My Favourite Blueberry Scones – Sally’s Baking Dependancy

My Favourite Blueberry Scones – Sally’s Baking Dependancy

These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp, crumbly edges and mushy, flaky facilities. Crunchy coarse sugar and creamy vanilla icing are the right ending touches!

I initially revealed this recipe in 2014 and have since added new pictures and a video tutorial.

blueberry scones with icing on lined baking sheet.

Scones. You both love them or hate them. I used to fall within the latter class, passing on them in favor of muffins or fast breads. Scones can style fairly dry, akin to lackluster triangles of cardboard. No, thanks.

However my opinion on scones took a complete 180 just a few years in the past once I attended a cooking occasion within the Panera Bread check kitchen. Seems that I’ve been consuming all of the fallacious scones as a result of when completed proper, these candy treats tiptoe right into a world of pastry perfection.

stack of blueberry scones with vanilla icing

Since then, I mastered chocolate chip scones, ham & cheese scones, cinnamon scones, lavender scones, and strawberry lemon scones. I take advantage of the identical grasp scone recipe for every taste, a components promising the BEST scone texture. By the way in which, I wrote a complete publish dedicated to my favourite base scones recipe. At this time we’re making blueberry scones, which is positively my favourite scone taste.

There’s no denying these are the most effective blueberry scones on the planet. Sturdy assertion, proper? Belief me.

These Blueberry Scones Have:

  • Crisp, crumbly edges
  • Tender, moist facilities
  • Crunchy golden brown exterior
  • Buttery wealthy taste
  • An overflow of blueberries
  • Mega vanilla icing drizzles

Let’s make them!

Blueberry Scone Elements

Nothing however fundamental components coming collectively to supply one thing extraordinary. 🙂

  1. Flour: 2 cups of all-purpose flour is my normal quantity, however set additional apart for the work floor and your fingers.
  2. Sugar: I follow round 1/2 cup of sugar for this scone dough. Be happy to barely lower, however understand that the scone taste and texture will barely change.
  3. Baking Powder: Provides elevate.
  4. Salt, Cinnamon, & Vanilla Extract: Add taste.
  5. Chilly Butter: Moreover flour, chilly butter is the primary ingredient in blueberry scones. It provides taste, flakiness, crisp edges, and rise. Extra on butter under!
  6. Heavy Cream: For the best-tasting pastries, use a thick liquid reminiscent of heavy cream. Buttermilk works too! For a nondairy possibility, strive utilizing full-fat canned coconut milk. Keep away from thinner liquids reminiscent of milk or almond milk—you’ll be headed down a one-way road to dry, bland, and flat scones.
  7. Egg: Provides taste, elevate, and construction.
  8. Blueberries: Use recent or frozen blueberries. If utilizing frozen, don’t thaw.

Earlier than baking, brush the scones with heavy cream and sprinkle with coarse sugar. These extras add a bakery-style crunch and exquisite golden sheen. Extremely advisable!

Frozen butter shreds

Frozen Grated Butter

Frozen grated butter is essential to blueberry scone success.

Like with pie crust, work the chilly butter into the dry components. The chilly butter coats the flour. When the butter/flour crumbs soften because the scones bake, they launch steam and pockets of air. These pockets add a flaky middle, whereas protecting the perimeters crumbly, crunchy, and crisp. Refrigerated butter would possibly soften within the dough as you’re employed with it, however frozen butter will maintain out till the oven. And the finer the items of chilly butter, the much less the scones unfold and the faster the butter mixes into the dry components. Bear in mind, you don’t need to over-work scone dough.

I like to recommend grating the frozen butter with a box grater.

2 images of blueberry scone dough in mixing bowls
2 images of blueberry scone dough in a circle and dough circle cut into triangle wedges
Blueberry scone wedges on baking sheet before baking

The way to Make Blueberry Scones

Blueberry scones are a fast and simple breakfast pastry recipe. Since there’s no yeast, they go from the blending bowl to the oven comparatively rapidly. First, combine the dry components collectively. You want flour, sugar, baking powder, salt, and cinnamon. Second, reduce chilly butter into the dry components. You should use a pastry cutter, 2 forks, or your fingers. A meals processor works too, however it usually overworks the scone dough. To keep away from overly dense scones, work the dough as little as doable.

