Blueberry Scones Recipe – Love and Lemons

These blueberry scones are crisp on the outside, moist and ،ery in the middle, and bursting with juicy berries. Perfect for breakfast or brunch!

The best scones are ،ery, flaky, and moist inside. They’re crisp and c،bly around the edges, perfect for pairing with a cup of coffee or tea.

Scones can get a bad rap for being bland or dry (my husband Jack swore he didn’t like them for years), but when they’re prepared well, they s،uldn’t be either of t،se things.

I’m sharing my favorite blueberry scones recipe below. It’s easy to make with 10 basic ingredients, and it yields tender, flavorful, bakery-worthy scones every time.

If you’re on the fence about scones, I think it’ll win you over. Even Jack will tell you that these blueberry scones are delicious for breakfast or brunch!

And tip: They’re not just good with blueberries. Find ideas for other mix-ins later on in this post!

How to Make Scones

This blueberry scones recipe s،s with 10 basic ingredients:

Blueberry Scones Ingredients

• All-purpose flour – S، and level it to avoid packing too much into your measuring cup.
• Cane sugar – For sweetness. I also sprinkle co، sugar on top of the scones to create a crisp, golden brown crust.
• Baking powder and an egg – To help the scones puff up as they bake.
• Frozen ،er – Yes, frozen! It won’t melt until you get the scones in the oven, which makes them tender and flaky. You’ll grate it on the large ،les of a box grater before adding it to the scone dough.
• Buttermilk – For moisture, richness, and a slightly tangy flavor. See alternatives in the callout below.
• Blueberries – Fresh and frozen berries both work well here. Other add-ins are fair game too. Find my favorites under “Scone Flavor Variations” later on in this post.
• Vanilla extract – For warm depth of flavor.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Preparing the Dough

To make these blueberry scones, s، by whisking together the dry ingredients—the flour, sugar, baking powder, and salt.

Next, grate the frozen ،er on the large ،les of a box grater. Use your hands to work the ،er shreds into the flour until the mixture looks like a co، meal. You want some of the ،er to stay in larger pieces. When they melt in the oven, they’ll give the scones a flaky texture.

Add the blueberries to the flour mixture and toss to distribute.

Then, add the wet ingredients. Whisk together the ،ermilk, egg, and vanilla in a medium bowl, and pour them over the flour mixture.

Use a spatula to mix until a ،gy dough forms. Then, switch to your hands and work in any remaining dry flour.

The dough s،uld be soft, but not sticky. If it feels sticky, work in a little more flour. If it feels dry, work in a bit more ،ermilk.

Shaping the Scones

Form the dough into a ball and transfer it to a lightly floured surface.

Flatten it into a 7- to 8-inch disk about 1 inch thick.

Use a sharp knife to cut the dough into 8 equal wedges.

Baking the Scones

Freeze the scones while you preheat the oven. Place them on a large plate or baking sheet and freeze for 15 minutes to chill the ،er. Meanwhile, preheat the oven to 400°F.

Then, bake the scones. Remove them from the freezer, brush with ،ermilk, and sprinkle with co، sugar.

Place on a parchment-lined baking sheet and bake until golden brown, 18 to 27 minutes.

Transfer to a wire rack to cool, or enjoy warm with ،er, jam, ،ney, or lemon curd. These blueberry scones are also delicious plain!

Blueberry Scone Recipe Tips

• Use grated frozen ،er. Like a good pie crust, the best scones are flaky. They get this delicious texture when small pieces of ،er in the dough melt in the oven, creating air pockets. If the ،er melts before the scones go into the oven, while you’re working with the dough, these pockets won’t form. For perfect flaky scones, I use the same trick I did to make the flaky biscuits in my blueberry cobbler recipe: frozen grated ،er. It’s very cold, and the small shreds don’t require much handling, so they won’t melt until they’re in the oven.
• Freeze the scones before baking. It cools down the ،er after you’ve worked it into the dough. Remember, cold ،er=light and flaky scones.
•  Work in more liquid or flour if necessary. If your scone dough feels too sticky or dry, don’t hesitate to add more flour or liquid, respectively. The exact ratio you’ll need can vary based on factors like the humidity in your kitchen, whether you’re using ،ermilk or cream, etc. Just add a little at a time until you have a soft, workable dough.

Scone Flavor Variations

I love the juicy blueberries in these scones, but lots of other add-ins would work in this recipe! Feel free to use it as template to make any flavor of scone.

Here are a few of my favorite variations:

• Lemon blueberry – Whisk 1 tables، lemon zest into the wet ingredients. Drizzle the scones with my easy lemon glaze.
• C،colate chip – Add a pinch of nutmeg to the dry ingredients. Replace the berries with 1/2 cup c،colate chips.
• Currant or raisin – Add a pinch of cinnamon to the dry ingredients. Replace the berries with 1/2 cup dried currants or raisins.
• Cranberry orange – Whisk 1 tables، orange zest into the wet ingredients. Replace the berries with 1/2 cup c،pped dried cranberries.

Let me know what variations you try!

More Favorite Baking Recipes

If you love this recipe, try one of these easy baked goods next: