Blueberry Scones Recipe

These Blueberry Scones are so light and flaky with fresh bursts of juicy blueberries and a subtle hint of almond. Once baked and cooled, they’re then topped with a decadent, creamy vanilla bean glaze and a final crunch of sparkling Turbinado sugar for the ultimate sweet morning indulgence.

If you want to know a little secret to making the best blueberry scones recipe, it’s in the clever little tricks, like freezing grated butter and folding the dough, which create those amazing, airy layers inside. Instead of buttermilk, I’ve made these blueberry scones with sour cream – making every bite incredibly tender and full of rich flavor. 

And honestly, that luxurious vanilla bean glaze? It’s so good you’ll want to eat it with a spoon! This recipe has been on the blog since 2013.

What are blueberry scones?

These blueberry scones with sweetened dough are perfect for those who love a little sugary indulgence for breakfast or brunch. They’re perfectly light and flaky thanks to the cold, grated butter that creates steam pockets in the folded dough while baking in the oven. 

The tangy sour cream tenderizes the dough and activates the perfect rise, while the frozen blueberries add bursts of juicy flavor throughout. Once baked and cooled, these blueberry scones are then slathered in a thick and creamy vanilla glaze with a sprinkle of Turbinado sugar for good measure.

Why you’ll love this blueberry scones recipe

• These blueberry scones are easy to make with pantry-staple ingredients and no fancy equipment required. 
• They offer a sweeter alternative to classic cheese scones – perfect for all the sweet breakfast fans out there!
• Easily assemble the shaped scone dough ahead of time to be stored in the fridge or freezer and baked just before serving with freshly mixed glaze. 

Ingredients needed to make blueberry scones

• Salted chilled butter: Grate chilled butter and leave it in the freezer to harden for about 20 minutes. Cold butter creates steam pockets as it melts in the oven. This steam pushes the layers of dough apart, resulting in a light, flaky, and airy texture. If you use warm or melted butter, you lose this effect and get a dense, more biscuit-like scone.
• Heavy whipping cream: Adds delicious flavor and moisture to the scone dough. Reserve extra for brushing on the shaped dough and making the creamy glaze. 
• Sour cream: Tenderizes the scone’s crumb, adds a pleasant tangy flavor, and activates the baking powder and soda for a better rise. Buttermilk could be used instead if you don’t have sour cream. 
• Almond extract: I love the flavor of almond extract in the scone dough, but vanilla extract works just as well. 
• Flour: A mixture of cake flour and all-purpose flour ensures the ideal tenderness with just enough structure for the scones not to fall apart. 

• Sugar: Granulated sugar is my go-to choice, but you can use light brown sugar, if needed. 
• Baking powder and soda: For the best rise and browning. 
• Salt: Enhances the flavors in these blueberry scones. 
• Blueberries: The star of the show! I usually always have frozen blueberries and they are a bit easier to press into the dough without squishing. Fresh blueberries can also be used.
• Vanilla bean glaze: This glaze is incredibly luxurious and decadent, made with powdered sugar, salted butter, heavy whipping cream, vanilla bean paste, almond extract, and salt. 
• Turbinado sugar: For an extra sweet step, sprinkle the glazed blueberry scones with Turbinado sugar. It adds a lovely texture and additional pop of sweetness. I like to buy Turbinado sugar from Trader Joe’s, but you can use other coarse sugar (pearl sugar or sanding sugar). 

How do you make blueberry scones?

Make the dough:

1. Grate the butter and set aside in the freezer until it is frozen, about 20 minutes.
2. In a small bowl, mix together the heavy whipping cream, sour cream, and almond extract. Set aside.
3. Using a stand mixer, add the flours, baking powder, baking soda, and salt. Mix on low speed until it combines, and then turn on high with the frozen butter for about 1 minute to create a crumb-like texture.
4. Add the cream mixture to the flour mixture and mix for 1 minute, but don’t over mix!

Fold the dough:

1. Turn the crumbly dough out onto a large piece of parchment paper and pat together to make a 10×12-inch rectangle.
2. Fold the left 1/3 of the dough onto the middle 1/3, and then the right 1/3 over the middle. Fold the bottom up and over in half. Rotate the piece of dough a quart turn, then sprinkle with flour. Press it down again to form a 10×12-inch piece.
3. Repeat the same folding process above, using a rolling pin for the last step to roll it out again to a 10×12-inch rectangle.

