Blueberry scones make an easy and delicious breakfast any day. Bursting with sweet, juicy blueberries, these scones have soft flaky centers and crisp crumbly edges. Don’t skip the lemon drizzle – it adds a tangy, zesty zing!

If you love to start your mornings with a fresh baked breakfast, blueberry scones are the perfect choice and an all-time favourite at any table.

Crumbly and flaky like biscuits but with a rich and creamy moistness, these blueberry scones are totally scrumptious and not too sweet.

They’re loaded with juicy blueberries and infused with lemon zest but to really elevate the flavours, I love to drizzle these blueberry scones with a simple lemon glaze.

Wedges of blueberry scones arranged in a circle, with a simple lemon glaze drizzled over the tops. this recipe

It intensifies the lemony notes, boosts the flavour of the scones and tastes so light and refreshing, you’ll want to have more than one with your favourite cuppa.

Table of contents

Why this is my favourite blueberry scone recipe

This blueberry scone recipe is adapted from my tried and tested best scones recipe, so they are guaranteed to turn out great.

The best thing? It takes just about 20 minutes to prep the ingredients and make the scone dough .

Simply mix the dry ingredients together, fold in the wet ingredients, and add the blueberries last. Voila, you’re done.

Scones do benefit from a bit of chilling or freezing time. When you do this, you’re allowing the butter fat coating the flour to solidify.

When you take the chilled cut rounds from the chiller or freezer straight into a hot oven, the cold butter releases steam immediately. It’s how these scones get a light and flaky crumb that literally melts in your mouth.

Also, there’s no need for any special equipment. I make the blueberry scone dough completely by hand, from mixing and shaping to cutting into rounds or wedges. Everything comes together in one bowl.

If you’re making batch quantities, I definitely recommend using a stand mixer for the job. It will be easier and quicker, but be sure to use a dough hook attachment (not beaters or paddle) and avoid over-mixing the scone dough.

Stack of blueberry scones drizzled with lemon glaze.

Ingredients to make this blueberry scone recipe

For blueberry scones

  • plain flour or all purpose flour. We’re using regular plain flour here to make a good firm dough.
  • baking powder. Leavens the dough to help the scones rise.
  • salt. Improves the flavour of the scones. I like to use unsalted butter and add the salt separately. Skip the additional salt if you have salted butter.
  • sugar. Adds sweetness and moistness.
  • lemon zest. Infuses the scones with tangy lemon notes and citrusy aroma.
  • butter. Gives scones its flaky crumb and a rich buttery taste. Be sure to use cold or frozen butter. Also, chilling the dough ensures the butter stays as cold as possible so that it’s water content converts to steam in a hot oven, creating a flaky crumb!
  • egg. Acts as a natural emulsifier, binding the ingredients together, adding colour and flavour. Use large eggs, each weighing 60 – 63 grams (2 – 2.25 ounces) with its shell.
  • heavy cream. Enriches these scones with a richer and creamier taste. Cream also helps to bind the dry ingredients together.
  • vanilla extract. Infuses warm vanilla flavour. I choose unsweetened pure vanilla extract over artificial essence for their deeper, bolder flavour profile.
  • fresh blueberries. I like to use fresh blueberries in my baked desserts whenever I can – they bake up sweeter and juicier. Of course, frozen blueberries will work equally well when fresh varieties are no longer in season.
Key ingredients to make blueberry scones

For the lemon glaze

  • powdered sugar (confectioner’s sugar). A finely ground sugar mixed with an anti-caking agent like corn flour.
  • lemon juice and vanilla extract. Flavours the glaze.
  • melted butter. Makes the glaze smooth and shiny.
Blueberry scone wedges arranged in a circle, some with a simple lemon glaze drizzled over and others left un-glazed.

How to make blueberry scones: Step by step

If you’re making scones for the first time, I highly recommend browsing through my tips and tricks for making the perfect scone.

Make the scone dough

  1. Dry ingredients: In a large mixing bowl, stir the plain flour, baking powder, lemon zest and salt thoroughly with a whisk or wooden spoon until well combined.
  2. Add butter: Cut the cubes or pieces of cold butter into the flour mixture with a pastry cutter until the mixture resembles a coarse sandy mixture with small pieces of butter the size of peas. Afterwards, refrigerate for 10 minutes.
  3. Wet ingredients: With a fork or whisk, beat the egg, cold cream and vanilla extract in a small bowl until well combined.
  4. Combine: Make a well in the centre of the dry mixture. Pour in the wet mixture. With a dough scraper or wooden spoon, cut the dry mixture into the wet mixture but before the dough comes together, tip in the blueberries (do not thaw if using frozen). Fold in until the flour mixture is just moistened and no dryness remains. Do not overmix.
Making the scone dough: Mixing the dry ingredients together
Hands rubbing butter into the flour mixture until it resembles breadcrumbs
Making the blueberry scone dough: Folding in the blueberries into the scone dough
Scone dough with blueberries nicely incorporated in a mixing bowl

Shape the scones

Gently knead the dough into a ball on a lightly floured surface. Dust your hands with flour as frequently as you need to if the dough sticks to your palms, but do not use too much flour.

