Filed Under: Breakfast | Pastry

Blueberry Scones

Recipe By Melanie Dueck
January 23rd, 2015
4.48 from 17 votes
4.48 from 17 votes

Buttery, moist, and tender Blueberry Scones are the perfect pastry for Sunday brunch!

Yield: 8 scones

Prep Time: 20 minutes

Cook: 20 minutes

Tessa Arias

About Melanie...

Hi! I'm Melanie, from Garnish and Glaze, momma of one (almost two). I love making delicious food and sharing it with others. Moderation is what I live by so you'll find both healthy and indulgent recipes on my blog (nutrition facts included for all!).

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Recipe Rating

  1. #
    Kristin — June 10, 2021 at 1:21 pm

    Buttermilk and sour cream make this recipe. I used blueberries and strawberries. Making a new batches, one with Olli berry and one with Blackberry

  2. #
    joy — March 21, 2021 at 8:20 pm

    can i replace the sour cream with plain yogurt or milk?

    • #
      Tessa — March 22, 2021 at 12:06 pm

      What makes these scones so flaky, tender, and moist is the butter and sour cream; however, reading through the reviews, there a few reviewers who had success substituting with Greek yogurt. Good luck!

  3. #
    Deanne — March 21, 2021 at 8:26 am

    I will it make these again. Unfortunately, I think some of the measurements are off in this recipe as it was far too wet to work with and I ended up with a mess. I even tried adding flour as I was shaping the dough. The butter was even pooling out of the scones as they baked. I’ve never experienced these issues in baking so I would not recommend this recipe.

    • #
      Tessa — March 22, 2021 at 1:18 pm

      Deanne, I’m so sorry to hear this! This recipe is actually from a contributor, not from me, so it could be an issue with the recipe itself rather than user error. Can I direct you to my more recent scone recipe? There’s a section that discusses add-ins, like blueberries. I hope you try that recipe out! Again, I’m so sorry, it sounds like I need to revisit this recipe.

  4. #
    Krista — November 19, 2020 at 2:05 pm

    Thanks for the wonderful recipe. I’ve made them many times in the past couple of years. We love them!

    • #
      Tessa — November 20, 2020 at 11:54 am

      Thank you so much for the kind feedback, Krista!

  5. #
    Renee — July 29, 2020 at 8:43 am

    I love this recipe! I used it many times and I cannot help craving it sometimes! One of the first pastries I personally have ever baked and it turned out amazing!

  6. #
    Meagan Mallchok — April 21, 2020 at 8:54 am

    I froze my butter and used frozen blueberries, and I still managed to have a bunch of broken blueberries and colored scones. Not sure what went wrong. Hopefully they’ll still taste good.

  7. #
    Diane — March 22, 2020 at 8:01 am

    These are SO good! And so pretty!!! For sure will Mae again and again!

  8. #
    Michelle — January 27, 2020 at 6:21 pm

    Thank you for the recipe, but as others have said the scones almost doubled in their size. We used frozen blueberries (Not thawed) and they turned the dough purple. I don’t think I would make this recipe again. They tasted OK but they didn’t look good. Also the blueberries should not be folded into the dough, but possibly pressed Into the top.

  9. #
    Kayleen — November 24, 2019 at 6:17 pm

    Wow, my sister and I made these yesterday and since then we have made 3 more batches. Everyone loves them they are gone in minutes!!! Seriously best scones ever, way better then any bakery. They are perfectly fluffy, so delicious and melts in your mouth. Thank you for recipes I can always count on

  10. #
    CEL — July 15, 2019 at 3:27 pm

    I am saving this one! Turned out perfectly!

  11. #
    June M. Bielli — July 12, 2019 at 7:33 am

    I made this recipe for our book club last night and it is truly delicious! I frosted it right out of the oven because I had to leave, so it didn’t look as pretty but it sure was good. Definitely a keeper!

  12. #
    Karen — July 9, 2019 at 7:59 pm

    I absolutely love these scones! They are a Saturday morning treat with my coffee! The scones are so light and filled with bursting flavor from the blueberries! I love to grate the peel of a lemon and add it to the batter and the juice from a lemon and add it to the sour cream and milk mixture. What a wonderful combination! This is by far my favorite Blueberry Scone recipe!

  13. #
    Jill — June 15, 2019 at 6:35 am

    I make these all the time and they are wonderful! The butter grating trick works, and i use yogurt instead of sour cream. SO GOOD!

  14. #
    Teresa — May 6, 2019 at 12:33 pm

    I’ve made these several times. They are always a hit and incredibly delicious!

  15. #
    Jean — April 17, 2019 at 7:31 am

    I will make these again often. I added almond extract to glaze. My husband .loved them. They are on my Easter menu?

  16. #
    Amy G — April 3, 2019 at 3:17 pm

    Unsalted butter in this recipe????

  17. #
    Christina S — March 26, 2019 at 3:17 am

    Could the dough be made the day before? These look delicious!!!

