Blueberry Scones
Updated Jun 27, 2025
Easy Blueberry Scones only require a handful of common pantry ingredients, fresh or frozen blueberries, and lemon zest. 10 mins prep and 20 mins to bake!
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Blueberry Scones are soo good!
I don’t make scones all the time, but every time I do, I wonder why I don’t do it more often, especially these blueberry scones. They’re soft, crumbly in a good way, and not overly sweet. Basically, the kind of thing I eat one of… and then go back for a second while pretending it’s still my first. (remembering why I don’t make that that often.. I can’t stop eating them!)
These blueberry scones are actually really easy to make. Don’t be intimidated by the word scone. They are supposed to be dry and crumbly, so they are hard to mess up. I like to use fresh blueberries and zest a lemon, then rub it into the sugar… it’s insanely good!
Happy Cooking!
– Yumna
Blueberry Scone Ingredients
- Blueberries: Fresh blueberries are best for scones, but you can use frozen ones if you have ’em on hand (just be sure to thaw them fully, first, drain and pat dry).
- Butter: Unsalted butter is best.
- Lemon zest: Orange or lime will work here, too.
- Dry ingredients: You’ll need sugar, all-purpose flour, baking powder (aluminum-free if you can), and salt for this one. Feel free to sub in gluten-free flour if you like.
- Wet ingredients: I use whole milk, eggs (room temp), and vanilla as my wet ingredients, but swap in your preferred milk alternative!
How to Make Blueberry Scones
Blueberry Scone Recipe
Ingredients
- ½ cup granulated sugar plus more for sprinkling on top
- 1 tablespoon lemon zest
- 2 ¼ cups all purpose flour plus more for shaping
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- 1 cup blueberries fresh or frozen
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup milk plus more for brushing on top
Instructions
- Preheat the oven to 375˚F and line a rimmed sheet pan with parchment paper. Add sugar and lemon zest to a large bowl. Using your fingers, massage the lemon zest into the sugar until the sugar feels moist.
- Add flour, baking powder and salt to the bowl and whisk to combine. Add butter and use your fingers to rub the butter into the flour mixture until the butter is broken down into pea-sized chunks. Fold the blueberries into the dry ingredients.
- In a separate medium bowl, whisk together milk, vanilla and eggs. Add the wet ingredients to the dry ingredients, then use a fork to gently combine. The dough will look a little shaggy, but there shouldn’t be any large dry patches of flour.
- Lightly flour a work surface and dump the dough on top. Use your hands to work the dough into a smooth, even circle about 8 inches in diameter. Cut the circle into 8 equal triangles and transfer them to the prepared baking sheet. Brush the tops with a little milk, then sprinkle with sugar and bake for 18 to 22 minutes, or until lightly golden brown.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use cold ingredients. Using cold butter, milk, and eggs is the secret to that perfect scone texture! It’ll keep your dough at the right temperature for baking, slowly allowing the butter to melt into the scones and creating small steamy air pockets that give you that flaky consistency.
- Resist the urge to overwork the dough. You don’t need the dough to be perfectly smooth, and you should handle the dough as little as possible because over-mixing will lead to dense scones!
- Make sure to combine the sugar and zest. Massaging the zest and sugar together helps work the lemon oil into your dry ingredients and thus evenly distribute it throughout the scone dough.
Serving Ideas
- Go with classic clotted cream. If you feel like leaning into a classic English breakfast, these scones are delicious served warm with a heaping spoonful of chilled, rich clotted cream!
- Serve with tea. It seems like a given to serve your scones with tea, but even if you’re a coffee person, there’s something so tasty about these blueberry breakfast pastries with a cup of earl gray or English breakfast tea.
- Plate with vanilla ice cream. If you’re eating your scones for dessert (and not for breakfast), I assure you, they’re a perfect accompaniment to a big scoop of vanilla ice cream. It’ll help moisten and sweeten them up a bit, giving you that perfect structured and melty texture in each bite!
FAQs
For the best flakey texture, I’d recommend enjoying your scones within a day. Otherwise, they can be stored at room temperature for 1-2 days, or in the fridge in an airtight container for 5-7 days. When you’re ready to eat one, I’d suggest popping it in the microwave for 10-20 seconds!
Scones are super freezer friendly! If you want to have freshly baked scones whenever the craving strikes, freeze a few before baking for a quick snack. After shaping the scones, place them on a parchment-lined sheet pan (do not brush with milk or add sugar). Freeze in a single layer until solid, then transfer to a freezer-safe zip-top bag. When ready to enjoy, bake as directed, adding a few minutes to the cook time.
Comments
Incredibly good. Just follow the recipe And you’ll be amazed of how good they turn out.
So glad you enjoyed them!! They can seem intimidating at first but they’re really not!
This is the easiest scone recipe I ever tried, and one of the only ones to not require heavy cream. Thank you. My sister-in-law asked for the recipe because it’s so good.
Aww, I’m so happy to hear that you and your sister enjoy the recipe!! Thank you, Gareth!
How thick to roll the dough? Thanks.
Hi Wendy, the dough should be about 3/4 inch to 1 inch thick.
I made it and it was delicious.
The instruction and very good and detailed.
Thank you.
So glad to hear!
Can I bake it in the air fryer?
I’ve never used the air fryer to bake, but I don’t see why you couldn’t bake the scones in it. You could try baking them at 350F for 10 to 12 minutes. If you do try it let me know how they turn out!