Published August 27, 2023.This post may contain affiliate links. Please read my disclosure policy.
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 myHuevos RancherosorHoe 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 usebuttermilk 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 butterfor 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
- Combine the dry ingredients in a large bowl.
- 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.
- Fold the butter into dry ingredients until incorporated.
- 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.
- Add the wet ingredients into the dry flour mixture ingredients bowl and mix to form a firmer dough, thick a dryer cookie dough.
- Add the blueberries to the batter and gently fold them in, taking care not to smash any of the berries.
- Transfer the scone dough to a clean, lightly floured surface dusted with flour, and roll into a large circle about 1” thick.
- Cut the dough into 12 triangle-shaped pieces.
- Place the scone triangles in a circle about ¼” apart on a parchment paper-lined baking sheet.
- Place in the refrigerator and chill for 20 to 25 minutes. The butter needs to harden slightly so that the scones do not fall.
- Remove the scones from the refrigerator and brush with butter.
- Sprinkle the scones with sugar.
- Bake the scones at 375° for 25 to 30 minutes. You will know the scones are done when the edges are lightly brown.
- Remove from the oven, place on a rack, and cool until room temperature.
- 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
Video
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Blueberry Scones Recipe
5 from 47 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
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
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93 comments
- Cynthia Robertson
These blueberry scones were superb!!!! My grandchildren loved them!!!! I have an order in to make MORE please!!!!
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- Gail
Delicious
Excellent video for directions- Reply
- Pamela Alati
These were easy to make and very tasty! Loved the video that went along with it.
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- Sheila Sue Cannon Justice
I was nervous at first, but it was easy and so delicious!
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- Debbie
These are fantastic! I couldn’t believe how easy they were to make and what a hit they are with my blueberry loving family. Thank you so much Chef Parisi for making the best cooking/ baking videos on YouTube. I’ve become a super fan.
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- Janell
I made these for my sister and I this morning! They turned out perfect! Thanks again for all the fun recipies!
Janell- Reply
- Linda Leone
Can I use heavy cream instead of buttermilk to create a more light and flakey texture. I have both in my fridge.. So it is not about not having the buttermilk.
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heavy cream will not do that.
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- Nancy Mervau
I had never made scones before but decided to give these a try because they sounded delicious and they did not disappoint. My granddaughters request them all the time. Super easy recipe to follow. Very clear directions and they turned out amazing. Absolutely loved them. Thank you for sharing this recipe.
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- Vera West
Delicious!!!
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- Cindy Egan
So darn good
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- Melody Harvey
These were delicious and turned out great, even at high elevation. Thank you for making recipes simple and still delicious!
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- Lorina DeAnda
Best recipe ever. Will never buy store bought again. Thanks for sharing your recipes.
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appreciate you trying it
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- Robin Ferre
Delish. Not as pretty looking but moist and tasty. Will make again!
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- Lori Jankowski
I saw the Scones post when I woke up this morning and fired up my laptop! And I knew right away I would have to try this recipe, since I had ALL of the ingredients! They were outstanding! I followed the recipe precisely but I will admit, it’s not easy to fold those blueberries into the dough without squishing some of them, no matter how hard I tried! I glazed them once they were cool, and I’m using all my willpower to wait to try one until it’s tea time! I will definitely make these again! Thanks, Billy! 10/10
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appreciate you trying it
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- Rowena
Epic blueberry scones Chef 👌 being a Brit, our scones are a little different, but these were a delicious and most welcomed change. The recipe was easy and quick to knock out for the family, and so good I barely had the patience to wait for them to cool enough for the glaze 🐷 thanks for the recipe, this is now a firm favourite 😋
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thanks for giving it a shot!!
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- Sandra Rupnick
Do you have an orange scones recipe??
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All of my recipes are on this site. If it’s not on here then I simply do not have it.
