These homemade blueberry scones are tender, flaky, and filled with juicy blueberries that burst with sweetness in every bite. And the best part? You don't need to be an expert baker to make them. We've simplified the process so that anyone can enjoy the goodness of homemade baking.
Our easy blueberry scones recipe will guide you effortlessly as you create delicious blueberry scones in the comfort of your own kitchen.
You can use either fresh or frozen blueberries, making it convenient for any time of the year. Whether you want a cozy breakfast, a delightful brunch, or a satisfying afternoon treat, our scones are perfect for any occasion.
If you're interested in other scone flavors, we have a variety of delicious options to explore.
Our collection includes something for every craving, from the timeless Classic Scones that can be customized to suit both sweet and savory preferences to the mouthwatering Chocolate Chip Scones that will satisfy even the most intense chocolate cravings.
For a taste of the tropics, try our Tropical Guava Scones. These scones offer a delightful twist with tropical flavors. And if you're longing for the cozy warmth of autumn, our Pumpkin Scones with Pumpkin Glaze is the perfect choice, capturing the essence of the season in every bite.
If you prefer simplicity with an elegant touch, indulge in our delicate Vanilla Scones that will effortlessly melt in your mouth. For a nutty twist, our Maple Whole Wheat Scones offers an earthy flavor profile enhanced by the sweetness of maple syrup.
And if you're a fan of bananas, our Whole wheat Banana Scones infuse natural sweetness into each delightful bite.
Last but certainly not least, we present our showstopper: Strawberry Scones with a delectable Strawberry Shell Topping.
These scones are filled with juicy strawberries, resulting in a delightful blend of flavors. Topped with a mouthwatering strawberry shell topping, these scones are a true delight for anyone who loves strawberries.
How to Make Blueberry Scones
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400°F (200°C)-line two baking sheets with parchment paper and set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well.
Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Alternatively, you can use your fingers to rub the cold butter into the dry ingredients until you achieve coarse crumbs with pea-sized clumps of butter within.
Toss in the blueberries until evenly distributed; handle them gently, as mashing or bruising them can cause their vibrant color to bleed into the dough.
In a separate bowl, whisk together the cold heavy cream, vanilla, clear vanilla, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together.
It may be a bit crumbly, but that's perfectly fine. Be careful not to overwork the dough, which can result in tough scones. Dump the dough out onto a very well-floured surface.
Sprinkle a little more flour over the dough to prevent sticking. Flour your hands and knead gently into a ball. Press the dough into a circle approximately 1 inch thick, adding a little flour as needed to prevent sticking to the working surface.
Cut the disk of scone dough into 12 triangle-shaped pieces using a bench scraper or a long sharp knife. Carefully wiggle the slices to loosen them from the surface, making it easier to lift them.
Using a bench scraper or your hands, gently lift each slice and place them onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 15 minutes before baking. Meanwhile, preheat the oven to 400ºF.
Once chilled, lightly brush the tops of the scones with cream and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned, and the insides are fully baked.
Remove the Blueberry scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Camila's Tip: If you love the taste of vanilla, here's a simple suggestion for enhancing its flavor. Get a gallon of clear vanilla and add some vanilla beans to intensify the taste.
This creates a delicious blend of vanilla bean extract that you can use whenever possible. Just store it in your pantry and replenish it as needed. Alternatively, you can make your own vanilla extract using vodka, which requires letting it concentrate for 3 to 6 months before use.
However, using clear vanilla extract allows for immediate use without the wait. It's perfect for enhancing the delightful vanilla flavor in cakes, cookies, and other sweet treats. So, when you run out, just purchase another gallon and refill your supply. This way, you can always have a delicious and convenient supply of vanilla flavor on hand for all your baking needs.
Pair with
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Recipe
Easy Blueberry Scones
Equipment
Ingredients
- 500 g (4 cups) all-purpose flour, spooned and leveled off with a knife
- 1 cup granulated sugar
- 2 tablespoons non-aluminum baking powder , leveled off with a knife
- 1 teaspoon kosher salt
- 226 g (2 sticks) cold unsalted butter, cut into very small pieces
- 4 large eggs , straight from the fridge
- ¾ cup plus 2 tablespoons cold heavy cream plus for brushing
- 300 g (about 2 cups) fresh blueberries
- 2 tablespoons pure vanilla extract
- Additional heavy cream for brushing the tops
- Turbinado sugar for sprinkling
Instructions
- For the Blueberry Scones:
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix well. Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. Alternatively, you can use your fingers to rub the cold butter into the dry ingredients until you achieve coarse crumbs with pea-sized clumps of butter within.
- Toss in the blueberries until evenly distributed; take care to handle the blueberries gently, as mashing or bruising them can cause their vibrant color to bleed into the dough. In a separate bowl, whisk together the cold heavy cream, vanilla, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. It may be a bit crumbly, but that's perfectly fine. Be careful not to overwork the dough, as this can result in tough scones.
- Dump the dough out onto a very well-floured surface. Sprinkle a little more flour over the dough to prevent sticking. Flour your hands and knead gently into a ball. Press the dough into a circle approximately 1 inch thick, adding a little flour as needed to prevent sticking to the working surface.
- Cut the disk of scone dough into 12 triangle shape pieces using a bench scraper or a long sharp knife. Carefully wiggle the slices to loosen them from the surface, making it easier to lift them. Using a bench scraper or your hands, gently lift each slice and place them onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 15 minutes before baking.
- Meanwhile, preheat the oven to 400ºF. Once chilled, lightly brush the tops of the scones with cream and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned and the insides are fully baked. Remove the Blueberry scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
- 👀Check out our lemon blueberry scones recipe.
Watch how to make it
Notes
- Oven: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for about 5-10 minutes until warmed through.
- Toaster Oven: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- Microwave: Place a scone on a microwave-safe plate and heat on medium power for about 10 seconds until warmed. Be careful not to overheat, as the scones can become dry.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