  18. #
    Michele — December 31, 2018 at 10:14 am

    Good flavor.Dough was VERY wet and hard to work with. I’ve made scones many times and never had this problem. Maybe it was the sour cream/milk mixture? Spread out to large blobs once baked, didn’t hold their shape I’m guessing due to the wet dough. I’m puzzled because i followed recipe exactly. Flavor was good but agree with another comment that the texture was more like a muffin top than the flaky, biscuit like texture of a scone.

  19. #
    Rebecca Colon — September 1, 2018 at 8:28 pm

    These scones are PERFECT! I made them for the first time today and they turned out great! I like this recipe the best of those online. I’m glad they don’t have any lemon in them. The glaze is wonderful too and adds a lot to the taste. I used fresh blueberries and picked out the ones that were too soft so they wouldn’t bleed. I know these would be a hit for brunch with tea!

  20. #
    Nancy — June 29, 2018 at 8:44 pm

    I see that others have a problem with the dough being too wet, I have the opposite thing going on here. Dough isn’t wet enough to hold together and I have a hard time getting the blueberries incorporated into the dough. I am following the directions to a T.

  21. #
    Beth — June 5, 2018 at 6:09 pm

    These were wonderful, by far the most delicious scone recipe I’ve tried.

  22. #
    Robin — April 6, 2018 at 8:21 am

    Hello, can you use frozen blueberries?? Thank you!

  23. #
    Carisa — March 9, 2018 at 2:28 pm

    These are by far the best scones I have ever made and even the best I have ever had! Beats both Starbucks and Panera hands down!! Instant fan of using grated butter in baking!

  24. #
    Ashley H. — February 22, 2018 at 6:49 pm

    I have made these several times now because they are so good! I do have a question. Do you have a suggestion or tip for storing the scones? They always seem to get soggy when I store them and I am not sure what I’m doing wrong. I let them cool completely, I don’t put on the glaze until I’m ready to eat it, and I store them covered. Do I need to store them uncovered? Thank you!

  25. #
    Ashley S Heil — February 22, 2018 at 6:48 pm

    I have made these several times now because they are so good! I do have a question. Do you have a suggestion or tip for storing the scones? They always seem to get soggy when I store them and I am not sure what I’m doing wrong. I let them cool completely, I don’t put on the glaze until I’m ready to eat it, and I store them covered. Do I need to store them uncovered? Thank you!

  26. #
    Ashley B — December 17, 2017 at 1:42 pm

    Could i substitute ricotta cheese for the sour cream?

  27. #
    Mrs. Q — August 11, 2017 at 6:03 am

    First time my hubby tried this recipe and came our PERFECT!!!!

  28. #
    Chris — May 5, 2017 at 11:00 am

    I ve just taken them out of the oven. They are crispy outside and soft inside. We dont have scones here, I mean I cant buy them, so as I to test them, but I like them very much. Thanks for the recipe!

  29. #
    Lindsay — April 16, 2017 at 10:29 am

    Just made this recipe and it tastes really good, however it came out really soft and not like the biscuit/flakiness it should of been. (I always seem to have this problem when making scones) Do you have any tips?

  30. #
    Cristina — March 11, 2017 at 12:10 pm

    Made these again today! Except made two batches, one of the original blueberry, the other I held off on the cinnamon and blueberries, and instead put in shredded cheddar cheese, crumbled bacon, and scallions. Yum!

  31. #
    Celia — January 14, 2017 at 6:03 pm

    My scones turned out like Katie’s did: completely purple and giant cookie, almost like muffin tops. I definitely over mixed b/c they came out more doughy than the scone texture should be, they’re also a bit soggy. I definitely over mixed the dough, so I’m going to give it another go and resist the urge to mix!!

  32. #
    Katie — September 11, 2016 at 8:10 am

    I made these last night and I used frozen blueberries, unthawed, and they still bled. Even lightly touching them with my fingers made my fingers all purple. Maybe next time I’ll give them a quick rinse first so I don’t end up with purple scones again! Or I’ll just use fresh, that’s probably a better option. My dough was much wetter than yours, and my scones spread and flattened like giant cookies. They look ridiculous, but taste amazing. I’m wondering if the frozen blueberries had too much moisture. I’ll try the same recipe again with fresh to see if that makes a difference.

  33. #
    Brenda — August 30, 2016 at 5:29 pm

    I made these over the weekend for a friend at work who loves blueberry scones…and she LOVED these delectable blueberry scones! I taste tested one fresh out of the oven and the blueberries burst in my mouth…it was so scrumdelicious that I was a happy, happy girl! I will be making these again.Thank you for this delicious blueberry scones recipe! 🙂

  34. #
    Bekah — August 19, 2016 at 3:14 pm

    Just put these in the oven! They smell delicious and can’t wait to try. I have no idea how you cut them so perfect, mine were a bit messy. For my first homemade scones this was a pretty easy recipe to follow. Thanks!

