Blueberry scones are moist and crumbly with a bright sweet lemon glaze. Bursting with flavor and incredibly simple to make at home!
This blueberry scone recipe comes together quickly using a food processor! I love making a big batch and freezing some for later. Enjoy them with a breakfast of poached eggs or as a snack with a batch of homemade granola.
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Blueberry Scones Ingredients
- Flour – All purpose flour. Make sure not to get self-rising.
- Sugar – White granulated. Enough for the dough and then a little extra to sprinkle on top. Alternatively, you can use coarse sugar on top.
- Baking powder – For leavening.
- Butter – Salted butter, frozen and cubed.
- Heavy cream – Also called heavy whipping cream. Enough for the dough, and extra to brush over the top.
- Egg – Large.
- Sour cream – Full fat.
- Blueberries – Fresh or frozen.
- Icing – Heavy cream, lemon extract, and powdered sugar; optional.
How do you make blueberry scones? (step-by-step)
⭐ First, combine flour, sugar, and baking powder in a food processor and pulse to combine. Add butter and pulse to create a texture like coarse breadcrumbs.
⭐ Next, in a small mixing bowl or measuring cup, whisk together egg, heavy cream and sour cream. Add to food processor with blueberries and pulse just until a dough forms.
⭐ Then, turn dough out onto a parchment lined, or lightly floured surface and separate into two equal sized balls. Gently flatten each dough ball into a disc, then cut each circle into 8 wedges with a sharp knife or pizza cutter.
⭐ Finally, place wedges a few inches apart on a parchment paper lined baking sheet. Brush with heavy cream and sprinkle with sugar. Bake until just turning golden brown. Drizzle with icing, if desired.
Lemon icing for blueberry scones
Pour powdered sugar into a small bowl, with a fork, slowly whisk in heavy cream and lemon extract until desired consistency is reached. Drizzle over baked scones after they’ve cooled.
Can you make blueberry scones ahead of time?
Yes! These will keep for 3 – 4 days at room temperature, or longer if refrigerated or frozen. They’re a great breakfast or snack to keep on hand and perfect for bringing to friends.
Can you use frozen blueberries to make scones?
Yes, frozen or fresh will work. For best results, allow the frozen blueberries to mostly defrost, then pat dry before adding to the food processor.
Can I keep the blueberries whole?
Sure! I like to add them in the food processor so it makes the scones moist throughout and distributes the flavor, but if you prefer them whole, just gently knead them into the batter after you remove it from the food processor.
Can I make these without a food processor?
Yes, use a pastry cutter to cut in the butter until it creates a bread crumb texture, then add the egg mixture to the flour mixture and combine until a dough forms. Knead just until smooth, then continue with the recipe as written.
How do you make blueberry scones light and moist?
Freeze your butter! (Not cold butter, FROZEN butter). I know this sounds like a little thing, but I promise, it makes a big difference. The frozen butter creates small pockets when it melts while cooking, making these especially light and moist.
It is also important not to overmix. Stop the food processor as soon as a dough forms.
Leftovers and storage
Do blueberry scones need to be refrigerated?
No, these can be kept at room temperature in a cool dry environment for several days. If you want them to last longer, then it is best to use refrigeration.
How long do blueberry scones last?
At room temperature they will keep 3 – 4 days, in the refrigerator about a week, and indefinitely if frozen.
Can you freeze blueberry scones?
Yes! You can freeze the dough (before baking) or the finished scones (after baking).
To freeze blueberry scone dough
Prepare the dough to the point where you cut it into wedges. Place the wedges in the freezer, on a flat surface, for several hours until frozen solid. Then transfer dough wedges to a freezer-safe container. Separate layers with freezer paper or parchment.
To bake from frozen, place frozen wedges on a parchment lined baking sheet, and cook per recipe directions. You may need to increase cook time by a few minutes.
To freeze baked blueberry scones
Allow scones to cool completely, then place in an air-tight freezer safe container and freeze.. Scones will be safe to eat indefinitely when frozen, but for best flavor and texture, enjoy within 3 – 6 months.
Thaw in the refrigerator or on the countertop.
Tips, tricks, and frequently asked questions
What is a scone?
A scone is a cross between a biscuit and a cookie. They are crumbly in texture, but still moist and slightly sweet.
Are scones breakfast or dessert?
In England, Ireland, and Scotland, where scones originate, they are typically served as an afternoon snack. Often with tea and biscuits (what we Americans think of as cookies).
However, in the U.S. scones are more often served as a breakfast, brunch, or sometimes dessert food.
What to eat with scones (servings suggestions)
More awesome blueberry recipes
- No bake blueberry cheesecake
- Blueberry French toast casserole
- Blueberry muffins
- Blueberry pancakes recipe
- Blueberry banana muffins
- See all our blueberry recipes
Other delicious baked goods
- Red velvet cake mix cookies
- Dutch apple pie
- Classic chocolate cake
- Sprinkle cookies recipe
- Cheese Danish recipe
Tools we love
- Bakers half sheet – It’s cool, we only have about six of these bakers half sheets because they’re good for absolutely everything. Cookies? Yes! Steak? Yes! Cake? Oh yeh! Roasted veggies? Uhhhh huh!
- Food processor – I love my food processor/blender combo, it works great!
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How to Make Blueberry Scones
- 2½ cups flour
- ⅓ - ½* cup granulated sugar plus more for topping
- 1 tablespoon baking powder
- ½ cup salted butter frozen/cubed
- 1 large egg beaten
- ⅓ cup heavy cream plus more for basting
- ⅓ cup sour cream
- ¾ cups blueberries fresh or frozen/thawed
- 1 cup powdered sugar
- 2 - 4 tablespoons heavy cream
- 1 teaspoon lemon extract optional
- Combine flour, sugar, and baking powder in a food processor and pulse to combine.
- Add butter and pulse to create a texture like coarse breadcrumbs.
- In a small mixing bowl or measuring cup, whisk together egg, heavy cream and sour cream. Add to food processor with blueberries and pulse just until a dough forms.
- Turn dough out onto a parchment lined, or lightly floured surface and separate into two equal sized balls. Gently flatten each dough ball into a disc, then cut each circle into 8 wedges.
- Place wedges a few inches apart on a parchment lined baking sheet. Brush with heavy cream and sprinkle with sugar.
- Bake at 400F for 12 - 14 minutes. Cool on a wire rack.
- Add powdered sugar to a small bowl and whisk in lemon extract, then heavy cream slowly until desired consistency is reached. (Skip the lemon extract if desired).
- Drizzle over cooled scones.
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