Blueberry Scones

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Quick Summary

Blueberry Scones-moist and tender blueberry scones with a sweet streusel topping and vanilla glaze! The perfect scone recipe for breakfast or brunch!

Blueberry scones with glaze on baking sheet with parchment paper.

Blueberry baked goods are my jam. I am seriously obsessed. Blueberry muffins, lemon blueberry sweet rolls, blueberry cream cheese biscuits, blueberry banana bread…yeah, I could go on and on. I love putting blueberries in all of my baked goods.

Blueberry scones are at the very top of my list and this blueberry scone recipe is my all-time favorite. The soft and tender scones are bursting with blueberries and they get finished with a sweet streusel topping and a vanilla glaze. WOW is right! Bakery style scones that are easy to make at home? Can I get a YES, PLEASE!

blueberry scone with vanilla glaze on baking sheet.

Fresh or Frozen Blueberries?

Good news, you can use fresh or frozen blueberries to make scones. When blueberries are in season and on sale, I use fresh blueberries. When I can’t find good blueberries or they cost an arm and a leg, I use frozen. So you can make blueberry scones year round, we always have frozen blueberries in our freezer.

Can I Use Milk Instead of Heavy Cream?

I like using heavy cream in this scone recipe because it keeps the scones super moist, tender, and rich. It is worth buying heavy cream to make these scones, trust me! These scones are a treat and you want to go all out!

How to Make Blueberry Scones

If you haven’t made scones before, don’t worry, they are easy to make. Here are a few tips that will help you make perfect blueberry scones every single time!

  • This scone recipe has a streusel topping and trust me, you don’t want to skip it! Make the streusel topping first and stick it in the fridge while you make the scones.
  • Check the date on your baking powder and baking soda to make sure they are fresh. Yes, they do expire!
  • Make sure the butter, heavy cream, and egg are COLD! Keep the ingredients in the fridge until you are ready to use them. You can even cut your butter into pieces and put it in the freezer while you prep the other ingredients. I like to do this if it is hot outside. You don’t want warm butter!
  • Whisk together the dry ingredients in a large bowl and whisk together the wet ingredients in a separate bowl.
  • Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. Don’t over mix.
  • Pour the wet ingredients over the dry ingredients and use a fork to gently stir together. Don’t over stir, the mixture will be wet and sticky. GENTLY stir in the blueberries. I stress the word gently because if you overdo it, you will end up with blue scones. Still in the bowl, knead the dough a few times until the dough comes together.
  • Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles. Place the scones on the prepared baking sheet and brush with heavy cream. Remove the streusel from the refrigerator and sprinkle the scones generously with streusel topping. Lightly press the topping into the scones. Place the scones on the baking sheet in the freezer for 20 minutes before baking. Freezing the scones for 20 minutes helps make sure all of the ingredients are super cold and will help the scones keep their shape and rise up nice and tall.
  • Bake the scones for 17-22 minutes or until they are golden brown. Remove from the oven and let cool. Drizzle with the vanilla glaze.

How to Store

Scones are best the day they are made, but you can keep them in an airtight container for up to 2 days on the counter.

Can You Freeze Scones?

Yes! You can freeze scones before baking them or after they are baked.

If you want to freeze them before they are baked, place them on a baking sheet and freeze until solid, about 30 to 40 minutes. Place in a freezer bag or container and freeze for up to 2 months. If you are going to layer the scones on top of each other, make sure you put parchment paper between the scones so they don’t stick. When ready to bake, place the frozen scones on a large baking sheet with parchment paper and bake according to the directions, just increase the baking time by a few minutes. They will take a little longer to bake because they are frozen solid.

If you want to freeze baked scones, let them cool completely. Place in a freezer bag or container and freeze for up to 2 months. If you are stacking the scones, make sure you put parchment paper between the scones. Defrost on the counter before serving. You can reheat in the microwave, but they will get a little soggy if you choose this method.

Scones for Breakfast or Anytime

I love making scones for a special breakfast treat on the weekends. You can’t beat a fresh scone that is bursting with blueberries. And the streusel topping and vanilla glaze? Talk about scone perfection. These blueberry streusel scones will remind you of your favorite blueberry muffin!

Serve blueberry scones for breakfast, brunch, tea time, or dessert! They are good anytime of the day! And if you want to WOW your family and friends, make them for special occasions-Easter, Mother’s Day, Father’s Day, Christmas…you can’t go wrong!

blueberry scone on plate with bowl of blueberries.

