Easy Blueberry Scones Tender Buttery Juicy

Q: Can I make Easy Blueberry Scones with frozen blueberries?

Yes — use frozen berries straight from the freezer and do not thaw them, which prevents them from bleeding into the dough. Toss the frozen berries lightly in a tablespoon of flour before folding them in to help keep them suspended in the dough, and be gentle so they don’t burst.

Q: Can I make these scones dairy-free or gluten-free?

Yes — swap in cold vegan butter for a dairy-free version and use a 1:1 gluten-free flour blend (with xanthan gum if needed) for gluten-free scones, though texture may be slightly different. For the liquid, you can use non-dairy milk or a mixture of plant milk and a little vegan yogurt to mimic the richness of cream.

Q: Can I make the dough ahead or freeze scones before baking?

Yes — shape the dough into wedges, freeze them on a tray until solid, then transfer to a bag; bake from frozen but add a few extra minutes to the bake time. You can also par-bake for about 8–9 minutes, cool, then freeze; finish baking from frozen for a nearly fresh-baked result. Nutritionally, each finished scone is roughly ~400 kcal (glaze adds sugar and calories), so account for any swaps or toppings.

Easy Blueberry Scones My FailProof Tender Buttery Recipe

By Fia MartinezSeptember 21, 2025

4.50 (6 Ratings)

Recipe Introduction

Quick Hook

Oh my gosh, I still smile when I think of Easy Blueberry Scones straight from the oven. These scones are tender, buttery, and bright with lemon.

The key is cold butter and juicy fruit for bursts of blueberry in each bite.

Fun fact: blueberries rank high for antioxidants. That makes this slightly indulgent treat feel a bit virtuous. Honestly, I learned that lesson while munching one too many.

Brief Overview

This Blueberry Scones Recipe blends British teatime charm with easy American baking. It’s a classic scone recipe but simplified.

Difficulty is low. Prep takes 15 minutes, plus optional chilling. Bake time is 14 18 minutes at 400° F ( 200° C) .

Makes eight medium scones. Great for breakfast or tea.

I once forgot to chill my dough. The scones spread flat. Don’t do that. Trust me.

Main Benefits

Top health perk: fresh blueberries add fiber and vitamins. That little pop of fruit lifts the whole pastry. If you use frozen, these Blueberry scones with frozen blueberries work surprisingly well.

Perfect for brunch with friends. They pair with coffee or English breakfast tea. They are a Quick scone recipe you’ll return to.

What makes this Scones Recipe Easy is the simple technique. Cut cold butter in. Fold quickly. No fancy tools. This Easy blueberry scone recipe gives flaky layers and a tender crumb every time.

I love the lemon twist. A lemon glaze turns them into dreamy Lemon glazed blueberry scones. Pro tip: toss frozen berries in flour first to stop bleeding.

These are ideal Blueberry scones for breakfast. Warm them, slather with butter, and go nuts. This Scones Easy approach saves time but keeps the charm.

Ready for the nitty gritty? I’ve laid out an exact ingredient list next. Grab your bowl and butter. Let’s move on to ingredients and step-by-step instructions.

Opening

I love a warm scone at dawn. Baking feels like a hug. This Easy Blueberry Scones riff is quick and forgiving.

Baking quote for you: Baking is love made edible. Try it for breakfast.

Main Ingredients

For the scones:

2 cups (250 g) all-purpose flour
1/3 cup (67 g) granulated sugar
1 tablespoon (15 g) baking powder
1/2 teaspoon (3 g) fine salt
1 teaspoon (2 3 g) lemon zest (optional)
1/2 cup (113 g) unsalted butter, cold, cubed
3/4 cup (180 ml) heavy cream, plus 1 2 tablespoons for brushing
1 large egg (beat and mix with the cream)
1 cup (140 150 g) blueberries (fresh or frozen; do not thaw frozen)
1 teaspoon (5 ml) vanilla extract (optional)

Glaze (optional):

1 cup (120 g) powdered sugar
2 tablespoons (30 ml) fresh lemon juice or milk
1/4 teaspoon vanilla

Quality tips: Use cold, unsalted butter for flaky scones. Choose plump, firm blueberries. Use fresh baking powder for lift. Heavy cream gives richness and color.

