Buttery, moist, and bursting with fresh blueberries, this Blueberry Scone Recipe is the one I keep coming back to every single summer. Each scone has a tender, flaky inside with a slightly crisp outside, finished with a sweet and tangy lemon glaze that takes them completely over the top.
I love to enjoy Blueberry Scones on the weekend out on my deck with a cup of hot steaming coffee in the early morning hours. There's something about that combination, the warm scone in my hands, the birds going about their morning business, and the smell of coffee that makes me feel like everything in the world is exactly right.
A love of blueberries - A family tradition
I am always in happy land when blueberries are around. My son Justin is too! As a baby, blueberries were his very favorite fruit to eat. My mom would sit him in the highchair and let him eat as many as he wanted. I like to think he got some great nutrition from all those berries. He was my berry boy and took after his mom quite well.
I love making recipes with fresh blueberries. These Buttermilk Blueberry Muffins are probably one of my very favorite muffin recipes. Nothing says love to me like a warm from the oven-baked good with blueberries.
What Makes These Blueberry Scones So Good
This isn't just any blueberry scone recipe. It's one I developed by adapting a Tyler Florence original after readers reported his version turned out too dry. I swapped out the heavy cream and worked in part vanilla creamer and part half and half. This gives these scones a subtle sweetness and incredible moisture without weighing them down.
Here's what makes them special:
- Flaky but moist - never dry or crumbly.
- Bursting with blueberries in every single bite.
- Finished with a lemon glaze that ads just the right amount of brightness.
- Ready in 30 minutes from start to finish.
- Easily customizable with simple pantry swaps.
Ingredient Substitutions
One of the best things about this Blueberry Scone recipe is how flexible it is. Here's how to make it work with what you have:
- French Vanilla Creamer - use all half and half and a teaspoon of vanilla extract.
- Unsalted butter - salted butter works, just reduce the added salt by half.
- Fresh blueberries - frozen blueberries can be used but do not thaw first. Expect slightly more purple streaking in the dough.
- Lemon glaze - skip it and brush the tops with half and half and sprinkle with coarse sugar before baking.
The Scone is Just the Beginning
Once you've mastered the base Blueberry Scone recipe, here are some fun ways to mix it up:
- Lemon Blueberry Scones: add 1 tablespoon of lemon zest directly into the dough in addition to the glaze for a double hit of lemon flavor.
- Blueberry Cream Cheese Scones: drop small cubes of cold cream cheese into the dough along with the blueberries.
- Blueberry Almond Scones: add ½ teaspoon almond extract to the liquid ingredients and top with sliced almonds before baking.
- Chocolate Chip Blueberry Scones: fold in ½ cup of mini chocolate chips with the blueberries for a fun twist.
- Whole Wheat Blueberry Scones: substitute up to half the all-purpose flour with whole wheat flour for a heartier, nuttier scone.
What 15 Years of Making These Scones Has Taught Me
After making this recipe more times than I can count, here's what I've learned:
- Keep everything cold. Warm butter is the enemy of a flaky scone. If your kitchen nis warm, pop the cut butter in the freezer for 10 minutes before you start. If the dough warms up while your working it, refrigerate it for 15 minutes before baking.
- Don't overwork the dough. I know it's tempting to knead it smooth, but resist, Overworking develops gluten, which leads to tough scones. Mix until just combined and leave it a little rough.
- Use a sharp knife or bench scraper to cut. A clean cut (rather than dragging) helps the scones rise evenly without sealing the layers.
- Fresh blueberries make a difference. Frozen blueberries will work, but fresh gives you a cleaner looking, better textured scone. If you do use frozen, add them straight from the freezer. Thawed berries release too much liquid.
- Glaze while warm. Let the scones cool about 5 minutes before glazing. Too hot and and the glaze runs right off. Too cool an it sits on the surface instead of soaking in.
How to Store Blueberry Scones
At room temperature: Store in an airtight container for up to 2 days. The glaaze will absorb into the scone over time, which is honestly not a bad thing!
In the refrigerator: Scones keep well for up to 5 ays refrigerated. Warm briefly in the microwave (20-30 scones) before eating.
Freezer: These freeze beautifully! Freeze un-glazed scones on a baking sheet, then transfer to a zip-top bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then a the glaze fresh.
Make-ahead tip: You can shape and cut the scones, then freeze them raw on a baking sheet. Once frozen solid, transfer to a bag. Bake straight from frozen, adding 3-5 minutes to the baking time.
What to Serve with Blueberry Scones
These pair perfectly with a hot cup of coffee or tea, but if you're building out a brunch spread, they're wonderful alongside:
- Buttermilk Pancakes
- Crockpot Scrambled Eggs
- A simple fruit salad (drizzle any leftover lemon glaze over it - you're welcome!)
Other Scone Recipes You'll Love
While these Blueberry Scones are my absolute favorite, I do love all types of scone recipes. Here are a few more worth trying:
- Maple Scones - sweetened only with maple syrup, incredibly moist and fragrant.
- Date Scones are made with chopped Medjool Dates and maple syrup. Absolutely delicious, especially for date lovers like me!
