresh bursts of flavor.
Sugar sweetens and browns the crust, boosts carbs and makes them addictive.
Cream gives richness and moisture, adds fat and tenderness, makes crumb soft.
Eggs bind and add protein, help browning, they also add a little richness.
Zest adds bright citrus lift, tiny bit of sour that wakes flavors up.

Ingredient Quantities

2 cups (250 g) all-purpose flour

1/3 cup (67 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

6 tablespoons (85 g) cold unsalted butter cut into small cubes

1 cup (150 g) fresh blueberries

1 large egg

1/2 cup (120 ml) heavy cream

1 teaspoon vanilla extract (optional)

Zest of 1 lemon about 1 tsp (optional)

1 tablespoon coarse sugar for sprinkling (optional)

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.

2. In a large bowl whisk together 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt; stir in the lemon zest if using.

3. Cut 6 tablespoons cold cubed butter into the flour mixture with a pastry cutter, two forks or pulse briefly in a food processor, until the mixture looks like coarse crumbs with pea sized bits of butter; keep the butter cold, it makes flaky scones.

4. Toss 1 cup fresh blueberries with about 1 tablespoon flour (this helps stop them from sinking and bleeding), or pop them in the freezer for 10 minutes if they look very ripe.

5. In a small bowl whisk together 1 large egg, 1/2 cup heavy cream and 1 teaspoon vanilla (if using); reserve about 1 to 2 tablespoons of this mixture for brushing the tops.

6. Gently fold the blueberries into the dry mixture, then pour most of the egg/cream mix over the dry ingredients and stir just until it comes together, don’t overmix or it will be tough; if dough seems too dry add a splash more cream.

7. Turn the dough onto a lightly floured surface, pat into a round about 1 inch thick, fold it over on itself once or twice for layered texture, then gently flatten back to 1 inch and cut into 8 wedges or use a
2.5 to 3 inch round cutter.

8. Place scones on the prepared baking sheet about 1 inch apart, brush tops with the reserved egg/cream wash and sprinkle with 1 tablespoon coarse sugar if using; if the butter softened while you worked, chill the tray 10 minutes before baking.

9. Bake 15 to 18 minutes until golden on top and a toothpick comes out clean, rotate the pan halfway if your oven runs hot.

10. Let cool on the pan 5 to 10 minutes, serve warm or room temperature; scones keep in an airtight container for 2 days or freeze for up to a month.

Equipment Needed

1. baking sheet (lined with parchment or lightly greased)
2. large mixing bowl
3. measuring cups and spoons
4. pastry cutter or two forks, or a food processor for pulsing the butter
5. small bowl and whisk (for egg + cream mix)
6. bench scraper or sharp knife for shaping and cutting the scones
7. pastry brush for the egg wash
8. round 2.5 to 3 inch cutter or a knife to cut wedges
9. cooling rack to let scones rest

FAQ

Q: Can I use frozen blueberries instead of fresh?

A: Yes, frozen work fine. Do not thaw them first or theyll bleed too much, just toss them frozen into the dough and fold gently. You might need to bake 2 to 4 minutes longer than fresh berries.

Q: How do I keep the blueberries from sinking to the bottom?

A: Toss the berries in about 1 tablespoon of flour before adding to the dough, and fold them in at the very end. Also keep the dough cold and dont overmix, that helps the berries stay suspended.

Q: Can I swap the heavy cream for milk, buttermilk, or yogurt?

A: Yes. Whole milk will work but scones will be less rich. Buttermilk gives a nice tang and tender crumb, use the same 1/2 cup. Plain yogurt can be used but thin it a bit with a tablespoon or two of milk so the dough isnt too stiff.

Q: How do I know when the scones are done?

A: The tops should be light golden and the edges set. A toothpick in the center should come out with a few dry crumbs not wet batter. Theyll feel firm but still slightly tender when you press the top.

Q: Can I make these ahead or freeze them?

A: Yes. For raw scones, shape them, freeze on a tray then transfer to a bag, bake from frozen adding about 5 to 7 minutes to the bake time. For baked scones, cool completely, freeze in an airtight container and reheat in a 300°F oven for 8 to 12 minutes until warm.

Q: How do I avoid overmixing the dough?

A: Mix until the dry bits are mostly gone and the dough holds together, a little flour streaks are okay. Use a light touch, cut in the butter until pea sized, and dont knead, that makes them tough. Quick and gentle is the goal.

