blueberry scones overhead close up of one
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Blueberry Scones Recipe

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Scones make a perfect breakfast, snack, or treat. They’re buttery, cakey, tender, and come together in minutes!

* This post was updated with new photos and a slightly revised recipe. See bottom of the post for details on what’s changed 🙂

Blueberry scones, where have you been all my life?

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    Scones are a relatively new discovery for me. But I. Am. Hooked!

    blueberry scones close up side view

    If you’ve never had scones before, the best way I would describe them would be a cross between biscuits and muffins.

    The ingredients will come together in a dough that’s really similar to biscuits, while the texture will be almost cakey like a muffin. A perfect match, if you ask me!

    blueberry scones partially dusted with powdered sugar close up overhead

    Blueberry scones ingredients:

    • Flour
    • Salt
    • Sugar
    • Baking powder & baking soda
    : some recipes call for one or the other and some call for both. I like to add both because they work together to give a more tender and cakey final product (which I LOVE)
    Butter: use cold, cubed butter here for a flakier scone
    Blueberries: my go-to add-in, but you can add whatever you like here. Depending on your taste, the range for add-ins is usually around 1/2 a cup to 3/4 of a cup (but more or less is always fine!)
    Buttermilk: if you don’t have buttermilk, you can make your own using regular milk or even just swap it out entirely for regular milk! The acidity in buttermilk gives you a more tender and tangy scone, but the milk does a perfect job as well
    Vanilla extract

    blueberry scones inside view

    How to make blueberry scones:

    When following a blueberry scones recipe it’s a lot like a typical muffin recipe. Whisk together dry ingredients, then whisk together wet ingredients, and combine the two.

    The main difference is the added step of cutting the butter into the dry ingredients (which helps give a biscuit like scone).

    Here are the steps involved with making this blueberry scones recipe:

    1. Whisk together your flour, salt, baking powder, baking soda, and sugar.
    2. Add your butter to the dry ingredients. Cut the butter into the dry mix until you get a mixture that resembles coarse breadcrumbs.
    3. Add your blueberries (or whichever add-in you like). Mix to coat in the dry mix. Set aside.
    4. In a separate bowl, whisk together your buttermilk, egg, and vanilla. Pour your wet ingredients over your dry mix. Stir together until you get a ball of dough and you no longer see spots of flour.
    5. Turn the dough onto a floured surface. Flour the top, and press and flatten the dough into a circle that’s about 3/4 inch thick and 9 inches in diameter.
    6. Cut the dough into 8 equal sized wedges. Transfer the wedges onto a parchment lined baking sheet. Bake the scones in a preheated 400°F oven for 15 to 20 minutes, or until golden brown.

    blueberry scones dusted with powered sugar overhead

    How to store blueberry scones:

    Once your scones cool completely to room temperature, transfer them to an airtight container or plastic bag and seal well. These scones will keep for up to 3 days at room temperature.

    If you need to reheat your scones, place your scones on a baking sheet and place in the center of a preheated 350°F oven. Heat for about 5 minutes, or until warmed through again.

    I like to freeze my scones if I don’t think I’ll finish them before the end of day one, because they do taste best fresh!

    blueberry scones dusted with powdered sugar side view on parchment paper

    How to freeze blueberry scones:

    Scones will fit right in with your list of freezer friendly foods! They freeze really well and make a great breakfast snack you can pop out of your freezer and right into your oven to warm!

    To freeze, allow the scones to cool completely to room temperature after baking. Transfer to a freezer-safe container or plastic bag. Seal well. These scones keep for up to 3 months frozen.

    To warm scones right from the freezer, place your frozen scones on a baking sheet and heat in the center of a preheated 350°F oven for 5 to 10 minutes, or until defrosted and warmed through.

    You can also choose to defrost the scones at room temperature for a few hours, or in the fridge overnight. Either way, I recommend heating them for about 5 minutes in a preheated 350°F oven to warm through before enjoying!

    blueberry scones scattered overhead

    Scones Add-Ins:

    While this is technically a blueberry scones recipe, you can swap out the blueberries for whatever you like in your scones. Some of my favorites include chocolate chips, chopped strawberries, chopped raspberries, chopped peaches, and chopped nuts (mainly almonds, sometimes walnuts)!

    Some other additions you can include are lemon/orange zest (about 1 teaspoon), spices like cinnamon, nutmeg, and all-spice (about 1/4 teaspoon), or pumpkin puree (for pumpkin scones!)

    If you don’t like any add-ins, you can even go classic and leave the scones plain!

    blueberry scones stacked (1)

    If you liked these scones, you may also like:

    Savory Buttermilk Biscuits
    Blueberry Muffins
    Bakery-Style Chocolate Chunk Muffins
    Carrot muffins
    Ultimate pancakes

    Blueberry Scones Recipe

    Scones make a perfect breakfast, snack, or treat. They're buttery, cakey, tender, and come together in minutes!
    Prep Time 10 minutes
    Bake Time 15 minutes
    Total Time 25 minutes
    Servings 8 scones


    • 2 & 3/4 cups all-purpose flour, plus more for shaping and cutting
    • 1/3 cup granulated sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, cold and cubed
    • 1/2 to 3/4 cup blueberries or your preferred add-ins * see notes
    • 1 cup buttermilk ** see notes
    • 1 large egg
    • 1 teaspoon vanilla extract


    • Preheat your oven to 400°F. Line a large baking sheet with parchment paper, and set aside.
    • In a large bowl, combine your flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
    • Add your cubed butter to the dry ingredients. Using a fork or pastry cutter, cut the butter into the dry ingredients until you're left with mixture that resembles coarse breadcrumbs (a few large pieces of butter are okay). Add your blueberries (or other add-ins) and gently mix to coat in the dry ingredients, and set aside.
    • In a separate medium bowl, combine your buttermilk, egg, and vanilla extract. Whisk your wet ingredients together to incorporate. Pour the wet ingredients over the dry ingredients. Mix everything together until a rough dough starts to form.
    • Turn your dough onto a floured work surface and flour the top to keep it from sticking. Using your hands, press and flatten the dough into a circle that's about 3/4 inch thick and about 9 inches in diameter. Using a large knife, cut the circle into 8 equal sized wedges. Transfer the wedges to your parchment lined baking sheet, leaving about 1 inch of space in between each scone.
    • Bake the scones in the center of your preheated 400°F oven for 15 to 20 minutes, or until golden brown and puffed. Cool slightly before serving. Scones are best enjoyed warm. Dust with powdered sugar, top with an icing, or serve plain!



    * You can use any add-in you like here, or just leave your scones plain. You can add as much or as little as you like. I usually prefer to stick within the range of 1/2 cup to 3/4 of a cup for add-ins. 
    ** If you don’t have buttermilk, you can make your own at home using regular milk and vinegar or lemon juice. You can even substitute it out for regular milk. There won’t be a huge difference, but buttermilk will yield a more tender and fluffy scone. 


    The recipe instructions above were tweaked slightly to make them easier to follow along to. The only change in the recipe itself was a slight increase in the amount of flour used.

    The original recipe called for 2 & 1/2 cups of flour, but I’ve found that the dough can be a tad bit on the sticky side (still delicious though!) The recipe has been updated with an additional 1/4 cup of flour to make the dough easier to work with 🙂

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