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Blueberry Scones Recipe
Blueberry Scones Recipe photo by Taste of Home

Blueberry Scones Recipe

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4.5 46
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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 16 servings


  • 4 cups all-purpose flour
  • 6 tablespoons sugar
  • 4-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons cold butter
  • 2 eggs
  • 3/4 cup plus 2 tablespoons milk, divided
  • 1-1/2 cups fresh or frozen blueberries

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.


  1. In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. In a bowl, whisk eggs and 3/4 cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.
  2. Divide the dough in half. Pat each portion into an 8-in. circle; cut each into eight wedges. Place on greased baking sheets. Brush with remaining milk. Bake at 375° for 15-20 minutes or until tops are golden brown. Serve warm. Yield: 16 scones.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Scones in Quick Cooking July/August 2002, p54

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.

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Reviewed Nov. 1, 2015

"Despite the many hateful reviews, I made these for breakfast this morning and they were DELICIOUS! A huge hit for everyone, kids and adults alike. I'm no good at kneading, and had a hard time getting the blueberries distributed evenly (I worried I had overworked the dough), but they came out perfect. Light, fluffy, and wondeful! I followed the recipe exactly. Well...I did sprinkle some turbinado sugar on top after brushing them with the the milk, but that didn't really change anything it just made them a bit sparkly! I hope you try these and love them as much as my family did!

I did put parchment paper on my pan instead of greasing it (just to avoid having to wash it) and they didn't stick a bit."

Reviewed Sep. 19, 2015

"This is a terrible scone recipe! The batter did not hold together at all. Also after I baked the first batch I noticed that I had blueberries all over my pan because they wouldn't stick and had rolled out. The second batch was even worse! I literally was sticking my fingers into the dough before baking and shoving blueberries in and trying to make them stick or cover them a little bit with dough. (I used frozen blueberries) The dough was difficult to work with and I am not a novice in the kitchen or to making scones. The scones themselves once baked were simply okay. The batter was not that flavorful, very dry and crumbly. I know that's generally a rule for scones but they were TOO dry and crumbly. If you had a bite of scone with a blueberry they were okay, without blueberries the dough tasted bland and dry. Keep a drink on hand when eating these bad boys! I much prefer TOH's Cinnamon Chip Scone recipe and will try to substitute blueberries for the cinnamon chips and see how they turn out. I've been making the CCS recipe for YEARS and have never had a bad batch. Good luck!"

Reviewed Aug. 17, 2015

"Great tasting and easy to make"

Reviewed Jul. 5, 2015

"I had a couple of issues with this recipe. First, I did not find there was enough liquid to make the scones come together. I had to add extra cream to the mixture. Second, the frozen blueberries, which I did NOT thaw, turned the entire batch blue. However, the taste is good!"

Reviewed May. 16, 2015

"Very yummy! I halved the recipe since there are only three of us, but otherwise followed the recipe exactly. We ate them with lemon curd and it was a perfect combination! Thank you for sharing this great scone recipe! As a side note - we live in WA state and LOVE scones with eggs in them. If you don't like scones with eggs in them, please look for other recipes and don't be rude to people who are kindly sharing their recipes."

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