These blueberry scones are irresistible: no matter who you’re trying to impress! Tangy berries and crunchy sugar make the perfect combo.

Blueberry scones

Ever made blueberry scones? There’s something about a scone that feels indulgent. A muffin feels a little pedestrian, but a scone. A scone says, “You’re special.” Especially blueberry scones that are perfectly crumbly with tangy blueberries and a crunch of turbinado sugar on top! My dream is to have house guests and greet them in the morning with some pourover coffee and a plate of fresh scones. Hostess with the mostest, over here! Let’s talk how to make scones.

Want a vegan recipe? Try Perfect Vegan Scones!

Blueberry scone recipe

Tips on how to make blueberry scones

I don’t want to confess how many times Alex and I made this blueberry scone recipe to get it perfect. Suffice it to say, we have a LOT of blueberry scones in this house as we made the final tweaks to to the method. Luckily, we don’t have to drag you through the process: we’ve come up with the perfect method! Here’s all you need to know about making blueberry scones.

Tip 1: Keep the butter as cold as possible.

With scones, an important factor is to keep the butter as cold as possible. This keeps the scone dough from spreading in the oven. For this recipe you’ll freeze the butter, which you’ll see in many scone recipes.

You can freeze for as little as 30 minutes beforehand, or you could freeze overnight. Then you’ll grate the butter into the scone dough (it will look like shredded cheese at that point!).

Tip 2: You’ll make several folds of the crumbly dough.

Once you mix the dough together, you’ll have a crumbly dough that you’ll pat into a rectangle. You’ll fold it twice until it’s fold over onto itself a few times until you get the correct dough texture.

It will be very crumbly at this point, but that’s ok! You’ll want it to just come together. Then you’ll pat the dough into a circle about 1-inch thick. At this point the dough will be stickier.

Tip 3: Cut the dough into wedges.

Because the dough is a circle, it’s easy to cut into wedges! Use a large knife to cut it into 12 wedges. Brush the tops with cream, sprinkle them with turbinado sugar, and pop them in the oven to bake for about 20 minutes. In no time, your kitchen will smell amazing and you’ll have tasty, crumbly scones with tangy blueberry bursts!

Blueberry scones

What people are saying about these blueberry scones!

Don’t take it just from us! Here’s what a few of our recipe testers had to say after tasting these blueberry scones:

  • “Made the scones this morning and they are SO good! When I had made scones before, they didn’t always keep their shape but these held up. I would absolutely make these again!”
  • “My family reviews the blueberry scones 7 thumbs up!!”

    Want to step them up? Drizzle these scones with an Easy Lemon Glaze.

How to store scones

Scones are typically best the day of baking. Some people like them warm from the oven, but we prefer serving once they’ve cooled to room temperature, since they firm up a bit. As a side benefit, I eat them slower when they’re cooler, which lets me savor them versus plowing through a warm one in a few minutes! Here are a few notes on how to store scones:

  • Room temperature for 2 days: This blueberry scones recipe keeps well at room temperature for up to 2 days, covered with a towel.
  • Refrigerated for 5 days (bring to room temperature or reheat before serving): You could refrigerate for up to 5 days, but we’ve found that blueberry scones become rather tough in the refrigerator. If you’d like to store them for longer, your best bet is freezing them.
  • Frozen for 3 months: To freeze these blueberry scones, cool them to room temperature, then place them in a freezer-friendly bag or container. When you’re ready to eat, leave them on the counter for a few hours or in the refrigerator overnight.

Reheating instructions

If you’d like to re-warm your scones after storing, here’s what to do:

  • Place the scones on a baking sheet.
  • Place them in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.
Blueberry scone recipe

Fresh vs frozen blueberries for this recipe

We recommend to use fresh blueberries with this scones recipe. After the berries are frozen, when they’re added to baked goods the color can bleed into the dough. That makes the color it blue-ish purple! Of course if you’re up for purple scones, that’s ok with us too!

Try to find local blueberries at your farmers market, if you can! Or try a U Pick and pick them yourself! There’s nothing better than blueberry scones with sweet, ripe local blueberries.

Blueberry scones

This blueberry scones recipe is…

Vegetarian. For plant-based, dairy-free, and gluten-free, go to Vegan Scones.

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Blueberry Scones (Family Favorite!)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


These blueberry scones are irresistible: no matter who you’re trying to impress! Tangy berries and crunchy sugar make the perfect combo.


  • ½ cup heavy cream, plus more for brushing
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, frozen
  • 1 cup fresh blueberries
  • Turbinado sugar, for sprinkling (optional)


  1. Freeze the butter for at least 30 minutes, or overnight. 
  2. When ready to bake, preheat the oven to 400°F.
  3. In a glass measuring cup or small bowl, whisk together the cream, egg, and vanilla. 
  4. In a large bowl, thoroughly whisk together the flour, sugar, baking powder, spices, and kosher salt. Using a box grater, grate the frozen butter into the flour mixture and toss it with your fingers until mixture is pebbly.
  5. Pour the cream mixture into the center, add the blueberries and gently stir with a spatula until the dough just comes together. 
  6. Turn the crumbly dough out onto a lightly floured cutting board and use your hands to gently pat it into a large rectangle. Fold over the rectangle, placing any floury crumbles in the middle of the fold, and continue patting. If the dough is still floury, fold one more time in the same manner. Then pat into a circle 1 inch thick. The dough should be more incorporated and fairly sticky at this point. 
  7. Line a baking sheet with parchment paper. Use a large knife to slice the dough into quarters. Use the knife to slide out each quarter and then slice it into 3 wedges, for 12 scones total. Carefully transfer the wedges to the baking sheet.
  8. Lightly brush the top of the scones cream (you can use the cream remaining in the measuring cup and a splash more). Sprinkle the tops with turbinado sugar. 
  9. Bake for about 17 to 20 minutes until golden and cooked through. Cool on a cooling rack. Serve immediately; scones are best the day of baking. They keep well at room temperature for 2 days or in the refrigerator for 5 days. You also can freeze them: cool them to room temperature, then place them in a freezer-friendly bag or container. To thaw them, leave them on the counter for a few hours or in the refrigerator overnight. We like them best room temperature, but if you’d like them warmed, place in a 300 degree Fahrenheit oven for about 10 minutes until warmed through.
  • Category: Brunch
  • Method: Baked
  • Cuisine: English

Keywords: Blueberry scone recipe, Blueberry scones, Scone recipe, Blueberry recipe

Looking for more recipes with blueberries?

If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:

Last updated: December 2020

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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  1. I’ll have to try these. I love making scones. Homemade scones impress people for some reason (although they aren’t that hard to make). And they taste so good. Yum!

  2. My husband made this recipe for him and the kids and they loved the scones! Have you ever made this Blueberry Scone recipe with gluten free flour? If so, what other substitutions did you have to make to the recipe?

    1. Hi! We haven’t tried doing this with a GF flour, but I think if you used a 1-to-1 gluten free flour it should work.

  3. Sorry, but these just werent all that great. It was a reasonable amount of work and a huge number of calories. I’m not a scone fanatic, but my husband is, and he agrees. Not worth the time/work/calories. It’s too bad, I really wanted to like them.