Blueberry Scones Recipe: How to Make Fresh Blueberry Scones
Written by MasterClass
Last updated: Jul 11, 2026 • 2 min read
If you’re looking for a simple, buttery pastry for your next brunch, look no further than blueberry scones.
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What Is a Blueberry Scone?
A blueberry scone is a biscuit-like quick bread, usually made of wheat or oatmeal flour and baking powder for leavening and studded with juicy blueberries. The dough is rolled into a disc, from which wedges are cut and baked until crunchy, golden brown on the outside with a flaky, soft interior. You can serve blueberry scones with clotted cream, lemon glaze, or a simple dusting of powdered sugar.
4 Tips for Making Blueberry Scones
Consider the following tips to make the best blueberry scones:
- 1. Whisk together the dry ingredients. To ensure you make tender, flaky scones, you want to mix the butter and wet ingredients as little as possible. Before stirring everything together, make sure to distribute the dry ingredients evenly.
- 2. Experiment with add-ins. In addition to fresh or frozen blueberries, you can add chocolate chips, lemon juice, or dried cranberries.
- 3. Use frozen butter. Cold butter yields flaky, delicious layers, so it's best to chill butter in the freezer before incorporating it into the dough. This creates steam as the water content evaporates in the oven, which helps trap air and create layers. Grate frozen butter and gently stir it into the dry ingredients to ensure even, cold pieces of butter throughout the dough.
- 4. Avoid overmixing the dough. Mix the scone dough until it just comes together to avoid a tough finished product. You want to see lumps in the dough. Gently pat dough into a disk and cut into scone-shaped wedges.
- 5. Refrigerate the dough. Keeping the dough cold is the key to great scones. Once the scones are shaped, place them in the fridge for fifteen minutes to keep them from over-spreading in the oven while baking.
Fresh Blueberry Scones Recipe
makes
8 sconesprep time
35 mintotal time
1 hrcook time
25 minIngredients
- 1
In a large bowl, whisk together the dry ingredients: flour, white sugar, salt, and baking powder.
- 2
Using a box grater, grate the frozen butter.
- 3
Add the butter to the dry mixture and combine with a pastry cutter or pastry blender until the mixture comes together and forms crumbs. Set aside in the freezer while mixing the wet ingredients.
- 4
In a mixing bowl, whisk together ½ cup heavy cream, egg, and vanilla extract.
- 5
Stir in the blueberries and lemon zest.
- 6
Pour over the flour mixture, add any add-ins, then mix together until combined.
- 7
Turn dough onto a floured surface, and with floured hands, knead the dough into a ball shape; don't sorry if it's sticky. If the dough is dry, add 1 tablespoon of heavy cream. Shape into an 8-inch disc, transfer to a parchment paper-lined baking sheet, and cut into 8 wedges with a knife or bench scraper. Pull the wedges about an inch away from each other, making a larger disc shape.
- 8
Refrigerate unbaked scones for a minimum of 15 minutes. Meanwhile, preheat oven to 400 degrees Fahrenheit.
- 9
Brush tops of the scones with heavy cream and sprinkle with coarse sugar for texture if desired. Bake for 20–25 minutes until golden brown.
- 10
Remove from oven and cool for 5 minutes before finishing with additional toppings. Baked scones can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to one week.
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