May’s early buds promise of July’s plump, sweet-tart blueberries, which we’ll find in heaping mounds by the pint at the farmers market or local grocer. These beauties are packed with so much flavor that it would be a shame to mask them in an over-complicated recipe with too many competing flavors. For a wholesome, easy treat that lets the blueberries shine as they are, bake a batch of blueberry scones. They’re buttery, flaky and bursting with berries in every bite. You’ll be happy you saved your special berries for a recipe this perfect.
If you have leftover fruits after baking these scones, try another one of our favorite recipes to make with fresh blueberries.
Blueberry Scone Ingredients
- All-purpose flour: We’ve found that the best type of flour for scone recipes is all-purpose flour. It gives the scone enough structure to stand tall while still holding a soft, tender crumb.
- Baking powder: These easy blueberry scones need a lot of baking powder to grow tall so they come out of the oven light and fluffy.
- Cold butter: Make sure your cubed butter is very cold. We like to cube the butter, then stick it in the fridge or freezer to make sure it’s chilled and solidified. Since the butter is such a prominent ingredient in our blueberry scones recipe, we recommend grabbing one of the best butter brands from the store.
- Whole milk: We don’t recommend substituting whole milk with anything containing less fat. It may be tempting to use skim or almond milk, but the scones just won’t be the same!
- Blueberries: You can use fresh or frozen blueberries for this blueberry scones recipe. Keep in mind, though, that frozen blueberries may discolor your scone dough a bit with a greenish-blue tinge. If you’re using fresh blueberries, we highly recommend wild blueberries (low bush) for how easy they are to disperse in the dough compared to their cultivated counterparts.
Directions
Step 1: Cut in the butter
Preheat the oven to 375°F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture until the flour mixture resembles coarse crumbs.
Test Kitchen Tip: Cutting butter into the dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a tender yet crumbly mixture. If you don’t have a pastry blender, use two knives, two forks or a food processor to cut in the cold butter.
Step 2: Add the wet ingredients
In a separate bowl, whisk together the eggs and 3/4 cup milk. Pour the wet ingredients into the dry ingredients, and stir together just until moistened.
Step 3: Knead in the blueberries
Lightly flour a clean surface. Turn the dough out on top, and gently knead in the blueberries. Try not to smush the blueberries.
Step 4: Shape the dough
Divide the dough evenly into two portions. Pat each portion into an 8-inch circle. Using a bench scraper or chef’s knife, cut each circle evenly into eight wedges.
Editor’s Tip: If your dough feels a bit warm, pop the scones in the freezer for about five minutes to firm up the butter.
Step 5: Brush and bake
Place the wedges onto greased or parchment-lined baking sheets. Brush the scone tops with the remaining milk. Bake until the tops are golden brown, 15 to 20 minutes. Serve the scones while they’re warm.
Editor’s Tip: After brushing on the milk, sprinkle turbinado sugar on top for extra sweetness, a slightly crunchy texture and a gorgeous finish.
Recipe Variations
- Finish with a glaze: Finish these scones with a gorgeous quick vanilla glaze drizzled on top. We love the added sweetness and aesthetic.
- Add notes of lemon: What always pairs excellently with blueberries? Lemons! Grate lemon zest into the dough, or add lemon juice or extract into the wet ingredients before combining with the dry ingredients. The hit of lemon will add a beautiful, bright, citrusy flavor that doesn’t overpower the blueberries.
- Swap in a different fruit: Chopped strawberries, cherries, peaches and almost any other fruit can be used in place of the blueberries in this easy blueberry scones recipe. Use what’s in season for the best flavor and color!
How to Store Blueberry Scones
Cool the blueberry scones completely to room temperature, then place them in an airtight container. They can last at room temperature for up to three days.
Can I make blueberry scones ahead of time?
Sure can! Allow the blueberry scones to cool to room temperature, then place them in an airtight, freezer-safe container. Store them in the freezer for up to two months.
Let the blueberry scones thaw overnight in the fridge. Freshen them up in a 350° oven until heated through. We love putting a ramekin filled with water in the oven to create steam—it keeps the scones from drying out!
Blueberry Scones Tips
Can I use cream instead of milk?
Yes, you can use heavy cream instead of whole milk. Half-and-half or buttermilk work in this blueberry scones recipe, too. Just make sure to not use any liquids with less fat than whole milk, or else you’ll bite into a very dry blueberry scone.
What’s the secret to good scones?
The secret to good scones is not overworking the dough. If you overwork the dough, you’ll end up with a batch of tough blueberry scones. Another secret is using cold ingredients, especially the butter. Allow the butter to melt in the dough only while in the oven to create the lovely air pockets that make each blueberry scone tender, moist and a little bit flaky—the true mark of a good scone!
