Blueberry scones recipe

Blueberry scones recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

A fantastic recipe to make after a family blueberry picking outing. Enjoy warm or cold with cream and jam.

115 people made this

IngredientsServes: 8

  • 260g plain flour
  • 65g caster sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 85g butter, chilled
  • 1 tablespoon plain flour
  • 150g blueberries
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 120ml milk
  • 1 egg, lightly beaten for glaze

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Pre-heat oven to 200 C / Gas 6. Grease a baking tray or line with baking parchment.
  2. In a large bowl mix together the 260g flour, sugar, baking powder and salt. Rub in butter until mixture resembles breadcrumbs.
  3. Mix blueberries with the 1 tablespoon flour to avoid sticking. Fold into the butter mixture.
  4. In a separate bowl whisk together 1 egg, vanilla extract and milk. Add to the dough and quickly mix together. Be careful not to crush the blueberries.
  5. Divide the dough into 8 scones and place on the prepared baking tray. Leave a generous amount of space between the scones. Brush the scones with beaten egg.
  6. Bake in the preheated oven for 18 to 20 minutes until the scones are golden. Place on a cooling rack to cool.

Recently viewed

Reviews & ratingsAverage global rating:(7)

Reviews in English (6)

Scones came out very well. I didnt add 1 tablespoon of baking powder. Reduced the amount a little bit and no vanilla essence. The whole family enjoyed it.-28 Jan 2014

It was too salty and yes I followed the recipe. Also, more like muffin than scone. Disappointed.-26 Jul 2015

These were lovely but I'd say they need a bit less milk, about 100ml was fine and they needed longer to cook too, more like 25mins. Delicious though-08 Jun 2015

I love scones so much that I always keep a stick of butter in my freezer so I can whip them up anytime. We often make these Chocolate Chip Scones for special occasions, but these fresh blueberry scones are perfect any time of the year. Since they use less butter than most recipes, these scones are a bit healthier too.

These tender, moist scones, studded with juicy blueberries, are wonderful warm out of the oven. The aroma of fresh blueberry goodness filled my home as they baked. These are seriously THE BEST blueberry scones. My husband ate three the last time I made them!

Recipe Summary

  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 3 tablespoons sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 1/2 cups fresh blueberries, rinsed and dried
  • 1 teaspoon grated lemon zest
  • 1/3 cup heavy cream, plus more for brushing
  • 2 large eggs

Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.

In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture stir lightly with a fork just until dough comes together.

Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.

Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.

Lemon Blueberry Scones

These tender, moist scones, studded with juicy blueberries, are wonderful hot, split in half and slathered with butter.


  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour or 2 cups (212g) Pastry Flour
  • 1/2 teaspoon salt
  • 1/4 cup (50g) sugar
  • 1 tablespoon (12g) baking powder
  • 6 tablespoons (85g) butter, cold, cut into pieces
  • 2 large eggs, beaten
  • 1/3 cup (74g) yogurt, plain or flavored (vanilla is good)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon zest or 1/4 teaspoon lemon oil
  • 1 cup (170g) blueberries, picked over and rinsed


Preheat the oven to 375°F. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.

Whisk the dry ingredients together in a bowl. Use your fingers to work the cold butter into the dry ingredients.

Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1" thick rectangle. Cut into 10 triangular scones. Place on a well-greased or parchment-lined baking sheet.

Perfect your technique

A bountiful blueberry scone recipe

Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.

Scones are best enjoyed fresh from the oven, or within several hours of baking. If you do have leftovers store them, well wrapped, at room temperature for a day or so freeze for longer storage.

How to Make Blueberry Scones

1. Combine the dry ingredients into a large bowl.

2. Grate some cold butter using a cheese grater and add it to the bowl with the dry ingredients. I like to put the butter into the freezer 20 minutes before I start making this recipe.

3. Fold the butter into dry ingredients until incorporated.

4. In a separate bowl whisk together eggs and buttermilk. To make homemade buttermilk whisk together 1 cup of whole milk with 1 tablespoon of white distilled vinegar. You can also sub the vinegar with lemon juice.

5. Add the wet ingredients into the dry ingredients bowl and mix to form a firmer dough, thick a dryer cookie dough.

6. Add the blueberries to the batter and very gently fold them in taking care not to smash any of the berries.

7. Transfer the dough to a clean surface dusted with flour and roll into a large circle that is about 1” thick.

8. Cut the dough into 12 triangle-shaped pieces.

9. Place the scone triangles in a circle about ¼” apart from one another on a sheet tray lined with parchment paper.

10. Place in the refrigerator and chill for 20 to 25 minutes. The butter needs to harden slightly so that the scones do not fall.

