Easy Blueberry Scones Recipe - Handle the Heat
Filed Under: Breakfast | Pastry

Blueberry Scones

By Tessa Arias
  |  
May 1st, 2022
4.81 from 148 votes
4.81 from 148 votes

These Blueberry Scones are sure to be a hit at your next brunch gathering! They're extremely tender, moist, flaky, light and full of fresh summer flavors. Topped with an easy lemon blueberry glaze. Plus, they take less than 40 minutes from start to finish!

Yield: 16 scones

Prep Time: 20 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: A-mazing!!! It’s got a perfectly sweetened buttery pastry filled with little bursts of sweet blueberries.
Texture: Tender and moist on the inside with a slightly crisp outside.
Ease: Pretty easy. Perfect for a fun weekend breakfast or Mother’s Day!
Appearance: Gorgeous, makes your mouth water.
Pros: Moist, fluffy, buttery, sweet, has an amazing blueberry glaze…
Cons: Nada!
Would I make this again? Absolutely.

Today I bring you Blueberry Scones… for breakfast or really any time of the day. I often find scones to be rather dry, but these are perfectly moist and tender. Joe said these were one of his FAVORITE treats that I’ve ever made.

You might want to make a double batch of this blueberry scone recipe. These NEVER last long in our house.

What makes these scones so flaky, tender, and moist is the cold butter and buttermilk.

What I love most about this recipe is that it’s truly loaded with blueberry flavor. Both from fresh (or frozen) blueberries in the dough and from a blueberry glaze made with crushed freeze dried blueberries. It creates the most beautiful natural color and tons of sweet and slightly tart blueberry flavor!

There’s just enough lemon zest in the dough and lemon juice in the glaze to help brighten the blueberry flavor. If you wanted to make these lemon blueberry scones instead, increase the lemon zest to 2 tablespoons.

Make these Blueberry Scones for your next brunch gathering and your friends and family will love you extra. Trust me. Or just enjoy for a fresh and flavorful breakfast right at home with a cup of coffee or tea.

I’ve shared all my tips for making perfect blueberry scones right at home in the pink tip box, just below.

How to Make Blueberry Scones

Ingredients for Blueberry Scones

  • All-purpose flour – measured correctly so you don’t end up with crumbly scones.
  • Granulated sugar – adds sweetness and moisture to the blueberry scones.
  • Grated lemon zest – lemon and blueberry are an amazing flavor match!
  • Salt – helps balance out the sweetness.
  • Baking powder and baking soda – helps the scones rise.
  • Butter – be sure to use COLD butter, not room temperature! Also, use unsalted butter so you’re in control of how much salt is in your scones.
  • Buttermilk – makes insanely tender, tall, and flavorful scones. More on this ingredient below.
  • Eggs – 1 egg gets whisked with the wet ingredients and the other is for the egg wash to create beautiful golden brown scones.
  • Fresh or frozen blueberries – don’t thaw if using frozen blueberries, otherwise they’ll stain the scones.

Ingredients for the Lemon Blueberry Glaze

  • Powdered sugar – different brands of powdered sugar will result in thicker or thinner glaze consistencies. Adjust to the perfect thick but pourable glaze consistency by increasing the powdered sugar or adding an extra splash of lemon juice.
  • Freeze-dried blueberries – find these at many grocery stores, including Target, Trader Joe’s, and Whole Foods, near the other dried fruits (like raisins) and nuts.
  • Lemon juice – this helps add a bit of fresh tartness that enhances the blueberry flavor. You could also use milk or cream if you prefer.

If you can’t find freeze dried blueberries, simply make a glaze of 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice or milk, adjusting ingredients to achieve your desired consistency.

Why use buttermilk in scones?

Buttermilk is absolutely the preferred liquid for scones. It helps result in tender, taller scones because of how its acidity reacts with the baking powder and tenderizes the dough overall. It also adds a lovely tang to create more depth of flavor.

I highly advise using real buttermilk instead of a substitute. If you aren’t able to use buttermilk, you can also use heavy cream, just note the final texture will be different. Learn more about buttermilk here.

Overview: how to make Blueberry Scones

  1. Combine the dry ingredients: in a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder and baking soda.
  2. Cut in the butter until the butter is the size of large peas: make sure to use cold unsalted butter. You can use a pastry cutter, box grater, or a fork.
  3. Whisk the wet ingredients: in a measuring glass, pour in the buttermilk and egg and stir together.
  4. Make a well and combine the dry and wet ingredients together: mix until just combined. Don’t overmix to avoid dense scones. Very gently fold in the fresh blueberries or frozen blueberries.
  5. Transfer the dough to a floured surface and pat into a rectangle.
  6. Divide the dough and cut out wedges: divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-inch diameter rounds. Use a sharp knife to cut each round into 8 wedges and place on prepared baking pans.
  7. Egg wash and bake! Brush egg wash over the scones and bake until golden brown.
  8. Make the blueberry glaze: combine the glaze ingredients and drizzle over each scone.