Pat down gently – you don’t need to use a rolling pin – into a round disc 8″ (20 cm) in diameter. Freeze or refrigerate for 15 – 30 minutes.

Using a bench scraper or sharp knife, cut the dough into 8 wedges. Use a pie server to transfer to a large baking sheet, spacing them 1.5″ (3 cm) apart.

Alternatively, you could pat down the dough to 3/4″/2 cm height. Cut rounds with a scone or biscuit cutter.

Flour the cutter and press down hard into the dough. Do not twist the cutter! Lift the cut rounds and drop them onto the baking sheet.

Brush the tops of the scones with cream and sprinkle over with coarse sugar (optional).

An image showing the blueberry scone dough on a silicon mat, cut into wedges
Individual blueberry scone wedges spaced apart on a silicon sheet, brushed with egg wash and sprinkled with coarse sugar.

Bake

Bake the scones for the duration of the recommended baking time on the middle rack. Once the sides and top of the scones bake turn golden brown, about 22 – 25 minutes, remove from the oven.

Do not over-bake as the scones can turn dry. Break one open to check for doneness: the center shouldn’t be doughy or wet, but feel nicely moist.

Let the scones sit on the sheet for 10 minutes before transferring to a wire rack to cool. Drizzle with the lemon glaze.

Let the scones sit on the sheet for 10 minutes before transferring to a wire rack to cool. Drizzle with the lemon glaze.

Blueberry scone wedges arranged in a circle, some with a simple lemon glaze drizzled over and others left un-glazed.

Make the lemon glaze

When the scones have cooled a bit, it’s time to make the lemon glaze. It’s always a good idea to sift the powdered sugar to get rid of any lumps.

In a separate bowl or a measuring cup with a pouring spout, combine the powdered sugar, lemon juice, melted butter and salt. Stir with a spoon until completely smooth. Drizzle over the blueberry scones as desired.

Frequently asked questions

Why did my scones turn out tough and chewy?

Scones should be light and crumbly. Tough and chewy scones are usually a result of over mixing or over working the dough.

To prevent this, cut the dry ingredients into the wet mixture with a bench scraper or wooden spoon until everything is just moistened.

Finish up on a generously floured work surface with light kneading using dusted hands until the dough comes together and holds its shape.

Why didn’t my scones rise?

Scones require a hot temperature in order to activate the leavening agents and make the dough rise.

Make sure you preheat the oven before you start on the recipe. This will ensure that the oven reaches the desired temperature before the scones go into the oven.

The best way to be sure of your oven temperature is to use an oven thermometer to check the internal temperature of the oven.

Also, test the efficacy of your leavening agents. If they’re been opened and sitting in your pantry for months, they may be not be at their optimal freshness and cause the scones to bake up dense and heavy.

Can I use milk or yogurt in place of heavy cream when making scones?

Yes, you can but the scones will lack a rich and creamy quality that heavy cream provides. Yogurt or sour cream will infuse the scones with a nice light tangy flavour, which can pair well with fruit like blueberries and cranberries. Thin yogurt or sour cream with a bit of milk to match the consistency of heavy cream.

Can I use other add-ins?

Yes you can. Substitute the blueberries with fresh or frozen cranberries, dried cranberries, currants, raisins, sultanas or chocolate chips.

How do I freeze baked scones?

It’s best to freeze baked scones when they’re still fresh. Let them cool to room temperature. Wrap each individually in cling wrap or pieces of parchment paper. This will prevent the scones from sticking to each other in the freezer bag. Pop the wrapped scones into a freezer bag or airtight container and freeze for up to 3 months. 

How do I re-heat frozen scones?

Pull out the number of scones you need from the freezer. Unwrap and pop into the microwave for a few seconds on a defrost setting. This will shorten the time to reheat the scones in the oven. To crisp the tops and edges, place them on a heatproof plate in a moderately hot oven (150°C/300°F) for 15 – 20 minutes.

Can I freeze unbaked scones or dough?

Yes, you can. Follow the recipe steps to make the dough (if including add-ins, after folding them in) until you’ve got it patted down to the thickness you want. Next, wrap securely in several layers of cling wrap, store in a freezer bag and freeze for up to 3 months.

Pull the dough from the freezer, unwrap and thaw at room temperature or overnight in the chiller until it’s soft enough to cut into.