Subsequent, whisk the moist components collectively. You want heavy cream, 1 egg, and vanilla extract. Pour the moist components into the dry components, add the blueberries, then gently combine collectively. Type the dough right into a disc on the counter, then reduce into 8 wedges.

One in every of my methods: To acquire a flaky middle and a crumbly exterior, scone dough should stay chilly. Chilly dough gained’t over-spread, both. Due to this fact, I extremely advocate you chill the formed scones for no less than quarter-hour previous to baking. You may even refrigerate in a single day for a fast breakfast within the morning.

After that, bake the scones till golden brown.

Blueberry scones

The scones are unbelievable heat out of the oven, however style even higher with a drizzle of vanilla icing on high. The icing is completely non-obligatory, however you need to by no means cross up the prospect to decorate! It seeps down into the cracks and crevices, including much more candy taste. A dusting of confectioners’ sugar is tasty too!

Extra Important Breakfast Recipes


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stack of blueberry scones with vanilla icing

My Favourite Blueberry Scones

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  • Writer:

  • Prep Time:

  • Prepare dinner Time:
    25 minutes

  • Whole Time:
    1 hour

  • Yield:
    8 giant scones

  • Class:

  • Technique:

  • Delicacies:


These better-than-the-bakery blueberry scones are bursting with juicy blueberries. They’re buttery and moist with crisp, crumbly edges and mushy, flaky facilities. Learn by means of the recipe earlier than starting. You may skip the chilling for quarter-hour previous to baking, however I extremely advocate it to stop the scones from over-spreading.


  1. Whisk flour, sugar, baking powder, cinnamon, and salt collectively in a big bowl. Grate the frozen butter utilizing a box grater. Add it to the flour combination and mix with a pastry cutter, 2 forks, or your fingers till the combination comes collectively in pea-sized crumbs. See video for a better have a look at the feel. Place within the fridge or freezer as you combine the moist components collectively.
  2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract collectively in a small bowl. Drizzle over the flour combination, add the blueberries, then combine collectively till every little thing seems moistened.
  3. Pour onto the counter and, with floured fingers, work the dough right into a ball as finest you’ll be able to. Dough will likely be sticky. If it’s too sticky, add a bit of extra flour. If it appears too dry, add 1–2 extra Tablespoons heavy cream. Press into an 8-inch disc and, with a pointy knife or bench scraper, reduce into 8 wedges.
  4. Brush scones with remaining heavy cream and, for additional crunch, sprinkle with coarse sugar. (You are able to do this earlier than or after refrigerating within the subsequent step.)
  5. Place scones on a plate or lined baking sheet (in case your fridge has area!) and refrigerate for no less than quarter-hour.
  6. In the meantime, preheat oven to 400°F (204°C).
  7. Line a big baking sheet with parchment paper or silicone baking mat. After refrigerating, organize scones 2–3 inches aside on the ready baking sheet.
  8. Bake for 22–25 minutes or till golden brown across the edges and calmly browned on high. Take away from the oven and funky for a couple of minutes earlier than topping with vanilla icing.
  9. Leftover iced or un-iced scones hold nicely at room temperature for as much as 2 days or within the fridge for as much as 5 days.


  1. Freeze Earlier than Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. As soon as comparatively frozen, you’ll be able to layer them in a freezer-friendly bag or container. Bake from frozen, including a couple of minutes to the bake time. Or thaw within the fridge in a single day, then bake as directed.
  2. Freeze After Baking: Freeze the baked and cooled scones earlier than topping with icing. I often freeze in a freezer-friendly bag or container. To thaw, miss on the counter for just a few hours or in a single day within the fridge. Heat within the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  3. In a single day Directions: Put together scones by means of step 4. Cowl and refrigerate in a single day. Proceed with the recipe the next day.
  4. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Box Grater | Pastry Cutter | WhiskSilicone Spatula | Bench Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
  5. Over-spreading: Begin with very chilly scone dough. Anticipate some unfold, but when the scones are over-spreading as they bake, take away from the oven and use a spatula to press again into form, then return to the oven to complete baking.

Blueberry scones with vanilla icing on a white plate