How do I make my scones more moist?

Buttermilk is a key ingredient to making scones that are flaky yet moist. You also want to be sure the scone dough is still nice and cold when it enters the oven so the edges get slightly browned but the center remains moist and soft. Following the tips below for handling the dough helps keep this blueberry scone recipe super moist as well.

Why are my scones so hard and dry?

Whatever you do, do not overmix the flour mixture or dough or allow it to get too warm. Doing so will result in flatter, tougher, and less flaky scones. My favorite tool for making biscuits or scone dough quickly and easily by hand is this OXO bladed pastry blender.

How do you make scones rise higher and get ultra flaky?

Tip 1: The top tip for flaky scones is that the butter must be COLD from start to when the dough enters the oven. The cold butter melts upon entering the heat of the oven, and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture. I like to cube then pop it in the freezer before assembling the dough.

Tip 2: LAMINATE your scone dough! A little bit of lamination gets the scones to rise high with tons of flaky layers. Don’t worry, it sounds more complicated than it actually is. And if this seems like way too much work, just skip this step. You’ll still have delicious blueberry scones!

Here’s how to laminate your scone dough:

  1. Fold blueberries into dough.
  2. Turn the craggly mass of dough out onto your work surface.
  3. Shape it into a rectangle.
  4. Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
  5. Flatten it out into a rectangle again.
  6. Now fold it in thirds once more, but going the opposite direction. This will also help you to gently ‘knead’ the dough so it comes together into a more cohesive disk without overmixing it. Overmixing leads to rubbery and tough scones and biscuits.

I actually demonstrated this during a live Zoom class exclusively for HTH Students last year. Take a look at Benjamin’s laminated vs. un-laminated blueberry scones:

how to laminate scones

How to keep butter COLD for scones:

  1. Cube the butter and pop it in the freezer first while you prepare your other ingredients and tools. I like to do this especially if it’s a hot day.
  2. Use a marble pastry board to help keep the dough cool. If at any point you notice the butter become greasy and melty, pop the dough into the freezer for 10 to 15 minutes before proceeding.
  3. You can also pop the baking sheet of shaped unbaked scones in the fridge or freezer while the oven preheats to ensure the butter remains nice and cold.

How to make blueberry scones ahead of time:

The shaped unbaked scones can be covered and refrigerated overnight. Bake from the fridge as the recipe directs.

Can you freeze scones?

Place the unbaked shaped scones in an airtight container and freeze for up to 1 month. Bake from frozen, brushing on egg wash before placing in the oven. Add about 2 minutes to the baking time.

More Blueberry Recipes:

More Scone Recipes You’ll Love:

4.81 from 148 votes

How to make
Blueberry Scones

Yield: 16 scones
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These Blueberry Scones are sure to be a hit at your next brunch gathering! They're extremely tender, moist, flaky, light and full of fresh summer flavors. Topped with an easy lemon blueberry glaze. Plus, they take less than 40 minutes from start to finish!

Ingredients

For the scones:

  • 3 cups (381 grams) all-purpose flour
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
  • 1 cup buttermilk
  • 2 large eggs, divided
  • 1 1/2 cups (200 grams) fresh or frozen blueberries (don’t thaw if frozen)

For the glaze:

  • 1 cup (125 grams) powdered sugar
  • 1 cup (20 grams) freeze dried blueberries, finely crushed and sifted*
  • 2 tablespoons fresh lemon juice

Directions

  1. Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder and baking soda.
  3. Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas. In a measuring glass, whisk together the buttermilk and 1 egg.

  4. Make a well in the middle and add the liquid mixture. Mix until partially combined. Use a spatula to gently fold in the blueberries to the scone dough. Take care not to break the blueberries or their color will bleed. If using frozen blueberries, keep frozen and don’t thaw before using.
  5. Transfer the dough to a floured surface and divide into 2 equal parts. Gently knead each into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.

  6. In a small bowl, combine the remaining egg with 1 teaspoon of water. Brush over the scones.
  7. Bake for 12 to 15 minutes or until lightly browned.

Make the glaze:

  1. In a small bowl, combine the sugar, crushed and sifted blueberries, and lemon juice with a fork until a smooth and thick glaze forms. Add more powdered sugar to make the glaze thicker or thinner with lemon juice to your desired consistency. Drizzle or dip each scone with the glaze. Let set before serving. Scones are best served the day they’re baked.

Recipe Video

Recipe Notes

*Find freeze dried blueberries near the other dried fruit in the grocery store. Finely crush in a food processor, blender, or by hand with a mallet. Crush soon before making the icing to avoid it clumping if it sits too long.
Course : Breakfast
Cuisine : American
Keyword : blueberry scones

This post was originally published in 2015 and recently updated with new photos and a complete recipe overhaul. Photos by Joanie Simon.

