Perfect Blueberry Scones

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This simple recipe for blueberry scones has the perfect tender texture that goes so well with a cup of morning coffee. Fresh blueberries and buttermilk offer a sweet and tangy flavor that no one can resist.

two blueberry scones on a white plate with three blueberries set over a blue napkin

I just adore summer berries. And since this may be the last recipe I share with summer berries, we’re ending the season with a bang! And by that I mean, the best blueberry buttermilk scones you will ever sink your teeth into.

I used the same scone recipe as my lemon cream cheese scones with strawberries. Instead of cream cheese, I use all butter. And of course, I swap the strawberries for blueberries.

These scones are similar to my plain soft scones but I didn’t include the egg. Sometimes I’ll use an egg and other times I won’t. The egg adds richness but isn’t always necessary in a scone recipe.

Today’s blueberry scones came out so buttery and moist. The pop of blueberries throughout with a slight hint of tanginess from the buttermilk is really something special.

Why this recipe works

  • I prefer to use fresh blueberries over frozen. Frozen blueberries contain more moisture and will make the scones soggy.
  • Use just enough of the liquid to make a dough that holds together without being wet and sticky.
  • Working quickly to prevent the dough from getting too warm is key for superior texture.
overhead view of blueberry scones scattered on a baking sheet with fresh blueberries

I’ve got one final blueberry recipe for you before the season is over. Summer is all about fresh berries. I just can’t get enough of them!

And blueberry buttermilk scones are the perfect way to enjoy them.

I used my favorite trick for getting super thick, buttery soft scones. And that is to freeze the shaped scones for 30 minutes before baking them.

This doesn’t negate the quick handling of the scones. You still need to work fast to avoid warming the dough too much or melting the butter.

Freezing just helps the scones keep their shape during baking and it ensures those chunks of unmelted butter are super cold going into the oven. This is how the scones get their soft texture.


You need just a handful of staple ingredients to make today’s recipe. The glaze is completely optional but I highly recommend it.

  • Flour: Regular all-purpose flour is best for scones. I like to sift my flour after measuring it to make sure it is clump-free.
  • Sugar: Granulated sugar is used in the base of the scone. You could also experiment with brown sugar. Use powdered sugar for the glaze. And sprinkle the top of the scones with coarse sugar just before baking.
  • Leavening: Both baking powder and baking soda help the scones bake up tall and fluffy.
  • Salt: We use a little salt to balance the flavors.
  • Butter: Unsalted butter is best so you can control the amount of salt in the recipe.
  • Blueberries: Fresh blueberries are best. Frozen blueberries are going to make the scones soggy.
  • Vanilla: Use pure vanilla extract or my homemade vanilla for the best flavor.
  • Buttermilk: Buttermilk is what gives these scones their super tender texture.
  • Heavy cream: Cream is brushed over the tops of the scones just before baking and it’s used to make the glaze.

To make these buttermilk scones you’ll need:

  • Large bowl: These bowls are my favorite. I use them regularly.
  • Pastry Cutter: A pastry blender works best for cutting the butter into the dry ingredients.
  • Baking sheet: I love to use these aluminum baking sheets when making scones.

How to make blueberry scones

This recipe is beyond easy to make! It comes together quickly and bakes up in a few short minutes.

The Dough – The dough uses the biscuit method for mixing. This calls for mixing the dry ingredients together first. Cut the butter into the dry ingredients, then add the wet ingredients.

The Glaze – The glaze is a simple powdered sugar glaze with three ingredients.

angled view of blueberry scones and fresh blueberries on a baking sheet lined with white parchment paper

Step 1: Make dough

In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. Add the cold butter and use a pastry blender or your fingertips to press it into the dry ingredients until the mixture resembles coarse crumbs.

You want to see some larger and smaller bits of butter all throughout the dry ingredients. And work quickly so the butter doesn’t begin to melt!

Gently stir in the blueberries so they are evenly distributed throughout.

Mix the buttermilk and vanilla together and gradually add it to the flour mixture. You may not need all of the liquid. This is going to depend on how humid it is in your kitchen.

Add a little more than half the liquid and gently stir with a silicone spatula until the mixture begins to hold together without being too wet and sticky. If needed, add a little more liquid.

four process shots showing how to cut in butter, mix in blueberries, and stir in wet ingredients to make scone dough

Step 2: Shape the scones

Once the dough is wet enough to hold together, turn it out onto a lightly floured surface and very gently knead it until it all comes together.

