Best Blueberry Scones – Flaky & Buttery Homemade Recipe
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This easy Blueberry Scones recipe is so easy to make and is a wonderful way to enjoy the season. These are the perfect treat with your morning coffee or as a tea party food.
There’s something special about a warm, buttery blueberry scone fresh from the oven. Crisp golden edges, a tender flaky center, and sweet bursts of juicy blueberries in every bite. These are perfect for a tea party or as a dessert and go great with hot vanilla milk. This is my best blueberry scone recipe and I make them often.
Why You Will Love These
Easy recipe. These buttery homemade scones with lemon glaze are made with fresh blueberries, but you can make them with frozen if you do not have fresh on hand.
Delicious Scones. These sweet flaky scones are the best blueberry scones. They are light and crisp, with juicy blueberries, and are topped with a light lemon glaze for the most special treat
Festive and Fun. Homemade scones are so fun to make and enjoy for tea or your morning coffee. Scones bring a bit of elegance to any occasion and they are a nice way to celebrate the day.
Pair these with Egg Salad Tea Sandwiches for an afternoon tea party.
This is a great recipe for afternoon tea, picnic lunches, and as a dessert. They are also great for baby showers and bridal showers or spring parties.
I actually adore making scones, it is fun to put together the ingredients and cut up the dough for scones. I usually make full-size scones, but you can make smaller wheels and make smaller scones.
Blueberry Scones ingredients
- Flour – I use all purpose flour
- butter
- Blueberries – of course, they are the star of this show. Fresh blueberries are relatively inexpensive and they are so juicy and delicious in these.
- Milk
- Lemon – You will want to use fresh lemon for the glaze. Lemon rind adds a lovely flavor to the simple icing recipe
Equipment and Kitchen Tools
- large mixing bowl
- lightly floured surface – like a cutting board or pastry mat
- When you are making the dough, it is really helpful to have a good pastry blender to help you work the dough.
- Large baking sheet (best to use a prepared baking sheet with parchment paper)
- Sharp knife or pizza cutter
How To Make Homemade Blueberry Scones with Milk
These are general step by step instructions. Refer to recipe card for more detailed steps.
Step 1 – In a large bowl, cream butter and mix together flour, sugar, baking powder, salt thoroughly. Add egg and milk to the flour mixture. Add fruit until just moistened.
Step 2 – Knead the dough against the bowl until the dough starts sticking together.Batter will be sticky so use some flour on your hands and on the work surface. Move the scone dough to a floured work surface and form into about an 8″ round circle
Step 3 – Cut into wedges like a pizza.
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Bake as directed and let cool. Drizzle the top of the scones with icing.
Timesaving Tips and Helpful Hints
- The key to perfect blueberry scones is keeping your butter cold and handling the dough as little as possible. Small pockets of cold butter melt in the oven, creating those beautiful flaky layers. Overmixing develops gluten and makes scones tough, so stir just until combined for the best texture.
- You can make the dough ahead of time and store the dough in your refrigerator. I highly recommend making them the day or morning of and then you can bake them and have them ready to decorate later.
- Line your baking sheets with parchment paper. This really saves on clean up and makes the cookies easy to lift off of the pan.
- For a golden brown crust, brush the tops of the scones with heavy cream or milk before baking.
- Freshly baked scones are best, but leftovers can be stored in an airtight container at room temperature for a day or two, or frozen for longer.
These Blueberry Scones With Icing are delicious, but you could serve then without the icing and serve with clotted cream and jam.
Easy Lemon Icing Recipe
- 1 cup powdered sugar
- 1 tablespoon juice from one lemon
- 1 tablespoon lemon rind
Mix together powdered sugar, lemon juice and lemon rind in a small bowl.Drizzle over scones once they have cooled completely.
For more amazing and delicious fruit scones, try my Apricot Scones, my Blueberry Raspberry Scones, my Strawberry Scones or my Pumpkin Scones.
Be sure to bookmark for later.
Recipe FAQs
Can I use frozen blueberries?
Yes you can. Add them frozen (not thawed) to prevent streaking and excess moisture.
Why are my scones dry?
Dry scones are usually caused by too much flour or overmixing. Spoon and level your flour instead of scooping.
Should scones be soft or crumbly?
They should be tender and flaky — not dry or cakey.
Can I freeze blueberry scones?
Yes. Freeze baked scones in an airtight container for up to 3 months. You can also freeze the scone dough before baking. Reheat in the oven for best texture.
More Easy Scone Recipes
- Pumpkin Scones – One of our favorite recipes made with pumpkin and spice.
- Banana chocolate chip scones – A nice combination of chocolate and banana in a perfect breakfast bread.
- Simple Scone Recipes – Check out this compilation of scones recipes – perfect for tea parties.
