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    Home » Breakfast

    The Best Ever Blueberry Scones

    Published: Jun 21, 2010 Last updated: Nov 30, 2020 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    A delicious breakfast scone that is bursting with blueberries and drizzled with a lemon icing.
    Blueberry Scones
    First Published: June 21, 2010... Last Updated: November 4, 2019

    Buttery, moist, and delicious, these Blueberry Scones are bursting with fresh blueberries and a sweet lemon glaze. A perfect breakfast cake or snack to go with your afternoon tea.

    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. I love the texture of these and the tart sweetness of the lemony glaze!

    One blueberry scone on a white plate wit fresh blueberries scattered around it

    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.

    Overhead view of the scone recipe

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    What you need to make this recipe for Blueberry Scones

    Fresh blueberries: Fresh blueberries work best in this recipe. You can substitute frozen, but expect them to turn out slightly different as there is moisture from those frozen berries that will seep out into the dough.

    Sugar-Free French Vanilla Creamer: Using the creamer added a bit of flavor without extra sugar in the recipe.

    Unsalted butter: Be sure the butter being used is cold butter. You will need to cut it into the flour mixture cold.

    Pastry Blender: This makes it much easier to cut the butter into the flour mixture.

    How to improvise and make this Blueberry Scone recipe your way

    This blueberry scone recipe came about by improvising one I found from Tyler Florence. Many people had reviewed that recipe indicating it was a very dry dough. I decided to make his recipe my own way and got rid of the heavy cream in the recipe. Below are some ideas on how to substitute ingredients to make this Blueberry Scone recipe to fit what you may have in your pantry.

    • Skip the sugar-free coffee creamer if you don't use it and use all half and half.
    • If you only have salted butter, reduce the salt by half or skip it altogether.
      • Instead of glazing the scones, brush them with a little half and half prior to baking and sprinkle with some coarse sugar crystals on top of the blueberry scones.
    Blueberry Scones

    Other delicious scone recipes you may enjoy

    While I love these Blueberry Scones, I do love all types of scone recipes. Below are some other delicious recipes to make on a chilly afternoon to enjoy with a hot cup of tea.

    Maple Scones are my next favorite scone recipe. These are sweetened only with maple syrup and are very moist and delicious.

    These Date Scones are made with chopped Medjool Dates and maple syrup. They are absolutely delicious and a must for date fans (like me!)

    *If you made these Blueberry Scones, please give them a star rating*

    📖 Recipe

    Blueberry Scones

    The Best Ever Blueberry Scones

    Shelby Law Ruttan
    A delicious breakfast scone that is bursting with blueberries and drizzled with a lemon icing.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Breakfast & Brunch
    Cuisine American
    Servings 8
    Calories 321 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Scones

    • 2 cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 tablespoons sugar
    • 5 tablespoons cold unsalted butter cut in chunks
    • ½ cup sugar-Free French Vanilla Creamer
    • ½ cup half and half
    • 1 heaping cup fresh blueberries

    For the Glaze

    • Juice of one large lemon
    • grated rind of lemon
    • 1-½ cups powdered sugar more if needed

    Instructions
     

    • Preheat the oven to 400 degrees F.
    • Stir together the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour until crumbly. 
    • Make a well in the center and pour in the creamer and milk. Fold everything together just to incorporate; do not over mix the dough. Fold the blueberries into the batter. Take care not to mash or bruise the
      blueberries
    • Press the dough out on a lightly floured baking stone, forming a circle. 
      If your dough was wet like mine you may need to use more flour to prevent sticking.  Cut into 8 pieces (like you would a pie) and carefully separate scones so they do not touch.   Brush the tops with a
      little of the creamer. Bake for 15 minutes
    • Let the scones cool slightly before you apply the glaze.
    • To make the glaze, mix the juice, rind and powdered sugar together.  I
      added ¼ cup of sugar at a time until the glaze was a good consistency
      to drizzle over the scones.

    Notes

    **The leftover glaze is delicious drizzled over a fresh fruit salad!

    Nutrition

    Serving: 1gCalories: 321kcalCarbohydrates: 55gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 337mgFiber: 1gSugar: 30g
    Keyword Best Blueberry Scones, Blueberry Scones
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. pigpigscorner

      June 22, 2010 at 9:05 am

      I would love some of those for tea!

      Reply
    2. baking.serendipity

      June 22, 2010 at 3:36 am

      Blueberries are best in breakfasts...there's nothing better than blueberry scones or pancakes!

      Reply
    3. pegasuslegend

      June 21, 2010 at 10:33 pm

      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 !

      Reply
    4. Grumpy and HoneyB

      June 21, 2010 at 10:18 pm

      Thanks everyone!

      Cathy - thank YOU! I use the French Vanilla SF all the time. I would love to see more SF flavors. 😀

      Reply
    5. Cathy from ID

      June 21, 2010 at 9:57 pm

      Hey HoneyB! Thanks for the shout out for International Delight!

      Reply
    6. Cooking with Kait

      June 21, 2010 at 9:09 pm

      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.

      Reply
    7. Diana's Cocina

      June 21, 2010 at 8:32 pm

      What a wonderful treat! Would live to have one with a glass of tea. Great job!

      Reply
    8. ajcabuang04

      June 21, 2010 at 8:26 pm

      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

      Reply
    9. Nan

      June 21, 2010 at 7:59 pm

      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

      Reply
    10. Cristine

      June 21, 2010 at 6:56 pm

      They look wonderful! I love blueberry scones!

      Reply
    11. Mags

      June 21, 2010 at 6:22 pm

      We like our blueberries too! These look delicious!

      Reply
    12. Holly

      June 21, 2010 at 5:49 pm

      Love blueberry scones-Mmmmyum!

      Reply
    13. Heidi

      June 21, 2010 at 3:43 pm

      I've never made or eaten scones before. What's wrong with me ?!? I need to try these out 🙂

      Reply
    14. Amanda

      June 21, 2010 at 2:00 pm

      I'll be honest, scones do not normally appeal to me as they always look dry and crumbly. THESE do not! They look fabulous!!

      Reply
    15. vanillasugar

      June 21, 2010 at 1:56 pm

      blueberry scones and cinnamon scones are my all time fav's. these look so good!

      Reply
    16. Kristen

      June 21, 2010 at 1:45 pm

      Those scones look like perfect breakfast treat. Your pictures look good enough to eat!!! (oops didn't mean to wax poetic)

      Reply
    17. Kristen

      June 21, 2010 at 1:45 pm

      Those scones look like perfect breakfast treat. Your pictures look good enough to eat!!! (oops didn't mean to wax poetic)

      Reply
    18. Lynda

      June 21, 2010 at 1:38 pm

      These look so addictive shelby! I've made one of Tylers scone recipes and they were amazing, so tender and yummy with the blueberries.

      Reply
    19. bellini valli

      June 21, 2010 at 11:20 am

      I wish I had these right now, since I love blueberries and I have yet to have breakfast:D Can you come over:D

      Reply
    20. Pam

      June 21, 2010 at 11:13 am

      I wish my blueberries would hurry up and ripen!

      Reply
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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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