Seasoning Notes

Essential combos: lemon zest with blueberries is classic. Add a pinch of cinnamon for warmth. A grating of nutmeg is fine too.

Flavor enhancers: a splash of vanilla or 1 teaspoon almond extract lifts the mix. Lemon juice in the glaze brightens everything.

Quick swaps: no heavy cream? Use 1 cup (240 ml) buttermilk or milk plus 2 tablespoons yogurt. Frozen blueberries work great. Toss them in 1 tablespoon flour to stop bleeding.

Equipment Needed

Essentials only:

Large mixing bowl
Pastry cutter or two knives (or food processor)
Measuring cups and spoons or kitchen scale
Baking sheet with parchment
Bench scraper or knife
Pastry brush and cooling rack

Household alternatives: No pastry cutter? Use two forks. No bench scraper? Use a sturdy knife. No scale? stick to cups but weigh when possible.

Closing

Honestly, this Blueberry Scones Recipe is my go-to. It’s a Scones Recipe Easy enough for weekday mornings. These Blueberry scones for breakfast come together fast.

Try this Easy blueberry scone recipe with lemon glaze next time. You’ll smile.

Cooking Method quick and honest

Oh my gosh, I love a warm scone. A warm scone fixes mornings. This Easy Blueberry Scones recipe does that.

I learned to keep butter ice-cold. My first batch was gluey. Lesson learned fast.

Prep Steps

Get your mise en place ready. Measure flour, sugar, and baking powder. Cube cold butter and chill it. Whisk cream and egg together.

Save time by weighing ingredients. Use the food processor for speed. Toss frozen berries in flour. This stops bleeding.

Safety first. Use a sharp knife for cutting. Watch hot pans. Let scones cool for 5– 10 minutes before glazing.

step-by-step Process

Preheat oven to 400° F ( 200° C) . Line a baking sheet.
Mix dry ingredients. Stir in lemon zest for brightness.
Cut butter into the flour until pea-sized bits remain.
Stir in cream and egg. Fold in blueberries gently. Dough should hold.
Pat into a 1 inch round. Cut into 8 wedges. Transfer to sheet.
Chill 10– 20 minutes if you want taller scones.
Brush tops with cream. Bake 14– 18 minutes until golden.

Look for a golden top. A skewer should come out cleanish. Centers stay slightly moist. Avoid deep browning.

Pro Tips

Keep everything cold. Cold butter equals flaky scones. Work fast. Don’t overmix the dough. Stop when it just comes together.

Use frozen berries for convenience. I toss them in a tablespoon of flour first. That keeps the dough pretty. For lemon lovers, try lemon glazed blueberry scones. They’re bright and addicting.

Common mistakes: overworking dough and using warm butter. Both make tough scones. make-ahead by shaping and freezing wedges. Freeze on a tray, then bag.

Bake from frozen; add 2 4 minutes to baking time.

This quick scone recipe makes eight scones. Serve warm with butter or jam. Honestly, these scones are my go-to for brunch. Try this Blueberry Scones Recipe tomorrow. You’ll thank me.

Recipe Notes: Easy Blueberry Scones

Oh my gosh, these Easy Blueberry Scones are my go-to for lazy weekends. I once brought a batch to a friend’s brunch.

Everyone claimed it was the best scone they’d had. There’s something comforting about warm scones and tea.

Serving Suggestions

Serve warm. Split and slather with butter. Try clotted cream or lemon curd too. For brunch, pair with strong coffee or English breakfast tea.

I love these with a simple fruit salad. If you want a brunch showstopper, drizzle a lemon glaze for Lemon glazed blueberry scones vibes.

Storage Tips

Cool completely before storing. Refrigerate up to 3 days in an airtight container. To freeze, wrap individually and freeze up to 2 months.

Reheat from frozen in a preheated oven at 325° F ( 160° C) for 10 12 minutes . For quick reheats, microwave 15 20 seconds.

Keep ingredients cold during prep. That’s a key technique.

Variations

Dietary swaps work well. Use cold vegan butter for dairy-free scones. For gluten-free, try a 1:1 gluten-free flour blend with xanthan gum.

Seasonal swaps are fun. Replace blueberries with raspberries or chopped peaches in summer. For Blueberry scones with frozen blueberries, toss the berries in a tablespoon of flour first.

