Easy Blueberry Scones Recipe (2024)

Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Tender homemade blueberry scones filled with fresh blueberries and baked to golden perfection are topped with a vanilla glaze for the perfect summer fruit treat.

I love making these! They are easier to make than they look and everyone likes them. They are great for breakfast and snacks!

Which blueberries can I use?

Blueberries are the star of this recipe so they need to be the best ones available.

Fresh blueberries are my favorite.

They are generally sold in clear plastic containers that allow viewing most of the berries. Take a good look around the entire container and check for mold, broken berries, and shriveled berries.

Make sure they are ripe. Once blueberries are picked, they do not continue to ripen like other fruits.

Remember to wash your berries before using and remove any tiny stems.

Frozen blueberries can be used too. Do not thaw them or they will break apart and turn the dough blue. If the blueberries happen to be in one big lump, a quick smack or two on the counter should break them apart.

Do not use any canned fruit in this recipe. The berries are too fragile and wet.

Butter Secret Tip

Butter can be worked into four by using a pastry cutter, two butter knives, a fork, or your fingertips.

Grating cold butter before mixing makes it easy. I prefer the smaller holes on a grater. A zester could be used too, it just takes more work to get the butter through the tiny holes and the tiny butter pieces will quickly turn soft.

After the butter has been grated I toss it with the flour and then rub it between my fingertips just until coarse crumbs start to form. If the butter gets too soft, everything will need to go into the refrigerator until the butter is cold again.

Forming and Cutting

Once the dough is on a floured surface, it may need some gentle coaxing to get it into a ball before patting. Try pressing the dough together and gently knead a few times if necessary. Try not to break any blueberries.

To get evenly sized pieces, pat the dough into an 8-inch circle, about 1-inch thick.

Cut the circle in half with a large sharp knife. Then cut it in half again to make 4 pieces.

Cut each of the 4 pieces into half to make 8 pieces.

You will cut into some blueberries, it will be ok. Don’t be surprised if the centers of the blueberries aren’t blue. They may be green or yellow. This is normal!

Sugar Topping

When using sugar, it needs to be added to the tops prior to baking.

I brush the tops with melted butter and then add a sprinkling of decorator’s sugar on the top because it doesn’t melt.

It provides a big crunch too, a nice contrast to the tender scone. You could also use an egg wash instead of butter.

Icing or Glaze

Topping with vanilla or lemon glaze is perfectly acceptable. You can even use the sugar AND the glaze. I do!

There is an easy glaze recipe including in the recipe card.

Storing

When freshly baked they will stay fresh at room temperature for 1 to 2 days when wrapped in plastic wrap or stored in an airtight container. They will remain fresh for up to one week when stored in the refrigerator.

They can be stored in the freezer for up to 3 months in airtight freezer containers.

Unbaked dough can be frozen in an airtight container for 3 months and baked fresh. Add an additional 3 to 5 minutes to the baking time.

Reheating

To heat from room temperature, wrap in a paper towel and heat in a microwave on high for 15 to seconds. Reheating from the refrigerator will need 40 to 45 seconds.

Frozen will do best when allowed to thaw before heating in a microwave.

Pro Tips

• Start with super cold butter, a few minutes in the freezer is helpful
• Do not overwork the dough
• Only use as much liquid as needed to hold the dough together
• Work fast so the butter stays cold.
• Do not use a rolling pin when forming, gently shape the dough using light finger and hand pressure.
• Do not overbake, they are meant to be cooked but moist in the middle
• Do not let them sit out for too long or they will turn hard
• They can be frozen unbaked after forming and cutting. No need to thaw, just add 3 to 5 extra minutes to the baking time

MORE SWEET TREAT RECIPES YOU DON’T WANT TO MISS

Blueberry Tarts

Blueberry Streusel Muffins

No-Fail Fruit Cobbler

Homemade Brownie Brittle

FOLLOW ME ON SOCIAL MEDIA AND SHARE THIS RECIPE

SIGN UP TO RECEIVE NOTIFICATIONS AND NEVER MISS AN UPDATE