Name: Blueberry Scones
Prep time: 15 min
Cook time: 18 min
Total time: 53 min
Cuisine: British
Ingredients: 2 cups all-purpose flour; ¼ cup granulated sugar; 2½ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, cold and cubed; 1 cup blueberries, fresh or frozen; ¼ cup sour cream; ½ cup buttermilk; 1 teaspoon vanilla extract; Vanilla Glaze:; ½ cup powdered sugar; 2 tablespoons heavy cream or milk; ½ teaspoon vanilla extract

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Light, tender, and bursting with juicy blueberries, these homemade blueberry scones are a classic treat that pairs beautifully with your morning coffee or afternoon tea. With a golden, crisp exterior and a soft, flaky center, they strike the perfect balance of richness and freshness. A drizzle of vanilla glaze adds just the right finishing touch.

Why You’ll Love This Recipe

These scones are incredibly easy to make with simple ingredients you probably already have in your kitchen. The combination of buttermilk and sour cream creates a tender, moist crumb without being heavy. Fresh or frozen blueberries add bursts of natural sweetness, and the vanilla glaze adds a bakery-style touch that makes them feel extra special. Whether served warm out of the oven or cooled with a glaze, they’re an irresistible addition to any breakfast table or dessert tray.

Blueberry Scones

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
unsalted butter, cold and cubed
sour cream
buttermilk
vanilla extract
blueberries (fresh or frozen)

For the Vanilla Glaze:

powdered sugar
heavy cream or milk
vanilla extract

Directions

Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gently fold in the blueberries so they are evenly distributed and lightly coated in flour.

Mix Wet Ingredients:
4. In a separate bowl, whisk together the sour cream, buttermilk, and vanilla extract.

Make the Dough:
5. Add the wet mixture to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the dough tender.
6. Turn the dough out onto a lightly floured surface. With floured hands, bring it together into a rough ball—it will be slightly sticky.
7. Pat into a 6–7 inch circle about 1 inch thick. Cut into 8 equal wedges.
8. Transfer wedges to a parchment-lined baking sheet, spacing them apart.

Chill the Scones:
9. Place the baking sheet in the refrigerator for 15–20 minutes while you preheat the oven to 400°F (200°C). This step helps the scones hold their shape and become flaky.

Bake:
10. Bake for 18–22 minutes, or until the scones are golden brown and baked through. Transfer to a wire rack to cool.

Make the Glaze:
11. In a small bowl, whisk together the powdered sugar, cream or milk, and vanilla extract until smooth. Adjust consistency as needed.

Finish:
12. Drizzle the glaze over cooled scones. Serve warm or at room temperature.

Servings and timing

Makes: 8 large scones
Prep time: 15 minutes
Chill time: 20 minutes
Cook time: 18–22 minutes
Total time: 53–57 minutes

Variations

Lemon Blueberry Scones: Add 1 tablespoon of fresh lemon zest to the dry ingredients for a citrusy twist.
Almond Glaze: Substitute vanilla with almond extract in the glaze for a nutty flavor.
Berry Blend: Use a mix of raspberries, blackberries, or chopped strawberries instead of just blueberries.
Mini Scones: Divide the dough into two smaller discs and cut each into 6–8 smaller scones for bite-sized portions.

Storage/Reheating

Storage:

Store cooled scones in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.

Freezing:

Freeze baked scones (without glaze) for up to 2 months. Thaw at room temperature and reheat before glazing.

Reheating:

Warm scones in a 300°F oven for 5–8 minutes or in the microwave for 15–20 seconds to refresh texture.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. Do not thaw them before adding to the dough to avoid excessive bleeding of color.

Why do my scones spread too much?

Warm dough can cause spreading. Be sure to chill the cut scones for at least 15 minutes before baking.

Can I make the dough ahead of time?

Yes, you can shape and chill the scones overnight. Bake directly from the fridge the next morning.

How do I get flaky scones?

Use very cold butter and avoid overworking the dough. Chilling the dough before baking also helps achieve flakiness.

Can I use milk instead of buttermilk?

Yes, though buttermilk adds tenderness and tang. For a substitute, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let sit for 5 minutes.

Can I skip the glaze?

Yes, the scones are delicious on their own or can be topped with a dusting of powdered sugar instead.

What’s the best way to mix the dough?

Use a fork or wooden spoon and mix gently—overmixing leads to tough scones.

Can I make gluten-free scones?

Yes, use a 1:1 gluten-free all-purpose flour blend and follow the same instructions.

Why are my scones dry?

They may be overbaked or have too much flour. Be sure to measure flour correctly using the spoon-and-level method.

What can I serve with these scones?

They pair perfectly with clotted cream, butter, lemon curd, or fruit preserves.

Conclusion

These blueberry scones are everything a good scone should be—crisp on the outside, fluffy and buttery on the inside, with bursts of juicy berries in every bite. With a sweet vanilla glaze on top, they’re perfect for breakfast, brunch, or an elegant tea-time treat. Whether you’re baking for guests or just indulging yourself, these scones are sure to become a favorite in your recipe rotation.