- Cinnamon Sugar Scones – A delicious scone recipe that is perfect year-round
- Easy Blueberry Crisp – A delicious buttery crisp made with fresh blueberries.
- Raspberry Scones – Delicious with juicy raspberries!
Why These Blueberry Scones Turn Out Perfect Every Time
- Ready in under an hour
- Cold butter creates flaky layers
- Just enough mixing keeps them tender
- Sweet, juicy blueberries in every bite
- Crisp golden tops with soft centers
Blueberry Scones
Ingredients
- 1/2 cup butter or margarine cut into small pieces
- 2 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 egg
- 3/4 cup washed blueberries
- 1/2 teaspoon salt
Instructions
- Preheat oven to 425° .
- In a large bowl, combine flour, sugar, baking powder, salt and butter thoroughly.
- Add the egg and milk until blended. Add the fruit, just until moistened.
- Knead the dough against the bowl until the dough starts sticking together.
- Transfer dough to a floured surface and form into about an 8" round circle. Cut the dough into wedges.
- Place each wedge on a cookie sheet lined with parchment paper 2" apart.
- Brush each piece with milk and sprinkle with a little bit of sugar.
- Bake 14-16 minutes until golden brown.
- Brush Scones with the sweet glaze – recipe below.
Notes
- You can make the dough ahead of time and store the dough in your refrigerator. I highly recommend making them the day or morning of and then you can bake them and have them ready to decorate later.
- Line your baking sheets with parchment paper. This really saves on clean up and makes the cookies easy to lift off of the pan.
- Be sure to use cold butter when making scones. If you have time, grate the pieces of cold butter using a box grater for even distribution of butter.
- For a golden brown crust, brush the tops of the scones with heavy cream or milk before baking.
- Freshly baked scones are best, but leftovers can be stored in an airtight container at room temperature for a day or two, or frozen for longer.
Nutrition
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Ahh.. I love the fresh lemon for the icing. These are fresh! Now to check if we have a pastry cutter. I think we do. And I think we’d love these.
I think you would love them too!
I made these blueberrie scones tonight. YUMMY! AWESOME RECIPE. Thank you so much for sharing..
Sorry I forgot to pick 5 stars for the blueberry scones..
These scones are delicious and tender. I just sprinkled sugar on top before baking and added lemon zest to the batter. This recipe is a keeper!
These scones were a snap to make and very tasty. Thank you
Icing was top thick to spread. Had to add more lemon juice.
Ooh these look delicious. I love blueberries. I bet these are lovely with some whipped cream!
Ooh these look delicious. I love blueberries. I bet these are lovely with some whipped cream!
I haven’t had scones in a long time, but these caught my eye because I love blueberries. Pinned! I’m visiting from The Pin Junkie. If you need decor for St. Patrick’s Day, I’ve got you covered with #8 at the party. Have a nice weekend!
Thanks Allyson!
These are delicious! Can’t wait to make to them again!
So glad you loved them! Thanks for rating this recipe.
I made the the Blueberry Sconces for company visiting. A very light and delicious recipe! I grated ice cold stick of butter into dry ingredients and grated lemon zest into the dough. Everyone loved them ❤️
I’ve never made scones before because the process always intimidated me, but this recipe was so easy to follow. I’m currently baking these for the second time bc the first batch was so good! Thanks!
These turned out great and so easy!!
I am so glad Diane!
I followed the directions exactly as written but my sconces are not as tidy as the photo. The taste was great. I think my problem was the blueberries I used were very large. I haven’t iced them yet but I think that will really add to the flavor.
I wish I knew how to add a photo.
These are so easy to make and my family loves them! Thank you 🙏
Thanks Michelle!
My family loves these. I make them about twice a month. When my kids walk in and see the sifter and blueberries out, they get excited! Got a batch in the oven right now.
So glad to hear Christie! Thanks for stopping by!
These are so delicious I love them! The only problem I’m having is the bottoms burning on me even though I have parchment paper down. How can I fix this?
Try adding a second cookie sheet under the first one. Some ovens run extra hot on the racks.
Had heard of scones for years but wasn’t sure what they were. Boy have I been missing out! So easy and delicious! Love the lemon glaze!!
So easy to make and delicious!!
5 for ease of recipe
5 for versatility of recipe (used trader Joe’s dried wild blueberries)
5 for commonality of ingredients
5 for tastiness of recipe(even without the icing!)
Overall: 5!!!!!
