Nothing is better than a hot, fresh, blueberry scone in the morning—or even for afternoon tea!
Scones can be purchased at coffee shops but can sometimes be heavy or dense. These scones are favorites for us, tender, delicious, and a lot less pricey! And we love the pop of sweet blueberries with a little zing of lemon zest.
And that dreamy glaze! My family swears this is the best blueberry scones recipe and I have to agree!
What are Scones?
Scones are generally larger and sweeter than an American biscuit and can be filled with fruits, berries, or nuts.
An egg-wash or sweet glaze is sometimes applied to the top before serving.
We love this particular recipe because it has the richest ingredients like whole heavy cream and real butter. Oh and don’t forget the eggs!
Blueberry scones need to have…blueberries. But it’s also easy to switch out the blueberries for other berries, or even raisins or cranberries!
How to Make Blueberry Scones
Blueberry scones are easy to make. Like when making pie dough, you want to make sure the butter is chilled.
- Whisk dry ingredients with lemon zest. Cut in butter using a pastry blender or fork until the butter is a bit smaller than the size of peas.
- Mix eggs and cream, pour into center of the dough. Mix the dough just until combined (per the full recipe below), you don’t want it to get too warm from your hands. Turn the dough on a flat surface and add blueberries.
- Gently fold the dough over the berries a few times to incorporate them. Take care not to squish them too much.
- Shape into an 8” circle. Cut 8 equal triangles.
- Brush top with heavy cream and sprinkle with sugar. Bake until the tops are golden brown. Cool before icing.
Tips For Great Scones
- Keep butter chilled until ready to use.
- Lightly flour your hands before handling the dough but don’t add extra flour to the dough. Handle the dough with your hands as little as possible.
- Frozen berries work in this recipe but may discolor the dough. Do not thaw them first.
Below find our favorite blueberry recipes for fresh or frozen berries.
- Blueberry Cobbler – use fresh or frozen berries
- Lemon Blueberry Cake – sweet & refreshing
- Easy Blueberry Crisp – with a crumble topping
- Homemade Blueberry Sauce – perfect on ice cream
- Homemade Blueberry Pie – a summer favorite
Did you love these Blueberry Scones? Be sure to leave a rating and a comment below and tag us on Instagram!
- 2 ½ cups all-purpose flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 2 teaspoons lemon zest optional
- ½ teaspoon salt
- ⅓ cup cold unsalted butter cut into pieces
- 2 eggs beaten
- ¾ cup heavy cream
- 1 ¼ cups blueberries fresh or frozen
- cream to brush top of scones
- sugar to sprinkle top of scones
- 3 tablespoon icing sugar
- 1 tablespoon heavy cream
Preheat oven to 400°F.
Combine flour, sugar, baking powder, lemon zest (if using), and salt in a bowl.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Combine eggs and heavy cream. Add egg mixture into well in flour mixture and mix until dough forms.
Place dough on a flat surface and add some of the blueberries. Gently fold the dough to mix in the berries. Repeat with remaining berries handling the dough as little as possible.
Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.
Place wedges 1-inch apart on an ungreased baking sheet. Brush with heavy cream and sprinkle with additional sugar.
Bake for 13-16 minutes or until golden. Remove scones from baking sheet. Let cool and top with icing.
Combine ingredients in a bowl.
After scones are slightly cooled, place scones on a large plate and drizzle with icing.
If blueberries are frozen, do not defrost first.
Frozen blueberries may discolor the dough.
Uncooked scones can be frozen and baked individually for 18-22 minutes.