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Blueberry Scones

I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. —Joan Francis, Spring Lake, New Jersey
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    16 scones

Ingredients

  • 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 large eggs, room temperature
  • 3/4 cup plus 2 tablespoons whole milk, divided
  • 1-1/2 cups fresh or frozen blueberries

Directions

  • 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.
  • Divide the dough in half. Pat each portion into an 8-in. circle; cut each into 8 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.

Test Kitchen Tips
  • Scones originated in Scotland.
  • Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.
  • Here's how to measure flour the right way.

  • Editor's Note
    If using frozen blueberries, use without thawing to avoid discoloring the batter.
    Nutrition Facts
    1 scone: 220 calories, 9g fat (5g saturated fat), 48mg cholesterol, 274mg sodium, 31g carbohydrate (7g sugars, 1g fiber), 5g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Reviews

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    Average Rating:
    • Thalia
      May 10, 2020

      The scones are delicious! I have a feeling that if you're using fresh blueberries the bake time might be a little shorter, but I used frozen and it was exactly 15 minutes. My only problem was that it was hard to incorporate the blueberries and my dough ended up a bit blue, but maybe that's just the nature of scones. If anyone has tips on avoiding that I would welcome them!

    • Susan
      May 3, 2020

      I made this recipe substituting skim milk, as it was what I had in hand. I made two varieties, butterscotch chip, and raspberry white chocolate chip, and they came out fantastic. My daughter said they "taste like Mom's love baked and served on a plate!" I call that a success!

    • Pamela
      Apr 12, 2020

      Fantastic and easy recipe! Major TIP: measure the flour properly! 130g per cup.. for those who complained that it was dry. You must have measured solely wth a cup which is the incorrect way to measure flour

    • Ami
      Mar 8, 2020

      This wasn't a great recipe as there was too much flour. I ended up adding just a smidge more milk to the dough just so i could even fold my blueberries in. Then when i went to bake these i ended up having to bake them for almost 40 minutes just so the center would not be raw dough. If you are going to bake these, i suggest sectioning the dough into biscuit size balls instead of triangular segments and cooking them on a sheet 2 inches apart like cookies. I had one sectioned off this way and it cooked perfectly in the allotted time. (15 mins)

    • Annie
      Mar 1, 2020

      Well I’m one of those who didn’t care for the recipe. This recipe calls for 4 c. flour but when compared to another recipe that called for 2 c. flour, both recipes use almost the same amount of wet ingredients. I didn’t read the reviews before I made these, it was almost impossible to mix and pat into 2 equal circles. Incorporating the blueberries just made a mess and I found myself pushing the berries into the dry mix just to get them in. Cutting into triangles was even worse. They came out a little crunchy on the outside and not much moistness inside. They were ok with some butter but didn’t have a lot flavor except for the blueberries. I don’t understand how others didn’t have a problem with these and gave the recipe 5 stars.

    • Orbs
      Jan 24, 2020

      I love this recipe! I have made these twice and have them in the freezer to microwave for snacks and treats. Thank you, Joan, for sharing this recipe.

    • irene lacina
      Dec 31, 2019

      My family loved these scones. I would call the recipe a winner. Thank you!

    • Carla
      Dec 30, 2019

      I just made these scones, I agree they are a very dry mix. I added an extra tablespoon of cream and water. I also substituted while milk with skim milk. They were the best scones we ever had!! Thanks

    • Jody_Belgard
      Dec 29, 2019

      Wonderful flavor and texture. Had to use heavy cream as I was out of milk. But it only added to the moistness I would guess. Made a nice addition to breakfast and will be wonderful afternoon snack as well.

    • Christi
      Dec 29, 2019

      This was my first time making scones and they turned out perfect. I omitted the blueberries and added cinnamon and vanilla. Made a simple vanilla glaze. Will definitely be making again!