If you love starting your day with something just a little indulgent — soft, golden, sweet but not too sweet — these Blueberry Scones will be your new go-to. They’re bakery-style perfection, right from your own oven. 💙
Each bite delivers the perfect contrast: crisp, golden edges on the outside and tender, moist crumbs on the inside, all studded with juicy blueberries. And to finish? A light drizzle of lemon glaze that wakes everything up with a citrusy zing. 🍋
Whether served for a weekend brunch, a cozy breakfast, or an afternoon pick-me-up with coffee or tea, these scones are simple to make but feel oh-so-special.
💛 Why You’ll Love These Scones
- Easy to Make – Minimal prep and simple ingredients
- Perfectly Flaky Texture – Thanks to chilled butter and gentle mixing
- Bright & Fruity – Juicy blueberries and lemon glaze bring vibrant flavor
- Customizable – Swap in other berries or add-ins
- Freezer-Friendly – Bake now, save for later 🧊
🛒 Ingredients You’ll Need
🍽 For the Dough:
- 6 tbsp unsalted butter – Frozen or well-chilled for best texture
- 2 cups all-purpose flour – Spoon and level for accurate measurement
- ⅓ cup granulated sugar – Just enough for subtle sweetness
- 1 tbsp baking powder – Gives the scones their signature rise
- ½ tsp sea salt – Balances flavors
- ½ cup + 1 tbsp heavy cream – For rich, moist texture
- 1 large egg, lightly beaten – Adds tenderness and structure
- 1 cup fresh or frozen blueberries – Do not thaw if using frozen ❄️
🍋 For the Lemon Glaze (optional but recommended):
- ½ cup powdered sugar – Adjust to desired glaze consistency
- Zest of 1 small lemon – Brightens the flavor
- 1 tbsp fresh lemon juice – Adds that fresh citrus punch
👩🍳 How to Make Blueberry Scones
Step 1: Chill the Butter
Place the butter in the freezer for 20–30 minutes before starting. This makes it easier to grate and ensures flakiness.
Step 2: Prep the Oven
Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Step 3: Combine Dry Ingredients
Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
Step 4: Add Grated Butter
Grate cold butter using a box grater. Mix into the flour until coated and crumbly.
Step 5: Mix in Wet Ingredients & Blueberries
Pour in heavy cream and the beaten egg. Add blueberries and gently stir until the dough is shaggy and just combined.
Step 6: Shape the Dough
Turn out onto a lightly floured surface. Use your hands to gently bring the dough together. Pat into a 1-inch-thick disc and cut into 8 wedges.
Step 7: Chill (Optional but Recommended)
If the dough feels soft, refrigerate the scones for 15–20 minutes before baking.
Step 8: Brush & Bake
Brush scone tops with a bit of cream. Bake for 12–15 minutes, until golden on the edges.
Step 9: Cool & Glaze
Cool for 10 minutes, then drizzle with lemon glaze if using.
💡 Tips for Perfect Scones
✅ Don’t overmix – Handle the dough gently to keep scones light
✅ Use cold butter – The key to flakiness and rise
✅ Space them out – Gives them room to spread and crisp
✅ Customize – Try raspberries, white chocolate chips, or chopped nuts
✅ Chill if needed – Cold dough = better rise and less spread
🧊 Storage & Freezing Tips
- Room Temp: Store in an airtight container for up to 2 days
- Refrigerator: Keeps fresh for 3–4 days — warm before serving
- Freezer: Freeze baked or unbaked scones for up to 3 months
- To Serve: Thaw overnight or reheat briefly in the oven or microwave
❓ FAQs About Blueberry Scones
Q: Can I use frozen blueberries?
A: Yes! Don’t thaw them — just fold them in gently while still frozen.
Q: Can I make them dairy-free?
A: Use a plant-based butter substitute and full-fat coconut milk or oat cream.
Q: Can I double the recipe?
A: Definitely. Make two discs and bake in batches for best results.
Q: Do I have to use the glaze?
A: Nope — they’re great on their own! But the glaze adds a lovely citrus finish.
✨ Final Thoughts
There’s something undeniably charming about freshly baked scones. 🫐 These Blueberry Scones strike that perfect balance of cozy and elevated — like something you’d find in a boutique bakery but made with love in your own kitchen.
The buttery, flaky texture paired with juicy blueberries and a zippy lemon glaze makes them a joy to eat — and even more of a joy to share. They’re versatile, freezer-friendly, and surprisingly easy to make, which means they’ll quickly become part of your regular baking rotation.
Enjoy them warm with a cup of tea, pack them for a weekend brunch, or sneak one as a sweet breakfast treat. However you serve them, they’ll deliver that satisfying “just baked” comfort — and maybe even impress a guest or two. 💙🍋
Short version
Blueberry Scones
Ingredients
- 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup plus 1 tablespoon heavy cream plus more for brushing tops of scones
- 1 large egg lightly beaten
- 1 cup fresh blueberries or frozen blueberries do not thaw
Lemon Glaze (Optional)
- ½ cup powdered sugar
- zest of 1 small lemon
- 1 tablespoon fresh lemon juice
Instructions
- Place the butter in the freezer for 20 to 30 minutes so it becomes firm and easier to grate. Cold butter is essential for creating scones with a flaky, tender texture.
- While the butter chills, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until everything is evenly combined.
- Once the butter is fully chilled, use a box grater to grate it into small shreds. Add the grated butter to the dry ingredients and use a rubber spatula to gently mix it in, coating the pieces of butter with the flour mixture.
- Next, pour in the heavy cream, crack in the egg, and add the blueberries. Stir everything together with a rubber spatula just until the dough starts to form. It will be crumbly and a bit shaggy at this stage.
- Turn the crumbly dough out onto a lightly floured surface and gently bring it together with your hands. Try not to overmix, as this can make the scones tough. Form the dough into a round disc about 1 inch thick. Cut it into 8 wedges and transfer them to your prepared baking sheet.
- If the dough has become soft or warm while shaping, place the scones in the refrigerator for 15 to 20 minutes before baking. This helps maintain the butter’s coldness, which creates a better rise and flakier texture.
- Brush the tops of the scones lightly with a bit of heavy cream to help them brown nicely in the oven.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the scones are cooked through. Allow them to cool on the baking sheet for about 10 minutes before adding glaze or serving.
- To make the lemon glaze, whisk together powdered sugar, fresh lemon zest, and lemon juice in a small bowl until smooth. Drizzle it generously over the cooled scones for a bright and zesty finish.
Notes
Once baked and cooled, the scones can be stored in an airtight container in the refrigerator for two to three days. They’ll stay soft and flavorful, making them perfect for enjoying later with your morning coffee or tea.
These scones also freeze very well. After cooling completely, place them in an airtight container and freeze for up to three months. You can freeze them either with the glaze already added or wait to glaze them after thawing. To serve, let them thaw at room temperature, in the refrigerator overnight, or use your microwave’s defrost setting for a quicker option.
