These blueberry scones are light and flakey with a soft crumb and just a hint of sweetness. This blueberry scones recipe can be turned into almost any flavor of scone that you like–try it with your favorite fruit, nuts, or chocolate!
What’s in this Blueberry Scone Recipe?
Sweet, tender, and flaky scones are given a fresh and fruity boost in this blueberry scones recipe!
- All-Purpose Flour: Gives the scones structure—make sure to measure using the spoon and level method.
- Cornstarch: Makes the scones extra light and fluffy.
- Granulated Sugar: Adds just a hint of sweetness to the scones.
- Baking Powder: Helps the scones rise and become super light and crumbly—I know 1 tablespoon sounds like a lot, but trust me!
- Kosher Salt: Enhances the flavor and sweetness of the scones.
- Unsalted Butter: The key to great scones! Make sure the butter is very cold—I like to leave it in the fridge until the minute I’m ready to use it.
- Heavy Cream: Adds richness and moisture to the scones. You can substitute buttermilk if you prefer, but lower fat milks are not recommended.
- Egg: Helps bind the scone dough together.
- Vanilla Extract: Adds great flavor and helps enhance the sweetness of the scones.
- Blueberries: The key flavor of these scones. You can use fresh or frozen!
- Lemon Zest: Plays off the sweet blueberries to create a balanced scone.
Pro Tip: Make sure your butter and cream are cold. Otherwise, the butter will ooze out of the scones in the oven, leading to greasy, dense scones. For best results, cube and freeze your butter for 30 minutes before making the dough.
Lemon Blueberry Scones
The best part about this scone recipe is that you can use the base of it for any fruit or nuts scones you like. For example, you can easily turn these into lemon blueberry scones by adding lemon zest (as mentioned above) into the dough and/or use lemon glaze to drizzle on top of the scones. However, if you don’t care for lemon, it can be an optional step. You can use any small fruit you like, such as raspberries, blackberries, or cranberries; or chop up larger fruits, such as cherries or strawberries!
I recommend using cream because the fat content helps create a more tender scone. You can, however, use buttermilk if you prefer. The acidity reacts with the baking powder to create a tender scone.
First, do not overmix the flour mixture, as this can develop too much gluten, leading to tough scones. Take care not to overbake the scones, or else they will dry out more easily. Once baked, store the scones in an airtight container to prevent drying out.
If your scones have gone hard, you can microwave them gently next to a cup of water. The water will help moisten the scones.
You sure can! I like to use a food processor to speed things up, but you can use your fingers or a pastry cutter to cut the butter into the dough.
How to Make Ahead
You can rest scone dough in the refrigerator for up to 1 day before baking. This will help to ensure that the butter will not melt out of the scones while baking.
You can also freeze unbaked scones. Freeze the scones in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Then, transfer to an airtight container or Ziplock bag for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the final bake time.
How to Store and Freeze
Store leftover blueberry scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy cold, room temperature, or gently heated in the microwave.
Freeze blueberry scones in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw in the refrigerator or on the countertop before enjoying.
These homemade scones with blueberries pair great with a hot cup of coffee or tea because the sweetness helps counteract the bitterness. Their soft and flakey texture are delightful to bite into as well! Serve blueberry scones with butter, clotted cream, lemon curd, or fruit jam!
Blueberry Scones Recipe
- 1¾ cups all-purpose flour 210 grams
- ¼ cup cornstarch 28 grams
- ⅓ cup granulated sugar 67 grams
- 1 tablespoon baking powder 12 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, COLD and cubed (1 stick)
- ¾ cup heavy cream 170 grams, COLD (plus more for topping)
- 1 large egg 50 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup blueberries 170 grams, fresh or frozen
- 1 teaspoon lemon zest 2 grams
- Coarse sugar optional, for topping
- 1 cup powdered sugar 113 grams
- 2 tablespoons milk 28 grams
- 1 teaspoon vanilla extract 4 grams
- Add the flour, cornstarch, sugar, baking powder, and salt to the bowl of a food processor. Pulse 5-10 times, or until well combined.1¾ cups all-purpose flour, ¼ cup cornstarch, ⅓ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon kosher salt
- Add the cubed butter and pulse until the butter is the size of peas, about 10 pulses.½ cup unsalted butter
- In a large bowl, whisk the heavy cream, egg, and vanilla together. Add the butter-flour mixture to the wet ingredients and mix until the dough begins to come together into large clumps. Fold in the blueberries and lemon zest.¾ cup heavy cream, 1 large egg, 1 teaspoon pure vanilla extract, 1 cup blueberries, 1 teaspoon lemon zest
- Turn the dough out onto a lightly floured surface and shape it into an 8-inch round circle. It may look dry at first, but keep working it with your hands and it will come together! Cut the dough into 8 triangles.
- Place the scones on a parchment-lined baking sheet, making sure to place them at least 2 inches apart. They will spread a little while baking.
- Place the scones in the freezer to chill for 30 minutes. While the scones chill, preheat oven to 350°F.
- When the oven is fully preheated, brush the scones with heavy cream and sprinkle them with coarse sugar, if desired. Bake for 22-25 minutes, or until the scones are puffed and golden brown around the edges.Coarse sugar
- Allow the scones to cool completely before enjoying.
- While the scones cool, make the glaze: Whisk the powdered sugar, milk, and vanilla extract together until a pourable glaze forms. Drizzle the glaze over the warm or cooled scones and let harden before storing.1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract
- If not using a scale, be sure to spoon and level your flour. Too much flour will lead to dry, crumbly, and flat scones.
- Make sure your butter and cream are COLD. Otherwise, the butter will ooze out of the scones in the oven, leading to greasy, dense scones. For best results, cube and freeze your butter for 30 minutes before making the dough.
- You can also freeze your butter and grate it into the dough with a cheese grater.
- Gently bring the dough together. If you knead too much, it will cause gluten to form, leading to chewy scones.
- If at any point the dough feels greasy, pop it back into the refrigerator for 5-10 minutes to chill.
- You can use fresh or frozen blueberries. If using frozen, do NOT thaw.
- When cutting the scones, do not twist your cutter. Twisting will hinder the rise of the scones.
- Chill the scones for 30 minutes in the refrigerator or freezer before baking to ensure that the butter is cold and the scones will hold their shape in the oven.
- Just before baking, brush the tops of the scones with heavy cream and sprinkle with a bit of coarse sugar for extra crunch!
- Serve blueberry scones with butter, clotted cream, lemon curd, or fruit jam!
- Nutritional information does not include optional ingredients.