Homemade Blueberry Scones Recipe

This thick, flaky, buttery, sweet blueberry scone recipe is topped off with a sweet glaze for the perfect breakfast or snack. You will love how easy these are to make and how delicious they are.

We are big-time breakfast eaters in our family and always make sure we are plenty full before leaving the house in the morning. If you are the same, you must try my Huevos Rancheros or Hoe Cakes.

Blueberry Scones

Blueberry scones are floured-based biscuits that are round, triangle, square, or diamond-shaped and are filled with fresh blueberries and baked until flaky and browned. Scones, in general, can be savory or sweet and are commonly served for breakfast or as a snack with coffee or tea. The name is said to have come from the Scottish bread known as the stone of destiny, where Scottish Kings used to be crowned. They were initially made with oats and cooked on a griddle like a pancake.

There are many different types of scones because it is so easy to add additional ingredients to the main base recipe. They are, at its core, a sweeter version of homemade biscuits, but they’re simply cut differently. There are many things you can put into scones, and highly recommend tailoring them to your favorite flavor profiles.

Ingredients and Substitutions

• Flour – All-purpose flour is all you will need.
• Sugar – You will need granulated sugar for the scone dough and powdered sugar for the glaze.
• Eggs – Large eggs that are chilled or at room temperature work perfectly.

• Milk – I use buttermilk in these scones, but you can use regular whole milk. In addition, you’ll need some whole, 1%, 2%, or skim milk for the glaze.
• Leavening Agent – Baking powder is used to help give the scones more lift.

• Butter – I always use unsalted butter for my cooking and baking.
• Blueberries – Fresh blueberries work best. However, you can use frozen blueberries in this recipe.
• Salt – I always use coarse salt in my cooking and baking.

How to Make Blueberry Scones

1. Combine the dry ingredients in a large bowl.
2. Grate some cold butter using a cheese grater and add it to the bowl with the dry ingredients.  I like to put the butter into the freezer 20 minutes before I start making this recipe.
3. Fold the butter into dry ingredients until incorporated.
4. In a separate bowl, whisk together eggs and buttermilk.  To make homemade buttermilk, whisk together 1 cup of whole milk with 1 tablespoon of white distilled vinegar.  You can also substitute the vinegar with lemon juice.
5. Add the wet ingredients into the dry flour mixture ingredients bowl and mix to form a firmer dough, thick a dryer cookie dough.
6. Add the blueberries to the batter and gently fold them in, taking care not to smash any of the berries.
7. Transfer the scone dough to a clean, lightly floured surface dusted with flour, and roll into a large circle about 1” thick.
8. Cut the dough into 12 triangle-shaped pieces.

9. Place the scone triangles in a circle about ¼” apart on a parchment paper-lined baking sheet.
10. Place in the refrigerator and chill for 20 to 25 minutes.  The butter needs to harden slightly so that the scones do not fall.
11. Remove the scones from the refrigerator and brush with butter.
12. Sprinkle the scones with sugar.
13. Bake the scones at 375° for 25 to 30 minutes.  You will know the scones are done when the edges are lightly brown.
14. Remove from the oven, place on a rack, and cool until room temperature.
15. Drizzle on the glaze and serve.

Scone Glaze

There are a few different glazes you can add to the top of the blueberry scones, and in my professional opinion, a glaze is needed. Scones, while sweeter than biscuits, are still not super sweet, so they need a little something to finish it off.

• Add the powdered sugar to a sifter and sift to remove any chunks.
• Stir in some whole milk and whisk until combined. It should be thick.

You can also replace the milk with freshly squeezed lemon juice to enhance the flavor of the blueberry scones.

Key to Moist Buttery Scones

Often scones can be dry in texture and flavor, but this can be fixed. Most of the time, the reason for dry scones is a lack of fat and overcooking. An easy rule of thumb is 1 stick of butter per 3 cups of flour. This will provide enough fat to help keep them moist. An easy way to incorporate the butter into the scone batter is by shredding it on a cheese grater.

The other important piece is making sure not to overcook. If you overcook them, the moisture evaporates and cooks into the dry ingredients, causing them to be dry. Once you begin to get a light browning on the edge of the scone, it is wise to take them out of the oven.

Lemon Blueberry Scones

You can take this blueberry scones recipe further by adding lemon zest and juice from 1 large fresh lemon to the dough. This will add acidity to your scones and provide a delicious citrus flavor.

Make-Ahead and Storage

Make-Ahead: You can make these up to 2 days ahead of time.

How to Store: Blueberry scones can be wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. They also freeze well wrapped tightly in plastic for up to 3 months. Thaw in the refrigerator a day before wanting to serve them.

Chef Notes + Tips

• Carry Over Cooking won’t stop cooking when you take them out of the oven. They will continue to cook as they cool, but it won’t be direct heat that will help keep them from drying out.
• Feel free to add 2 teaspoons of vanilla extract to the wet ingredients if you’d like.

More Breakfast Recipes

• Corned Beef Hash Recipe
• Omelette
• Eggs Benedict
• Biscuits and Gravy
• Buttermilk Pancakes

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Blueberry Scones Recipe

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5 from 48 votes

Thick flaky buttery sweet scones recipe tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.

Servings: 12

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Cooling Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Ingredients 

US CustomaryMetric

For the Scones:

• 4 cups all-purpose flour
• 1 cup sugar + 2 tablespoons sugar
• 1 tablespoon baking powder
• pinch of sea salt
• 1 1/3 sticks cold unsalted butter
• 1 cup cold buttermilk
• 2 large eggs
• 1 ½ cups fresh blueberries
• melted unsalted butter

For the Glaze:

• ½ cup sifted powdered sugar
• 1 to 2 tablespoons whole milk

Instructions

• Preheat the oven to 375°.
• Add the flour, 1 cup of sugar, baking powder, and salt to a large bowl and mix with a whisk.
• Next, grate the butter on a cheese grater and fold it into the dry ingredients.
• In a separate bowl, whisk together the buttermilk and eggs and add them to the bowl with the dry ingredients. Using a rubber spatula or spoon mix until it becomes a dough.
• Fold in the blueberries gently until Thoroughly combined into the dough.
• Place the dough onto a clean surface dusted with flour, and roll until it is 1” thick.
• Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
• Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
• Remove the dough brush with melted butter and sprinkle with two tablespoons of sugar.
• 1Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
• 1Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze left over.

Notes

Make-Ahead: You can make these up to 2 days ahead of time.

How to Store: Blueberry scones can be wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. They also freeze well wrapped tightly in plastic for up to 3 months. Thaw in the refrigerator a day before wanting to serve them.

Carry Over Cooking won’t stop cooking when you take them out of the oven. They will continue to cook as they cool, but it won’t be direct heat that will help keep them from drying out.

Feel free to add 2 teaspoons of vanilla extract to the wet ingredients if you’d like.

Nutrition

Calories: 272kcalCarbohydrates: 58gProtein: 6gFat: 2gSaturated Fat: 1gCholesterol: 30mgSodium: 34mgPotassium: 197mgFiber: 2gSugar: 25gVitamin A: 83IUVitamin C: 2mgCalcium: 79mgIron: 2mg

Course: american, english, french

Cuisine: breakfast

Author: Chef Billy Parisi