These blueberry scones are moist and buttery, with crisp edges bursting with juicy blueberries. The maple glaze on top makes it irresistibly delicious. This quick and easy blueberry recipe is excellent for breakfast, brunch, or even an after-meal dessert.
Love blueberry desserts? Then check out three layered patriotic themed berries panna cotta, blueberry galette made from scratch, fresh summer berry pie.
What is a scone?
Scone is a delicious baked pastry treat or a British quick bread originating in the United Kingdom. Scones are traditionally round or triangular with a slightly crumbly texture on the edges, moist and tender inside. They are made with basic ingredients like flour, baking powder, butter, buttermilk, heavy cream, and sugar.
Scones can be sweet or savory. Sweet scones are made of fruits like currants, raisins, blueberries, cranberries, raspberries, strawberries, or apples. Other sweet scones are made with chocolate chips, cocoa powder, maple, lemon, ginger, or coconut.
Savory scones are made of cheese, herbs, bacon and cheddar, spinach and feta, sundried tomato and basil, smoked salmon, jalapeno and cheddar, pumpkin and sage, etc.
Scones are best when served with a cup of tea or coffee for breakfast or as a snack for afternoon tea.
Ingredients
Flour: Plain all-purpose flour works very well for making homemade scones.
Baking powder: Scones do not use yeast. Baking powder helps the scones rise.
Blueberries: Seasonal fresh blueberries or frozen blueberries will work for this recipe.
Heavy cream: I highly recommend you use a thick liquid like heavy cream to make your scones rich, tender, and soft. For the vegan version, you can use full-fat canned coconut milk. Avoid any thinner liquid, as it will make your scones flat and dry.
Butter: Ice-cold butter is very important to get that flakiness and crisp texture. It should only melt once you put the scones in the oven.
See the recipe card below for a full list of ingredients and measurements.
Simple Homemade Blueberry Scones
- In a large mixing bowl, add all the dry ingredients - flour, salt, baking powder, baking soda, cinnamon powder, and sugar and mix well.
- Grate cold butter directly into the dry ingredients, and mix with a fork often so that the pieces of butter are well distributed in the flour mixture. Alternatively, a pastry cutter may incorporate cold butter into the flour mixture.
- Add lemon zest for additional flavor, blueberries, and ⅔ cup of cream, and mix just until the dough comes together. Do not over-knead the scone dough.
- Transfer the dough to a working surface, form a rectangle or disc, and then cut into approximately eight triangles. The thickness will be about 2 inches.
- Transfer these to a parchment-lined baking sheet and refrigerate for 15 minutes. You can also refrigerate it overnight so the next morning, you can have a quick breakfast.
- Brush the tops with the remaining heavy cream (⅓ cup) and sprinkle with coarse sugar.
- Bake in a preheated 400 F oven for 25 to 30 minutes or until light golden brown.
- Let it cool down completely before you glaze the scones.
- For the glaze: Melt together butter and maple syrup on medium-low heat, stirring occasionally. Once the butter is melted, remove from the flame. Add confectioners sugar and whisk. Let it cool and thicken.
- Drizzle the scones with glaze as needed.
Tips to make the best scones
- The dough will be sticky. But if it is too sticky to handle, then add extra flour. Add 1 or 2 tablespoon of heavy cream if it is too dry.
- Any glazed or unglazed leftover scone can be kept in an airtight conatiner at room temperature for two days or in the refrigerator for up to 1 week.
- You can make a simple vanilla glaze or lemon glaze instead of maple glaze.
- Buttermilk can be used instead of heavy cream if desired to make scones.
- Adding too much flour will make it dry, and blueberry scones will not rise.
- To make the best blueberry scones, never overwork the scone dough, which will form gluten making your scones chewy.
- To avoid the dough from sticking when you cut the scones, flour your knife or cutter.
Make ahead and Freezer Instructions
Freeze before baking: Once you cut the scones into triangles, line them with parchment paper on a baking tray and refrigerate for 1 hour. You can now freeze them in a ziplock bag or freezer conatiner. Just bake for a few extra times if frozen or thaw overnight.
Freeze after baking: Once the baked scones cool down completely, store them in a freezer-safe bag unglazed. You can thaw them overnight, just before serving them warm in the microwave or oven.
Make ahead scones: You can cut the dough into triangles and keep them in the refrigerator if you are baking it morning for breakfast.
