This Blueberry Scones recipe is going to take your brunch game to the next level! Perfect for pairing with a hot cup of coffee or tea, this sweet breakfast pastry is a cinch to make and a guaranteed crowd-pleaser!
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Homemade Blueberry Scones
Scones are one of those foods that always look so tasty and tempting at the coffee shop, but too intimidating to make myself. No more! These are truly one of the easiest pastries to make at home, yet still yield big flavor and fancy points. You only need a few pantry staples and less than 30 minutes to make these from start to finish!
I stuck with classic blueberries for this scones recipe, but you can use any berries you like or whatever’s in season. Blackberries, strawberries, or raspberries would be beautiful and delicious!
These Blueberry Scones aren’t super sweet on their own, so I like to garnish with some granulated sugar and a simple glaze. Pairs perfectly with some hot coffee or tea!
Blueberry Scone Ingredients
- Dry Ingredients: You’ll need granulated sugar, salt, baking powder, and all purpose flour. Fairly staple baking ingredients.
- Butter: Unsalted, cold, cubed butter is key for achieving a flakey scone!
- Egg: You’ll just need one to add richness to the pastry dough and help hold everything together.
- Milk: This helps the scone get the crumbly texture we’re looking for.
- Fresh Blueberries: One cup will do the trick! While we did not test using frozen berries, you probably could. The only issue is that they may add excess moisture to the dough, so if you do use I would make sure to let them thaw and drain any excess liquid.
- Heavy Cream: For brushing the tops of the scones with before baking. This gives them that golden color on top, similar to what an egg wash would do. You could also use milk instead if you have that on hand.
- Sugar: To sprinkle on top while baking. I like to use white sparkling sugar to get the big flakes of sugar on top.
- Glaze: 1/2 cup powdered sugar and 1 tbsp of milk are combined to make the glaze.
How To Make Blueberry Scones
- While your oven preheats to 400 degrees, fit your food processor with the blade attachment and add the sugar, salt, baking powder and cold butter. Pulse until the butter resembles pea-sized crumbs.
- Add the wet ingredients — milk and egg — and pulse until a crumbly dough starts to form. Do not over mix!
- Fold in blueberries gently by hand until just combined.
- Transfer the dough to a floured surface, and form into a disc. Cut into 8 even wedges.
- Transfer to a parchment lined baking sheet. Brush with cream and sprinkle with sugar.
- Bake for 15-20 minutes or until golden brown on the outside.
- While the scones bake, prepare the glaze by whisking the milk and powdered sugar together in a small bowl until smooth. Set aside at room temp.
- Once baked and cooled, drizzle with glaze, if desired, and enjoy!
- Change up the berries! Any fresh or frozen (and thawed) berries will work for this recipe, but I recommend using what’s in season. Blackberries, mulberries, raspberries, or strawberries would be delicious! Even other fruits like peaches, cherries, or figs would work!
- Change up the garnish! Add some toasted coconut flakes, crumbled freeze-dried fruit, or fresh herbs like basil or thyme!
- Serve as a snack or a dessert; not just a brunch or breakfast item!
Storage, Freezing, and Reheating Instructions
- Store leftover scones in an airtight container or plastic bag at room temperature for up to 3 days.
- Freeze cooked, cooled scones in a freezer-safe, airtight container or plastic bag for up to 3 months.
- Reheat thawed or room temp scones in a toaster oven or a preheated oven on 325 until warmed through.
More Recipes To Try
If you enjoyed these homemade Blueberry Scones, then you’ll love these other breakfast recipes:
- Easy Breakfast Bake
- Chocolate Pumpkin Bread
- French Toast Muffin Cups
- Eggs Benedict
- Morning Glory Muffins
- Preheat oven to 400 degrees. Meanwhile add flour, sugar, salt, baking powder and butter to a food processor fitted with the blade attachment. Pulse until the butter resembles pea size crumbs.
- Add milk and egg and pulse until a crumbly dough starts to form. Make sure not to over mix.
- By hand fold in blueberries until combined.
- Transfer the dough to a floured surface and form into an 8 inch disc. Cut into 8 even wedges and transfer to a parchment lined baking sheet.
- Brush with heavy cream and sprinkle with sugar. Bake for 15-20 minutes or until golden brown on the outside.
- Drizzle with glaze if desired.
- Combine the milk and powdered sugar in a small bowl until smooth and lump free.