Shape and bake the scones:

1. Sprinkle the blueberries over the 10×12-inch rectangle of dough and press them in gently with your fingers. 
2. From the bottom of the dough, start rolling it (lengthwise) until you have a long roll.
3. Place the roll seam side down, and sprinkle with a little flour. Roll it into a 4×12-inch rectangle.
4. Take a knife and slice the dough into thirds.
5. Take each square and slice diagonally to make 2 scones. Do this for the 3 squares which will make 6 large scones. Learn how to make more (smaller) scones in my variations section below. 
6. Line a baking sheet with parchment paper and place the scones evenly on the sheet. 
7. Brush the scones lightly with heavy cream and bake for 20 minutes until slightly brown.
8. Remove them from the oven and let them cool.

Top with glaze and sugar:

1. In a small bowl, whisk the soft butter, powdered sugar, 1 tablespoon (or more if needed) heavy whipping cream, salt, vanilla bean paste, and almond extract. Adjust the consistency of the glaze to how you like it. 
2. Spread the glaze onto each scone, allowing it to run down the sides. I love to add a generous amount!
3. Finally, sprinkle each scone with turbinado sugar and serve!

Serving

Enjoy these scrumptious blueberry scones as a sweet treat for breakfast or brunch with an array of jams and jellies, Lemon Curd, Mixed Berry Compote, whipped cream, fruit salad, or add them to a Brunch Board. 

Sandy’s tips and substitutions:

• Storage: Store these blueberry scones at room temperature in an airtight container for up to 2 days. You can also refrigerate them for up to 1 week and freeze for up to 3 months (without the glaze).
• Make ahead: Assemble the unbaked scones ahead of time and either store them in the fridge for a couple of hours (or overnight), or freeze them on a baking tray and then transfer them to a freezer-safe bag to freeze for up to 3 months. When ready to bake, place them from frozen into the preheated oven, brush with heavy cream, and add a few additional minutes to the baking time. 
• Baking time: The baking time listed in this recipe is a guide only. Every oven is different and the baking time will also be affected by how large you’ve cut the scones. Reduce the baking time if you cut the dough squares into 4 pieces to make 12 smaller scones. 

• Ingredient measurements: The cup measurements provided in the recipe card are US-sized. Since these can differ from metric cups, we strongly recommend using a kitchen scale and measuring by weight in grams for best results.
• Double the recipe: Bake on two trays when catering to a crowd, rotating the trays halfway for even browning. 
• Cold grated butter: It’s really important to use cold, grated butter to make the scone dough. Warm or soft butter will result in dense scones instead of a light and flaky texture. 
• Don’t over mix: Make sure you don’t over mix the scone dough or they’ll be dense.  
• Frozen blueberries: Frozen blueberries are easier to press into the top of the dough, but you can also use fresh blueberries. 

Variations:

• Gluten-free: Use a 1:1 gluten-free flour blend, and add 1/2 teaspoon of xanthan gum if needed. 
• Smaller scones: Feel free to make smaller scones by cutting each square of dough into 4 rectangles instead of 2, making a total of 12 smaller scones instead of 6. 
• Thicker or thinner glaze: Easily adjust the consistency of the glaze to your preference. For a thinner drizzle, mix in more cream or even a splash of water. If the glaze is too runny, add in more powdered sugar. 
• Tasty mix-ins: Consider adding some chopped nuts, such as walnuts, white chocolate chips, lemon zest, or orange zest into the scone dough for added flavor and texture. 
• Topping: A light sprinkle of lemon zest or orange zest is a lovely alternative or addition to the Turbinado sugar. Add it while the glaze is still wet so that it sticks. 
• Berry alternatives: If you don’t like blueberries, make your scones with strawberries or raspberries. 

It’s not hard to fall in love with flaky and buttery scones, especially when they happen to be so easy to make from the comfort of your own kitchen! If these blueberry scones are making your mouth water, don’t forget to try my  Orange Almond Scone Loaf Bread, Whole Grain Pumpkin Scone with Frosting, or Buttermilk Cheese Scones. 

More blueberry breakfast recipes you may want to try:

• Blueberry Stuffed French Toast
• Blueberry Yogurt Morning Cake
• Blueberry Coconut Baked Oatmeal
• Whole Wheat Blueberry Banana Bread
• Best Blueberry Buckle Recipe

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Blueberry Scones Recipe

Sandy Coughlin

Blueberry Scones are flaky, buttery homemade scones bursting with juicy blueberries, topped with a decadent vanilla bean glaze and sparkling sugar. Makes 6 large, or 12 small.

