These blueberry scones, with their buttery, slightly sweet flavor and tender, flaky texture, are like the scones you get from your favorite coffee shop. They are the perfect breakfast treat or afternoon snack, full of juicy berries and finished with a lemon glaze.
Fresh berry scones are a delicious treat. The flaky, buttery textures and plump, juicy berries make these bakery-style treats perfect for serving with an afternoon coffee or tea with friends.
If you don’t have blueberries, you may enjoy cranberry scones or cinnamon raisin scones instead.
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These blueberry scones are big, flaky, bakery-style scones filled with fresh, juicy blueberries. The tops are golden and crisp, and they are drizzled with a simple lemon icing.
This is an easy scone recipe made with simple ingredients, and they take only 20 minutes to bake, making them the perfect scones for a quick breakfast treat.
These scones are best made with fresh berries, but frozen can be used with just a few simple adjustments.
I like to make these as large wedges and I get eight scones out of a batch. If you don’t want large scones you can cut these smaller without any issues.
These scones are great served warm with butter or preserves, especially homemade strawberry jam or fresh lemon curd, or as a base for some delicious Strawberry & Blueberry Shortcakes.
Ingredients & Substitutions
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
All-purpose flour – All-purpose flour works best for these scones. We highly suggest weighing the flour rather than using a measuring cup for the best results. If you prefer, whole wheat flour may be used, but you may need more liquid, and the texture will be slightly different.
Sugar – This recipe uses a small amount of granulated sugar which gives them a slighly sweeter flavor. You can leave this out if you are watching sugar intake.
Baking powder – Baking powder is the leavening agent used to give these scones their lift. For best results, make sure your baking powder is fresh.
Butter – We use salted butter in all our recipes, but if you are salt-conscious, you can use unsalted. Please ensure the butter is cold, as this gives the scones a light, flaky texture.
Buttermilk – We use buttermilk in this recipe, which gives the scones a slightly tangy flavor and makes them super tender, but you can use heavy cream or milk. If using regular 2% milk or a lower fat milk instead of buttermilk or cream, start with a reduced amount and increase as needed as the thinner liquid will absorb into the dry ingredients more quickly.
Blueberries – Fresh blueberries are recommended for this recipe as they will not bleed into the batter, and they are easier to work with. If you are using frozen berries, you will want to add them after mixing the liquid into the dough instead of before, or the scone dough will become more difficult to handle.
Storing Scones
These scones are best eaten fresh, the same day they are baked, but if you must store them, they will stay freshest when stored in an airtight container in the refrigerator. They should keep for about 3 days.
They can also be frozen in airtight containers or freezer bags for up to 3 months.
If you plan to freeze them, we suggest leaving the drizzle off and popping the scones in the oven before serving to refresh them and crispen the top, then adding the drizzle before serving.
More Biscuit and Scone Recipes
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Printable Recipe
Bakery Style Blueberry Scones
Ingredients
- 2 ½ cups (325g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tbsp (12g) baking powder
- 1 tsp (7g) kosher salt or ¼ teaspoon table salt
- ½ cup (110g) salted butter cold and cubed
- 1 ½ cups fresh blueberries
- 1 cup (225 ml) buttermilk
Icing drizzle (optional)
- ½ cup powdered sugar
- 1-2 tablespoon lemon juice
Instructions
- Preheat oven to 400°F.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Add the cold butter and cut it into the dry ingredients using a pastry blender or 2 knives until it resembles coarse crumbs.
- Stir the blueberries into the dry ingredients.
- Make a well in the center of the dry ingredients and pour in the buttermilk. Gently fold the dry ingredients into the wet until a shaggy dough forms. Be careful not to squish the berries.
- Turn the dough onto a floured countertop or pastry mat and gently press the dough into an 8-inch circle.
- Using a sharp knife, cut the dough into 8 wedges, then transfer to a parchment-lined baking sheet, leaving about an inch between the scones to give them room to rise.
- Bake at 400°F for 20 minutes, or until puffed and golden brown. Remove from the oven and transfer to a cooling rack.
Icing Drizzle
- Let the scones cool, then mix the powdered sugar and lemon juice in a small bowl to drizzle. You can add more lemon juice to make it thinner or less to make it thicker.
- Drizzle the icing over the scones and serve.
Notes
- If using regular milk, reduce to ¾ cup and add more as needed to form a dough that sticks together.
- If using frozen blueberries, stir them into the dough AFTER you have mixed the wet and dry ingredients.
- You can use milk or cream instead of lemon juice if you prefer not to have lemon icing.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.