If you’re craving the ultimate Blueberry Scone Recipe, look no further. Soft, buttery, and bursting with juicy blueberries, these scones are incredibly easy to make and the perfect morning treat!

I love a good scone, but often find store-bought ones to be a bit disappointing. Whether too dense, too dry or something else, they leave something to be desired. These lightly sweet, tender, buttery scones are just perfect, if you’d rather just make them at home. They are packed with fresh blueberries and topped with a simple sweet icing for a touch of indulgence. They have a lightly cakey texture – rather than being too biscuit-like – that I am obsessed with, and they’re so much easier than many scone recipes (no laminating required!).

Pair them with a mug of hot coffee or tea, and just try to have only one. I dare you!

What Makes These the Best Blueberry Scones?

No-knead, no problem. Many scone recipes have you do a fancy process of repeatedly rolling and folding the dough over itself to create a layered, flakey, biscuit-like texture. Not here. My no-knead method is so much easier and yields a superior texture. See my next point.
Cakey, satisfying texture. Thanks to the simple mixing method, these scones have this satisfying cakey texture, which I much prefer to the flakey, biscuit-like texture you find in many scones.
Highly customizable. There’s seemingly no limit to what you can do with these scones. Pick a different mix in. Try a flavored icing. Add a smidge of lemon zest. The sky is the limit! Check out the section below titled “Variation Ideas” for inspiration.

Recipe Ingredients

You might have much of what you need to make this blueberry scone recipe in your kitchen already! Here’s a list for you (look for precise measurements in the recipe card below):

All-purpose flour – It’s so important to measure your flour properly here (use a food scale or the spoon and level method). Too much flour will result in dry, crumbly scones. Too little flour will cause your scones to spread.
Sugar – Granulated sugar works perfectly here. I usually use ½ cup, but you can reduce it slightly (by a tablespoon or two) and add a bit more cream.
Salt – To amplify the flavors already present.
Unsalted butter – The butter needs to be super cold (or even frozen!). Cold butter is key to the texture of these scones.
Heavy whipping cream – For the scones, buttermilk is another great option. Regardless, make sure it is very cold to keep the butter from melting. Do not use a lower-fat dairy product. The scones will spread too much. For the icing, you could use regular milk, but you’ll want to use less of it, or it’ll thin out the icing too much.
Egg – The egg helps bind the dough together. Plus, it adds structure and lift to the scones. As with the other ingredients, keep the egg cold to prevent the butter from melting.
Coarse sugar (optional) – Sprinkle some coarse sugar (like turbinado sugar) on top for a little extra crunch and sweetness, if desired. I like the way it makes the scones sparkle a little!

How to Make Perfect Blueberry Scones

Here’s a quick rundown of how to make these fabulous breakfast treats. For more thorough instructions, scroll to the recipe card below.

Combine the dry ingredients. Whisk together the flour, sugar, baking powder, and salt.
Add the butter. Use a box cutter to grate the butter. Cut the butter into the flour mixture.
Chill (optional, but recommended). Place the mixture in the fridge or freezer while you continue.

Grated butter on a cutting board. — Gate the cold butter.

Mixing together the dry ingredients for scones. — Gate the cold butter.

Combine the wet ingredients. Whisk together the cream, egg, and vanilla.
Put it all together. Gently stir the cream mixture into the flour mixture, add the blueberries, and toss to distribute.

Mixing together the cream, egg, and vanilla for scone dough. — Whisk together the cream, egg, and vanilla.

Combining the wet and dry ingredients for blueberry scones and tossing in the blueberries. — Whisk together the cream, egg, and vanilla.

Cut. Turn the dough out onto a clean work surface and press it into a ball, working in any left-behind dry bits. Press the ball into an 8-inch disk and cut the dough into 8 scone wedges.

Turning blueberry scone dough out onto a work surface. — Transfer the dough to the counter.

Blueberry scone dough pressed into a ball. — Transfer the dough to the counter.

Chill. Line a cookie sheet with parchment paper and arrange the scones on top. Chill in the fridge for 15-20 minutes.
Bake. Preheat the oven to 425°F. Brush the chilled scones with some heavy cream and sprinkle with coarse sugar (optional). Bake for 15-20 minutes.
Cool. Cool at room temperature.

Blueberry scones, brushed with milk and ready to go in the oven. — Brush the scones with cream.

Blueberry scones on a silicone baking mat. — Brush the scones with cream.

Make the icing (optional). Whisk together the powdered sugar, vanilla, and two tablespoons of cream. If your icing is too thick, add a bit more cream.
Drizzle. Drizzle the icing over the scones.

Blueberry scones on a countertop. Some are drizzled with icing, while others are not.

Avoiding Common Issues

This blueberry scone recipe is pretty straightforward, but there are some common pitfalls that people make when attempting it. Here they are (along with their solutions):

Excessive Spreading During Baking

The number one reason for excessive spreading is inadequate amounts of flour. You need enough flour to give the dough structure, so measure carefully using a food scale or the spoon and level method. Scones can also over-spread due to excess moisture or low-fat dairy. Use heavy cream (or buttermilk)! And don’t overdo it.

Lastly, it’s possible your scones are spreading because your baking powder is expired (or you didn’t use enough). Keep an eye on that expiration date and measure with care!

Dense or Tough Texture

Overworking your dough is a one-way ticket to tough, dense scones. Not only does this cause the glutens in the flour to overdevelop, resulting in a tough texture, but it also causes the butter to melt prematurely. If the butter melts before the scones make it to the oven, your scones won’t get the same fluffy, cakey texture.

Baking powder also plays a role here. Make sure yours isn’t expired.

Unevenly Distributed Blueberries

It is important to toss the blueberries in the dough before turning it out onto your work surface and forming it into a ball. It will distribute the berries more evenly throughout the dough. I will also move them around if I notice one scone will have much more than another. Not only does this affect taste, but spread. Too many blueberries in one scone can mean more moisture and more spread.

A stack of scones. The top one is a blueberry scone with a bite taken out of it.

Variation Ideas

Feeling creative? Here are a few ways to make this blueberry scone recipe your own:

Consider a different mix-in. I used blueberries, but you could totally go with chopped strawberries or raspberries instead. On a less fruity note, consider chopped nuts, crystallized ginger, or even chocolate chips!
Flavored icing. Vanilla icing is classic here, but why not add a little flavor? Whisk in a squeeze of lemon juice or some powdered freeze-dried strawberries! You may need to adjust the consistency of the icing by adding more cream or powdered sugar (1 tablespoon at a time).
Zesty. I like adding a little orange or lemon zest to these scones to brighten them up. Just fold it into the dough when you cut in the butter.

How to Store Blueberry Scones

Room temperature. Once the scones have cooled and the icing has set, seal any leftovers in an airtight container (or wrap individual scones in a double layer of plastic wrap). You can store them at room temperature for up to 3 days.
Fridge. You can store these scones in the fridge for up to 5 days, but they will be more firm when cold. I’d serve them at room temperature or slightly warmed in the microwave or oven.
Freezer. Seal any fully cooled leftovers in an airtight, freezer-safe container or wrap individual scones in a double layer of plastic wrap. You can store them in the freezer for up to 3 months and then thaw them at room temperature when you’re ready.

Watch How To Make Them

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