Blueberry Scones
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Better than anything at the coffee shop, these blueberry scones are tender, loaded with berries, and finished with a lemony glaze.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Blueberry scones (and scones in general) are often dry and crumbly, especially if they sit out for more than a few hours. Not these. Some of the blueberries burst during baking, creating little pockets of juice that keep the scones melt-in-your-mouth tender and almost cakelike for days. The lemon glaze adds a pop of bright flavor—and looks pretty too.
This blueberry scone recipe makes large scones. If you prefer smaller ones, divide the dough into two rounds instead of one, and then cut each round into 6 wedges. Also, when making scones, try to handle the dough as little as possible; a light hand makes for light and tender scones.
“I made these for my daughter and her roommates for finals week. They said they were the best scones they’ve ever had.”
What You’ll Need To Make Blueberry Scones
- Flour, baking powder, and sugar form the base of the scones—be sure to spoon and level the flour so the dough stays light and tender.
- Cold butter is cut into the dry ingredients for that classic flaky texture, and a bit more goes into the glaze for a smooth, rich finish.
- Eggs and heavy cream add moisture and richness; brushing a little egg on top before baking gives the scones a beautiful golden color.
- Blueberries bring bursts of fruity sweetness—fresh are best when they’re in season, but frozen work too. Just don’t thaw them first, or your dough will turn blue.
- Vanilla adds warmth and depth to the flavor
- Confectioners’ sugar, lemon zest, and lemon juice make a tangy glaze that complements the berries beautifully.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Mix the dry ingredients. In a large bowl, whisk together the flour, salt, baking powder, and sugar.
Step 2: Cut in the butter. Add the pieces of cold butter and use your fingertips to rub them into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter.
Pro tip: Keeping the butter cold is key to achieving flaky scones. The small butter pieces create pockets of steam when baked, resulting in a light, tender texture.
Step 3: Add the fruit. Stir in the blueberries and set aside.
Step 4: Mix the wet ingredients. In a small bowl, whisk together the heavy cream, egg, and vanilla.
Step 5: Combine wet and dry. Make a well in the center of the dry ingredients and pour in the cream mixture.
Step 6: Mix. Using a rubber spatula, stir until the dough comes together—it will be slightly crumbly. If too dry, add 1 to 2 tablespoons more cream. Try to stir gently; this will keep the blueberries from getting crushed.
Step 7: Shape the scones. Lightly flour a work surface and turn out the dough. Lightly dust the top with flour, then knead gently into a ball. Press into a ¾-inch-high circle and cut into 8 wedges. It’s okay if you slice through some of the blueberries. (At this point, the scone dough can be refrigerated overnight and baked fresh, or frozen for up to three months and baked straight from the freezer with a few extra minutes in the oven.)
Step 8: Add egg wash. Place the scones on the prepared baking sheet, spacing them at least 1 inch apart. Beat the remaining egg in a small bowl and brush the tops (you won’t use all of it).
Pro tip: An egg wash is simply a beaten egg—sometimes mixed with a little water, milk, or cream—that’s brushed onto pastry or dough before baking. It helps baked goods develop a golden, glossy finish.
Step 9: Bake. Slide the baking sheet into a preheated 400°F oven for 17 to 20 minutes, until golden and firm to the touch. Transfer to a wire rack to cool.
Step 10: Make the glaze. Slide the used parchment paper under the rack to catch drips. In a small bowl, whisk together the melted butter, confectioners’ sugar, lemon juice, and zest.
Step 11: Glaze. Before glazing, make sure the scones are completely cool to prevent the glaze from dripping off. Using a small spoon, drizzle the tops with the glaze. Let set, then serve and enjoy!
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Blueberry Scones with Tart Lemon Glaze
This classic blueberry scone recipe brings all the cozy bakery vibes—right from your own kitchen.
Ingredients
For the Scones
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off, plus more for dusting
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ cup granulated sugar
- 6 tablespoons cold unsalted butter, cut into ½-inch pieces
- 1 heaping cup blueberries (see note)
- ⅔ cup heavy cream, plus 1 to 2 tablespoons more, if necessary
- 1 large egg
- 1 teaspoon vanilla extract
For Glazing Before Cooking
- 1 large egg
For Tart Lemon Glaze
- 1 teaspoon butter, melted
- 1 cup confectioners' sugar
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- In a large bowl, whisk together the flour, salt, baking powder and sugar. Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Stir in the blueberries.
