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Blueberry Scones are tender and flaky, with fresh blueberries bursting in every bite! These are a breeze to make (or make-ahead!) and they’re topped with a luscious blueberry glaze that gets it’s color from freeze-dried blueberries.
Scones are completely underrated! They’re quick & easy to make, can be made with almost any flavor (try my Bacon Cheddar Scones for a savory option, or my cozy Pumpkin Scones!) and are a perfect make-ahead brunch.
Why you’ll love Blueberry Scones:
- Tender & Flaky – These all-butter scones are baked to flaky & tender perfection! Heavy cream also helps keep them super tender.
- Stuffed with Blueberries – Enjoy blueberries in every bite! The scones are full of fresh blueberries, and the glaze is made with freeze dried bluebs for extra flavor (and fun color!)
- Make Ahead – Scones are a fabulous make-ahead bake since they need to be super cold going into the oven – pop them in the freezer and bake, or save them for a future brunch where you don’t have time for prep!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
- Heavy Cream – Be sure to use heavy cream and not half and half or milk here. Heavy cream is high in fat and in baking, fat creates tenderness. We want these scones to be super tender, with crisp edges!
- Egg – Large eggs are best for baking.
- Blueberries – I haven’t tried this recipe with frozen blueberries yet, only fresh. So for now, stick to those for best results!
- Freeze-Dried Blueberries – Blitz these in the food processor and add to your glaze for a pop of flavor and color!
Recipe Substitutions & Variations:
- Gluten-Free/Dairy-Free – I have not tested any alternate versions of this recipe, but would love to hear if you have success making these gf or df!
- Freeze-Dried Blueberries – Feel free to use blueberry jam in place of this for the glaze.
How to Make Blueberry Scones:
Step 1: Whisk Dry Ingredients & Cut in Butter. In a large bowl, whisk together the dry ingredients. Cut in cold cubed butter until you have pea sized pieces.
Step 2: Add Wet Ingredients. Whisk together the heavy cream, egg, and vanilla and stir into the dry mixture until a scraggly dough forms.
Step 3: Add Blueberries and Shape Dough. Add the blueberries and gently gather the dough into a ball. Dump onto a floured surface and fold the dough over on itself three times.
Step 4: Slice & Chill. Slice dough into 8 triangles and chill on a baking sheet in the freezer for 30-45 minutes, or up to 2 months. Brush with heavy cream before baking.
Step 5: Bake. Bake the thoroughly chilled scones for 19-24 minutes, until lightly golden.
Step 6: Glaze the Scones. While the scones are baking, whisk together the glaze ingredients and then spoon it over the tops of the hot, baked scones.
Serving + Storing:
Enjoy your blueberry scones while they’re hot from the oven – there are few things better in life! These are best fresh from the oven, but leftovers can be stored in an airtight container in the fridge for 2-3 days.
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Different fruits and berries have different amounts of moisture, so unfortunately they are not all going to be interchangeable. I’ve only tested this recipe specifically for blueberries, so I’d recommend sticking to that. I do have a Strawberry Scones recipe as well!
You can halve it, but I’d recommend making two separate batches if you want to double it, to avoid potentially overworking the dough.
Special Tools:
- Pastry Cutter – A pastry cutter makes cutting butter into flour so easy! I use mine all the time, in my Homemade Pie Dough, for biscuits and scones, and for fruit crisp topping.
More Blueberry Recipes to Love:
- Jumbo Bakery-Style Blueberry Muffins
- Homemade Blueberry Pop Tarts
- Double Blueberry Cheesecake
- Blueberry Coffee Cake
- One-Bowl Blueberry Crisp
Did you make this recipe? Leave a comment & star rating!