Recipe FAQS
Never overwork the scone dough. Less you knead the dough, the less the gluten, which will make your scone tender, moist and flaky scones.
See that when you start baking, scones are very cold. It may spread if the dough is too wet or you have over-greased your baking tray. If they spread too much during baking, use a rubber spatula and press the scone back into its shape.
Even though scone has a cake-like feature, it is similar to American biscuits in its texture and baking method.
Never overbake the scones. Once they cool down completely, make sure you store them in an airtight conatiner which will keep them moist at room temperature.
Frozen blueberries can be used instead of the fresh ones. Remember, they will release more moisture, so add them directly to the dough without thawing.
To prevent the blueberries from sinking, toss them with tablespoon of flour before adding it to the dough.
More Berry Recipes
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Recipe card
Easy Blueberry Scones Recipe
Equipment
- Baking pan
Ingredients
- 2 cups All purpose flour
- ¾ teaspoon Salt
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Cinnamon powder
- ½ cup Sugar
- ½ cup Butter Ice cold, 1 stick
- ½ teaspoon Lemon zest
- 1 cup Heavy cream divided
- 1 pint Blueberries
- 2 tablespoon Sugar coarse
For Maple Glaze
- 2 tablespoon Butter
- 5 tablespoon Maple Syrup
- ½ cup Confectioner's sugar
Instructions
- In a large mixing bowl, add all the dry ingredients - flour, salt, baking powder, baking soda, cinnamon powder, and sugar and mix well.2 cups All purpose flour, ¾ teaspoon Salt, 2 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Cinnamon powder, ½ cup Sugar
- Grate cold butter directly into the dry ingredients, and mix with a fork often so that the pieces of butter are well distributed in the flour mixture. Alternatively, a pastry cutter may incorporate cold butter into the flour mixture.½ cup Butter
- Add lemon zest for additional flavor, blueberries, and ⅔ cup of cream, and mix just until the dough comes together. Do not over-knead the scone dough.½ teaspoon Lemon zest, 1 cup Heavy cream, 1 pint Blueberries
- Transfer the dough to a working surface, form a rectangle or disc, and then cut into approximately eight triangles. The thickness will be about 2 inches.
- Transfer these to a parchment-lined baking sheet and refrigerate for 15 minutes. You can also refrigerate it overnight so the next morning, you can have a quick breakfast.
- Brush the tops with the remaining heavy cream (⅓ cup) and sprinkle with coarse sugar.2 tablespoon Sugar, 1 cup Heavy cream
- Bake in a preheated 400 F oven for 25 to 30 minutes or until light golden brown.
- Let it cool down completely before you glaze the scones.
- For the glaze: Melt together butter and maple syrup on medium-low heat, stirring occasionally. Once the butter is melted, remove from the flame. Add confectioners sugar and whisk. Let it cool and thicken.2 tablespoon Butter, 5 tablespoon Maple Syrup, ½ cup Confectioner's sugar
- Drizzle the scones with glaze as needed.
Notes
- The dough will be sticky. But if it is too sticky to handle, then add extra flour. Add 1 or 2 tablespoon of heavy cream if it is too dry.
- Any glazed or unglazed leftover scone can be kept in an airtight conatiner at room temperature for two days or in the refrigerator for up to 1 week.
- You can make a simple vanilla glaze or lemon glaze instead of maple glaze.
- Buttermilk can be used instead of heavy cream if desired to make scones.
- Adding too much flour will make it dry, and blueberry scones will not rise.
- To make the best blueberry scones, never overwork the scone dough, which will form gluten making your scones chewy.
- To avoid the dough from sticking when you cut the scones, flour your knife or cutter.
Nutrition
This simple and best blueberry scones recipe was first published in Aug 2019. Updated with calorie information and more details.
Cathleen
I have been buying so many blueberries lately, but I have not yet made scones with them! This needs to happen in my house! Thank you so much for sharing this recipe 🙂
Paula
These had fantastic texture and flavor. Will definitely be making them again!
Justine
These are my all time FAVORITE scone! I love dipping them in a glass of vanilla flavored milk - SO GOOD for breakfast.
Anjali
These scones turned out so well!! They were crumbly and buttery and tasted just like my favorite bakery's scones. I'll definitely be making this again soon!
Vicky
I just baked these blueberry scones, and they turned out amazing! They were so easy to make and the perfect treat for our morning snack – definitely a new favorite in our house.