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Blueberry Scones

Moist and tender blueberry scones with a sweet streusel topping and vanilla glaze! The perfect scone recipe for breakfast or brunch!
4.49 from 62 votes

Ingredients
  

For the streusel topping:

For the blueberry scones:

For the vanilla glaze:

Instructions
 

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • To make the streusel topping: In a small bowl, combine the flour, brown sugar, and butter. Mix together with your fingers until the butter is incorporated and the mixture resembles large crumbs. Put in the refrigerator until ready to use.
  • To make the scones: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, whisk together 1 cup of the heavy cream, egg, and vanilla extract.
  • Add the pieces of cold butter to the dry ingredients and lightly toss until all of the pieces are coated. Using a pastry cutter or your fingers, quickly cut the butter into the flour mixture until the mixture is pebbly. You want there to still be little chunks of butter, about pea size. Don’t over mix.
  • Pour the cream mixture over the dry ingredients and use a fork to gently stir together. Don’t over stir, the mixture will be wet and sticky. Gently stir in the blueberries. Still in the bowl, knead the dough a few times until the dough comes together.
  • Place the scone dough on a lightly floured surface. Gently pat and shape the dough into a 3/4-1-inch thick circle. Use a sharp knife to cut the scones into 8 even triangles. Place the scones on the prepared baking sheet and brush with the remaining heavy cream. Remove the streusel from the refrigerator and sprinkle the scones generously with streusel topping. Lightly press the topping into the scones. Place the scones on the baking sheet in the freezer for 20 minutes before baking.
  • Remove the scones from the freezer and place the baking sheet in the oven, on the middle rack, and bake for 17-22 minutes or until the tops and edges are golden brown and the scones are set but still slightly soft in the center. Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
  • While the scones are cooling, make the glaze. In medium bowl, whisk together the confectioner’s sugar, 2 tablespoons milk, and vanilla extract. Whisk until smooth, if the glaze is too thick, you can add a little more milk.
  • Drizzle the glaze over the cooled scones. Enjoy!

Nutrition

Calories: 532kcal, Carbohydrates: 75g, Protein: 6g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 91mg, Sodium: 266mg, Potassium: 248mg, Fiber: 1g, Sugar: 41g, Vitamin A: 825IU, Vitamin C: 2mg, Calcium: 104mg, Iron: 2.3mg
Keywords blueberry scones, scone recipe

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 4 stars
    Lovesd these. To keep everything cold in the Houston summer heat I put one mixing bowl inside another with ice. Worked awesome

  2. And if you really want to add a special something to this, add a little finally cut lavender! Blueberries and lavender are the perfect combo!

  3. 5 stars
    Wonderful recipe! It’s on my must bake list. I started to make it in a jelly roll style filling it with blueberries rolled in sugar and cutting them in rounds like cinnamon rolls then a drizzle of icing sugar,butter,and lemon juice
    They are great with coffee in the morning.
    Thank you for sharing
    Linda

  4. I’ve never made scones and my husband loves them. We have wild blueberries on our property and I picked some today and looked up recipes for scones. I had high hopes as I made them but was not sure how they would turn out. As my husband ate the scones, he just kept saying mmm….mmm…mmm. He said they are the best scones he has ever had.
    Thank you for the wonderful recipe!!!

  5. 5 stars
    First Time making scones from scratch. The heavy cream and real butter made the difference. My scone batter did not firm up to my expectations. Maybe I should have kneaded more while in the bowl. I was able to make a circle and cut pieces. The dough lost shape when transferring to baking sheet. The dough did not hold shape and merged together during cooking. I completed the icing application on the cooked dough.
    The resulting product does not look like scones…. They taste awesome!!!!
    I’ll try the recipe again and see if I get different results.

    1. Potential hack might help: evenly press the dough into a large round baking pan (8- or 9-inch), chill it like that, then turn it out and cut into triangles. Hope this helps!

  6. 1 star
    I am trying to figure out what I had done wrong I am filling step by step and the dough is wet and sticky u can’t cut it I had to bake a large blob

    1. My guess would be maybe your cold ingredients are too warm or over mixing.. you can cube your butter first and put it back into the fridge or freezer for a few minutes before cutting into the dough.. I also mixed my wet ingredients and put them back into the fridge while I worked on cutting the butter into the dry ingedients!

  7. 5 stars
    First time making scones and they turned out incredible!!! I would highly recommend this recipe, it was super easy to follow and thorough!! The blueberries, crumble on top, and vanilla glaze were also amazing additions!!

