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–+ servings
Two blueberry scones drizzled with icing, garnished with lemon wedges and fresh blueberries.

Blueberry Scones

Jennifer Ryan
Flaky, buttery blueberry scones bursting with fresh berries, perfect for a cozy breakfast or brunch treat!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 8
Calories 323 kcal

Equipment

Ingredients
  

Optional Toppings:

  • Coarse sugar or glaze icing for sprinkling, see below (optional)

For the Glaze Icing:

Instructions
 

Make the scones:

  • Line a large baking sheet with parchment paper and set aside.
    A baking tray lined with parchment paper, ready for blueberry scones.
  • In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt.
    250 Grams All-purpose flour, 50 Grams Granulated sugar, 1 Large Lemon, 2 Teaspoons Baking powder, ½ Teaspoon Sea salt
    A bowl containing flour and lemon zest with a whisk resting inside.
  • Grate the cold butter using the large holes of a box grater.
    113 Grams Unsalted butter
    Shredded butter mixed with flour in a glass bowl for blueberry scones.
  • Add it to the flour mixture and toss to coat. Use your hands to rub the butter into the flour until the mixture looks like coarse crumbs.
    A glass bowl filled with a mixture of flour and dry ingredients for blueberry scones.
  • Gently fold in the blueberries.
    150 Grams fresh or frozen blueberries
    A bowl of scone dough mixed with fresh blueberries and flour.
  • In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
    120 Milliliters cold buttermilk, 1 Large Egg, 1 Teaspoon vanilla extract
    A measuring cup with a whisk, containing buttermilk, egg, and vanilla extract.
  • Pour the wet mixture into the dry ingredients. Stir with a spatula until a rough dough forms. Use your hands to gently knead the dough just until all the dry bits are incorporated. If the dough feels too sticky, add a bit more flour; if it feels too dry, drizzle in a little more buttermilk.
    A ball of blueberry scone dough with visible blueberries and a purple hue.
  • On a floured surface, shape the dough into a disc about 18–20 cm (7–8 inches) wide and 2.5 cm (1 inch) thick. Cut the disc into 8 equal wedges.
    A round, unbaked blueberry scone dough cut into wedges on a floured surface.
  • Place the wedges on the prepared baking sheet with space between each. Freeze for 15 minutes. Meanwhile, preheat the oven to 200°C (400°F).
    Freshly baked blueberry scones on parchment paper, showcasing their purple hue and scattered blueberries.
  • Remove the scones from the freezer. Brush the tops with a little buttermilk and sprinkle with coarse sugar if using.
    Coarse sugar or glaze icing
    Freshly baked blueberry scones being brushed with glaze on a baking sheet.
  • Bake for 18–27 minutes, or until the tops are golden brown.
    Freshly baked blueberry scones with a golden crust on a baking tray.
  • Transfer to a wire rack and let cool slightly before topping or serving.
    Golden-brown blueberry scones cooling on a wire rack.

Make the glaze icing:

  • While the scones cool slightly, whisk together icing sugar and 1 tablespoon of water or lemon juice in a small bowl until smooth. Add more liquid, a few drops at a time, until you reach a drizzle consistency.
    100 Grams Icing sugar, 1-2 Tablespoons Water
    A blueberry scone drizzled with icing, served with fresh blueberries and lemon wedges on a white plate.
  • Once the scones are warm (not hot), drizzle the glaze over the tops using a spoon or piping bag. Serve and enjoy!
    Two blueberry scones drizzled with icing, garnished with lemon wedges and fresh blueberries.

Notes

Tips and tricks
  • Frezzing the dough = flaky scones! Don’t skip this step, it's key to the texture.
  • No buttermilk? Mix 120ml whole milk with 1 tbsp lemon juice or vinegar and let sit 5-10 mins.
  • Keep it cold. Use chilled ingredients to prevent the butter from melting too soon.
  • Avoid overmixing, this can make the scones tough. Work the dough just until it comes together.
  • Storage: Best eaten the same day but can be stored in an airtight container for 1–2 days.
  • Freezing: Freeze unbaked wedges and bake straight from frozen, just add a couple of minutes to the baking time.

Nutrition

Calories: 323kcalCarbohydrates: 48gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 55mgSodium: 279mgPotassium: 100mgFiber: 2gSugar: 22gVitamin A: 425IUVitamin C: 9mgCalcium: 93mgIron: 2mg
Keyword blueberry, blueberry recipe, blueberry scones, breakfast ideas, cooked breakfast, easy recipe, scones, sweet
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