Nothing is better than a hot, fresh, blueberry scone in the morning—or even for afternoon tea!
Scones can be purchased at coffee shops but can sometimes be heavy or dense. These scones are favorites for us, tender, delicious, and a lot less pricey! And we love the pop of sweet blueberries with a little zing of lemon zest.
And that dreamy glaze! My family swears this is the best blueberry scones recipe and I have to agree!
What are Scones?
Scones are distinguished by their height and triangular shape. The texture is similar to that of a biscuit however scones contain eggs and biscuits do not.
Scones are generally larger and sweeter than an American biscuit and can be filled with fruits, berries, or nuts.
An egg-wash or sweet glaze is sometimes applied to the top before serving.
Ingredients
DAIRY
We love this particular recipe because it has the richest ingredients like whole heavy cream and real butter. Oh and don’t forget the eggs!
FRUIT
Blueberry scones need to have…blueberries. But it’s also easy to switch out the blueberries for other berries, or even raisins or cranberries!
How to Make Blueberry Scones
Blueberry scones are easy to make. Like when making pie dough, you want to make sure the butter is chilled.
- Whisk dry ingredients with lemon zest. Cut in butter using a pastry blender or fork until the butter is a bit smaller than the size of peas.
- Mix eggs and cream, pour into center of the dough. Mix the dough just until combined (per the full recipe below), you don’t want it to get too warm from your hands. Turn the dough on a flat surface and add blueberries.
- Gently fold the dough over the berries a few times to incorporate them. Take care not to squish them too much.
- Shape into an 8” circle. Cut 8 equal triangles.
- Brush top with heavy cream and sprinkle with sugar. Bake until the tops are golden brown. Cool before icing.
Tips For Great Scones
- Keep butter chilled until ready to use.
- Lightly flour your hands before handling the dough but don’t add extra flour to the dough. Handle the dough with your hands as little as possible.
- Frozen berries work in this recipe but may discolor the dough. Do not thaw them first.
Blueberry Favorites
Below find our favorite blueberry recipes for fresh or frozen berries.
- Blueberry Cobbler – use fresh or frozen berries
- Lemon Blueberry Cake – sweet & refreshing
- Easy Blueberry Crisp – with a crumble topping
- Homemade Blueberry Sauce – perfect on ice cream
- Homemade Blueberry Pie – a summer favorite
Did you love these Blueberry Scones? Be sure to leave a rating and a comment below and tag us on Instagram!
Blueberry Scones
Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 2 teaspoons lemon zest optional
- ½ teaspoon salt
- ⅓ cup cold unsalted butter cut into pieces
- 2 eggs beaten
- ¾ cup heavy cream
- 1 ¼ cups blueberries fresh or frozen
- cream to brush top of scones
- sugar to sprinkle top of scones
Icing
- 3 tablespoon powdered sugar
- 1 tablespoon heavy cream
Instructions
Scones
- Preheat oven to 400°F.
- Combine flour, sugar, baking powder, lemon zest (if using), and salt in a bowl.
- Using a pastry cutter, cut in butter until mixture resembles coarse crumbs.
- Combine eggs and heavy cream. Add egg mixture into well in flour mixture and mix until dough forms.
- Place dough on a flat surface and add some of the blueberries. Gently fold the dough to mix in the berries. Repeat with remaining berries handling the dough as little as possible.
- Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.
- Place wedges 1-inch apart on an ungreased baking sheet. Brush with heavy cream and sprinkle with additional sugar.
- Bake for 18-22 minutes or until golden. Remove scones from the baking sheet. Let cool and top with icing.
Icing
- Combine ingredients in a bowl.
- After scones are slightly cooled, place scones on a large plate and drizzle with icing.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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can I use other fruit
Hi Diane, yes you can swap the blueberries for other berries or even raisins or cranberries!
Best scone recipe ever. I have tried other recipes and this one is the best.
I would like to know how thick is the dough to be when you roll or pat out?
Hi Anne, I pat or lightly roll dough into an 8-inch circle and they will be approximately an inch thick. If you try it I would love to hear how it turns out!
wow such delicious scones!they came out so light and fluffy and the blueberries are bursting with sweetness..thank you for the recipe!
Yay! So happy to hear that Summer!
These scones are the most amazing things I have ever tasted! They are light and flaky with the perfect amount of sweetness. I followed the recipe as written and had zero issues!
Made these with my toddler this morning so they weren’t the prettiest but of my, they were delicious! Especially with his heavy hand when it came to icing them
So glad you loved them, little helping hands in the kitchen are the best!
Holly, Wished I could give these scones 10 stars! Not only delicious, but easy to make. I added 1/4 teaspoon nutmeg and made them like cookies, so it yielded 11 cookies “wished I could post photos”, rolled them with my fingers into balls. I baked them for 22 min. Did not ice them, as I think they are fabulous without.
Thank you so much for posting this and your other great recipes.
We are so happy to hear that Ferryal! Glad you enjoyed them.
I previously made this recipe and I loved absolutely loved it! I was wondering if this would work with brown sugar?
Hi Maren, I have never tried this recipe with brown sugar but it can change the texture and the color of the scones. If you attempt it, we would love to hear how they turn out.
love your recipes! Can evaporated milk be used instead of heavy cream?
I’ve only made the recipe as written Patti, so can’t say for sure. If you try with evaporated milk, let us know how it works out.
Have no idea what went wrong, but they came out really gross. They were finicky and difficult to get to cook all the way through. I put them back in the oven 2 or 3 times to try to get the middle not to be raw, but then the outer edges were getting too burnt. …and the dough round was not too big or too small either.
Also they tasted very bitter for some reason. Not sure….I might try again or find a few other approaches to take.
Hi Marie, sorry to hear that these didn’t work for you. We’ve made them many times as written, and have not had that problem. Did you use baking powder (not baking soda)? Baking soda can leave a bitter flavor, so perhaps that could be one reason. Did you use a pastry cutter to cut the COLD butter into the dry ingredients? Did you use heavy cream (rather than milk)? You want to mix it just until combined, and not handle it too much. Have you checked your oven temperature with an oven thermometer? If the edges were burnt, it is possible that your oven is running a bit too hot. You may want to try to turn it down by 25 degrees and bake the scones a couple of minutes longer. Hope those tips will help you Marie!
I love scones, and these look delicious! Can I substitute half and half for heavy cream?
I’ve only made the recipe as written Janet, so can’t say for sure. If you try with half and half, let us know how it works out.
I used half and half and the scones were tender and delicious.
Easy to do! Came out tasting great!
These were easy to do. It was my first attempt to make them. I used frozen berries and was glad I did. They were a bit of a challenge to fold in.
My kitchen was a little warm so after I had them on the cooking sheet I popped them in the fridge for a bit before putting the cream on them. As a result they did have to bake longer. They tasted great. Next I’m going to try with cinnamon chips