  35. #
    Sara — August 9, 2016 at 2:23 pm

    I just made these today and the flavor is hard to top. However, the dough was so wet (I followed the recipe, I swear!) they were difficult to work with and came out more like muffin tops than scones. Maybe I overworked the gluten or the butter wasn’t cold enough, but I really couldn’t believe how wet they were. Still, a great flavor!

  36. #
    plasterer bristol — July 11, 2016 at 3:15 am

    Wow these look ierrstistible, will be giving these a go for sure. Simon

  37. #
    Mari — June 22, 2016 at 7:24 pm

    i just made this recipe and am really excited they turned out great! My dough was quite wet. Is this normal? I attempted to add more flour but was unsure if it would ruin them. They still came out great! Any suggestions. Respectfully, mari

  38. #
    Cristina — June 3, 2016 at 6:42 pm

    Just made these for the first time (have never made scones before). They came out amazing! I doubled the recipe and substituted part maple sugar for the cup of sugar.

  39. #
    Cheryl — May 4, 2016 at 6:03 pm

    I made these scones today, and they are by far the best scones I have ever made!! I love how flakey they are. Definitely a recipe I will be repeating!!

  40. #
    Caitlyn — March 5, 2016 at 10:59 am

    When I was planning on making these, I had everything except sour cream… So I substituted it with Greek yogurt. They turned out super delicious! So if you want to save yourself some fat and add protein, use Greek yogurt (chobani vanilla is 0 fat and 20 grams of protein)

  41. #
    Kaya — February 7, 2016 at 11:21 pm

    Yum! My husband decided he wanted to make blueberry scones at about 10 PM a few nights ago. He put all of the ingredients into the kitchen aide and blended them for 10 minutes (much to my chagrin). They turned out a little flat, but were still soft and tasted so good! I made round two tonight following the recipe instructions, and they turned out a little fluffier (not quite like the photos), still just as tasty. Maybe it’s the frozen blueberries? Anyway, great recipe, we really love it. We’ll keep experimenting!

  42. #
    Judy — November 22, 2015 at 2:33 pm

    I made these just now because I was going to go get my usual Starbucks coffee and scone 🙂 and then I thought how much I hated paying the money for them! So…I made my own and will take them there to have with there coffee and my friends 🙂 My friends will thank me because they are over $3.00 there!
    I did substitute coconut greek yogurt for the sour cream though, it’s all I had. They are fabulous!

  43. #
    cookingal — July 1, 2015 at 7:39 pm

    Just swallowed a bite fresh out of the oven! These scones are amazing. I need no other recipe for BLUEBERRY SCONES! Thank you for the wonderful, scrumptious recipe!

  44. #
    hassan hafidh — May 2, 2015 at 9:27 am

    It’ s real really looking fantastic job am very close with. BIG UP

  45. #
    Cindy — March 9, 2015 at 8:35 am

    Only one grammatical comment. “Unthawed” frozen berries would be frozen. They’re thawed frozen berries. 🙂 It’s a mistake that tons of people make, including my husband.

    • #
      Melanie Dueck — March 9, 2015 at 10:25 am

      Cindy, Sorry my wording is confusing. If using frozen you want to use them straight from the freezer and NOT thaw them. If you thaw them they will bleed and your dough will turn blue. I hope you enjoy them! 🙂

  46. #
    Kristin — February 24, 2015 at 1:37 pm

    So these look great! But, this was under Weight Watchers scones on pinterest? Do we know the nutrional info and amounts on these per serving?

  47. #
    Andrea @ Chocolate & Sea Salt — February 7, 2015 at 6:37 am

    Scones are a definite favorite of mine. Can’t wait to try this recipe!

  48. #
    Carmi k. — January 27, 2015 at 6:37 pm

    Thank you so much for this recipe! My kids and my husband really like it… I will be making it again and again… Best blueberry scones recipe I ever I made! I do appreciate it a lot for sharing this amazing recipe! God bless you and your family!

  49. #
    BUDDY S. — January 25, 2015 at 3:30 pm

    I used frozen blueberries thawed, they are too soft to fold in the mix. Next time I will use fresh blueberries. All in all, turned out great.

  50. #
    Susan — January 25, 2015 at 11:33 am

    I love the trick of grating the butter!! And how I wish I’d known that when I made scones a couple of weeks ago. I don’t currently own a pastry blender so I did it with two knives, the way my mother used to. Big pain, to say the least. I will have to try this recipe, since scones make a great snack.

  51. #
    Celita — January 25, 2015 at 10:33 am


  52. #
    maureen — January 23, 2015 at 7:33 pm

    These blueberry scones sound yummy, going to cook up a batch now

  53. #
    Pamela — January 23, 2015 at 12:41 pm

    OMG…I am making these tomorrow! I just hope mine turn out as gorgeous as these look! Thanks so much for sharing this wonderful and easy recipe!

  54. #
    Gaby — January 23, 2015 at 12:00 pm

    That scone is perfection!

  55. #
    Melanie @ Carmel Moments — January 23, 2015 at 6:38 am

    I love Melanie from Garnish and Glaze. Fabulous blog. These pictures turned out beautiful!

    Have a great weekend Tessa and Mel!

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