Press the dough into a 7-inch round circle (or smaller for taller scones). Use a bench scraper to cut the dough into 8 equal-sized triangles.

Arrange the blueberry scones onto a baking sheet lined with parchment paper and freeze for 30 minutes.

Freezing is important! It helps the scones keep shape during baking. It will also ensure they go into the oven super cold, which results in a softer texture once baked.

two images showing how to shape and cut scone dough

Step 3: Bake the scones

Brush the tops of each scone with heavy cream and sprinkle with coarse sugar.

Bake them for 15 to 20 minutes or until golden brown.

two process shots showing cream being brushed over scone triangles then topped with coarse sugar
overhead of baked blueberry scones on baking sheet lined with white parchment paper

Step 4: Make the glaze

Mix powdered sugar, vanilla, and milk together until you have a pourable glaze.

Drizzle glaze over the warm blueberry scones and serve right away.

glaze being spooned over blueberry scones on a black wire rack
two blueberry scones on a white plate over a blue napkin with a baking sheet of scones in the background

If you like this buttermilk scone recipe, you’ll love these other tasty recipes:

Blueberry Scones

Two blueberry scones on a white plate with a baking sheet in the background.
These are the best blueberry scones you’ll ever have and they are certain to change your mind about scones! Too often scones are dry and bland, but not this recipe. They are easy to make using just one bowl and a whisk. 
Jen Sobjack
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Serving Size 8


For the scones

  • 2 ¾ cups (357 g) all-purpose flour
  • cup (66 g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup (127 g) fresh blueberries
  • ½ cup (113 g) unsalted butter, cold and cut into pieces
  • 1 tablespoon vanilla extract
  • 1 cup (140 g) buttermilk, cold
  • 1 tablespoon heavy cream, or milk
  • 2 tablespoons coarse sugar

For the glaze

  • 1 cup (120 g) confectioners' sugar
  • 2-3 tablespoons milk
  • 1 teaspoon vanilla extract


Make the scones

  • In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together. 
  • Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the blueberries.
  • Whisk the vanilla and buttermilk together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
  • Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. 
  • Cut the circle in half, then cut each half into four triangle-shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the tray with the scones in the freezer for 30 minutes. 
  • Meanwhile, position the oven rack in the center of the oven and heat to 400°F.
  • Just before baking, brush the tops of the scones with milk or cream and sprinkle with coarse sugar.
  • Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack.

Make the glaze

  • Combine all the ingredients for the glaze in a small bowl and whisk until smooth.
  • Drizzle the glaze over the warm scones. Scones are best enjoyed right away.



  • The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy. Alternatively, you can place the shaped scone dough in the refrigerator for at least 2 hours.
  • Buttermilk. If you don’t have buttermilk, you can make a homemade version. Place 1 tablespoon lemon juice or vinegar in a 1 cup liquid measuring cup. Add whole milk to the 1 cup line. Stir and let sit for 5 minutes before using.
Make ahead tip
  1. You can refrigerate the dough overnight to bake the next day. Follow the recipe through step 5 but instead of freezing the scones, cover with plastic wrap and refrigerate until ready to bake the next day.
  2. Or you can make the scones all the way through step 5. Place the scones on a baking sheet and wrap tightly with plastic wrap or aluminum foil. Freeze for up to 2 weeks. Bake as directed without thawing. You may need to add a couple of minutes to the bake time.
  3. You can keep leftover baked scones for up to 2 days in the refrigerator.
  4. Unglazed scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.


Serving: 1scone | Calories: 403kcal | Carbohydrates: 64g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 324mg | Potassium: 263mg | Fiber: 2g | Sugar: 29g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg
Course: Breakfast
Cuisine: American

Originally published in August 2016. The post was updated in August 2020 with new photos, a video, and more details written in the copy. No change was made to the recipe.


  1. 5 stars
    Good recipe and I amend it a bit adding cinnamon,nutmeg, orange zest and orange juice. If you don’t have buttermilk use 3/4 c sour cream and 1/4 c liquid. I also don’t freeze mine for 30 min, just bake . Frosting not necessary but hubby likes it. I use fresh orange squeezed and pwdr sugar.

    1. Jen Sobjack says:

      The addition of the spices sounds heavenly!

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