Blueberry Scones – Love and Lemons

These blueberry scones are crispy on the outside, moist and buttery in the middle, and bursting with juicy berries. Perfect for breakfast or brunch!

The best scones are buttery, flaky, and moist on the inside. They are crispy and crumbly around the edges and go perfectly with a cup of coffee or tea.

Scones can get a bad rap for being bland or dry (my husband Jack swore for years that he didn’t like them), but when cooked well, they shouldn’t be any of those things.

Below I’m sharing my favorite blueberry scones recipe. With 10 basic ingredients, it’s easy to make and results in tender, flavorful, baker-worthy scones every time.

If you’re on the fence about scones, I think this will convince you. Even Jack will tell you that these blueberry scones are delicious for breakfast or brunch!

And tip: They don’t just go well with blueberries. Find ideas for more mix-ins later in this post!

How to make scones

This blueberry scones recipe starts with 10 basic ingredients:

Ingredients for Blueberry Scones

• All-purpose flour – Spoon it and level it to avoid putting too much into your measuring cup.
• Cane sugar – For sweetness. I scatter too coarse sugar Place on top of the scones to create a crispy, golden brown crust.
• baking powder and an egg – So that the scones rise more easily when baking.
• Frozen butter – Yes, frozen! It doesn’t melt until the scones are in the oven, making them tender and flaky. You grate it on the large holes of a box grater before adding it to the scone dough.
• Buttermilk – For moisture, fullness and a slightly spicy taste. For alternatives, see the note below.
• Blueberries – Both fresh and frozen berries are suitable here. Other add-ins are no problem either. My favorites can be found further down in this post under “Scone Flavor Variations.”
• vanilla extract – For warm depth of flavor.
• And sea salt – So that all the flavors come into their own!

The full recipe with measurements is below.

Prepare the dough

To make these blueberry scones, first stir together the dry ingredients– Flour, sugar, baking powder and salt.

Next, grate the frozen butter on the large holes of a box grater. Using your hands, work the butter pieces into the flour until the mixture resembles a coarse meal. You want some of the butter to stay in larger pieces. As they melt in the oven, they give the scones a flaky texture.

Add the blueberries Add to the flour mixture and mix.

Then add the wet ingredients. Whisk buttermilk, egg, and vanilla together in a medium bowl and pour over flour mixture.

Mix with a spatula until a shaggy dough forms. Then switch to your hands and work in the remaining dry flour.

The dough should be soft but not sticky. If it feels sticky, add a little more flour. If it feels dry, add a little more buttermilk.

Form the scones

Form the dough into a ball and place on a lightly floured surface.

Flatten it into a 7- to 8-inch disk, about 1 inch thick.

Using a sharp knife, cut the dough into 8 equal pieces.

Baking the scones

Freeze the scones while you preheat the oven. Place on a large plate or baking sheet and freeze for 15 minutes to cool the butter. Meanwhile, preheat the oven to 400°F.

Then bake the scones. Remove from the freezer, brush with buttermilk and sprinkle with coarse sugar.

Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 27 minutes.

Place on a wire rack to cool or enjoy warm with butter, jam, honey or lemon curd. These blueberry scones taste delicious on their own too!

Blueberry scone recipe tips

• Use grated frozen butter. Like a good pie crust, the best scones are flaky. You get this delicious consistency when small pieces of butter in the dough melt in the oven and create air pockets. When the butter melts Before The scones go into the oven, no pockets form as you work with the dough. For perfect puff pastry scones, I use the same trick I used for the puff pastry cookies in my blueberry cobbler recipe: frozen grated butter. It’s very cold and the small pieces don’t require much handling, so they don’t melt until they’re in the oven.
• Freeze the scones before baking. It cools the butter after you incorporate it into the dough. Remember, cold butter = light and flaky scones.
• If necessary, incorporate more liquid or flour. If your scone dough feels too sticky or dry, don’t hesitate to add more flour or liquid. The exact ratio you need may vary depending on factors such as the humidity in your kitchen, whether you use buttermilk or cream, etc. Just add a little at a time until you have a soft, workable dough.

Scone flavor variations

I love the juicy blueberries in these scones, but many other ingredients would work in this recipe too! Feel free to use it as a template to make any type of scone.

Here are some of my favorite variations:

• Lemon blueberry – Stir 1 tablespoon of lemon peel into the wet ingredients. Drizzle the scones with my simple lemon glaze.
• Chocolate chip – Add a pinch of nutmeg to the dry ingredients. Replace the berries with 1/2 cup chocolate chips.
• Currant or raisin – Add a pinch of cinnamon to the dry ingredients. Replace the berries with 1/2 cup dried currants or raisins.
• Cranberry orange – Stir 1 tablespoon of orange peel into the wet ingredients. Replace the berries with 1/2 cup chopped dried cranberries.

Let me know what variations you try!

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