I have been wanting homemade blueberry scones for a while. I bought the blueberries a months ago and just never got around to making them because all the recipes had lemon in the batter or were complicated. This was the first recipe that I found that was super simple and the lemon was just on top, not in the batter. I whipped these up in a matter of 30 minutes. I used a biscuit cutter to cut the dough into round scones. I sprinkled the tops with cane sugar, it is not as large of a crystal as the topping sugar , but it’s still adds a bit of a crunchy bite to it. Perfect. The dried blueberries came out great in this recipe. They spread quite easily. Kneading it with the hands was not as hard as I thought it would be. All of the dough came off of my hands and into the mix with no trouble. This is the easiest scone recipe I’ve ever made and I will definitely be doing it again!
Thanks for this recipe!
Thanks Moni – really appreciate your comments.
Great recipe. I forgot to give it a star rating with my review!
Thank you!!
I am a little confused because my dough always turns out to be very moist and you can’t even cut it. It all sticks together. I follow the recipe to the letter. And they taste delicious but are always more cakey than scone like. I need to know what I’m doing wrong. 😭.
Hi Sarah,
We updated the recipe so it should be less sticky now. Thanks for stopping by Organized Island.
I’m dairy free so substituted earth balance buttery spread and califia almond milk. Also used lite brown sugar. Taste great texture. I found it easy to make. A new go to when blueberries are on sale or in season.
So glad you loved it!
Tried these scones today. They came out delicious with just the right amount of ingredients. I’m saving it to my favorites cookbook!
Glad you loved them Elaine!
Question. Why did my dough turn out sooooo sticky ? Followed directions 🙁
Hi Kath,
We updated the recipe so it should be less sticky now. Thanks for stopping by Organized Island.
Can I use frozen blueberries
Yes you can but be sure to thaw and drain them first.
I made these with frozen blueberries and did not unthaw them. I put my frozen berries in a bowl and used some of the flour in recipe 2 tbsp and covered them with it and added them to recipe. They turned out really nice. Hope that helps for anyone who wants to use frozen blueberries.
Thanks for sharing Linda. Glad they worked well!
So easy! I froze my blueberries and pushed them into dough when I made round before cutting. They stayed together and were awesome.
I’ve made these numerous times, this is my go to recipe! So easy and delicious, always a hit and oh so tasty!
Made the blueberry scones for the first time. Delicious! Very “scone-like”. Unique texture and slightly crispy surface. Trying same recipe with strawberries this time (and I use Stevia). I’ll let you know how it came out.
Beautiful and oh so yummy!
I needed something special for my book club review of Jane Austin’s “Persuasion”. Since scones with clotted cream were popular then, I was looking for something like this. Made them today as a test before our meeting later this week, and was pleasantly surprised how awesome they came out. Thought I would forgo the lemon glaze as possibly too sweet, but ended up giving it a try and it was just the right touch. So excited to bring the Regency experience in an extra special way. Thanks for sharing this. Will definitely make them in the future. All of the test scones were gone within the hour!
Love, love, love this recipe! do you think I could sub peaches for the blueberries?
Yes, I think you could if they are fresh. but be sure to chop and drain them.
Thank you!
I tried making these scones, but I wasn’t sure if I was supposed to cream the butter, flour, sugar etc. together before adding the egg & milk? They turned out so so, but the dough was really wet. I’m not sure if I needed to mix everything together by mixer or not. Please advise me what I may have done wrong. Thank you 😊. Oh they didn’t taste too bad. Just a little flour or doughy taste. LoL 😂.
Hi Tammy. Yes the butter and sugars are creamed first and the egg and milk are added later. When combined you want to blend but not over mix. The dough will be a little sticky because the scones are butter. Hope this helps. Thanks for your comment. 🙂
Soooo good!! I can’t have enough of them! Thanks for sharing.
I make these easy blueberry scones every blueberry season and the recipe is always right on. so easy to make.
I loved it. Even the next day.
This recipe is so delicious. I have perfected them and make them to give away, changing fruit. Thanks for sharing.
I have made this recipe probably about a dozen times by now. It is my husband’s favorite thing that I bake and is an easy pastry that my toddler loves. Delicious and easy, I absolutely adore this scone recipe.
These are delicious! As a 1st time scone baker i really appreciated how very easy this recipe was to follow. I only have 1 question. How do you incorporate the blueberries without smashing them? Yours don’t look at squished like mine do.
They are the best scones I have ever made. I didn’t have any milk so I used a 1/4c half and half and a 1/4 c of sour cream. I added a splash of vanilla. And I had 1 1/4c of fresh blueberries. I brushed the tops prior to baking with a little heavy cream and sprinkled with coarse sugar. I then glazed them with a drizzle of powdered sugar mixed with some bottled lemon juice and a splash of cream! After one bite this recipe went into my book! Thanks for such an awesome recipe! Will make again!
These were delicious and the lemon drizzle really put it over the top. I did add about a teaspoon of cinnamon, because I love it, but that was the only change. Very easy and scrumptious recipe. Thanks!