Easy Blueberry Scones Recipe
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Tender homemade blueberry scones filled with fresh blueberries and baked to golden perfection are topped with a vanilla glaze for the perfect summer fruit treat.
I love making these! They are easier to make than they look and everyone likes them. They are great for breakfast and snacks!
Which blueberries can I use?
Blueberries are the star of this recipe so they need to be the best ones available.
Fresh blueberries are my favorite.
They are generally sold in clear plastic containers that allow viewing most of the berries. Take a good look around the entire container and check for mold, broken berries, and shriveled berries.
Make sure they are ripe. Once blueberries are picked, they do not continue to ripen like other fruits.
Remember to wash your berries before using and remove any tiny stems.
Frozen blueberries can be used too. Do not thaw them or they will break apart and turn the dough blue. If the blueberries happen to be in one big lump, a quick smack or two on the counter should break them apart.
Do not use any canned fruit in this recipe. The berries are too fragile and wet.
Butter Secret Tip
Butter can be worked into four by using a pastry cutter, two butter knives, a fork, or your fingertips.
Grating cold butter before mixing makes it easy. I prefer the smaller holes on a grater. A zester could be used too, it just takes more work to get the butter through the tiny holes and the tiny butter pieces will quickly turn soft.
After the butter has been grated I toss it with the flour and then rub it between my fingertips just until coarse crumbs start to form. If the butter gets too soft, everything will need to go into the refrigerator until the butter is cold again.
Forming and Cutting
Once the dough is on a floured surface, it may need some gentle coaxing to get it into a ball before patting. Try pressing the dough together and gently knead a few times if necessary. Try not to break any blueberries.
To get evenly sized pieces, pat the dough into an 8-inch circle, about 1-inch thick.
Cut the circle in half with a large sharp knife. Then cut it in half again to make 4 pieces.
Cut each of the 4 pieces into half to make 8 pieces.
You will cut into some blueberries, it will be ok. Don’t be surprised if the centers of the blueberries aren’t blue. They may be green or yellow. This is normal!
Sugar Topping
When using sugar, it needs to be added to the tops prior to baking.
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I brush the tops with melted butter and then add a sprinkling of decorator’s sugar on the top because it doesn’t melt.
It provides a big crunch too, a nice contrast to the tender scone. You could also use an egg wash instead of butter.
Icing or Glaze
Topping with vanilla or lemon glaze is perfectly acceptable. You can even use the sugar AND the glaze. I do!
There is an easy glaze recipe including in the recipe card.
Storing
When freshly baked they will stay fresh at room temperature for 1 to 2 days when wrapped in plastic wrap or stored in an airtight container. They will remain fresh for up to one week when stored in the refrigerator.
They can be stored in the freezer for up to 3 months in airtight freezer containers.
Unbaked dough can be frozen in an airtight container for 3 months and baked fresh. Add an additional 3 to 5 minutes to the baking time.
Reheating
To heat from room temperature, wrap in a paper towel and heat in a microwave on high for 15 to seconds. Reheating from the refrigerator will need 40 to 45 seconds.
Frozen will do best when allowed to thaw before heating in a microwave.
Pro Tips
- Start with super cold butter, a few minutes in the freezer is helpful
- Do not overwork the dough
- Only use as much liquid as needed to hold the dough together
- Work fast so the butter stays cold.
- Do not use a rolling pin when forming, gently shape the dough using light finger and hand pressure.
- Do not overbake, they are meant to be cooked but moist in the middle
- Do not let them sit out for too long or they will turn hard
- They can be frozen unbaked after forming and cutting. No need to thaw, just add 3 to 5 extra minutes to the baking time
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Blueberry Scones
Equipment
Ingredients
Blueberry Scones
- 10 tablespoons cold salted butter divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup granulated white sugar
- 1 large egg
- 1/3 cup sour cream Greek yogurt can be substituted
- 3 tablespoon heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 3 tablespoons decorator’s sugar or other coarse sugar
Vanilla Glaze
- 1 1/2 cups confectioners sugar
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk or cream
Instructions
Blueberry Scones
- Place 8 tablespoons (1 stick) of butter in the freezer.
- Preheat an oven to 400⁰F.
- Sift flour and baking powder into a large mixing bowl.
- Add the sugar to the flour and stir to combine.
- In a small bowl add the egg, yogurt (or sour cream), and vnailla, along with the heavy cream or milk and stir to combine. Set aside.
- Remove the butter from the freezer and grate, using the small holes on a grater, into the flour and sugar mixture.
- Toss the butter in the flour mixture until the butter is coated. Separate any clumps of butter as best as you can until there are no large lumps of butter left.
- Rub the flour and butter with your fingers until it forms coarse crumbs.
- Pour the egg mixture over the flour and butter and stir just until everything is moist. Do not overwork the dough.
- If the dough will not come together by squeezing or patting, add cream or milk 1 tablespoon at a time until it does.
- Add the blueberries and gently stir to combine, trying not to break too many blueberries.
- Liberally sprinkle additional flour on a silicone baking sheet, wax paper, or a counter and put the dough on it.
- Lightly sprinkle the top of the dough with flour and gently knead the dough a few times, trying not burst open the blueberries.
- Form the dough into an 8-inch circle and cut into 8 equal pieces.
- Line a baking sheet with silicone baking sheet or parchment paper. Alternatively, a baking sheet sprayed liberally with baking spray can be used.
- Carefully move the pieces to the prepared baking sheet.
- Melt the last 2 tablespoons of butter and brush the tops and sprinkle with coarse sugar if using.
- Place into a 400°F oven and bake for 20 to 25 minutes or until the scones have started to brown and the blueberries are bubbling.
- Remove from the oven and allow to cool for a few minutes on the baking sheet.
- Move to a cooling rack to finish cooling.
Vanilla Glaze
- Make the vanilla glaze, if using, by mixing all the ingredients together in a small mixing bowl until smooth and drizzle over the top.
Notes
- Frozen blueberries can be used, do not thaw first.
- Start with super cold butter, a few minutes in the freezer is helpful
- Do not overwork the dough
- Only use as much liquid as needed to hold the dough together
- Gently shape the dough using light finger and hand pressure, avoid a rolling pin.
- Do not overbake scones, they are meant to be cooked but moist in the middle
- Freeze unbaked scones. Remove from the freezer and bake for an addition 3 to 5 minutes.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