Easy Blueberry Scones Recipe Substitutions and Variations

All-purpose flour: swap with a 1 to 1 gluten-free baking blend that contains xanthan gum (use same amount); or try whole wheat pastry flour for a nuttier, slightly denser scone (start with the same amount, you may need a tablespoon or two more liquid).
Cold unsalted butter: use cold vegan/baking sticks (1:1) or solid coconut oil measured solid (1:1) — keep it very cold so the scones stay flaky, and chill the dough if it gets soft.
Fresh blueberries: frozen blueberries work great, use them straight from the freezer and toss in a tablespoon of flour so they don’t bleed; or use dried blueberries soaked briefly in warm water and drained if fresh arent available.
Heavy cream: substitute plain full-fat yogurt or sour cream 1:1 for richness and tang; or use 1/2 cup whole milk plus 2 tablespoons melted butter if you need a thinner pourable option.

Pro Tips

1) Keep the butter and the dough cold. Work fast, if your hands warm the butter up just stick the bowl or tray in the fridge for 10 minutes before you continue, it really makes the scones flakier.

2) Toss berries in a little flour or flash-freeze them for 5 to 10 minutes if they are super soft, this stops them from turning your dough purple and keeps them from sinking to the bottom.

3) Don’t overmix, stop as soon as the dough holds together, it should be a bit shaggy not smooth. Overworking = tough scones, so fold gently and let imperfect chunks of butter stay visible.

4) For taller, more oven-sprung scones try baking on a preheated heavy baking sheet or stone, it gives an instant burst of heat from below. Also chill shaped scones 10 minutes if the butter got soft while you were shaping.

5) Portion evenly with an ice cream scoop or a cookie cutter so they bake the same time, and rewarm leftovers in a 350°F oven or toaster oven for a few minutes to bring back the just-baked texture.

Easy Blueberry Scones Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a fuss-free Blueberry Scones recipe using fresh blueberries and one surprising pantry trick that makes it stand out among recipes for scones.

Servings

servings

Calories

300.4

kcal

Equipment: 1. baking sheet (lined with parchment or lightly greased)
2. large mixing bowl
3. measuring cups and spoons
4. pastry cutter or two forks, or a food processor for pulsing the butter
5. small bowl and whisk (for egg + cream mix)
6. bench scraper or sharp knife for shaping and cutting the scones
7. pastry brush for the egg wash
8. round 2.5 to 3 inch cutter or a knife to cut wedges
9. cooling rack to let scones rest

Ingredients

2 cups (250 g) all-purpose flour
1/3 cup (67 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons (85 g) cold unsalted butter cut into small cubes
1 cup (150 g) fresh blueberries
1 large egg
1/2 cup (120 ml) heavy cream
1 teaspoon vanilla extract (optional)
Zest of 1 lemon about 1 tsp (optional)
1 tablespoon coarse sugar for sprinkling (optional)

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
In a large bowl whisk together 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder and 1/2 teaspoon salt; stir in the lemon zest if using.
Cut 6 tablespoons cold cubed butter into the flour mixture with a pastry cutter, two forks or pulse briefly in a food processor, until the mixture looks like coarse crumbs with pea sized bits of butter; keep the butter cold, it makes flaky scones.
Toss 1 cup fresh blueberries with about 1 tablespoon flour (this helps stop them from sinking and bleeding), or pop them in the freezer for 10 minutes if they look very ripe.
In a small bowl whisk together 1 large egg, 1/2 cup heavy cream and 1 teaspoon vanilla (if using); reserve about 1 to 2 tablespoons of this mixture for brushing the tops.
Gently fold the blueberries into the dry mixture, then pour most of the egg/cream mix over the dry ingredients and stir just until it comes together, don’t overmix or it will be tough; if dough seems too dry add a splash more cream.
Turn the dough onto a lightly floured surface, pat into a round about 1 inch thick, fold it over on itself once or twice for layered texture, then gently flatten back to 1 inch and cut into 8 wedges or use a
5 to 3 inch round cutter.
Place scones on the prepared baking sheet about 1 inch apart, brush tops with the reserved egg/cream wash and sprinkle with 1 tablespoon coarse sugar if using; if the butter softened while you worked, chill the tray 10 minutes before baking.
Bake 15 to 18 minutes until golden on top and a toothpick comes out clean, rotate the pan halfway if your oven runs hot.
Let cool on the pan 5 to 10 minutes, serve warm or room temperature; scones keep in an airtight container for 2 days or freeze for up to a month.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.