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Blueberry Scones with Blueberry Glaze
Ingredients
For the Scones:
- 1 tsp vanilla extract
- 1 large egg, cold
- 1/2 cup cold heavy cream, 120 mL
- 2 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 325 grams
- 1/2 cup granulated sugar , 105 grams
- 1 tbsp baking powder, 13 grams
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup cold salted butter, cubed, 113 grams
- 1 slightly heaping cup fresh blueberries, rinsed & gently dried (don't burst them!), 6 ounces or 170 grams
For Baking:
- 2 tbsp heavy cream, 30 grams
- 2 tbsp raw sugar , optional, for sprinkling on top
For the Glaze:
- 1/2 cup powdered sugar , 58 grams
- 1/2 cup freeze dried blueberries, 28 grams
- 3-5 tbsp heavy cream, 45 to 75 grams
- 1/4 tsp vanilla extract
Instructions
- Mix Wet Ingredients: Whisk together the vanilla, egg, and heavy cream in a glass measuring cup, and pop this into the fridge.1 tsp vanilla extract , 1 large egg, cold, 1/2 cup cold heavy cream
- Make Scone Dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cold butter and cut it into the dry mixture using a pastry blender, until you have a crumbly mixture with small pieces of butter (pea size) coated in flour. Run your (clean!) hands through the mixture a few times to check for any straggler large pieces of butter, and break them up/flatten them out. (If you feel like your mixture got warm at any point up to here, pop the bowl of flour/butter in the fridge to chill for 5-10 minutes before proceeding.)Pour the wet ingredient mixture into the flour mixture & gently stir with a wooden spoon. Don't overwork the dough. If it seems a bit dry, add 1-2 extra tsp of heavy cream into the dry bits. Add the blueberries, and dump the dough onto your counter. It's okay if this is a bit of a mess. Gently gather the dough into a rough ball and fold it over on itself as best you can. With lightly floured hands, gently pat the dough out a bit (about a 8×6 rectangle or so), then repeat this fold & pat out process two more times. Aim for a 9×7 rectangle on the final time. If a few blueberries burst, that's okay – but try to be gentle.2 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 1/2 cup granulated sugar , 1 tbsp baking powder, 1/4 tsp salt, 1/4 tsp cinnamon, 1/2 cup cold salted butter, cubed, 1 slightly heaping cup fresh blueberries, rinsed & gently dried (don't burst them!)
- Slice & Chill Scones: With a sharp knife, slice the rectangle into four sections, then cut each of those crosswise to make 8 triangles. Place these onto your prepared baking sheet and pop into the freezer for at least 30 minutes or up to 2 hours or up to 2 months – see note below.
- Bake: Preheat your oven to 425℉. Brush the now very cold/frozen scones lightly with heavy cream and add a sprinkle of raw sugar (if using). Bake for 18-22 minutes. (Make the glaze in the next step while the scones bake!) The scones will be lightly golden brown around the edges. To double check they're done, gently lift one open from the side and make sure the insides look fluffy and baked – you shouldn't see any wet spots. As soon as the scones are out of the oven, top with the glaze so it gets nice and melty on top.2 tbsp heavy cream, 2 tbsp raw sugar
- Make the Glaze: Pulse the freeze dried berries in a food processor until you have a fine powder. In a small bowl, stir together the powdered berries and remaining glaze ingredients, adding heavy cream as needed until it's slightly thick but thin enough to spread.1/2 cup powdered sugar , 1/2 cup freeze dried blueberries, 3-5 tbsp heavy cream, 1/4 tsp vanilla extract
- Serve & Store: Dig in to these while they're warm from the oven – they're heavenly! These are best fresh, but leftover scones (once cooled to room temperature) can be stored in the fridge in an airtight container for 2-3 days. Refrigerating keeps them from becoming soft at room temperature and keeps the heavy cream in the glaze fresh.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These scones are SO good! I didn’t have freeze dried blueberries for the glaze, so I used fresh instead. I love the hint of cinnamon.
Glad you enjoyed this, Zoie!
These are delicious, but I don’t recommend making them with frozen blueberries. They thaw quickly and break up, adding too much additional liquid to the scones.
Hi Sharon! Glad you enjoyed these scones. I suspected as much would happen, which is why I call for fresh blueberries in the recipe. Happy baking!
The best blueberry scones I’ve ever had! The glaze is perfection!
Thanks so much, Dana!