Homemade Blueberry Scones Recipe
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This flaky, buttery, sweet homemade Blueberry Scone recipe is topped off with a simple sweet glaze that makes it perfect for breakfast or a snack. They are so easy to make, and I love how delicious they taste with a hot cup of tea or coffee.
We are big-time breakfast eaters in our family and always make sure we are plenty full before leaving the house in the morning. If you are the same, you must try my huevos Rancheros or these Hoe Cakes.
Blueberry Scones
Blueberry scones are flour-based biscuits that can be cut into rounds, triangles, squares, or even diamond shapes. I make mine with fresh blueberries and bake them until they are flaky and golden brown.
The name scone is said to come from the Scottish bread called the Stone of Destiny, where Scottish kings were crowned. They were first made with oats and cooked on a griddle, more like a pancake than the scones we bake today.
There are so many types of scones because it is easy to add different ingredients to the basic recipe. At their core, they are really just a sweeter version of homemade biscuits, but cut in a different way. I like to change them up with different flavors, and I always recommend making them to match your own favorites.
Ingredients and Substitutions
- Flour – All-purpose flour is what I use to make this recipe.
- Sugar – You will need granulated sugar for the scone dough and powdered sugar for the glaze.
- Eggs – Large eggs, chilled or at room temperature work perfectly.
- Milk – I use homemade buttermilk in these scones, but you can use regular whole milk. In addition, you’ll need some whole, 1%, 2%, or skim milk for the glaze.
- Leavening Agent – Baking powder is used to help give the scones more lift.
- Butter – I always use unsalted butter for my cooking and baking.
- Blueberries – Fresh blueberries work best. However, you can use frozen blueberries in this recipe.
- Salt – I always use coarse salt in my cooking and baking.
How to Make Blueberry Scones
Mix the dry ingredients: I combine the flour, sugar, baking powder, and salt in a large mixing bowl. Then, I give everything a good whisk.
Grate the butter: I grate cold butter on a cheese grater. I usually pop the butter in the freezer for about 20 minutes beforehand so it stays extra firm while I work it in.
Fold in the butter: I gently fold the grated butter into the dry ingredients until it is well incorporated and the mixture looks crumbly.
Whisk the wet ingredients: In a separate bowl, I whisk together the eggs and buttermilk until smooth.
Combine wet and dry: I pour the wet ingredients into the bowl with the dry mixture and gently stir until a firm dough forms, similar to a thick cookie dough.
Add the blueberries: I gently fold the blueberries into the dough, being careful not to smash them so they stay whole in the scones.
Roll the dough: I place the scone dough onto a lightly floured surface and roll it into a large circle about 1 inch thick.
Cut the scones: I slice the dough into 12 triangle-shaped pieces, just like cutting a pizza.
Arrange on the tray: I place the scone triangles in a circle about ¼ inch apart on a parchment-lined baking sheet.
Chill the dough: I put the tray in the refrigerator and let the scones chill for 20 to 25 minutes so the butter firms up and the scones hold their shape while baking.
Brush with butter: I take the scones out of the refrigerator and brush the tops with melted butter.
Add sugar: I sprinkle the tops of the scones with sugar for a light sweetness and crunch.
Bake the scones: I bake the scones at 375° for 25 to 30 minutes, and I know they are ready when the edges turn a light golden brown.
Finish and serve: I remove the scones from the oven, place them on a rack to cool to room temperature, then drizzle the glaze over the top before serving.
Making the Blueberry Scones Glaze
There are a few different glazes you can add to the top of the blueberry scones, and in my professional opinion, a homemade glaze is a must. Scones, while sweeter than biscuits, are still not super sweet, so they need a little something to finish it off.
- I add the powdered sugar to a sifter and sift to remove any chunks.
- I stir in some whole milk and whisk until combined. It should be thick.
Chef Tip + Notes
Scones can sometimes turn out dry in texture and flavor, but I have a simple fix for that. Most of the time, dryness comes from not having enough fat or from overcooking. My rule of thumb is to use 1 stick of butter for every 3 cups of flour, which gives just the right amount of richness to keep them moist. One of my favorite tricks is to shred the butter on a cheese grater before mixing it in, since it blends quickly and evenly into the dough.
- Carryover cooking: Remember that these scones won’t stop cooking when you take them out of the oven. They will continue to cook as they cool, but it won’t be direct heat that will help keep them from drying out.
- Mixing the dough: I avoid overmixing the dough because it can make the scones tough instead of flaky.
- Chill before baking: I like to chill the scones before baking so they hold their shape.
- Glazing: I let the scones cool before glazing so the glaze sets perfectly on top.
Serving Suggestions
When blueberries are in season, I find myself baking these blueberry scones almost every week. My wife and daughter enjoy them as a dessert after a light steak salad lunch, while I love having one in the afternoon with a cortadito coffee for a little pick-me-up.
These scones also shine at brunch when I serve them next to my blueberry muffins for a double dose of berries. For a sweet and savory contrast, I like pairing them with a classic eggs benedict, which makes for a well-balanced and satisfying meal.
Make-Ahead and Storage
Make-Ahead: You can make these up to 2 days ahead of time.
How to Store: Blueberry scones can be wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. They also freeze well wrapped tightly in plastic for up to 3 months. Thaw in the refrigerator a day before wanting to serve them.
More Breakfast Recipes
Video
Homemade Blueberry Scones Recipe
Ingredients
For the Scones:
- 4 cups all-purpose flour
- 1 cup sugar + 2 tablespoons sugar
- 1 tablespoon baking powder
- pinch of sea salt
- 1 1/3 sticks cold unsalted butter
- 1 cup cold buttermilk
- 2 large eggs
- 1 ½ cups fresh blueberries
- melted unsalted butter
For the Glaze:
- ½ cup sifted powdered sugar
- 1 to 2 tablespoons whole milk
Instructions
- Preheat the oven to 375°.
- Add the flour, 1 cup of sugar, baking powder, and salt to a large bowl and mix with a whisk.
- Next, grate the butter on a cheese grater and fold it into the dry ingredients.
- In a separate bowl, whisk together the buttermilk and eggs and add them to the bowl with the dry ingredients. Using a rubber spatula or spoon mix until it becomes a dough.
- Fold in the blueberries gently until Thoroughly combined into the dough.
- Place the dough onto a clean surface dusted with flour, and roll until it is 1” thick.
- Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
- Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
- Remove the dough brush with melted butter and sprinkle with two tablespoons of sugar.
- Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
- Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze left over.
Turn out great – moist!
Excellent!
Everyone loves these scones. When I make them for a Bake Sale, they always sell out. I either drizzle a lemon glaze on them or top them with sparkling sugar which adds a nice crunch without being too sweet. Thank you for a great recipe and method.
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So glad they’re a hit!
Another fabulous recipe. Delicious
Thank you so kindly!