Blueberry Scones
Tender, buttery scones bursting with blueberries and finished with a lightly golden top. These are the kind of cozy bakery-style scones that pair perfectly with coffee on a rainy morning. Keeping the butter cold and handling the dough gently gives them that soft, flaky texture every good scone should have.
Prep time
15 min
Cook time
18–22 min
Serves
8 scones
Ingredients
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Dry Ingredients
- 2 cupsall-purpose flour
- ⅓ cupgranulated sugar
- 1 tbspbaking powder
- ½ tspsalt
Wet Ingredients
- 5 tbspcold unsalted butter, cut into small cubes
- ½ cupplain Greek yogurt or sour cream
- 1 largeegg
- 1 tspvanilla extract
- ¼ cupcold heavy cream or milk, plus extra for brushing
Add-Ins
- 1 cupfresh or frozen blueberries
- 1 tsplemon zest (optional, for brightness)
Optional Topping
- Coarse sugar for sprinkling
Optional Lemon Glaze
- ½ cupicing sugar
- 1–2 tspfresh lemon juice
Ingredients
Dry Ingredients
- 2 cupsall-purpose flour
- ⅓ cupgranulated sugar
- 1 tbspbaking powder
- ½ tspsalt
Wet Ingredients
- 5 tbspcold unsalted butter, cut into small cubes
- ½ cupplain Greek yogurt or sour cream
- 1 largeegg
- 1 tspvanilla extract
- ¼ cupcold heavy cream or milk, plus extra for brushing
Add-Ins
- 1 cupfresh or frozen blueberries
- 1 tsplemon zest (optional, for brightness)
Optional Topping
- Coarse sugar for sprinkling
Optional Lemon Glaze
- ½ cupicing sugar
- 1–2 tspfresh lemon juice
Instructions
Prep
- 1
Preheat oven to 400°F (200°C).
- 2
Line a baking sheet with parchment paper.
Mix the Dough
- 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2
Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with small butter pieces remaining.
- 3
In a separate bowl, whisk together the Greek yogurt, egg, vanilla, and cream.
- 4
Pour the wet mixture into the dry ingredients and gently stir until just combined.
- 5
Fold in the blueberries and lemon zest, if using. Do not overmix.
Shape
- 1
Turn the dough onto a lightly floured surface.
- 2
Gently pat into a circle about 1 inch thick.
- 3
Cut into 8 wedges and place onto the prepared baking sheet.
- 4
Brush the tops lightly with cream and sprinkle with coarse sugar if desired.
Bake
- 1
Bake for 18–22 minutes, or until lightly golden on top and cooked through.
- 2
Let cool slightly before serving.
- 3
For the optional lemon glaze, whisk together icing sugar and fresh lemon juice until smooth and drizzle over cooled scones.
Melissa's Notes
The secret to flaky scones is keeping everything cold — especially the butter. If your kitchen is warm, place the shaped scones in the fridge or freezer for 10 minutes before baking. Frozen blueberries work beautifully, but don't thaw them first or the dough may turn purple. For a bakery-style finish, drizzle with a simple lemon glaze made from icing sugar and fresh lemon juice. These are best enjoyed slightly warm with butter, lemon curd, or clotted cream.
Nutrition Information
Per scone — based on 8 scones
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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