There’s something magical about biting into a Fresh Blueberry Scone—its golden, crumbly exterior giving way to a tender, buttery center bursting with juicy blueberries. Each bite is a perfect balance of sweet and tangy, with a hint of vanilla that lingers on your palate.
These scones are not just a treat; they’re a moment of indulgence, whether enjoyed warm from the oven or paired with your morning coffee. In just 30 minutes of prep, you’ll have a batch ready to bake, filling your kitchen with the irresistible aroma of freshly baked goodness.
With a 40-minute bake time, these scones develop a delightful crispness on the outside while staying soft and fluffy inside. The blueberries add a pop of vibrant color and a natural sweetness that makes every bite feel like a celebration.
Perfect for brunch, afternoon tea, or a quick snack, these scones are as versatile as they are delicious. Share them with loved ones or savor them solo—either way, they’re sure to become a cherished favorite in your baking repertoire.
Ingredients for Fresh Blueberry Scones
- 3 ½ cups (18oz/497g) all-purpose flour
- 5 teaspoons baking powder (leveled)
- 1 generous pinch salt
- ¼ cup (2oz/60g) sugar
- ½ cup (4oz/115g) cold salted butter (cut into ¼ inch dice)
- 1 egg
- ¼ cup (2floz/57ml) double cream (or use milk if you don’t have cream)
- ¾ cup (6floz/170ml) whole milk
- 1 cup (5oz/142g) fresh or frozen blueberries
- Glaze: 1 beaten egg
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, and sugar together.
- In a second bowl, combine the milk, cream, and egg.
- Rub the cold butter into the flour mixture with your fingers or cut in with a pastry knife until it resembles coarse breadcrumbs.
- Add the wet ingredients to the flour/butter mixture and loosely mix until it just comes together and pulls away from the bowl.
- Turn your dough onto a floured work surface and knead a few times to create a smooth dough.
- Pat your dough into a rectangle, about 7 x 10 inches.
- Sprinkle the blueberries onto the surface of the dough and very gently press them into the dough.
- Roll up the dough, using a pastry scraper and more flour if the dough begins to stick. Pat the dough into a generous one-inch thick rectangle.
- Cut out your scones with a 2 ¾ inch biscuit cutter and place them on your prepared baking sheet.
- Brush the tops lightly with the beaten egg glaze.
- Bake the scones on an upper-middle rack in your oven for about 35-40 minutes, until the tops are a beautiful golden shade.
- Enjoy within 24 hours. Store leftovers in an airtight container at room temperature.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Fresh Blueberry Scones with a drizzle of lemon glaze (mix 1 cup powdered sugar with 2-3 tablespoons lemon juice) or a dollop of clotted cream. For a fruity twist, serve with a side of blueberry compote or raspberry jam.
Storage and Reheating Tips
Keep your scones fresh by storing them in an airtight container at room temperature for up to 2 days. To revive their warmth and flakiness, pop them in a 350°F (180°C) oven for 5-7 minutes. For longer storage, freeze them in a sealed bag for up to 1 month.
Recipe Variations to Try
Swap blueberries for chopped strawberries or raspberries for a different flavor. For a nutty twist, add ½ cup chopped almonds to the dough. If you prefer a sweeter scone, sprinkle the tops with coarse sugar before baking.
Time-Saving Tips for Busy Bakers
Prepare the dough the night before and refrigerate it, tightly wrapped in plastic. In the morning, simply cut and bake. Alternatively, use a food processor to quickly cut the butter into the flour mixture, saving time and effort.
Essential Equipment Guidance
For best results, use a pastry scraper to handle the sticky dough and a 2 ¾-inch biscuit cutter for evenly sized scones. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking.
Fresh Blueberry Scones
Ingredients
- 3 ½ cups all-purpose flour 18oz/497g
- 5 teaspoons baking powder leveled
- 1 generous pinch salt
- ¼ cup sugar 2oz/60g
- ½ cup cold salted butter 4oz/115g, cut into ¼ inch dice
- 1 egg
- ¼ cup double cream 2floz/57ml (or use milk if you don’t have cream)
- ¾ cup whole milk 6floz/170ml
- 1 cup fresh (or frozen blueberries) 5oz/142g
Glaze
- 1 beaten egg
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl mix the flour, baking powder, salt, and sugar together.
- In a second bowl, combine milk, cream, and egg.
- Rub the cold butter into the flour mixture with your fingers or cut in with a pastry knife until it resembles coarse breadcrumbs.
- Add the wet ingredients to the flour/butter mixture and loosely mix the ingredients until it just comes together and away from the bowl.
- Turn your dough onto a floured work surface and knead a few times to create a smooth dough.
- Pat your dough into a rectangle, about 7 x 10 inches.
- Sprinkle the blueberries onto the surface of the dough and very gently press into the dough.
- Roll up the dough, using a pastry scraper and more flour if the dough begins to stick. Pat the dough into a generous one-inch thick rectangle.
- Cut out your scones with a 2 ¾ inch biscuit cutter and place on your prepared baking sheet.
- Brush the tops lightly with the beaten egg glaze.
- Place the scones on an upper-middle rack in your oven and bake for about 35-40 minutes, until the tops are a beautiful golden shade.
- Enjoy within 24 hours. Store leftovers in an airtight container at room temperature.
