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!
Love brunch? Then you’ve got to try my Eggs Benedict and my French Toast Muffin Cups!
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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!
Variations
- 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
Blueberry Scones
Ingredients
Blueberry Scones
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 4 tsp baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 tbsp heavy cream
- sugar for sprinkling on top
Glaze
- 1/2 cup powdered sugar
- 1 tbsp milk
Instructions
Blueberry Scones
- 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.
Glaze
- Combine the milk and powdered sugar in a small bowl until smooth and lump free.
Nutrition Information
Did you make this?
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Shiro
I may be missing something but I didn’t see where to add the flour and heavy cream? I realized this just as I was going to fold in the blueberries. I think the flour is added with the butter (step 1) and the heavy cream is added with the milk (step 2). That may not be accurate. Hopefully the recipe will be corrected because despite adding the flour and cream late they still tasted great.
Kelley Simmons
Hi Shiro,
So sorry for the confusion! The flour get’s added at the first step with the butter and baking powder. The heavy cream get’s brushed on top of the scones before baking. I have updated the instructions in the recipe. Thanks so much for pointing it out to me!
Kelley
Denise Jo
I love blueberry scones. I make the glazed topping using lemon juice in the place of milk. Blueberries and lemons go so well together. I do have one issue with these. When I cut them into the triangles, I end up cutting through so many of the berries and juice is everywhere. Is there some secret to limiting this issue?
Kelley Simmons
Hi Denise!
Sorry to hear you are having an issue with these. Are you using frozen? Fresh I don’t think would cause the same issue.
Hope this helps!
Kelley
Kiana
Can you make a raspberries version? Btw I love this recipe so much.
Kelley Simmons
Aww yah! Yes I could work on that!
Dawn
Super easy, delicious. I used crisco instead of butter because I didn’t have butter and I used dehydrated blueberries because that’s what I had. Turned out amazing, thank you for a great recipe. Dawn
Kelley Simmons
So glad you enjoyed this Dawn!!
Gwen
Delicious. Easy to make. Perfect for anytime.
I would attach a photo but unable to do so on this platform. Thank you for sharing.
I used King Arthur’s measure for measure gluten free flour and milk. No cream. Froze the butter for a few minutes before cubing and then added it directly to the dry mix to pulse. Worked well. This is recipe to save 😉
Kelley Simmons
Yah!! So glad you enjoyed this!!
Linda
way too much baking powder, made my mouth sore, tongue burning, I would definitely reduce the amount by half. Other than that very easy.
Kelley Simmons
Oh no so sorry to hear that! Is your baking powder aluminum free? That makes a huge difference. If it is not it will leave that metallic burning taste in your mouth.