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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As usual like all other recipes from Jenn, this was also amazing. Very moist delicious scone with a burst of lemon punch with the lemon coating. Loved it. Thank you
I have made many scones recipes in the past and sadly, these did not turn out at all. The batter was gooey and the final product had no taste. I followed the recipe exactly so I’m not sure what went wrong.
These turned out great despite my forgetting to add blueberries before the cream mixture (used chocolate chips instead) and my less than reliable oven with its approximate temperatures. Good flavor and much more moist than what you would expect from a scone. Excellent recipe. Thanks, Jen!
I made these before and they turned out wonderful!
I am going to double the recipe and hope it works.
I’m not sure what went wrong, but these spread horribly for me, and the texture turned out more like a muffin top than a scone. It was more of a flattened, moist cake than a tender, buttery scone. I measured by scooping the flour with a spoon into the measuring cup and leveled-off and I even weighed my ingredients with a scale to double check since this was my first time using this recipe. I also placed the prepared scones in the freezer for 15 minutes prior to baking to chill it to prevent spreading as I do when I bake shortbread cookies. I have an oven thermometer to ensure that the oven temperature is accurate, so that wasn’t the issue. Albeit, it tasted delicious as a blueberry muffin, but I was expecting a scone. I’ll have to give it another try to see if I can figure out what went wrong. Any suggestions would be greatly appreciated. I used King Arthur’s all purpose flour and Land O Lakes unsalted butter.
Hi Susan, I’m sorry you had a problem with these — it sounds like you did everything right, so that’s a bit of a head scratcher! You mentioned that they spread – is your baking powder very old or expired? If not, is there any chance you could’ve made a measuring error?
Hi Jenn
Love this recipe! If i were to make this (or any other scone recipe) eggless, can you suggest what substitute would work?
Glad you like them! Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. The Kitchn website has a great article that details a variety of substitutes they tried. For more information about their favorites, take a peek at that — once on The Kitchn site, search for “The Best Egg Substitutes for Any Recipe.” I would assume the scones would also work with some kind of store-bought egg substitute. Hope that helps!
In baking, 3 tbs of aquafaba = 1 egg. Aquafaba is the liquid in a can of chickpeas (garbanzo beans). I have a SIL with a severe allergy. I haven’t tried it with this recipe yet.
I just make this recipe and they are delicious!!! Thank you
I made these for my daughter and her roommates for finals week. They said they were the best scones they’ve ever had.
hi there!are you sure the flour grams are 250 and not 500?
since the recipe calls for 2 cups
Hi Christiana, When I weigh 1 cup of all-purpose flour, I get between 125 and 130 grams, so that’s why you see 250 as the amount of flour needed. Because I created the recipe with that amount of flour, I’d stick to that. Hope that clarifies!
I made these scones with 1 to 1 Gluten Free flour and they came out perfectly. My family is in love with these scones. Bravo – well done. *BTW we have froze a few / wrapped individually in parchment /airtight container after baking, cooled and glazed) once reheated they tasted freshly baked. Thank you for sharing this recipe!