Easy Homemade Blueberry Scones Recipe — Fluffy, Buttery & Quick

These bakery-style blueberry scones are loaded with juicy berries and have a tender, buttery interior with slightly crumbly edges. Finished with a sprinkling of coarse sugar and a simple vanilla-lemon glaze, they make a delightful breakfast, snack, or dessert.

Scones are a classic British baked good: somewhere between a biscuit and a crumbly shortbread. This easy blueberry scones recipe uses real blueberries, buttermilk for moistness, and common pantry staples like flour, butter, and sugar to produce soft, fruit-studded scones with great flavor and texture.

The method is straightforward, making this recipe ideal for beginner bakers or for cooking with kids. The dough is a quick, no-yeast mix made in one bowl and shaped on the baking sheet before cutting into wedges.

Ingredients For Blueberry Scones

Buttermilk adds tang and moisture; if you don’t have buttermilk, cream works as a substitute. Turbinado (coarse) sugar is optional but adds a pleasant crunch on top.

• Flour: 2 cups all-purpose flour.
• Granulated sugar: 1/3 cup; honey or maple syrup can be used but may alter texture.
• Baking powder: 1 tablespoon, for rise.
• Salt and vanilla extract: for flavor; almond extract is an optional variation.
• Butter: 6 tablespoons cold unsalted butter, chopped into small pieces.
• Buttermilk: 1/2 cup, adds moisture and tenderness.
• Egg: 1 large, lightly beaten.
• Blueberries: 1 cup fresh or frozen (do not thaw frozen berries).
• Turbinado sugar: for sprinkling on top (optional).

How To Make Blueberry Scones

These scones come together quickly: mix the dry ingredients with cold butter, add the wet ingredients, fold in berries, shape, and bake at 400°F.

1. Prep the oven and pan. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Combine dry ingredients and butter. Whisk flour, sugar, baking powder, and salt in a large bowl. Add cold butter and cut it into the flour with a pastry cutter, fork, or knives until the mixture resembles coarse crumbs.
3. Add wet ingredients. Stir in buttermilk, the beaten egg, and vanilla until just combined. Fold blueberries in gently to avoid crushing them.
4. Shape and top. Turn the dough onto the prepared baking sheet, shape into a round about 1-inch to 1 1/2-inch thick, and cut into 8 wedges. Lightly spray or brush the tops with oil or milk and sprinkle with turbinado sugar if desired.
5. Bake. Bake 20–23 minutes, until golden on top. Cool briefly on a wire rack.

Recipe Tips and Tricks

• Too crumbly? Add buttermilk a tablespoon at a time until the dough holds together.
• Use cold butter. Cold butter creates steam as it melts in the oven, helping produce flaky layers and better rise.
• Don’t overmix. Overworking the dough makes dense scones. Mix until just combined and make sure your baking powder is fresh.
• Frozen blueberries. Stir frozen berries into the dough without thawing to prevent excess color bleed and sogginess.

Serving Ideas

Enjoy these scones warm on their own with coffee or tea, or serve with jam, honey, cream cheese, whipped cream, fresh fruit, or a drizzle of vanilla-lemon glaze for extra sweetness.

How to Store

• Store cooled scones in an airtight container or food storage bag at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for about 3 months.
• To reheat, warm briefly in the microwave for a few seconds or in the oven at 350°F for 5–10 minutes until heated through.

Delicious Sweet Treats

• Easy Pumpkin Muffins from Scratch
• Cinnamon Sugar Pretzel Bites
• Cherry Kuchen Bars
• New Orleans Style Beignets
• Air Fryer French Toast Sticks

Blueberry Scones

These homemade blueberry scones are light and crumbly yet moist and creamy.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, chopped
• 1/2 cup buttermilk
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• Turbinado sugar for sprinkling (optional)

For the Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles fine crumbs.
3. Stir in buttermilk, egg, and vanilla just until combined. Fold in the blueberries gently.
4. Turn the dough onto the prepared baking sheet and shape into a circle. Flour your hands if needed.
5. Cut the circle into 8 wedges. Spray or brush the tops with a little oil or milk and sprinkle with turbinado sugar if using.
6. Bake 20–23 minutes, until golden on top. Transfer to a wire rack to cool slightly.
7. Whisk together powdered sugar, milk, and lemon juice to make the glaze; adjust consistency with more liquid or sugar as needed.
8. Place foil under the wire rack to catch drips, then drizzle glaze over scones. Serve warm.

Equipment

• Baking sheet
• Measuring cups and spoons

Nutrition

Serving: 1 scone | Calories: 313 kcal | Carbohydrates: 51 g | Protein: 5 g | Fat: 10 g

Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.