Easy Blueberry Scones

This blueberry scone recipe draws on our master scone recipe, calling for butter and cream. They are light, fluffy, delicious, and bursting with blueberries!

Of all the baking recipes I’ve shared with you, scones are my favorite. These scones are quick to make and call for ingredients I likely already have. If you’ve made our master scones recipe, the base ingredients will look very familiar.

In this case, we are using lots of fresh blueberries, which soften, turn extra juicy, and burst into the scones. I love blueberries and lemon, so I make a quick lemon sugar for the dough and lemon glaze for the tops to turn these into blueberry lemon scones. The lemon is optional, but I highly recommend it!

Key Ingredients

• Blueberries: While fresh blueberries are my favorite for these scones, you can use unthawed frozen blueberries or dried blueberries in this recipe. Other berries like chopped strawberries, raspberries, and blackberries are lovely, too.
• Lemon: The lemon is optional, but I do really love the blueberry lemon combo (as demonstrated by these blueberry lemon muffins and my lemon blueberry cake!). I make a simple lemon sugar by rubbing some lemon zest into plain granulated sugar, which perfumes the dough with lemony flavor. Then, I make a simple lemon glaze with lemon juice and powdered sugar to drizzle over the tops of the baked scones.
• Flour: I stick to all-purpose flour for my scones. It consistently yields light and flaky results. For gluten-free scones, use your favorite all-purpose gluten-free flour (like Bob’s Red Mill).
• Baking Powder: This is crucial for lift and lightness, and you’ll use a generous tablespoon. To avoid any metallic aftertaste, always opt for aluminum-free baking powder. I also rely on baking powder for our popular fluffy biscuits and this strawberry shortcake.
• Butter: The secret to truly flaky scones is very cold butter. As it melts in the oven, it creates steam, resulting in a soft and tender texture.
• Heavy Cream: I’m particularly fond of cream scones because they naturally turn out lighter and more tender than those made solely with butter. For a beautiful golden sheen, I also love to brush a little cream over the tops of these just before baking. I also use cream for my easy scone recipe!
• Sugar: For the dough, I use plain granulated sugar (though coconut sugar or brown sugar are fine alternatives). Before baking, an optional but lovely touch is a sprinkle of coarse sugar over the cream-brushed tops. Finally, powdered sugar mixed with lemon juice creates that perfect drizzly glaze for serving. I also love the yogurt icing we use for this blueberry bread.

Find the full recipe with measurements below.

How to Make the Best Blueberry Scones

Tip 1: Don’t overwork your dough. When making these, gentle handling is key! Overworking the dough develops gluten, which can make your scones less fluffy and tender. That’s why I skip the biscuit cutter and lightly pat the dough into a circle with my hands before cutting it into 8 triangles.

Tip 2: Sprinkle sugar on top. Transfer your triangles of dough onto a baking sheet, leaving a little room (they will spread slightly), and then brush them generously with cream. For a beautiful, shiny, textured top, sprinkle coarse sugar over the cream and then bake.

More of Our Favorite Scone Recipes

• Easy Scones (my master recipe!)
• Cranberry Orange Scones
• Spiced Pumpkin Scones
• Blackberry Lemon Scones