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- Melanee Lyn Collins-Metzler
Chef, you mentioned adding lemon and the zest. Can you tell me again how to incorporate it into the scones. Also can I freeze the blueberries before adding to the dough? I thought it might help them to keep their shape. Also can I use ANY fresh fruits like blackberries, raspberries….etc.. etc?
Thank you- Reply
All that information is in the post.
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- Anita Orsino
I have been making these scones for a few years. My family and friends love them, and so I. They are the best Blueberry scones ever. I sprinke coarse sugar on top instead of the glaze. Thank you for this recipe.
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my pleasure!
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- Donna A Pollock
It is 4:30 am and I’m wondering what can I make to eat this morning. I have the day off today. I have all the ingredients to make these Scones so I’ll give them a try. I picked up Blueberries at the store a couple of days ago and I have some left over so, I have enough to make these. I use only Cream and milk in my cooking, and these would be lovely with a Lemon glaze on them. Thank you Chef for another great recipe.
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my pleasure!
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- Lesa Patanis
This was an absolutely delicious scone recipe. However I don’t know what I did wrong but the dough got extremely sticky so it became very hard to cut properly and baked together. I did work it with my hand so maybe I melted the butter? Other than that they were great!!!!
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- Betty McBride
These were so moist and tender. Next time I will change up the fruit. Your recipes are the best.
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excellent!
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- Momo
These blueberry scones are as good as he says they are! I have made this recipe twice and had been a success between family and friends. Very important to follow all the steps and make sure the butter and the dough is very cold before baking. Try it, you won’t regret it!!!
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thanks for giving it a shot!!
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- Cheryl A.
This really is the best recipe! I’ve never made scones before, because my great grandmother would always say how difficult it was to make scones that didn’t turn out like rocks. I’ve made this recipe twice and it has been tasty and light each time. Not even the store bought scones seem as good anymore!
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many thanks!
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- Elaine J Montgomery
I never liked scones until I tried this recipe. They are the best ever!!
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fantastic!
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- Heather Barnett
This is the best scone recipe I’ve ever used. They’re sweet, not overly sweet, and the blueberry taste is amazing.
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appreciate you trying it
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- Betty McBride
These were so delicious. They rose up beautifully.
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perfect!!
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- Scott
I have a running streak of doing a different Blueberry desert each weekend, we call it my criminalization of blueberries… this was the recipe I kicked off with and it was so delicious and the lemon glaze was exactly how I like it…no more going to the bakery for these.
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thanks for giving it a shot!!
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excellent!
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- Cher
Fabulous! The family keeps asking for more. Didn’t have buttermilk one day and used heavy cream instead ( stole that from someone else’s recipe). They were great. But the BEST idea ever is grating the butter. Makes life so much easier. Thanks!!!
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Excellent!
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- Judy K.
When you know your going out of town it is imperative to use up any and all fresh produce so that it doesn’t become a nasty science experiment in the fridge to clean up when you come home.
This recipe was an excellent way to use up remaining blueberries, lemon, and the rest of my buttermilk from last weekend’s strawberry shortcake. Perfect texture. I went a slightly different route with the glaze, as I was already out of milk. I reserved my lemon juice from the lemon I zested and used that with a little almond extract and confectioner’s sugar. Sweet and tart buttery soft perfection! Definitely making these again sometime.- Reply
thanks for giving it a shot!!
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- Margaret
How much is a “stick” of butter? As far as I can tell, there is no standard measure.
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113 g or 8 tablespoons
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- Tierney Clark
I don’t know where you live, but in the US, you can buy butter by the stick. It is an exact measurement in US recipes.
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correct
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- Suzanne
Can you cut them with a biscuit cutter?
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sure
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- Patti
I’m going to make these today, but I have only half and half. Can I make buttermilk out of half-and-half?
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yes
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- Natia Koiava
You are my main source of recipes. All your dishes and deserts are top notch. Thank you for this scones and everything else, too!
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Many thanks!
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- Carissa
When you say they can be made 2 days ahead, do you go ahead and shape them before putting in the refrigerator? Also do you cover them?