11. Remove the scones from the refrigerator and brush with butter.

12. Sprinkle the scones with sugar.

13. Bake the scones at 375° for 25 to 30 minutes. You will know the scones are done when the edges start to lightly brown.

14. Remove from the oven and place on a rack and cool until room temperature.

15. Drizzle on the glaze and serve!

How to Make Blueberry Scones

1. Whisk: In a large bowl, whisk together the flour, sugar, salt, and baking powder.

2. Cut in Butter: Using a pastry blender or your hands, cut in the butter until the mixture is crumbly.

3. Mix: In a small bowl, whisk together the eggs, buttermilk and vanilla extract.

4. Combine: Add the liquid ingredients and blueberries to the dry ingredients and stir until moistened, and the mixture is well combined and holds together in a ball.

5. Shape: Sprinkle a small amount of flour onto parchment paper or your counter. Press the dough into an 8 inch circle, about ¾ inch thick. Brush the top with additional buttermilk.

Using a sharp knife, cut the circle into 8 wedges. Divide the triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the scones to expand when cooked.

6. Chill: Place the scones in the refrigerator for 20 minutes. While the scones chill, preheat the oven to 400°F.

7. Bake: Bake the scones for 20 to 25 minutes or until they’re golden brown. Remove them from the oven and allow them to cool slightly.

8. Make the glaze: In a small bowl, whisk together powdered sugar, milk and vanilla extract – until smooth.

9. Glaze: Drizzle the tops of each scone generously with vanilla glaze.

10. Serve or store: Serve your scones warm.

Bakery Style Blueberry Scones

Let me rephrase that: Valentine’s Day on Pinterest is killing me.

This year I’m either going to hand-sew and individually stuff a bag full of heart shaped tea bags, or leave hearts made of flour all over the yard that lead into my bouquet of heart shaped cake pops, or die right now just thinking about how bad I am at crafty and cutesy.

I think I’m just more of a sconey girl.

Blueberry scones can be Valentiney, too, right? Because blueberries are definitely romantic, and if there ever was a food that screams LOVE ME, it’s that crunchy sugar on top. I mean, the whole idea is like breakfast in bed but with 87 scones instead of Real Breakfast. Move over, eggs I’ve always been on the fence with you anyways.

And since these are sort of cutesy (emphasis on the sort of) scones, maybe my scones breakfast in bed can be served on a pink plate and I’ll even throw in a heart-printed paper napkin in there that I think I still have left over from 1999. Dare I even get my hopes up that we possibly have an old cracked Valentine’s day mug for breakfast in bed lattes somewhere in the basement?

Yes, this is coming together well.

Since last year, I’ve started doing more and more meal recipes and less and less baking for the blog. Itsa kinda weirda. Because I love baking – if I was left to my own devices I would probably drown myself in a bowl of chocolate chip cookie dough. Specifically, THIS chocolate chip cookie dough.

But I had this moment last week where I needed baking. Not wanted. N-e-e-d-e-d. I needed scones baked with fat juicy blueberries, studded with sparkly turbinado sugar and coated with a golden brown exterior and heavenly texture in my mouth. Warm. Dipped in milk. Crumbling between my fingers. Making me feel like it’s okay to wear sweatpants for three more hours.

The moment lasted for a few days, actually, during which time school was canceled so I got myself well-acquainted with the technique of making yummy scones that look like the one they sell at the bakery across the street which is on my mind 23 out of 24 hours of the day and that happens to be located right next to my new gym. WHY DO THEY DO THAT. The cruelty.

In the learning process, I found out that it is not even possible to eat overeat scones. Ever. I also found that brushing heavy cream over the tops pre-baking, like I showed you in one of those other pictures, is a MUST DO kinda thing. Thanks to Le Petit Brioche for the life-changing idea. One more thing: to be bakery-esque, you should pull them apart on the baking sheet. I ended up with a few melted-together scone cakes before I realized that truth.

And then, the sugar. But if I talk about that again it might be overkill, and then you wouldn’t want to replace your Valentine’s Day craftings with these. Which would mean no one would send these to me for Valentine’s Day. I’m stopping now.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

Very blueberry scones

My son was served an eviction notice at the 38.5 week mark, which means that as I now approach my 40th week of manufacturing a new human (that, ironically, we will likely spend the next few years threatening to eat) I have unquestionably never been this pregnant before. I’m beginning to feel a bit like a circus sideshow I think that most women in my condition simply stay home, what else could explain what a spectacle I must be when I go anywhere? Yesterday, I had to go up to the hospital to fill out some paperwork, which led to possibly a new world record of awkward conversations in an hour timespan:

Getting in a cab: “I need to go to the hospital. I promise, I’m not in labor.”
At the information desk: “Can you tell me how to get to labor and delivery? No, I’m not in labor.”
To the employee by the elevator, because I cannot retain basic information in my brain these days for more than twenty steps: “Labor and delivery is on which floor again? No, not for me, I mean, for me, but not today! Omgdebshutupshutup.”
To the stranger who said “Is today the day?!”: [Something under my breath that need not be repeated.]

