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Home » Breakfast » Blueberry Scones

Blueberry Scones

Published: May 12, 2020 · Modified: Jul 6, 2021 by Allison · 6 Comments

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These Blueberry Scones are buttery and tender, bursting with fresh blueberries, and covered in a sweet glaze. They taste like they came from a bakery! 

Triangular blueberry scone on a baking sheet.

I love that we live in a world where THIS is considered breakfast. ? A really good scone is my breakfast pastry of choice (tied with an Almond Croissant). These Blueberry Scones are everything that a scone should be: tender and fluffy on the inside, slightly crisp on the outside, and filled with buttery flavor. No dry, heavy, flavorless scones here.

You might also like: Chocolate Chip Scones or Maple Scones!

Blueberry scone broken in half stacked on top of each other on a white plate.

How to make Blueberry Scones

  • Start with a big mixing bowl, mix up flour, sugar, baking powder, salt, and lemon zest.
  • Add chilled cubed butter and use your fingers to rub the butter into the flour mixture.
  • Add buttermilk, egg, and extract (vanilla or almond) and stir until combined.
  • Add the blueberries and gently knead the mixture until it comes together and the blueberries are evenly distributed.
  • On a floured surface, pat the dough out into a 1-inch thick circle.
  • Cut into 8 pieces and transfer to a baking sheet.
  • Brush the tops with buttermilk and sprinkle with sugar.
  • Bake!

Why this recipe works

  • The scones are moist and tender on the inside.
  • The outside of the scones have a crunchy, almost caramelized exterior.
  • A delicious buttery flavor and texture throughout.
  • The delicious combination of blueberries, almond extract, and a touch of lemon zest.

How to make Blueberry Scones - dough in a large white bowl.

Serving and storage

SERVING: Like all scone recipes these are best the day they are made. I serve them at room temp shortly after the icing has firmed up.

LEFTOVERS: Store leftovers in the refrigerator for up to 2 days, and reheat them in a 375° oven for 5-10 minutes.

FREEZING: You can freeze these scones prior to baking. To do so: skip the buttermilk/egg wash and sugar topping. Place the scones on a baking sheet and freeze until solid. Transfer them to a resealable freezer bag. Bake them straight from the freezer: place them on a parchment lined baking sheet, brush the tops with egg wash (egg whisked with a splash of water) and sprinkle with sugar. You’ll need to add a few minutes to the bake time.

Blueberry scone drizzled with white icing on a white plate.

MORE BLUEBERRY RECIPES

BLUEBERRY PIE FILLING
LEMON BLUEBERRY MUFFINS
BLUEBERRY SAUCE
BLUEBERRY PANCAKE CASSEROLE
LEMON BLUEBERRY BUNDT CAKE

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Closeup of a blueberry scone drizzled with icing.

Blueberry Scones

These Blueberry Scones are buttery and tender, bursting with fresh blueberries, and covered in a sweet glaze. They taste like they came from a bakery! 
5 from 3 votes
Print Pin SaveSaved!
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
Calories: 323kcal
Author: Allison - Celebrating Sweets

Ingredients

Scones:

  • ½ cup buttermilk
  • 1 large egg
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into 20 pieces
  • 1 cup fresh blueberries
  • ½ teaspoon almond extract (or 1 teaspoon vanilla extract)
  • 2 tablespoons coarse/sparkling sugar

Glaze:

  • ¾ cup powdered sugar
  • 1-½ tablespoons half and half or milk
  • A couple drops of almond extract (or ⅛ teaspoon vanilla extract)

Instructions

Scones:

  • Preheat oven to 400°F, with a rack in the middle position. Line a baking sheet with parchment paper.
  • In a small bowl whisk buttermilk and egg. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Scatter butter pieces over the flour. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it quickly into small pieces. Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine).
  • Reserve 1 tablespoon of the buttermilk-egg mixture (this will be for brushing the top of the scones), pour the remaining buttermilk mixture into the flour, along with the almond or vanilla extract. Use a rubber spatula or wooden spoon to stir the dough until it starts to come together. Once it’s mostly combined, add the blueberries and use your hands to gently mix and knead the dough until the blueberries are mixed throughout (a few blueberries may burst or break, but that's okay). Dump the dough onto a floured work surface and pat the dough into a 1- inch thick disc. Cut into desired shapes (I made 8 triangles).
  • Place the scones on the baking sheet. Brush the tops with the reserved buttermilk and sprinkle with coarse sugar.
  • Bake for 18-22 minutes, until the the tops are light golden brown and they are cooked through. Place the baking sheet on a wire rack to cool.

Glaze:

  • Whisk ingredients in a small bowl until combined. Adjust the consistency by adding a little more powdered sugar (to thicken) or milk (to thin). Drizzle over the room temperature scones.

Notes

SERVING: Like all scone recipes these are best the day they are made. I serve them at room temp shortly after the icing has firmed up.
LEFTOVERS: Store leftovers in the refrigerator for up to 2 days, and reheat them in a 375° oven for 5-10 minutes.
FREEZING: You can freeze these scones prior to baking. To do so: skip the buttermilk/egg wash and sugar topping. Place the scones on a baking sheet and freeze until solid. Transfer them to a resealable freezer bag. Bake them straight from the freezer: place them on a parchment lined baking sheet, brush the tops with egg wash (egg whisked with a splash of water), and sprinkle with sugar. You'll need to add a few minutes to the bake time.

Nutrition

Calories: 323kcal | Carbohydrates: 55g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 174mg | Potassium: 227mg | Fiber: 1g | Sugar: 29g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 2mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Nellie Tracy

    May 12, 2020 at 1:06 pm

    5 stars
    These scones are amazing! Love how they turn out every time!

    Reply
  2. wilhelmina

    May 12, 2020 at 1:24 pm

    5 stars
    I can’t say enough good things about these scones! They are SO delicious!

    Reply
  3. Maritony

    July 26, 2020 at 7:06 pm

    Can I used frozen blueberries? If yes how ? Do I thaw the blueberries first.
    Thank you

    Reply
    • Allison

      July 27, 2020 at 1:13 pm

      I haven’t tried it, but it should work. You’ll want to leave them frozen. Enjoy!

      Reply
  4. Sheryl

    September 30, 2020 at 12:10 pm

    I added lemon zest which was not in the ingredients

    Reply
    • Allison

      September 30, 2020 at 12:43 pm

      That sounds delicious! Enjoy!

      Reply

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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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