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I bake them through.
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- Orange
The blueberry scones looks easy to make due to your detailed instruction and technique (using frozen or cold butter). It is great for breakfast. You’re an awesome chef!
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- Greta
It was a last minute idea to make scones as we were up early to watch the coronation. I had everything but blueberries so lemon it was! Delicious with my English tea.👍
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Perfect!
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- Harriet P. Lewis
Typically I make biscuits, so this was a great first try at scones! The family loved them! 1.5 T Lemmon juice to make the glaze was perfect. These are delicious, BIG scones, so be hungry, and enjoy. The video made it fun and easy to get motivated. Thank you.
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Excellent!
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- Joy Dunn
These scones were delicious, easy to make and quick to eat! Thank you !
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Thanks for making them!
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- Susie co*ker
This was my very first attempt at scones ever. Chef is so good at step by step and tips as well as work arounds. I was able to follow exactly with ingredients I had and make really delicious and attractive blueberry scones.
I’m so excited – they were so good that it gave me confidence to attempt other recipes that I always shied away from. Thanks Chef- Reply
thanks for giving it a shot!!
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- Susan Liller
Everyone loved these-very tender, full of flavor. Even the people who hate scones wanted another! Thank you for another great recipe.
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- Marguerite
I made your blueberry scones yesterday (with lemon zest, and then lemon juice in the glaze). While they weren’t as gorgeous looking as yours (I had a hard time mixing in the blueberries), they were so delicious and light! I will definitely be making these again!!
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- Susan Gage
My scones turned out great based on taste! However, cutting them and placing on the sheet tray wasn’t as pretty as yours Billy, my circle was not nicely rounded …. Lol. Also, I made the mistake of not drying my freshly washed blueberries before adding to the dough, which made it more wet than needed. Learning as I go!
I thoroughly enjoy your recipes and videos, you make cooking fun!
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- Melanee Lyn Collins-Metzler
I’ve heard that it you dust the fruit very lightly with flour before adding them will help also.
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- Carol
Can you make the dough the night before?
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sure
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- Joanne Curcuru
Thank you for the recipes. Can the scones be frozen before baked?
Thank you!
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I wouldn’t.
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- Debra
Great recipe. Light n fluffy scones. So good. Not overly sweet( made without icing). Tku
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- Kris Etze
Made these today! Perfection! Added lemon zest to the glaze. Thank you, Chef!
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- Jody Geiselhart
Can you replace blueberries with strawberries or other fruit? Thanks
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yes
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- Christine El-Lahham
Can I replace buttermilk with heavy cream? I have some fresh organic cream that I need to use.
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no
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- Joan Parisi
Just took out of the oven. My first time making a scone. Forgot to brush with melted butter, but oh my, how delicious.
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- Kevin Muhr
Awesome scones, stay moist. Can I substitute chocolate chips for the blueberries with the same success?
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- Rebecca
Awesome recipe! I saw you on YouTube first and your kitchen hacks have been life changing, like grating butter, hello! Why haven’t I been grating butter all this time? Love it, love you. Happy baking everyone!
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- Becky Hardin
Blueberry scones are the best! YUM!
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- Jen
I need more glaze in my life, haha! These were so good and the glaze just put them in another level of amazingness. Loved it.
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- Emily
I can’t ever resist a scone, especially with a yummy glaze like in this recipe!
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- Taylor
Taste just like they’re from a bakery! So delicious!
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- Katie
Oh my goodness, these look AMAZING. Can’t wait to make them for breakfast!
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- Prof401
Excellent scones and all your tips were very useful. The whole family loved them! Saw you on YouTube first, when I was browsing for a scone recipe and now I am looking to all your great videos. Thank you chef, from a fan in Montreal.
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- Tatiana
I’ve made these before and they turned out perfectly buttery and delicious as promised! Is it possible to make them the night before and leave them overnight on the tray wrapped in plastic? Then bake in the morning as you would normally? Answers much appreciated 🙏🏼
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