Frequently Asked Questions
Absolutely. You can s hape and cut the scones, then refrigerate them (unbaked) overnight and bake them fresh in the morning. Or freeze unbaked scones for up to 3 months and bake stright from frozen.
Not at all! If you don't keep creamer on hand, simply use a full cup of half and half and a teaspoon of vanilla instead. The creamer adds a subtle flavor boost, but the scones are delicious either say.
Look for a light golden color on top and a firm feel when you gently press the center. At 400°F, 15 minutes is usually perfect, but ovens vary. Check at 13 minutes the first time you make them.
📖 Recipe
The Best Blueberry Scones Recipe (Easy & Bakery-Style)
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Ingredients
For the Scones
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 5 tablespoons cold unsalted butter cut in chunks
- ½ cup Vanilla Flavored Coffee Creamer
- ½ cup half and half
- 1 cup fresh blueberries
For the Glaze
- 1 small lemon , juiced
- 1 teaspooon lemon zest
- 1½ cups powdered sugar , more if neeed
Instructions
- Preheat your oven to 400 degrees F.
- Stir together the flour, baking powder, salt, and sugar in a large bowl.
- Using a pastry blender, cut the cold butter into the flour mixture until the mixture looks crumbly, with pea-sized bits of butter throughout. This step is what creates those beautiful flaky layers - don't rush it, and don't let the butter warm up.
- Make a well in the center and pour in the creamer and half-and half. Fold everything together until just incorporated. Do not overmix - a shaggy, slightly rough dough is exactly what you want.
- Gently fold in the blueberries, taking care not to mash or bruise them. The goal is whole berries throughout the dough, not a purple swirl.
- Turn the dough out onto a lightly floured surface and press it into a circle about 1 inch thick. If your dough feels wet (mine often does), use a bit more flour to prevent sticking. Cut into 8 wedges, just like you'd cut a pie, and carefully separate them on a baking stone or parchment-lined baking sheet so they don't touch.
- Brush the tops with a little creamer and bake for 15 minutes, until the tops are lightly golden.
- While the scones cool slightly, whisk together the lemon juice, lemon zest, and powdered sugar. Add the sugar ½ cup at a time until you reach a drizzable consistency. Drizzle generously over the warm scones.
Blueberry Honey says
I agree that happy land is full of blueberries! We have a freezer full of blueberries from the spring festivals here in Florida. Can't wait to try your recipe.
Lori says
I like the look and the sound of these! Cant wait until blueberry season.
Katy ~ says
Grins, I'm in Happyland when blueberries abound, and I'll tell you what, I'd be very happy if I had this!!
Angie says
I've been wanting to make some scones and these look delish!
Kate Morgan Jackson says
Hoo, now I know what to do with those berries in my fridge. Thanks!!
Food Lover says
So simple, looks great 🙂
Liv Wan says
Love these blueberry scones so much. I wish I can have some now lol. Many thanks for sharing this recipe and hope you have a nice day.
pigpigscorner says
I would love some of those for tea!
baking.serendipity says
Blueberries are best in breakfasts...there's nothing better than blueberry scones or pancakes!
pegasuslegend says
I have some in the fridge gone for a few days for work but I am so making these when I get back they sound awesome !
Grumpy and HoneyB says
Thanks everyone!
Cathy - thank YOU! I use the French Vanilla SF all the time. I would love to see more SF flavors. 😀
Cathy from ID says
Hey HoneyB! Thanks for the shout out for International Delight!
Cooking with Kait says
Those scones look so wonderful. Funny how you had a problem with them being wet when everyone else had a problem with them being dry.
Diana's Cocina says
What a wonderful treat! Would live to have one with a glass of tea. Great job!
ajcabuang04 says
Yay!! Thanks for mentioning my blog! Your scones look a billion times better than mine!! They look so perfect!! Now I know what these scones can really look like. Time to try it again for me!! Oh yeah, I'm finally following your blog! It took me the longest time to find the follow link XD But I just found it!! :DD
Nan says
I'm adding this to my list of goodies for breakfast! I do love scones and have never made them, but your recipe looks doable. Thanks for the mention about the cream
Cristine says
They look wonderful! I love blueberry scones!
Mags says
We like our blueberries too! These look delicious!
Holly says
Love blueberry scones-Mmmmyum!
Heidi says
I've never made or eaten scones before. What's wrong with me ?!? I need to try these out 🙂
Amanda says
I'll be honest, scones do not normally appeal to me as they always look dry and crumbly. THESE do not! They look fabulous!!
vanillasugar says
blueberry scones and cinnamon scones are my all time fav's. these look so good!
Kristen says
Those scones look like perfect breakfast treat. Your pictures look good enough to eat!!! (oops didn't mean to wax poetic)
Kristen says
Those scones look like perfect breakfast treat. Your pictures look good enough to eat!!! (oops didn't mean to wax poetic)
Lynda says
These look so addictive shelby! I've made one of Tylers scone recipes and they were amazing, so tender and yummy with the blueberries.
bellini valli says
I wish I had these right now, since I love blueberries and I have yet to have breakfast:D Can you come over:D
Pam says
I wish my blueberries would hurry up and ripen!