This Blueberry Scones Recipe creates the most wonderful tender and flaky scones with a hint of lemon. They make the perfect addition to any breakfast, brunch or morning snack. Plus, they are excellent packed in lunches for the kids or hubby!
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This post was originally posted on 3/19/2021 and updated on 5/20/2023.
Why We Love This Blueberry Scone Recipe
- These scones come together quick with an easy recipe made from pantry staples.
- They are bursting with juicy blueberries, but can also be made with frozen blueberries.
- No stand mixer or hand beaters needed. This is a simple one bowl recipe.
- Typically they are wedged shape, but there is no law saying they have to be. You can make them circle with biscuit cutters or even go the super easy route and make drop scones using an ice cream scoop.
- It's an easy base recipe that can be altered with different flavors and fruit.
- Delicious warm out of the oven and just as delicious at room temperature with a dusting of powdered sugar.
- Perfect for any occasion. Delicious for weekend brunch, weekday breakfast, snack or serving to guests.
Blueberry Scone Ingredients
- Unbleached All Purpose Flour
- Baking Powder
- Cold Salted Butter
- Lemon Zest
- Flour: Can substitute with whole wheat flour but reduce the amount by ¼ cup. Whole wheat flour is denser, so to keep the same texture as the scone reduce the amount of whole wheat flour when substituting. The scone will also be darker in color when using whole wheat flour.
- Cold Salted Butter: Unsalted butter can be used, I would recommend increasing the salt to a ½ teaspoon.
- Milk: Heavy cream or buttermilk are good substitutes and make the scone much richer and delicious. I use milk because I always have it on hand, but when I have some cream I'll use it!
- Pure Vanilla Extract: Pure extracts are the best to use. Imitation extracts can leave an unwanted after taste in your baked goods.
- Lemon Zest: Orange zest is another good citrus that would be lovely in these scones.
- Blueberries: Fresh blueberries or frozen blueberries will work in this recipe. If using frozen, you can thaw and drain first or use frozen.
This simple recipe for homemade blueberry scones is going to be your new go-to for delicious and tender scones.
How to Make Tender Blueberry Scones
- Heat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- To the flour mixture add the cubed cold butter and using a pastry cutter or your hands, cut the butter into the flour until it resembles coarse crumbs.
- Add the lemon zest along with the wet ingredients: milk and vanilla. I add the vanilla to the milk and pour them in together.
- Stir it together just until the dough starts to come together.
- Add the blueberries and gently fold the scone dough with your hands until it all comes together being careful not to burst any of the blueberries.
- Place the dough on prepared baking sheet and gently pat into a 8 inch circle about an inch or so thick.
- Using a dough cutter, bench scraper, pizza cutter or sharp knife, cut the dough into 8 even triangles.
- Arrange the triangles on the sheet pan leaving at least 2 inches between them.
- Sprinkle the tops of each scones with some extra sugar or coarse sugar. This step is optional but it makes the scones have a nice crust on top.
- Bake the scones for 15-18 minutes until the scones are golden brown on the bottom and edges.
If you love scones like me, give these other scone recipes I've created a try: Chocolate Chips Scones, Pumpkin Scones, Banana Scones and Double Chocolate Chip Scones.
Tips for the BEST Scones
- Fluff your flour before measuring. Flour can become packed and won't measure accurately which can make the scone dry and the dough hard to work with. Fluff it a few times with the measuring cup or use a whisk right in your flour container. Then measure and level off the flour.
- Use very cold butter, or even grated frozen butter using the large holes of a box grater. Cold butter is key to getting flaky scones.
- Leave pieces of butter in tact. You should still be able to see pea sized or sheets of butter.
- After the butter is cut into the flour with the pastry blender, work quickly so the butter doesn't warm up too much.
- Do not over work the dough. Fold the dough until it comes together. This will create layers helping the scone to stay tender and flakey.
- To make these scones extra luscious, brush the tops of them with heavy cream before sprinkling with extra sugar. You won't regret it!
- If you think the dough is too dry and not coming together, you can add milk 1 tablespoon at a time.
- If the butter seems to have gotten warm while you were folding in the berries, chill the scones for 15 minutes before baking.
- Make these scones ahead of time and keep them chilled in the fridge until ready to bake. Prepared scones will last a few days in the fridge.
How to Store Blueberry Scones
These scones are best stored in an airtight container on the counter, in pantry or bread box. They'll last for 3-4 days at room temperature. I don't like to store them in the fridge because they will dry out and become stale, and nobody enjoys a dried out scone.
These scones do freeze well! Once cooled, add the scones to a freezer safe container or zip top bag. They'll last 3-4 months in the freezer. To thaw the scones, thaw at room temperature for a couple hours.
FAQ About Blueberry Scones
There is no secret, it is all in the recipe and technique. Use very cold or even frozen butter to make them flakey. Don't overwork the dough or it will become dense and tough. Fold it gently to create layers to keep it tender.
Absolutely. This recipe was tested multiple times with only milk. When I have cream on hand, I do use it because it makes the scones richer. Milk is always my go-to though.
Baking powder in this recipe is what will make the scone rise and be fluffy. Make sure your baking powder is fresh and not expired. Also, don't work the dough too much, it will result in a denser scone and the baking powder won't react as well.
Yes, make the dough and shape the scones. Tightly cover the unbaked scones and store them in the fridge for up to 2 days until ready to bake. If using frozen berries, thaw and drain them first. That way they won't add too much moisture into the scones while they chill in the fridge.
More Breakfast and Brunch Recipes to try:
- Biscuits & Gravy
- Homemade Buttermilk Pancakes
- Easy Blueberry Muffins
- Favorite French Toast
- Chocolate Chip Waffles
- Applesauce Carrot Breakfast Muffins
- Whole Wheat Banana Pancakes
- Easy Homemade Bagels
- Monkey Bread
Blueberry Scones Recipe
- 2 cups unbleached all purpose flour
- ⅓ cup sugar, extra for top
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup salted butter, cold and cubed
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest, 1 lemon zested
- ¾ cups fresh blueberries, or frozen
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl whisk together flour, sugar, baking powder, and salt.
- Cut the butter into the flour mix using a pastry blender until is resembles course crumbs.
- Stir in the lemon zest, milk and vanilla just until the dough starts to come together.
- Add the blueberries to the bowl and gently fold the dough until it all comes together being careful not to burst the blueberries.
- Turn the dough onto prepared baking sheet and gently pat it into an 8 inch circle about 1 inch thick.
- Cut the dough into 8 even triangles with a dough cutter, bench scraper, pizza cutter or knife.
- Arrange the triangles on sheet pan 2 inches apart.
- Sprinkle tops of scones with extra sugar.
- Bake for 15-18 minutes until bottoms and edges are golden brown.
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