May 2022 Baking Challenge

This recipe was the May 2022 selection for our monthly baking challenge! Every month you can join the challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s scones:

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    Anna — August 18, 2022 at 4:51 pm

    I noticed that you changed the recipe from the one you had earlier ? I really like the one you had earlier is there a way to get the recipe for the other ones ?

    • #
      Kiersten @ Handle the Heat — August 19, 2022 at 12:43 pm

      Hi Anna! Send us an email at [email protected] and we can send the previous version your way! 🙂

  2. #
    Greg — May 31, 2022 at 9:56 pm

    Great flavor; texture was more cake-like than other scones that I’ve made

    • #
      Kiersten @ Handle the Heat — June 1, 2022 at 7:28 am

      Glad you enjoyed these scones, Greg!!

  3. #
    Cathy Loose — May 31, 2022 at 8:51 pm

    Easier than I thought it would be! Tastes delicious! Look forward to having one in the morning with coffee!

    • #
      Kiersten @ Handle the Heat — June 1, 2022 at 7:28 am

      Hi Cathy! Hooray – so excited you loved these scones!! I hope they were delicious with your morning coffee! 🙂

  4. #
    S. Tam — May 31, 2022 at 8:23 pm

    I wish the laminating step was included in the recipe instructions. I had read through the directions last night, and hurriedly printed out the recipe hoping I’d get home from work early enough today to make it. But I forgot to do the laminating step since it wasn’t part of the recipe I had printed out! The recipe itself is great! Plan to make it again.

  5. #
    Samantha — May 31, 2022 at 6:54 pm

    Very easy to make & so delicious. I’ll definitely make them again but with fresh blueberries instead of frozen.

    • #
      Kiersten @ Handle the Heat — June 1, 2022 at 7:26 am

      So happy you enjoyed these scones, Samantha!! 🙂

  6. #
    Denise — May 31, 2022 at 6:29 pm

    OMG! I have never had a scone before and wow were these amazing! I hate to say but I ate three of them in one sitting lol. My daughter said these were the best scones she ever had. Way better than Starbucks. I added extra lemon zest and when the dough was getting too soft used the suggestion in the tips section and put the dough in the refrigerator. I also put the scones in the freezer while the oven was heating up. I will definitely make these again.

    • #
      Kiersten @ Handle the Heat — June 1, 2022 at 7:26 am

      Love your style, Denise – I can never eat just one when these scones are fresh!! 🙂 So happy you enjoyed these, and that your daughter says they’re the best scones she’s ever had – wow!

  7. #
    Maureen — May 31, 2022 at 4:34 pm

    I really enjoyed making these scone. They turned out great. I even gave some to my neighbors. I also liked the information on the lamination.
    I do have a tip for you. The best way to keep the butter cold is to place it n the freezerfor awhile or overnight. Then when you are ready to need it you can grate it into your ingrdients and it worrks great. Once you have incorporated the butter if it has become a little soft just pop it into your freezer for about 10 to 15 minutes.
    The only thing I regret is the fact that I couldn’t get the freezed dried blueberries. The lemon glaze is good also. I also added a little more lemon zest because I lkie the flavor. They really were just right.

    Thanks Tessa

    • #
      Kiersten @ Handle the Heat — June 1, 2022 at 9:57 am

      Hi Maureen! So happy you enjoyed these scones! Those are definitely some great tips! Thanks for taking the time to share your thoughts 🙂

  8. #
    Michelle — May 31, 2022 at 4:07 pm

    Delicious scones and easy to follow recipe!

    • #
      Kiersten @ Handle the Heat — June 1, 2022 at 7:20 am

      Yay – so happy you enjoyed these scones, Michelle!!

  9. #
    Sarah Tysk — May 31, 2022 at 11:46 am

    Really tasty! I don’t think I cooked mine quite long enough but they were still delicious. Would make again!

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 2:25 pm

      Great to hear that, Sarah! 🙂

  10. #
    Kelly — May 31, 2022 at 10:31 am

    Delicious scones! Loved how easy the glaze was to make!

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 2:21 pm

      Hi Kelly! I’m so happy you loved these scones and the glaze!! Thanks for letting us know 🙂

  11. #
    Kathy D — May 31, 2022 at 9:21 am

    I love scones and blueberry scones with lemon is fabulous! I had one straight out of the oven and it was great! I will be making these regularly!

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 2:21 pm

      Woohoo – that’s so fantastic to hear, Kathy!! 🙂

  12. #
    Diane — May 31, 2022 at 4:11 am

    Made these with fresh blueberries, came out great!

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 1:13 pm

      Yay – so excited you enjoyed these scones, Diane!

  13. #
    Susan Rector — May 30, 2022 at 8:07 pm

    Will definitely make these scones again. Loved the slightly lighter texture. The double lamination created fluffy layers.

    • #
      Kiersten @ Handle the Heat — May 31, 2022 at 1:09 pm

      Hi Susan! That’s so great to hear! So happy you enjoyed these scones and achieved nice layers!! 🙂

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed