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
- Combine the dry ingredients: in a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder and baking soda.
- 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.
- Whisk the wet ingredients: in a measuring glass, pour in the buttermilk and egg and stir together.
- 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.
- Transfer the dough to a floured surface and pat into a rectangle.
- Divide the dough and cut out wedges: divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-diameter rounds. Use a sharp knife to cut each round into 8 wedges and place on prepared baking pans.
- Egg wash and bake! Brush egg wash over the scones and bake until golden brown.
- 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:
- Fold blueberries into dough.
- Turn the craggly mass of dough out onto your work surface.
- Shape it into a rectangle.
- Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope.
- Flatten it out into a rectangle again.
- 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 Members last year. Take a look at Benjamin’s laminated vs. un-laminated blueberry scones:
How to keep butter COLD for scones:
- 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.
- 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.
- 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:
May 2022 Baking Challenge
This recipe is the current pick for our monthly baking challenge! Join the challenge by baking the recipe and snapping a photo for a chance to win prizes!
May 2022 Baking Challenge – Blueberry Scones
For the scones:
(381 grams) all-purpose flour
(66 grams) granulated sugar
grated lemon zest
sticks (170 grams) unsalted butter,
cold and cubed
large eggs, divided
(200 grams) fresh or frozen blueberries (don’t thaw if frozen)
For the glaze:
(125 grams) powdered sugar
(20 grams) freeze dried blueberries,
finely crushed and sifted*
fresh lemon juice
Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
In a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder and baking soda.
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 egg.
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.
Transfer the dough to a floured surface and divide into 2 equal parts. Gently knead each into 3/4-inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
In a small bowl, combine the remaining egg with 1 teaspoon of water. Brush over the scones.
Bake for 12 to 15 minutes or until lightly browned.
Make the glaze:
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.
*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.
This post was originally published in 2015 and recently updated with new photos and a complete recipe overhaul. Photos by Joanie Simon.