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Blueberry Scones Recipe
Blueberry Scones Recipe photo by Taste of Home

Blueberry Scones Recipe

Read Reviews (34)
4.59 34
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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 King Arthur Unbleached 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.

Reviews for Blueberry Scones(34)

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Reviewed Mar. 1, 2014

I found this recipe via google search because I couldn't find the piece of paper (!) my regular recipe is written on. These are pretty good, but not as tasty as my regular recipe. I'll probably be going back to that one.

Reviewed Feb. 17, 2014

These are wonderful! Best I have had in a long time. I have tried baking scones before and never liked the outcome. I did tweak the recipe a bit though. Instead of using all milk I used 1/4c sour cream and 1/2 c milk ...I also added a hint of orange extract and cinnamon to the mix. The blueberries were interesting to fold in and kind of messy. But well worth it. When they came out of the oven I drizzled a powdered sugar/milk mixture on them while they were still hot and WOW. These are going to be great for gatherings.

Reviewed Jan. 4, 2014

The blueberry scones were great! It is a great breakfast or dessert. They are very simple to make and very tasty! I love scones, and these are the best scones I have ever had! My whole family loved them. I love baking, and this is a really great recipe to use! This is a keeper! Yum!

Reviewed Aug. 24, 2013

Worked very well, except for the folding in blueberries. I used frozen wild Alaskan blueberries, and despite using them straight from the freezer, they made a mess. I wish I had used only half a cup, instead of 1.5 cups.

Reviewed Aug. 17, 2013

I tried two other recipes I found online before I found this one - this one is the best. I used buttermilk and 1/2 cup sugar instead of regular milk and only 6 Tbs. of sugar. Added 1/2 cup of chopped dried cherries along with fresh blueberries. So good the kids preferred these over the choc chip scones I made the same day. Buttermilk wash and sprinkled with extra sugar before baking. Can't wait to try this recipe with other fruit.

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