Wake up to fresh and flaky vanilla-glazed scones with this easy to make blueberry scone recipe.
Blueberry Scone Bliss
- Basic pantry ingredients are all you need for this easy blueberry scone recipe with light layers and crisp, crumbly edges chock full of juicy blueberries. Add a vanilla glaze for sweet perfection in every bite!
- Skip the Starbucks drive-up and try this scone foundation recipe that can be tailored using any kind of fruit, flavorings, and mix-ins that are on hand.
- Serve these sweet and tangy triangles fresh from the oven for breakfast with a cup of Dalgona coffee or in the afternoon with a cold pitcher of homemade sweetened iced tea.
- Kids love ‘em for field trips, after-school sports snacks, or a low-calorie, low-sugar treat for movie nights.
Ingredients and Easy Swaps
- Blueberries: Fresh or frozen blueberries are used in this recipe. Frozen blueberries don’t need to be thawed, but they may discolor the dough.
- Flour: All-purpose flour bakes up into tender and fluffy scones, but you can use your favorite gluten-free flour blend. Check the package for measurement conversions. For the best texture, measure flour by weight using a kitchen scale or whisk the flour in the container, scoop, and level off the top with a butter knife. Too much flour can make scones dense and dry.
- Sugar: Feel free to adjust the amount of sugar as desired. You can also use brown sugar or your favorite sugar substitute.
- Dairy: Real butter, whole milk, and full-fat sour cream are a tangy taste complement to sweet blueberries. Buttermilk can be swapped out for sour cream if desired.
- Variations: Coconut, walnuts, almonds, pistachios, or pecans can be added for some crunch. For a pop of festive color, add dried cranberries, currants, or raisins to the dough with the blueberries in Step 5. A sprinkle of lemon zest on top of the glaze adds a pop of bright, bakery-style color.
Pro Tips
- Sauté nuts in a pan until lightly toasted. This intensifies their flavor and keeps them crunchy. Cool before using.
- Freeze the butter and grate it using a box grater. Frozen, grated butter keeps the scones from spreading too quickly as they bake and makes it easier to shape them.
How to Make Blueberry Scones
- Whisk dry ingredients together in a large bowl (full recipe below).
- Mix butter into the flour mixture.
- Combine wet ingredients in a medium bowl.
- Add the wet mixture to the dry mixture and stir until just moistened.
- Gently fold in berries and shape as desired.
- Bake until lightly browned and baked through.
Saving Sweet Blueberry Scones
- Blueberry scones can be stored at room temperature for up to two days in a covered container. Baked and cooled scones can be frozen in a zippered bag for up to 3 months.
- To freeze, assemble scones and freeze them on a baking sheet before transferring them to a zippered bag. Bake from frozen by adding 5 minutes to the bake time and glaze as directed.
More Bakery-Style Goodies
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Blueberry Scone Recipe
This blueberry scone recipe makes a bakery-style treat in no time.
Equipment
Ingredients
- 2 cups flour
- 3 Tablespoons sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup cold butter plus 1 Tablespoon
- 1 egg
- ¼ cup milk
- ¼ cup sour cream
- 1 cup blueberries fresh or frozen
- ½ cup vanilla glaze
Instructions
- Preheat oven to 375°F. Line baking tray with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Use a box grater to shred cold butter. With a pastry cutter or two forks, mix butter into the flour mixture until crumbly.
- In a medium bowl, whisk together egg, milk, and sour cream.
- Add egg mixture to flour mixture and combine until just moistened. Add blueberries and mix gently.
- Use a cookie scoop or spoon to create 8* equal-sized mounds and place onto lined baking tray. Alternatively, shape dough into an 8-inch circle and cut into 8 equal pieces using a knife or a bench scraper.
- Bake for 20-25 minutes, until lightly browned and baked through.
Notes
- For 10 scones, bake for 15-20 minutes.
- This recipe can easily be doubled to make 16-20 scones.
- Keep leftovers in an airtight container at room temperature for 2 days and in the freezer for 3 months.
Nutrition Information
Calories: 215 | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 268mg | Potassium: 84mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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