Tessa’s Recipe Rundown
Taste: A-mazing!!! Perfectly sweetened buttery pastry filled with little bursts of blueberries, and a sweet icing on top.
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!
Why You’ll Love This Recipe: Moist, fluffy, buttery, sweet, has an amazing blueberry glaze.
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Today I bring you Blueberry Scones… for breakfast, brunch, 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.

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This recipe is 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’re after a proper Lemon Blueberry flavor, check out my tips on this below.

Make these Blueberry Scones for your next brunch gathering and your friends and family will love you forever. Trust me. Or just enjoy as 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 Sprinkle of Science tip box, just below.


Sprinkle of Science
How to Make Blueberry Scones
How Do I Make Moist Scones?
- Use Real Buttermilk. Buttermilk is a key ingredient to making scones that are flaky yet moist. More on buttermilk just below.
- Keep the Butter Cold. 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. Tips for keeping your butter cold below.
- Weigh Your Flour. Too much flour will yield dry, hard, crumbly scones. If you don’t have a digital scale, use the spoon-and-level method.
- Avoid Overmixing. 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.


Why Use Buttermilk in Scones?
Buttermilk is absolutely the preferred liquid for scones. It helps result in tender, tall 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, which is so perfect in these blueberry scones. I highly recommend 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.
How to Keep Butter COLD for Blueberry 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 blueberry scones in the fridge or freezer while the oven preheats to ensure the butter remains nice and cold.
How Do You Make Scones Rise Higher and Get Ultra Flaky?
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!

How to Laminate Your Blueberry 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 Baking School students (doors are currently closed). Take a look at Benjamin’s un-laminated vs. laminated blueberry scones!

Can I Make These into Lemon Blueberry Scones?
Yes! If you want to up the lemon flavor and make these into Lemon Blueberry Scones instead, simply increase the lemon zest to 2 tablespoons. If you wish, you can also omit the freeze-dried blueberries in the icing to allow the lemon to shine.
Fresh vs. Frozen Blueberries
We have successfully tested this recipe using both fresh and frozen blueberries. Both work beautifully! Don’t thaw if using frozen blueberries, otherwise they’ll stain the scones. I don’t recommend using dried blueberries in this recipe.
Where to Find Freeze-Dried Blueberries
- Freeze-dried blueberries are often available with the dried fruit (like raisins) at the supermarket – or buy them online here.
- Please note, dried blueberries won’t work in this glaze; it needs to be freeze-dried blueberries.
- If you can’t find freeze-dried blueberries, or don’t wish to use them, 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.
How to Make Blueberry Scones Ahead of Time
The shaped unbaked blueberry scones can be covered and refrigerated overnight. Bake from the fridge as the recipe directs. If you need to prep these further in advance, check out the freezing instructions just below.
Can You Freeze Blueberry Scones?
Yes! Place the unbaked shaped blueberry 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:

Blueberry Scones
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
Instructions
- 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 1 egg. Make a well in the middle of the flour/butter mixture 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-inch 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.
Recipe Notes
This post was originally published in 2015 and recently updated with new photos and a complete recipe overhaul. Photos by Joanie Simon.
These are the best scones I’ve ever made! Fluffy light texture. Love the laminating technique!
Love to hear that, Nikki! So happy you love these scones!
This is my third time making it. Delicious! First time used the full amount of buttermilk. They turned out more like muffin tops. The next time I made them, I used less and it turned out perfect! Of course had to make them a third time! (Again with less buttermilk). I don’t have access to freeze dried blueberries and they still are delicious!!
First time making scones and went pretty good 🙂 they were definitely great in the day they were made, afterwards not so much. Laminating them was key for a great result!
I’m only leaving 4 because my dough was super moist and I added some more dry ingredients in order to make the dough look like in the photos. Also it took longer in the oven, I guess it was due to the moisture.
People really liked them!
Hi Eva! I’m so glad you enjoyed these scones the day they were made! These are definitely best when enjoyed fresh, but I found popping them back in the oven for a few minutes the next day does refresh them nicely, too 🙂 The dough may be more moist than you expected for a few reasons. Firstly, the egg (just one went into the dough; the other was for the egg wash on top prior to baking) should just be a large egg, not an extra large. This size varies a little between countries, so it also depends where you are located. There are other differences you may see in other countries, too, such as flours and buttermilks. I am more than happy to help troubleshoot further if you like – just let me know! 🙂 I’m so happy you and your friends really liked them, though! Happy baking 🙂
This was my first time making scones and these turned out so good! They were a lot more moist and fluffy than scones I’ve had from coffee shops. I’ll definitely be making these again!
So happy to hear that, Becky!! Thank you for sharing 🙂
I’ve never made scones before, but I’ve always thought they’d be heavy, very dense, and not flavourful. These were amazing, light and fluffy, and full of flavour. These are delicious, and definitely on my make again list. Thanks Tessa for an amazing recipe.
Delicious as expected & easy to follow recipe. I love that it makes 16 scones & not too sweet.
I baked these blueberry scones as well as a GF version and both resulted in a moist and tender scone. Highly recommend this simple recipe. Thanks Tessa for knocking it outside of the park again !!!!!
So happy you loved this recipe, Belinda! 🙂
This is PHENOMENAL. I actually hate scones (dry, dense, crumbly, boring), but I made these and they are a game changer. I now love scones and gush about them to everyone. I made them for the monthly challenge and have already made them several times this month alone and the challenge isn’t even over yet.
Read through her whole post because she explains all the ways to make your scones moist and flaky and beautiful and delicious and I did all of those things and they were PERFECT. Do exactly as she says!!! I am now experimenting with different flavor combinations and eating way too many scones!! It’s great that you can freeze them and then just bake up one or two for a fresh bake when you want it.
For the glaze: DONT FORGET TO SIFT THE BLUEBERRIES!! I messed this up and forgot, and it was a mess of a paste. A delicious mess of a paste, but still a weird paste consistency that didn’t look very good. I will say that you need a pretty fine sifter because when I tried it again, I still had some seeds and couldn’t get the perfect consistency. Nevertheless, this is at least a 5 star recipe (Seriously wish I could give it more stars). It is perfect in every way and also quick to make so it can be really fun to experiment with flavors and just enjoy the bake!! Have fun everyone!! Highly recommend!!
Wow, what a review, Gabs! Thank you so much for taking the time to let us/everyone know how much you loved these scones, and your great tips for the glaze! 🙂
Very good. Couldn’t find freeze dried blueberries so didn’t make sauce.
Hi Cherish! So happy you enjoyed these scones! Next time, you can try the lemon glaze (without the freeze dried blueberries), if you want 🙂
Very delicious and easy to make!
So happy to hear that, Shaun!!
These scones (actually, all of the HTH scone recipes) are so flavorful and not dry like almost every other scone I’ve had anywhere. Tessa’s well described simple laminating process of the dough is key to the layers and height of the scones. The blueberries are delightful, and the glaze is really unique. Be sure to buy freeze-dried blueberries for the glaze – not just dried blueberries. The combination of blueberry and lemon is superb. Thank you for another delicious recipe, Tessa!
So excited to hear you loved these scones and the glaze, Becky! Thank you so much for the feedback! I’ll be sure to let Tessa know your kind words 🙂
Delicious! Came together quickly, lamination worked beautifully! Will definitely make these again.
Woohoo, love to hear that, Emily!! So glad you enjoyed these scones 🙂