Blueberry Scones (Tender, Flaky & Bursting with Berries)

Soft, tender, and slightly sweet, these blueberry scones are perfect for breakfast, brunch, or afternoon tea. They have a light crumb, juicy blueberries, and an optional sweet glaze.

Yields: 8–10 scones
Bake Temp: 400°F (200°C)
Bake Time: 18–22 minutes

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📝 Ingredients

Dry Ingredients

• 2 cups (250g) all-purpose flour

• ¼ cup (50g) granulated sugar

• 1 tbsp baking powder

• ½ tsp salt

Wet Ingredients

• ½ cup (115g) cold unsalted butter, cubed

• 1 cup (150g) fresh or frozen blueberries

• ½ cup (120ml) milk (or buttermilk for extra tenderness)

• 1 tsp vanilla extract

• 1 large egg

Optional Glaze

• ½ cup powdered sugar

• 1–2 tsp milk

• ½ tsp vanilla extract

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👩‍🍳 Instructions

Step 1: Prep

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment paper.

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Step 2: Mix Dry Ingredients

• In a large bowl, whisk together flour, sugar, baking powder, and salt.

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Step 3: Cut in Butter

• Use a pastry cutter or fingers to cut cold butter into the flour until mixture resembles coarse crumbs.

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Step 4: Add Blueberries

• Gently fold in blueberries, taking care not to break them.

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Step 5: Combine Wet Ingredients

• In a small bowl, whisk together milk, egg, and vanilla.

• Pour into flour mixture and stir gently until dough just comes together.

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Step 6: Shape Scones

1. Turn dough onto floured surface.

2. Pat into a 1-inch thick round.

3. Cut into 8–10 wedges or use a round cutter.

4. Place on prepared baking sheet.

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Step 7: Bake

• Bake 18–22 minutes, until lightly golden and firm to touch.

• Let cool 5–10 minutes on baking sheet.

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Step 8: Optional Glaze

• Mix powdered sugar, milk, and vanilla until smooth.

• Drizzle over warm scones.

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✨ Optional Variations

• Add lemon zest for bright flavor

• Fold in ¼ cup chopped nuts (walnuts or almonds)

• Mix in ½ tsp cinnamon for spiced blueberry scones

• Use frozen blueberries straight from freezer (no thawing)

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🧊 Storage

• Room temperature: 2 days in airtight container

• Refrigerator: up to 5 days

• Freeze: wrap individually, up to 2 months

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💡 Tips for Perfect Blueberry Scones

• Keep butter cold for flaky texture.

• Don’t overmix dough — scones should be tender, not tough.

• Pat dough evenly for uniform baking.

• If using frozen berries, toss in a little flour to prevent bleeding.

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If you want, I can also give you:

• 🍋 Lemon Blueberry Scones

• 🫐 Blueberry Cream Cheese Scones

• 🥥 Coconut Blueberry Scones

• 🧁 Mini Blueberry Scones

Which one would you like next?