Name: Blueberry Scones (Family Favorite!)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: English
Ingredients: 1/2 cup heavy cream, plus more for brushing; 1 large egg; 2 teaspoons vanilla extract; 2 cups all purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 6 tablespoons cold unsalted butter, frozen; 1 cup fresh blueberries; Turbinado sugar, for sprinkling (optional)

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These blueberry scones are irresistible: no matter who you’re trying to impress! Tangy berries and crunchy sugar make the perfect combo.

Ever made blueberry scones? There’s something about a scone that feels indulgent. A muffin feels a little pedestrian, but a scone. A scone says, “You’re special.” Especially blueberry scones that are perfectly crumbly with tangy blueberries and a crunch of turbinado sugar on top! My dream is to have house guests and greet them in the morning with some pourover coffee and a plate of fresh scones. Hostess with the mostest, over here! Let’s talk how to make scones.

Want a vegan recipe? Try Perfect Vegan Scones!

Tips on how to make blueberry scones

I don’t want to confess how many times Alex and I made this blueberry scone recipe to get it perfect. Suffice it to say, we have a LOT of blueberry scones in this house as we made the final tweaks to to the method. Luckily, we don’t have to drag you through the process: we’ve come up with the perfect method! Here’s all you need to know about making blueberry scones.

Tip 1: Keep the butter as cold as possible.

With scones, an important factor is to keep the butter as cold as possible. This keeps the scone dough from spreading in the oven. For this recipe you’ll freeze the butter, which you’ll see in many scone recipes.

You can freeze for as little as 30 minutes beforehand, or you could freeze overnight. Then you’ll grate the butter into the scone dough (it will look like shredded cheese at that point!).

Tip 2: You’ll make several folds of the crumbly dough.

Once you mix the dough together, you’ll have a crumbly dough that you’ll pat into a rectangle. You’ll fold it twice until it’s fold over onto itself a few times until you get the correct dough texture.

It will be very crumbly at this point, but that’s ok! You’ll want it to just come together. Then you’ll pat the dough into a circle about 1-inch thick. At this point the dough will be stickier.

Tip 3: Cut the dough into wedges.

Because the dough is a circle, it’s easy to cut into wedges! Use a large knife to cut it into 12 wedges. Brush the tops with cream, sprinkle them with turbinado sugar, and pop them in the oven to bake for about 20 minutes. In no time, your kitchen will smell amazing and you’ll have tasty, crumbly scones with tangy blueberry bursts!

What people are saying about these blueberry scones!

Don’t take it just from us! Here’s what a few of our recipe testers had to say after tasting these blueberry scones:

“Made the scones this morning and they are SO good! When I had made scones before, they didn’t always keep their shape but these held up. I would absolutely make these again!”
“My family reviews the blueberry scones 7 thumbs up!!”

Want to step them up? Drizzle these scones with an Easy Lemon Glaze.

How to store scones

Scones are typically best the day of baking. Some people like them warm from the oven, but we prefer serving once they’ve cooled to room temperature, since they firm up a bit. As a side benefit, I eat them slower when they’re cooler, which lets me savor them versus plowing through a warm one in a few minutes! Here are a few notes on how to store scones:

Room temperature for 2 days: This blueberry scones recipe keeps well at room temperature for up to 2 days, covered with a towel.
Refrigerated for 5 days (bring to room temperature or reheat before serving): You could refrigerate for up to 5 days, but we’ve found that blueberry scones become rather tough in the refrigerator. If you’d like to store them for longer, your best bet is freezing them.
Frozen for 3 months: To freeze these blueberry scones, cool them to room temperature, then place them in a freezer-friendly bag or container. When you’re ready to eat, leave them on the counter for a few hours or in the refrigerator overnight.

Reheating instructions

If you’d like to re-warm your scones after storing, here’s what to do:

Place the scones on a baking sheet.
Place them in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.

Fresh vs frozen blueberries for this recipe

We recommend to use fresh blueberries with this scones recipe. After the berries are frozen, when they’re added to baked goods the color can bleed into the dough. That makes the color it blue-ish purple! Of course if you’re up for purple scones, that’s ok with us too!

Try to find local blueberries at your farmers market, if you can! Or try a U Pick and pick them yourself! There’s nothing better than blueberry scones with sweet, ripe local blueberries.

This blueberry scones recipe is…

Vegetarian. For plant-based, dairy-free, and gluten-free, go to Vegan Scones.