.. to say nothing of walking into Labor & Delivery, but not to stay. (Although, believe me, I thought about camping out. I mean, being arrested for civil disobedience would be such a great story for my future momoir!)

So, if you came here today, hoping for some baby toes or at least some sign that I’ve moved onto a new subject matter, I’m sorry to disappoint. But, I did make us some scones, and they, I hope, will not.

One of my favorite ways to cook with blueberries is to overdo it to the point of making a great big mess. Remember this Blueberry Crumb Cake from last summer? I maintain that the magic of it is in the proportions — something like 2 cups of batter to nearly 3 cups of blueberries. (You’re welcome.) I’ve never much cared for blueberries raw, but buried in a nest of butter, sugar and flour threaded with lemon zest and baked until collapsed and leaking purple juices everywhere, they are unquestionably my happy place.

I didn’t get these right the first time. They were too cakey, to soft. Making a sturdier, less rich scone with whole wheat flour and milk instead of cream (it’s like I’m on a diet — ha) worked in the blueberries favor, and has served the additional benefit of stocking our freezer with something delicious yet still vaguely wholesome to bake off later this summer for an easy breakfast. But I won’t lie, it’s going to be hard to wait that long to have them again.

And for the other side of the world:
Six Months Ago: Butterscotch Pudding
1.5 Years Ago: Coconut Tapioca Pudding with Mango
2.5 Years Ago: Apple Sharlotka
3.5 Years Ago: Gnocchi in Tomato Broth

Blueberry Scones
Adapted from my usual scones, with a little influence from Rose’s Bakery’s Breakfast, Lunch and Tea, which a recent post by Orangette was kind enough to remind me to dust off

1 cup (125 grams) all-purpose flour
1 cup (120 grams) whole wheat flour
Zest of 1 lemon, finely grated
3 tablespoons raw (turbinado) or light brown sugar
2 teaspoons baking powder
1/2 teaspoon coarse or kosher salt
5 tablespoons cold unsalted butter, cut into small bits
1 cup fresh blueberries
2/3 cup (150 ml) milk, whole is best here
1 large egg, beaten
1 tablespoon raw (tubinado) or other coarse sugar for finishing

Heat oven to 400°F (205°C). Line a large baking sheet with parchment paper.

In a large bowl, combine flours, zest, sugar, baking powder and salt. Add cold butter and work into the flour mixture until the biggest pieces are the size of small peas with either your fingertips or a pastry blender. Stir in blueberries, then milk, mixing only until large clumps form. Use your hands to reach inside the bowl and gently (so gently) knead the mixture into one mass. The more you knead, the wetter the dough will get as the blueberries break up, so work quickly and knead only a few times, if you can get away with it.

Transfer dough to a well-floured counter and pat into a roughly 1-inch tall disc. Cut into 8 to 10 wedges, do not fret if the blueberries are now making a mess of the dough it will all work out in the oven. Transfer wedges to prepared baking sheet, spacing them apart. Brush the tops of each with egg, then sprinkle with coarse sugar.

Bake for 15 to 17 minutes, until scones are golden brown on top. Serve warm. I find most scones to be best the first day, but these were not bad at all on day two, gently rewarmed in the oven before eating.

If freezing: I like to freeze scones unbaked and usually hold any egg wash until I’m ready to bake them. Simply spread the wedges on a baking sheet and chill until frozen solid and will no longer stick to each other, and pack tightly into a freezer bag. You can bake them right from the freezer you’ll only need 2 to 4 minutes extra baking time.

Blueberry Scones

Published on September 18, 2017 - Updated on December 11, 2020 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

If you've never had scones before, you don't know what you are missing. These Blueberry Scones are great with your morning coffee or tea, but if you are like me, you will eat them any time of the day.

These homemade Scones are better than any scone you can buy in my opinion. They are pretty easy to make if you like working with dough. And if you love scones just like I do, you MUST try my Lemon Poppy Seed Scones.

Ever wonder where Scones come from? I was curious so I looked it up and this article answered my questions.

For more great recipes like this one, I suggest you check these recipes out:


  1. Deiphobus

    Yes you said correctly

  2. Yaron

    As is curious. :)

  3. Kigis

    I'm sorry, but, in my opinion, they were wrong. Write to me in PM.

Write a message