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My husband, Joe, said these were one of his FAVORITE recipes I’ve ever made!

If you’ve ever been disappointed by dry, crumbly scones, you’re not alone.

This Blueberry Scone recipe is the exception. They’re tender, flavorful, and surprisingly quick and easy. Whether you’re hosting Easter brunch, celebrating Mother’s Day, or simply craving a feel-good summer treat, this recipe delivers bakery-style perfection right from your kitchen.

These scones owe their flaky, tender, and moist texture to the cold butter and real buttermilk.

To get the most blueberry flavor, I use both fresh (or frozen) blueberries in the dough and from crushed freeze-dried blueberries in the glaze. It creates the most beautiful natural color and tons of sweet and slightly tart blueberry flavor.

Don’t skip the lemon zest in the dough and lemon juice in the glaze, it adds a burst of bright freshness to enhance the blueberry flavor!

If you’re a baking nerd like me, I’ve shared all my tips for making perfect Blueberry Scones right at home in the Sprinkle of Science tip box, just below.

I’m proud to say I’ve converted several scone-haters to scone-lovers with these tips!

Sprinkle of Science

How to Make Blueberry Scones

How to Keep Butter COLD for Blueberry Scones

1. Cube the butter and pop it in the freezer first while you prepare your other ingredients and tools.
2. If it’s a hot day, fill plastic bags with ice and a splash of water and lay them across your work surface to cool it down before forming the dough (can you tell I live in a very hot climate?!).
3. 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.
4. Pop the baking sheet of shaped but unbaked 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 too much work, just skip this step. You’ll still have delicious Blueberry Scones!

I demonstrated this during a live Zoom class. Take a look at Benjamin’s un-laminated vs. laminated Blueberry Scone!

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. Feel free to also omit the freeze-dried blueberries in the icing to allow the lemon to shine.

Fresh vs. Frozen Blueberries

I 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

The key to the vibrantly colored and ultra flavorful glaze is the freeze-dried blueberries. You can always skip the glaze altogether, but it really elevates this recipe to a gourmet level.

• 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.

Yields: 16 scones

How To Make

Blueberry Scones

Tessa Arias

Yields: 16 scones

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Review Recipe Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Review Recipe Print Recipe

Easy 40-minute homemade Blueberry Scones recipe! Extremely tender, moist, flaky, light, and full of fresh summer flavors. Topped with an easy vibrant naturally-colored lemon blueberry glaze. Don't skip this one!

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Ingredients

For the scones:

• ▢ 3 cups (381 grams) all-purpose flour, measured correctly
• ▢ 1/3 cup (66 grams) granulated sugar
• ▢ 1 teaspoon grated lemon zest
• ▢ 1 teaspoon fine sea salt
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
• ▢ 1 cup (237 grams) 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.

Notes

*Find freeze-dried blueberries near the other dried fruit in the grocery store, or online here. Finely crush in a food processor, blender, or by hand with a mallet. Crush soon before making the icing to avoid clumping if it sits too long.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

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