- In a small bowl, whisk together the heavy cream, egg and vanilla. Make a well in the center of the dry ingredients, then add the cream mixture. Using a rubber spatula, mix until the dough comes together. It will be a bit crumbly—that’s okay. If it’s too dry to come together, add 1 to 2 tablespoons more cream and mix again.
- Dust a work surface lightly with flour; put the dough on top. Dust the dough lightly with flour, then knead gently into a ball. Press the dough into a circle about ¾-inch high, then cut into 8 wedges. It’s okay if you slice through some of the blueberries.
- Place the unbaked scones onto the prepared baking sheet at least 1-inch apart. Beat the remaining egg in a small bowl and use it to brush the tops of the scones (you won’t use all of it). Bake for 17 to 20 minutes, until golden and firm to the touch. Transfer the scones to a wire rack to cool. Slide the used parchment paper underneath the rack. (The parchment will catch any drips from the glaze).
- While the scones cool, make the glaze: In a small bowl, whisk together the melted butter, confectioners’ sugar, and lemon juice and zest. When the scones are completely cool, drizzle the glaze over top. (Hint: if the glaze seems too stiff to drizzle, warm it in the microwave for 5 to 10 seconds.) Let the glaze set, then serve.
- Note: When making scones, try to handle the dough as little as possible—a light hand makes for light and tender scones.
- Make-Ahead/Freezer-Friendly Instructions: The scone dough can be made, shaped, and refrigerated overnight, and then baked directly from the fridge as directed. To freeze the dough, place the raw scones on a baking sheet until they are solid, and then transfer them to an airtight container and freeze for up to 3 months. To bake, remove the scones from the freezer while you preheat the oven. Cook as directed, but allow an extra few minutes of baking time.
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1 scone
- Calories: 402
- Fat: 18 g
- Saturated fat: 11 g
- Carbohydrates: 56 g
- Sugar: 30 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 299 mg
- Cholesterol: 98 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I noticed your other scone recipes call for cake flour. Why don’t these?
The blueberry scones are very moist because of the juice the blueberries exude, and I was concerned that cake flour would not provide enough structure to support the moisture of the blueberries. Hope that clarifies!
Hi Jen! We’ve been making these blueberry scones ever since I purchased your cookbook. My note at the top of the recipe actually reads “One of the best things we’ve ever eaten.” 😁 I have a large event where I wanted to bake and freeze the scones ahead of time. I know you recommend freezing the unbaked dough, but do you think it would work if I froze the scones already baked? If so, do you think it would be better to wait to glaze them once they have thawed?
Thanks for any advice!
Wow, I take that as a high compliment! Yes, it’s OK to freeze the baked scones. I would wait until they’re thawed to glaze them. Hope everyone else enjoys them just as much. 😊
Is it okay to use strawberries?
I haven’t tried it, but I think it should work. Please LMK how they come out if you try it!
These are our all time favorite…Friends ask me to bake them all the time .
They are DELICIOUS and I have added some lemon zest to the batter as well as lemon juice to the topping. SOOOO YUMMY
Thank you for sharing
Hi Jenn can you use raspberries instead of blueberries and half and half cream instead of heavy cream, that’s all I have on hand?
Hi Janis, I haven’t tried these with raspberries but think it should work. And the scones won’t be quite as rich with half and half but it will work. Please LMK how they turn out!
Hi Jenn, can these be made in a food processor?
Sure, Jill, it’s fine to use a food processor if you’d like. Enjoy!
Easily the best scone recipe I have ever made. Even family who say they don’t love scones rave about these.
I think this works much better with fresh fruit, but this is a perfect recipe. Thanks Jenn!
Would frozen blueberries work if dried well and can almond milk work instead of cream?
Hi Sid, frozen blueberries will work; just don’t thaw them or they will turn your batter purple. And the scones won’t be as rich with almond milk, but you can get away with it. I’d love to hear how they turn out!
Another fabulous recipe, Jen! The icing really takes the flavor to another level. I want to share a tip I found on another blog where scone dough — or biscuits or pie crust — basically anything you don’t want to handle too much – gets dumped into the center of a clean tea towel (not a regular dish towel!) and then twisted into a sort of “beggars purse” to bind the dough together without warming the butter. It works like a charm every time.
These were really delicious! So light and flavorful. I might try adding a little lemon zest to the dough next time. Once Upon a Chef never disappoints!