Blueberry Scones

This post may contain affiliate links. Please read my disclosure policy.

Nothing is better than a hot, fresh, blueberry scone in the morning—or even for afternoon tea!

Scones can be purchased at coffee shops but can sometimes be heavy or dense. These scones are favorites for us, tender, delicious, and a lot less pricey! And we love the pop of sweet blueberries with a little zing of lemon zest.

a blueberry scone with drizzle on a wood cutting board

And that dreamy glaze! My family swears this is the best blueberry scones recipe and I have to agree!

What are Scones?

Scones are distinguished by their height and triangular shape. The texture is similar to that of a biscuit however scones contain eggs and biscuits do not.

Scones are generally larger and sweeter than an American biscuit and can be filled with fruits, berries, or nuts.

An egg-wash or sweet glaze is sometimes applied to the top before serving.

a bowl of dry ingredients with lemon zest on top, blueberries, eggs, butter and milk on a counter


We love this particular recipe because it has the richest ingredients like whole heavy cream and real butter. Oh and don’t forget the eggs!

Blueberry scones need to have…blueberries. But it’s also easy to switch out the blueberries for other berries, or even raisins or cranberries!

How to Make Blueberry Scones

Blueberry scones are easy to make. Like when making pie dough, you want to make sure the butter is chilled.

  1. Whisk dry ingredients with lemon zest. Cut in butter using a pastry blender or fork until the butter is a bit smaller than the size of peas.

a bowl of flour and butter with a pastry blender and a bowl of blueberries in the background

  1. Mix eggs and cream, pour into center of the dough. Mix the dough just until combined (per the full recipe below), you don’t want it to get too warm from your hands. Turn the dough on a flat surface and add blueberries.
  2. Gently fold the dough over the berries a few times to incorporate them. Take care not to squish them too much.

Blueberry Scone dough on a wooden board with blueberries being folded in

  1. Shape into an 8” circle. Cut 8 equal triangles.
  2. Brush top with heavy cream and sprinkle with sugar. Bake until the tops are golden brown. Cool before icing.

blueberry scone dough in a circle cut into 8 wedges

Tips For Great Scones

  • Keep butter chilled until ready to use.
  • Lightly flour your hands before handling the dough but don’t add extra flour to the dough. Handle the dough with your hands as little as possible.
  • Frozen berries work in this recipe but may discolor the dough. Do not thaw them first.

Blueberry Favorites

Below find our favorite blueberry recipes for fresh or frozen berries.

Did you love these Blueberry Scones? Be sure to leave a rating and a comment below and tag us on Instagram! 

a blueberry scone with drizzle on a wood cutting board
5 from 19 votes
Review Recipe

Blueberry Scones

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 scones
Author Holly Nilsson
Blueberry Scones are full of fresh blueberries, and topped with a creamy icing!


  • 2 ½ cups all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 2 teaspoons lemon zest optional
  • ½ teaspoon salt
  • cup cold unsalted butter cut into pieces
  • 2 eggs beaten
  • ¾ cup heavy cream
  • 1 ¼ cups blueberries fresh or frozen
  • cream to brush top of scones
  • sugar to sprinkle top of scones
  • 3 tablespoon powdered sugar
  • 1 tablespoon heavy cream

Follow Spend with Pennies on Pinterest


  • Preheat oven to 400°F.
  • Combine flour, sugar, baking powder, lemon zest (if using), and salt in a bowl.
  • Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
  • Combine eggs and heavy cream. Add egg mixture into well in flour mixture and mix until dough forms.
  • Place dough on a flat surface and add some of the blueberries. Gently fold the dough to mix in the berries. Repeat with remaining berries handling the dough as little as possible.
  • Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.
  • Place wedges 1-inch apart on an ungreased baking sheet. Brush with heavy cream and sprinkle with additional sugar.
  • Bake for 13-16 minutes or until golden. Remove scones from baking sheet. Let cool and top with icing.
  • Combine ingredients in a bowl.
  • After scones are slightly cooled, place scones on a large plate and drizzle with icing.

Recipe Notes

Keep butter chilled until ready to use.
If blueberries are frozen, do not defrost first.
Frozen blueberries may discolor the dough.
Uncooked scones can be frozen and baked individually for 18-22 minutes.



Nutrition Information

Calories: 354, Carbohydrates: 42g, Protein: 6g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 94mg, Sodium: 174mg, Potassium: 294mg, Fiber: 2g, Sugar: 10g, Vitamin A: 664IU, Vitamin C: 3mg, Calcium: 117mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best blueberry scones recipe, Blueberry Scones, blueberry scones recipe, homemade blueberry scones
Course Breakfast, Dessert, Snack
Cuisine American
Blueberry Scones with icing and a title
Blueberry Scones on a wooden board with writing
Blueberry Scones on a wooden board with a title
ingredients to make Blueberry Scones and Blueberry Scones on a wooden board with a title
About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Holly, Wished I could give these scones 10 stars! Not only delicious, but easy to make. I added 1/4 teaspoon nutmeg and made them like cookies, so it yielded 11 cookies “wished I could post photos”, rolled them with my fingers into balls. I baked them for 22 min. Did not ice them, as I think they are fabulous without.

    Thank you so much for posting this and your other great recipes.5 stars

  2. Have no idea what went wrong, but they came out really gross. They were finicky and difficult to get to cook all the way through. I put them back in the oven 2 or 3 times to try to get the middle not to be raw, but then the outer edges were getting too burnt. …and the dough round was not too big or too small either.

    Also they tasted very bitter for some reason. Not sure….I might try again or find a few other approaches to take.

    1. Hi Marie, sorry to hear that these didn’t work for you. We’ve made them many times as written, and have not had that problem. Did you use baking powder (not baking soda)? Baking soda can leave a bitter flavor, so perhaps that could be one reason. Did you use a pastry cutter to cut the COLD butter into the dry ingredients? Did you use heavy cream (rather than milk)? You want to mix it just until combined, and not handle it too much. Have you checked your oven temperature with an oven thermometer? If the edges were burnt, it is possible that your oven is running a bit too hot. You may want to try to turn it down by 25 degrees and bake the scones a couple of minutes longer. Hope those tips will help you Marie!

    1. I’ve only made the recipe as written Janet, so can’t say for sure. If you try with half and half, let us know how it works out.

  3. These were easy to do. It was my first attempt to make them. I used frozen berries and was glad I did. They were a bit of a challenge to fold in.
    My kitchen was a little warm so after I had them on the cooking sheet I popped them in the fridge for a bit before putting the cream on them. As a result they did have to bake longer. They tasted great. Next I’m going to try with cinnamon chips5 stars