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You'll want to stash a few of these homemade morsels in the freezer to serve to visitors who drop in unexpectedly. "Just pop a frozen scone in the microwave for 20 seconds or so, and you have a warm treat," suggests Joan Francis of Spring Lake, New Jersey.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 each) equals 220 calories, 9 g fat (5 g saturated fat), 48 mg cholesterol, 274 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Blueberry Scones in Quick Cooking July/August 2002, p54
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Reviewed on Jul. 10, 2012 by Candon
The recipe was easy and inexpensive. The scones were moist, the right amount of sweet, and looks impressive. I definitely will be using this recipe for now on and can't wait to share it with friends and family.
Reviewed on Jun. 02, 2012 by *cookinmomma*
These are amazing!!! It was my first time making scones and I can't imagine the need to look for a different recipe in the future. I used fresh blueberries. The only thing I changed was that I used 1/2 cup of sugar instead of 6tbls. And I also sprinkled a little sugar on top. PERFECTION! The total time was right on target too. From the time I started pulling ingredients it was only half an hour before I was pulling them out of the oven and sinking my teeth in one. YUM. The kids love them too! Might make a lemon glaze to drizzle on top next time for an extra special treat.
Reviewed on Jan. 24, 2012 by Sumrambrsky
This was a super easy recipe. Made this for first time. Used raw sugar on top of scones and they tasted great. The scones came out slightly moist and not dry like most scones. Shared his with coworkers and they all enjoyed them. Will make theses scones again but will add some type of glaze on top.
Reviewed on Jul. 30, 2011 by RIKat
Excellent recipe! I am in total agreement with adding sugar to the top for sweetness. I added a little bit of water to the sugar to make it coarse & larger. Delicious!Also, I did use frozen blueberries once and it turned out well. I needed to roll out the dough and put the blueberries on my hand and then fold the dough over on itself. It was alot more work, but did save the dough from getting that moldy color mentioned by previous post.Love this recipe!
Excellent recipe! I am in total agreement with adding sugar to the top for sweetness. I added a little bit of water to the sugar to make it coarse & larger. Delicious!
Also, I did use frozen blueberries once and it turned out well. I needed to roll out the dough and put the blueberries on my hand and then fold the dough over on itself. It was alot more work, but did save the dough from getting that moldy color mentioned by previous post.
Love this recipe!
Reviewed on Jul. 19, 2011 by mrbaker
very easy to make and very delicous.
Reviewed on Jul. 02, 2011 by bertalev
I just made it and it was so easy and tasty! A word to other people making it for the first time-don't worry if it turns out a bit too dry as dough and DO add two more spoons of sugar in it. Also, sugar on top turned out great! Thank to others for that suggestion!
Reviewed on Apr. 19, 2011 by FaithMaddox
Taste great (used smaller "Maine" blueberries and took the advise of others and added a little sugar on the top) - my British Neighbors even like them.
Reviewed on Mar. 21, 2011 by AmyRadish
Fantastic recipe! I wasn't sure if I'd be able to make scones from scratch but this was super easy and delicious! See my full review at http://alittlenosh.blogspot.com/2010/11/blueberry-scones.html
Reviewed on Oct. 19, 2010 by egucciardo
Word to the wise, I would not use frozen blueberries. They ended up looking like mold, the dough was very stick because the blueberries were melting. Also I would put a lot more sugar on top to add more taste, about a tablespoon more per 8in round of dough.
Reviewed on Sep. 01, 2010 by stumpyiam
Addendum to my previous post: I added two more tablespoons of sugar, and sprinkled some on top of the scones prior to baking. They had the perfect hint of sweetness, I loved them! This is also my husband's favorite scone recipe. If I could I would increase it to four starts, but it won't let me. :(
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