Alternatively, make the dough until you’ve got it shaped and cut. Place them closely on a sheet pan and freeze uncovered until they’re fairly solid. Wrap individual rounds tightly in cling wrap, then pop them into a freezer bag and freeze.

How do I make a big batch of scone dough?

I highly recommend using a stand mixer to make a large batch of scone dough. A regular 5-quart Kitchen Aid mixer can accommodate up to 2x the recipe amount, depending on the add-ins. If you intend to make more than double, it’s best to make the scone dough in batches.

To make the scone dough in a stand mixer, paddle the dry ingredients together in the mixer bowl. Switch to a dough hook attachment. Pour in the wet ingredients. Start at low speed, but before the dough comes together, tip in the add-ins and stop the mixer once the dough is just moistened. Proceed with the rest of the recipe steps.

Best Blueberry Scones {Moist & Buttery} Pinterest Pin

Save for Later:The Best Blueberry Scones {Moist & Buttery}

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These blueberry scones are just what you’ll want for breakfast. Spread with butter for an extra moist, extra buttery eating pleasure and enjoy with your favourite cuppa for a delicious start to your day.

If you made these blueberry scones, don’t forget to rate it or leave a review to let me know how you managed, I’d love to know! 

More breakfast recipes you may like: 

The Best Blueberry Scones {Moist & Buttery}

blueberry scones drizzled with lemon glaze
5 from 2 reviews
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 large servings
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Bursting with sweet, juicy blueberries, these scones are moist and buttery on the inside and crispy on the outside. Don't skip the lemon drizzle – it adds a tangy, zesty zing!

Ingredients

  • 100 g sugar
  • 1 tbsp lemon zest
  • 300 g plain flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 135 g cold butter cut into small cubes
  • 125 g heavy cream plus 1 tbsp for brushing
  • 1¼ tsp vanilla extract
  • 1 large egg weighing 60 – 63 g (2 – 2.25 ounces) still in its shell
  • 225 g fresh or frozen blueberries (no need to thaw)

For the lemon glaze

  • 120 g powdered sugar
  • 2 – 2½ tbsp lemon juice
  • 1 tsp melted butter
  • pinch of salt

Instructions
 

  • Preheat oven to 200°C (392°F). Line a baking sheet or baking tray with parchment paper.
  • Dry ingredients: Rub the lemon zest into the sugar until it releases its aroma. Add the plain flour, baking powder, and salt. Stir thoroughly with a whisk or wooden spoon until well combined.
  • Add butter: Cut the cold butter cubes into the flour mixture with a pastry cutter until the mixture resembles a coarse sandy mixture. Refrigerate for 10 minutes.
  • Wet ingredients: In a separate bowl, beat a cold egg, cold cream, and vanilla extract with a fork or whisk until well combined.
  • Combine the mixtures: Make a well in the centre of the dry mixture. Pour in the wet mixture. Using a dough scraper or wooden spoon, cut the dry mixture into the wet mixture but before the dough comes together, tip in the blueberries (do not thaw if using frozen). Fold in until the dough is just moistened. Do not overmix.
    Note: The dough may be a bit sticky – this is OKAY. If the dough is too dry and crumbly, cut in a bit more cream, 2 -3 tsp at a time. If the dough is too wet, cut in a bit more flour (this is because absorption properties of flours vary from region to region).
  • Shape the dough: Generously flour the work top. Tip out the dough. With floured hands, gently knead until the dough holds together in a ball. Pat down gently (do not use a rolling pin) into a round disc 8" (20 cm) in diameter. Freeze or refrigerate for 15 – 30 minutes.
  • Cut the dough: Using a bench scraper or sharp knife, cut the dough into 8 wedges. Transfer to the baking sheet, spacing them 1.5" (3 cm) apart. Brush the tops with cream and sprinkle over with coarse sugar (optional).
  • Bake: Bake for 22 – 25 minutes until the sides are completely browned and the tops lightly browned. Remove from the oven and let the scones sit for 10 minutes. Transfer to a wire rack. When slightly cooled, drizzle with the lemon glaze.
  • Glaze: Sift the powdered sugar into a small bowl. Add the lemon juice, vanilla extract, melted butter and salt and stir until the mixture is completely smooth. If too thick, add a bit more lemon juice or milk until you get a smooth, drizzling consistency.
  • Leftovers: Store leftovers in an airtight container. Glazed or unglazed scones will keep well at room temperature for 2 days or in the chiller for up to 5 days.

Nutrition Information:

Serving: 1serving, Calories: 392kcal, Carbohydrates: 62g, Protein: 5g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 435mg, Potassium: 100mg, Fiber: 2g, Sugar: 16g, Vitamin A: 713IU, Vitamin C: 7mg, Calcium: 116mg, Iron: 2mg
Cuisine: American, Western
Course: Breakfast, Snacks and Treats, Tea
Author: Celia Lim
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!