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Yield: 6

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Ingredients

 

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Scones:

• 10 Tbsp salted butter, chilled
• ½ cup heavy whipping cream, plus more for topping
• ½ cup sour cream
• ½ tsp almond extract
• 1 ½ cups cake flour
• 1 cup all purpose flour
• ⅓ cup sugar
• 1 Tbsp baking powder
• ¼ tsp baking soda
• 1 tsp kosher salt
• 1 ½ cups blueberries, (about 7-8 ounces)

Glaze:

• 2 cups powdered sugar
• 1 Tbsp salted butter, softened
• 1-2 Tbsp heavy whipping cream
• 1 tsp vanilla bean paste
• ¼ tsp almond extract
• pinch of kosher salt
• turbinado sugar, for sprinkling

Equipment

• Baking sheet

Instructions

 

For the scones:

• Preheat the oven to 400 degrees.
• Grate the butter and set aside in the freezer until it is frozen, about 20 minutes.
• In a small bowl, add the heavy whipping cream, sour cream, and almond extract; mix together and set aside.
• Using a stand mixer, add the cake flour, all purpose flour, sugar, baking powder and baking soda and salt – mixing on low until combines. Turn on high and add in the frozen butter for about 1 minute (it will be a crumb texture).
• Add the cream mixture to the flour mixture and mix for 1 minute. Do not over mix!
• Turn the dough out (it will be crumbly) onto a large piece of parchment paper and pat together to make a 10×12 rectangle. Fold the left 1/3 of the dough onto the middle 1/3, and then the right 1/3 over the middle. Then fold the bottom up and over in half. Rotate the piece of dough a quart turn, then sprinkle with flour. Press it down again to form a 10×12 piece.
• Repeat the folding process in above step, using a rolling pin for the last step to roll it out again to 10×12 rectangle.
• Next, sprinkle the blueberries over the 10×12 rectangle dough and press them in with your fingers. From the bottom of the dough, start rolling it (lengthwise) until you have a long roll.Place the roll seam side down, and sprinkle with a little flour. Roll it into a 4×12 rectangle.
• Take a knife and slice the dough into thirds. Take each square and slice diagonally to make 2 scones, doing this for the 3 squares. You will have 6 large scones. TIP: Or, you can cut into 4, making 12 small scones but you will need to adjust the baking time.
• Prepare a baking sheet with parchment paper. Place the scones evenly on the sheet and lightly brush with heavy cream. Bake for 20 minutes until slightly brown. Remove from the oven and allow to cool.

For the glaze:

• In a small bowl, whisk the soft butter, powdered sugar, 1 Tbsp heavy whipping cream (or more if you need it), salt, vanilla bean paste, and almond extract. If it is too thick, add a bit more cream. You do not want the glaze to be too thick, so it depends on if you want a drizzle or more of a glaze.
• Spread the icing (or drizzle if you want it thinner) onto each scone, allowing it to run down the sides. We like a lot of icing!
• Last step, sprinkle each scone with turbinado sugar. I like to buy this at Trader Joe’s but you can use any coarse sugar like pearl, or sanding sugar.

Notes

Sandy’s tips and substitutions:

• Storage: Store these blueberry scones at room temperature in an airtight container for up to 2 days. You can also refrigerate them for up to 1 week and freeze for up to 3 months (without the glaze).
• Make ahead: Assemble the unbaked scones ahead of time and either store them in the fridge for a couple of hours (or overnight), or freeze them on a baking tray and then transfer them to a freezer-safe bag to freeze for up to 3 months. When ready to bake, place them from frozen into the preheated oven, brush with heavy cream, and add a few additional minutes to the baking time. 
• Baking time: The baking time listed in this recipe is a guide only. Every oven is different and the baking time will also be affected by how large you’ve cut the scones. Reduce the baking time if you cut the dough squares into 4 pieces to make 12 smaller scones.
• Calories are calculated for the LARGE scones (6).

reposted from OCT 2013.

Cuisine: American

Course: Dessert

Calories: 556kcal, Carbohydrates: 99g, Protein: 7g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 824mg, Potassium: 135mg, Fiber: 2g, Sugar: 17g, Vitamin A: 1110IU, Vitamin C: 4mg, Calcium: 168mg, Iron: 2mg

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