  8. 1 star
    This recipe is impossible to work with. Even keeping my ingredients cold and putting it in the fridge to stay cold, the dough is actually a liquid batter. It doesn’t hold a shape, it is impossible to work with, and it just created a sticky mess. You have to almost 2 extra cups of flour in order to have a workable dough instead of a liquid mess.

    1. It’s almost as though the recipe was created with packed tight cups of flour instead of properly scooped and leveled cups. You will need FAR MORE flour than this recipe calls for.

    2. 5 stars
      I did not have this problem . Dough was fine – and I did not read accurately and added the two extra tablespoons of cream to the dough.

  9. 5 stars
    This was a great recipe! I followed it exactly and my family loved it! Not sure why someone would have problems with it.

  10. 5 stars
    These are the best scones I’ve ever made! My husband loved them (so did I)! They were a sticky mess while I was making them and it was kind of hard to cut them, but the results were so light and tender on the inside and a little crunchy on the outside. Will definitely make them again.

  11. 5 stars
    My son is a really good baker I have been craving his scones during this pandemic. Yesterday I found your recipe and made them. These are the BEST blueberry scones. I even made a huge error and forgot to freeze them for 20 minutes and they still turned out great so I’ve saved this recipe and I will freeze them before putting in oven the next time and have an even BETTER blueberry scone. Thank you so much for sharing this recipe.

  12. 5 stars
    These are fantastic! My dough was slightly on the drier side (but it’s winter in Iowa and the atmosphere is dry as a bone). I added just a touch more cream to the dough to fix that. I was a little reluctant to add the glaze because they were so delicious without it, but the glaze just made them better!

  13. 5 stars
    I have made these scones at least a dozen times. My husband absolutely loves them. I’m planning a double batch for Christmas. So good!

  14. 5 stars
    This was an awesome recipe! My first time making Scones and my wife & I were not disappointed. I’m saving this to make many more times in the future.

  15. I wanted to love this but should have listed to the other reviews. I follow the instructions perfectly and it turned into a gooey mess. I make scones often and know how to do the cold butter, what the consistency should be. etc. I had to add a ton more flour but bc there is not a concise recipe to follow to make the proper consistency, they were kinda dry. I wouldn’t make these again. Guys – find another recipe on pinterest.

  16. 5 stars
    Blueberry Scones are a hit! I LOVE Blueberry Scones (as a special treat), and I have always been a little intimidated by the idea of making my own from scratch. The scones turned out better than I had ever imagined, and so fluffy! I think it helped that I made sure I was using fresh flour, sugar, etc. As I’m more of a cook than a baker. So I thought it would be a good idea to make sure all of my ingredients were not expired 😉 I took your advice from your Insta video on Strawberry Scones, and I did not over mix the dough. These scones are delicious! My boyfriend is not typically a fan of scones. However, he came back for seconds. Fan favorite!

  17. I’d like to bake blueberry mini-scones (about half the regular size) for an outdoor coffee party. I know they will bake faster, but any tips on how long to cook and at what temperature would be most welcome. Thanks!

  18. 3 stars
    Very simple recipe and I was happy to have a recipe that uses fresh blueberries instead of frozen. The only problem I had mirrored those of some of the other reviewers: Dough was extremely sticky and wet! My butter was just out of the fridge so that’s not the problem. I did not want to add a ton more of flour as I did not know if it would make the finished scones as hard as rocks. I just had to scoop out the dough and place them on the baking sheet. Needless to say they had no uniform shape, but they do taste fine. Used whole milk, btw, which I’d read somewhere else is a good substitute for heavy cream.

  19. 5 stars
    I’m sure this will be great because the Cranberry Orange Scones are my go-to! My question: Do you think dried blueberries (1/2 cup like in the cranberry scones) would work? Has anyone tried this? I tend to prefer using dried fruits in baked goods. Thanks for any advise!

  20. 5 stars
    Soooo good!! My dough was pretty dry and crumbly…is this ok? It held together enough to cut it and get it onto the baking pan. Will definitely will make again!

  21. This is my go to scone recipe! My husband looooves these! Do you have a suggestion on how to sub almond flour? To account for a health condition, I need to make this gluten free and vegan – using almond flour and plant based butter. Appreciate your help! Thanks!

    1. I don’t recommend using almond flour, the texture is very different. You can try gluten-free flour. I like Cup4Cup.

  22. 5 stars
    These scones are DELICIOUS. The instructions are very clear and easy to follow. I will make them again. Thank you for the recipe.