Nutrition Basics

Per scone, expect about 400 kcal. Protein is roughly 5 g. Fat around 19 g. Carbs near 49 g. These are estimates only.

Blueberries add antioxidants and vitamin C. Heavy cream gives richness and satiety. Overall, these scones are a treat that can feed energy for busy mornings.

Quick tips from experience

I learned the hard way to not overmix. Stop when dough just comes together. Cold butter equals flaky layers. For a Quick scone recipe, use a food processor briefly.

Want more lemon? Add extra zest for an Easy blueberry scone recipe with a zing.

Blueberry Scones Recipe or Scone Recipe, it’s all about comfort. Try them for breakfast or afternoon tea. You’ll love how simple and reliable this Scones Recipe Easy really is.

Go bake some you’ve got this.

Frequently Asked Questions

How can I make sure my scones stay tender and flaky?

Keep everything cold and handle the dough as little as possible cold butter creates little steam pockets that give flaky layers. Cut the butter into pea-sized pieces, fold until the dough just comes together, and chill briefly if your kitchen is warm; overworking the dough makes tough scones.

A quick brush of cream before baking helps a golden, slightly crisp top.

Can I make Easy Blueberry Scones with frozen blueberries?

Yes use frozen berries straight from the freezer and do not thaw them, which prevents them from bleeding into the dough. Toss the frozen berries lightly in a tablespoon of flour before folding them in to help keep them suspended in the dough, and be gentle so they don’t burst.

How do I know when my Easy Blueberry Scones are properly baked?

Scones are done when the tops are golden brown and a skewer or toothpick inserted near the center comes out with just a few moist crumbs (not raw batter). They’ll continue to firm up a little after you remove them from the oven, so avoid overbaking you want a tender crumb, not a dry one.

Can I make these scones dairy-free or gluten-free?

Yes swap in cold vegan butter for a dairy-free version and use a 1:1 gluten-free flour blend (with xanthan gum if needed) for gluten-free scones, though texture may be slightly different.

For the liquid, you can use non-dairy milk or a mixture of plant milk and a little vegan yogurt to mimic the richness of cream.

What’s the best way to store and reheat leftover scones?

Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days; freeze up to 2 months (wrap individually). Reheat from frozen in a 325°F (160°C) oven for 10 15 minutes or microwave briefly for a warm, soft scone a quick 3 5 minute oven toast restores crispness to the top.

Can I make the dough ahead or freeze scones before baking?

Yes shape the dough into wedges, freeze them on a tray until solid, then transfer to a bag; bake from frozen but add a few extra minutes to the bake time. You can also par-bake for about 8 9 minutes, cool, then freeze; finish baking from frozen for a nearly fresh baked result.

Nutritionally, each finished scone is roughly ~400 kcal (glaze adds sugar and calories), so account for any swaps or toppings.

Easy Blueberry Scones Tender Buttery Juicy

Easy Blueberry Scones My FailProof Tender Buttery Recipe Recipe Card

0.0 / 5 (0 Review)

Preparation time:15 Mins

Cooking time:18 Mins

Servings:8 medium scones (serves 4 8)

Instructions:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder and fine salt. Stir in lemon zest if using.
Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two knives, or pulsing in a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Whisk the heavy cream and beaten egg (and vanilla if using) together. Make a well in the flour mixture and pour in most of the cream mixture. Gently fold until a shaggy dough forms; add the blueberries and fold carefully to distribute. If the dough is too dry, add the remaining tablespoon(s) of cream. The dough should hold together but not be sticky.
Turn the dough onto a lightly floured surface and pat into a circle about 1 inch (2.5 cm) thick. Use a bench scraper or sharp knife to cut into 8 wedges (or use a 2.5 3 inch round cutter for drop scones). Transfer wedges to the prepared baking sheet, leaving space between each.
(Optional) For a slightly taller rise, chill the formed scones on the baking sheet for 10 20 minutes while the oven finishes heating.
Brush the tops lightly with cream or egg wash for color. Bake at 400°F (200°C) for 14 18 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
Transfer scones to a cooling rack and cool 5 10 minutes. If using glaze, whisk the powdered sugar with lemon juice or milk until smooth and drizzle over warm scones.