blueberry scones on a cooling rack with blueberries

Blueberry Scones Recipe

Thick flaky buttery sweet scones recipe tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.
Course american, english, french
Cuisine breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 272kcal
Author Chef Billy Parisi


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


  • 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 it to the bowl with the dry ingredients and using a rubber spatula or spoon mix until it becomes a dough.
  • Fold in the blue berries gently until completely combined into the dough.
  • Place the dough onto a clean surface dusted with flour and roll out 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 and brush with melted butter and sprinkle with 2 tablespoons of sugar.
  • 1Bake 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.
  • 1Glaze: 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 leftover.



• To make homemade buttermilk whisk together 1 cup of whole milk with 1 tablespoons of white distilled vinegar. You can also sub the vinegar with lemon juice.
• GLAZE: You can also replace the milk with fresh squeezed lemon juice to enhance the flavor of the blueberry scones.
• STORING AND FREEZING BLUEBERRY SCONES: Blueberry scones can be stored wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. Blueberry scones also freeze well wrapped tightly in plastic for up to 3 months. Simply thaw in the refrigerator a day before wanting to serve them.


Calories: 272kcal | Carbohydrates: 58g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 34mg | Potassium: 197mg | Fiber: 2g | Sugar: 25g | Vitamin A: 83IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg