Blueberry Scones

Yield: 8 scones

Prep Time: 20 minutes

Cook: 40 minutes

Buttery, moist, and tender Blueberry Scones are the perfect pastry for Sunday brunch!

38 Responses to “Blueberry Scones”

  1. #
    Melanie @ Carmel Moments — January 23, 2015 at 6:38 am

    I love Melanie from Garnish and Glaze. Fabulous blog. These pictures turned out beautiful!

    Have a great weekend Tessa and Mel!

  2. #
    Gaby — January 23, 2015 at 12:00 pm

    That scone is perfection!

  3. #
    Pamela — January 23, 2015 at 12:41 pm

    OMG…I am making these tomorrow! I just hope mine turn out as gorgeous as these look! Thanks so much for sharing this wonderful and easy recipe!

  4. #
    maureen — January 23, 2015 at 7:33 pm

    These blueberry scones sound yummy, going to cook up a batch now

  5. #
    Celita — January 25, 2015 at 10:33 am

    THESE ARE THE BEST SCONES EVER! I NEED TO LOOK NO FURTHER FOR A SCONE RECIPE! Thank you so much!

  6. #
    Susan — January 25, 2015 at 11:33 am

    I love the trick of grating the butter!! And how I wish I’d known that when I made scones a couple of weeks ago. I don’t currently own a pastry blender so I did it with two knives, the way my mother used to. Big pain, to say the least. I will have to try this recipe, since scones make a great snack.

  7. #
    BUDDY S. — January 25, 2015 at 3:30 pm

    I used frozen blueberries thawed, they are too soft to fold in the mix. Next time I will use fresh blueberries. All in all, turned out great.

  8. #
    Carmi k. — January 27, 2015 at 6:37 pm

    Thank you so much for this recipe! My kids and my husband really like it… I will be making it again and again… Best blueberry scones recipe I ever I made! I do appreciate it a lot for sharing this amazing recipe! God bless you and your family!

  9. #
    Andrea @ Chocolate & Sea Salt — February 7, 2015 at 6:37 am

    Scones are a definite favorite of mine. Can’t wait to try this recipe!

  10. #
    Kristin — February 24, 2015 at 1:37 pm

    So these look great! But, this was under Weight Watchers scones on pinterest? Do we know the nutrional info and amounts on these per serving?

  11. #
    Cindy — March 9, 2015 at 8:35 am

    Only one grammatical comment. “Unthawed” frozen berries would be frozen. They’re thawed frozen berries. 🙂 It’s a mistake that tons of people make, including my husband.

    • #
      Melanie Dueck — March 9, 2015 at 10:25 am

      Cindy, Sorry my wording is confusing. If using frozen you want to use them straight from the freezer and NOT thaw them. If you thaw them they will bleed and your dough will turn blue. I hope you enjoy them! 🙂

  12. #
    hassan hafidh — May 2, 2015 at 9:27 am

    It’ s real really looking fantastic job am very close with. BIG UP

  13. #
    cookingal — July 1, 2015 at 7:39 pm

    Just swallowed a bite fresh out of the oven! These scones are amazing. I need no other recipe for BLUEBERRY SCONES! Thank you for the wonderful, scrumptious recipe!

  14. #
    Judy — November 22, 2015 at 2:33 pm

    I made these just now because I was going to go get my usual Starbucks coffee and scone 🙂 and then I thought how much I hated paying the money for them! So…I made my own and will take them there to have with there coffee and my friends 🙂 My friends will thank me because they are over $3.00 there!
    I did substitute coconut greek yogurt for the sour cream though, it’s all I had. They are fabulous!

  15. #
    Kaya — February 7, 2016 at 11:21 pm

    Yum! My husband decided he wanted to make blueberry scones at about 10 PM a few nights ago. He put all of the ingredients into the kitchen aide and blended them for 10 minutes (much to my chagrin). They turned out a little flat, but were still soft and tasted so good! I made round two tonight following the recipe instructions, and they turned out a little fluffier (not quite like the photos), still just as tasty. Maybe it’s the frozen blueberries? Anyway, great recipe, we really love it. We’ll keep experimenting!

  16. #
    Caitlyn — March 5, 2016 at 10:59 am

    When I was planning on making these, I had everything except sour cream… So I substituted it with Greek yogurt. They turned out super delicious! So if you want to save yourself some fat and add protein, use Greek yogurt (chobani vanilla is 0 fat and 20 grams of protein)

  17. #
    Cheryl — May 4, 2016 at 6:03 pm

    I made these scones today, and they are by far the best scones I have ever made!! I love how flakey they are. Definitely a recipe I will be repeating!!

  18. #
    Cristina — June 3, 2016 at 6:42 pm

    Just made these for the first time (have never made scones before). They came out amazing! I doubled the recipe and substituted part maple sugar for the cup of sugar.

  19. #
    Mari — June 22, 2016 at 7:24 pm

    i just made this recipe and am really excited they turned out great! My dough was quite wet. Is this normal? I attempted to add more flour but was unsure if it would ruin them. They still came out great! Any suggestions. Respectfully, mari

  20. #
    plasterer bristol — July 11, 2016 at 3:15 am

    Wow these look ierrstistible, will be giving these a go for sure. Simon

  21. #
    Sara — August 9, 2016 at 2:23 pm

    I just made these today and the flavor is hard to top. However, the dough was so wet (I followed the recipe, I swear!) they were difficult to work with and came out more like muffin tops than scones. Maybe I overworked the gluten or the butter wasn’t cold enough, but I really couldn’t believe how wet they were. Still, a great flavor!

  22. #
    Bekah — August 19, 2016 at 3:14 pm

    Just put these in the oven! They smell delicious and can’t wait to try. I have no idea how you cut them so perfect, mine were a bit messy. For my first homemade scones this was a pretty easy recipe to follow. Thanks!

  23. #
    Brenda — August 30, 2016 at 5:29 pm

    I made these over the weekend for a friend at work who loves blueberry scones…and she LOVED these delectable blueberry scones! I taste tested one fresh out of the oven and the blueberries burst in my mouth…it was so scrumdelicious that I was a happy, happy girl! I will be making these again.Thank you for this delicious blueberry scones recipe! 🙂

  24. #
    Katie — September 11, 2016 at 8:10 am

    I made these last night and I used frozen blueberries, unthawed, and they still bled. Even lightly touching them with my fingers made my fingers all purple. Maybe next time I’ll give them a quick rinse first so I don’t end up with purple scones again! Or I’ll just use fresh, that’s probably a better option. My dough was much wetter than yours, and my scones spread and flattened like giant cookies. They look ridiculous, but taste amazing. I’m wondering if the frozen blueberries had too much moisture. I’ll try the same recipe again with fresh to see if that makes a difference.

  25. #
    Celia — January 14, 2017 at 6:03 pm

    My scones turned out like Katie’s did: completely purple and giant cookie, almost like muffin tops. I definitely over mixed b/c they came out more doughy than the scone texture should be, they’re also a bit soggy. I definitely over mixed the dough, so I’m going to give it another go and resist the urge to mix!!

  26. #
    Cristina — March 11, 2017 at 12:10 pm

    Made these again today! Except made two batches, one of the original blueberry, the other I held off on the cinnamon and blueberries, and instead put in shredded cheddar cheese, crumbled bacon, and scallions. Yum!

  27. #
    Lindsay — April 16, 2017 at 10:29 am

    Just made this recipe and it tastes really good, however it came out really soft and not like the biscuit/flakiness it should of been. (I always seem to have this problem when making scones) Do you have any tips?

  28. #
    Chris — May 5, 2017 at 11:00 am

    I ve just taken them out of the oven. They are crispy outside and soft inside. We dont have scones here, I mean I cant buy them, so as I to test them, but I like them very much. Thanks for the recipe!

  29. #
    Mrs. Q — August 11, 2017 at 6:03 am

    First time my hubby tried this recipe and came our PERFECT!!!!

  30. #
    Ashley B — December 17, 2017 at 1:42 pm

    Could i substitute ricotta cheese for the sour cream?

  31. #
    Ashley S Heil — February 22, 2018 at 6:48 pm

    I have made these several times now because they are so good! I do have a question. Do you have a suggestion or tip for storing the scones? They always seem to get soggy when I store them and I am not sure what I’m doing wrong. I let them cool completely, I don’t put on the glaze until I’m ready to eat it, and I store them covered. Do I need to store them uncovered? Thank you!

  32. #
    Ashley H. — February 22, 2018 at 6:49 pm

    I have made these several times now because they are so good! I do have a question. Do you have a suggestion or tip for storing the scones? They always seem to get soggy when I store them and I am not sure what I’m doing wrong. I let them cool completely, I don’t put on the glaze until I’m ready to eat it, and I store them covered. Do I need to store them uncovered? Thank you!

  33. #
    Carisa — March 9, 2018 at 2:28 pm

    These are by far the best scones I have ever made and even the best I have ever had! Beats both Starbucks and Panera hands down!! Instant fan of using grated butter in baking!

    5.0 rating

  34. #
    Robin — April 6, 2018 at 8:21 am

    Hello, can you use frozen blueberries?? Thank you!

  35. #
    Beth — June 5, 2018 at 6:09 pm

    These were wonderful, by far the most delicious scone recipe I’ve tried.

  36. #
    Nancy — June 29, 2018 at 8:44 pm

    I see that others have a problem with the dough being too wet, I have the opposite thing going on here. Dough isn’t wet enough to hold together and I have a hard time getting the blueberries incorporated into the dough. I am following the directions to a T.

    5.0 rating

  37. #
    Rebecca Colon — September 1, 2018 at 8:28 pm

    These scones are PERFECT! I made them for the first time today and they turned out great! I like this recipe the best of those online. I’m glad they don’t have any lemon in them. The glaze is wonderful too and adds a lot to the taste. I used fresh blueberries and picked out the ones that were too soft so they wouldn’t bleed. I know these would be a hit for brunch with tea!

    5.0 rating

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