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Overhead view of multiple blueberry scones with blueberries scattered around.

Blueberry Scones

Soft, flaky, and tender, these Blueberry Scones are a family favorite. Made with only simple ingredients, these breakfast scones come together quickly and easily!
Course Breakfast, Brunch
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 1 hour
Servings 8 scones
Calories 345kcal


  • Baking Sheet


  • 2 cups all-purpose flour (240g)
  • cup granulated sugar plus more for sprinkling (66g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cubed (113g)
  • 1 cup fresh or frozen blueberries (6oz / 170g)
  • zest of 1 lemon
  • ¾ cup heavy cream (180mL)
  • 1 large egg


  • In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and work into the flour mixture with a pastry blender or by pressing the pieces between your fingers until they are about the size of peas. Stir in the blueberries and lemon zest.
  • In a small bowl, whisk together the cream and egg. Pour over the flour mixture. Mix together with your hands or a silicone spatula just until the mixture is mostly moistened (it should still be a little crumbly).
  • Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball. Press the dough into an 8-inch circle. Cut into 8 wedges.
  • Place wedges on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
  • Meanwhile, preheat the oven to 400F.
  • Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and sprinkle with sugar.
  • Bake for 20 to 25 minutes or until the tops are lightly browned and the bottom edges are golden. Let cool for at least 10 minutes before serving.


  • Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the blueberry scones won’t rise and become crumbly after baking.
  • The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters.
  • Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones.
  • Flour the knife or bench scraper to help the dough from sticking when cut. You can flour your hands as well.
  • Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly.
  • If using frozen blueberries, add them directly into the dough from frozen. The bake time may increase by a few minutes since you’re starting out with much colder fruit, but the cold fruit will help the scones freeze better, so it’s a win!
  • If you’re using frozen fruit for these blueberry scones, add the blueberries at the last minute to prevent their juices from bleeding into the dough.
  • When shaping the dough, avoid compressing the dough. Just gently pat the dough’s edge.


Calories: 345kcal | Carbohydrates: 36g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 271mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 727IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg