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Blueberry Scones Recipe from Scratch

Close shot of blueberry scone.

I love scones and that’s no secret. I find them to be a royal treat. Savory or sweet they’re just amazing. All you have to do is get your fresh ingredients ready, don’t over mix your dough, and there you have it, the perfect scones.

The recipe I’m sharing with you today has no eggs. These scones are crunchy from outside, buttery, tender, and light from inside.

Don’t mistake scones with biscuits; scones have tender crumbs almost like cake. Biscuits have layers and are flaky. Some will argue that both are the same but originated from different places.

I am not here to argue about scones vs. biscuits. I’m here to share a delicious blueberry scones recipe with you!

blueberry scone served in a plate.

How to Make Blueberry Scones?

To make a mouth-watering blueberry scone, you will need flour, sugar, baking powder, vanilla or another flavoring, butter, milk or cream; I sometimes use evaporated milk if I’m short on milk.

You don’t have to use fresh blueberries for this recipe, but if you are using frozen blueberries make sure that they are not bleeding otherwise, the scones won’t look appealing, and the scones will get mushy.

butter and flour in a bowl.
Milk added to the blueberry scone dough
Raw blueberry scone dough ready to be baked.
Blueberry scone fresh out of the oven.

Can I Make Blueberry Scones Ahead of Time?

The best thing about blueberry scones is that it is a time and a life saver. You can prepare the dough, cut it in slices or any shape you want, place it in a zip-top bag and freeze it up to two months when you are ready to bake the scone, place them at a countertop for an hour and then bake the scones. It will take longer to bake since some part of it might still be frozen.

In case of baked scone, place the scones in a zip-top bag and leave at room temp for up to three days, or you can freeze them instead. To heat the scones, place them in the microwave for 10 – 11 seconds.

Blueberry scone ready to be eaten.

Be it scones or biscuits; both can be tasteless and dry if overbaked, therefore make sure that you are baking the scones at the right temperature. Keep an eye on the scones while baking, they turn golden quickly and from there can get dry fast.

Let’s make breakfast!

Blueberry scones post's feature image

Blueberry Scone Recipe

Blueberry Scones are great with tea or coffee, tender crumbs from the inside and golden beautiful from the outside. Get your blueberries and make some scones today!
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Course: Breakfast, Dessert and breakfast
Keyword: blueberry scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 280kcal
Author: Muna Kenny


  • 1 cup all-purpose flour
  • ¼ cup chilled butter
  • 1/2 tablespoon baking powder
  • Pinch of salt
  • 2 tablespoon sugar + extra to sprinkle over the scone
  • 1/2 cup fresh blueberries or frozen
  • ¼ cup milk you may need an extra tablespoon
  • 1/4 teaspoon vanilla
  • Milk for brushing the scones


  • Preheat oven to 350F/180C. Line a baking sheet with parchment paper or dust it with flour.
  • In a bowl, sift flour, sugar, salt, and baking powder.
  • Add vanilla and butter, mix with 2 forks or a pastry cutter until it looks like breadcrumbs. My trick is to stab the flour and butter with a whisk; this works nicely too.
  • Add the milk and fold gently.
  • Add the blueberries to the dough and fold gently. Do not over mix.
  • Dust your hands with flour and shape the dough to a 3/4-inch-high disk.
  • Flour the sharp edge of a knife and cut the dough into 8 equal size slices.
  • Brush the scones with milk and sprinkle sugar on top.
  • Bake for 15 – 20 minutes or until golden. Remove from oven and allow to cool completely on a cooling rack.


This post was originally published in 2012 and is updated with new text and images.


Calories: 280kcal
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!
Over head shot of blueberry scones.

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Blueberry Scones, my favorite scone recipe. Buttery, moist, and tender made from scratch delicious scones. #scone #scones


  1. Gorgeous scones! A simply wonderful treat, esp. after a long day!
    Have a great Sunday, Muna!

  2. Looks like Melissa’s carries some really interesting food products. I like the variety in the Baby Vegetables in a Carton. It has enough variety to have some culinary fun.

  3. Her collection of hard-to-find varieties of dried mushrooms would be great to cook with. Thank you for the giveaway!

  4. The organic honeydew melons look great!

  5. Thanks for participating. Wish you luck 🙂

  6. Organic cantaloupe sounds perfect to pair with homemade vanilla bean ice cream.

  7. I liked the Caliente Chile Assortment!
    Digicats {at} Sbcglobal {dot} Net

  8. The edible flowers look awesome. And so do those scones!

  9. Thanks Jen 🙂

  10. I would love to try some of those chili peppers! (And those scones – thanks for posting the recipe!)

  11. Love the recipe you shared. Just printed it off so I can head to the kitchen to make some. I visited Melissa’s site and the Rambutans definately caught my eye. Had those when I was in CA and they were wonderful. Can’t find them around here. Thanks for the recipe and the giveaway.

  12. scones looks very ymmy

  13. Gorgeous scones!
    Visited Melissa’s website: love Tamarillo!
    Thanks, great giveaway!

  14. Perfect looking scones, Muna! And awesome giveaway too! I visited Melissa’s site. Would love to try their Strawberry Papaya and Rambutan…

  15. Hi Tina, thanks for the kind words dear 😉

  16. I have never actually tried making scones, but these sound wonderful. This would be a perfect recipe for when we go blueberry picking!

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