Your New Favorite Blueberry Scones

Newsflash: Scones Don’t Have to Be Dry!

Let’s set the record straight: if the word scone makes you think of crumbly bricks served next to sad hotel coffee, we need to talk. These blueberry scones are tender, buttery, and full of juicy berries. The secret? Frozen grated butter (more on that in a minute), a splash of heavy cream, and a whole lot of love.

Make them for breakfast, brunch, or as a sweet treat for your afternoon coffee break – just don’t forget the icing or lemon drizzle. They take these scones from “mmm” to “YOWZA, where have these been all my life?!”

60 minutes/moderately easy/8 large scones

Nutrition per serving:

402 calories, 5g protein, 55g carbs, 18g fat, 30g sugar

Ingredients for the Best Blueberry Scones

Here’s everything you’ll need for bakery-style scones that are soft inside and golden-crisp outside:

• 2 cups all-purpose flour, plus more for hands and surface
• 1/2 cup granulated sugar
• 2½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, frozen
• 1/2 cup heavy cream (plus 2 Tbsp for brushing)
• 1 large egg
• 1½ teaspoons pure vanilla extract
• 1 cup fresh or frozen blueberries (don’t thaw if frozen)
• Coarse sugar for topping (optional but fabulous)

Optional toppings:

• Vanilla icing (recipe below)
• Sugar lemon glaze (if you’re feelin’ zesty)

Let’s Talk Butter (a Love Letter to Frozen Butter 💙)

This is not optional, friends. Frozen, grated butter is the magic behind tender, flaky, not-dry scones. When that icy-cold butter hits the hot oven, it melts into the dough creating steam pockets – which = puff, flake, and flavor.

Pro tip: Grate your butter straight from the freezer using a box grater, then pop the whole mixture in the fridge while you prep your wet ingredients. Cold = success. Always.

How to Make Blueberry Scones

Step 1: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.

Step 2: Grate the frozen butter and mix it into the flour using a pastry cutter, two forks, or your hands until crumbly like coarse sand with pea-sized bits of butter. Stick the bowl in the fridge or freezer while you mix the wet ingredients.

Step 3: In a small bowl, whisk together the cream, egg, and vanilla. Drizzle this over the flour mixture, toss in the blueberries, and stir gently until it just comes together.

Step 4: Turn the dough out onto a floured surface. It’s going to be sticky – embrace it! With floured hands, work it into a ball, adding a little more flour or cream as needed. Flatten into an 8-inch disc and cut into 8 wedges.

Step 5: Brush the tops with extra heavy cream and sprinkle with coarse sugar for sparkle and crunch.

Step 6: Chill the scones on a plate or lined baking sheet for at least 15 minutes while you preheat your oven to 400°F.

Step 7: Bake on a parchment-lined sheet for 20–25 minutes, or until the edges are golden and the tops are just kissed with brown.

Step 8: Cool slightly before drizzling with icing or glaze (or both – who am I to judge?).

Optional Toppings That Take These Scones to the Next Level

Vanilla Icing

• 1 cup confectioners’ sugar, sifted
• 2–3 Tbsp milk, half and half, or cream*
• 1 tsp vanilla extract
• Pinch of salt (optional)

Instructions: Whisk all ingredients together. Adjust thickness with more sugar or cream depending on your drizzle vibe. Drizzle over cooled scones.

*How thick or thin do you like your icing? Milk makes thin icing, half and half is a bit thicker and heavy cream makes thick icing. It’s all up to you.

Sugar Lemon Glaze

• 1 cup powdered sugar
• 3 Tbsp fresh lemon juice

Instructions: Stir together until smooth. Drizzle over cooled scones and let it set.

A Few Final Tips for Scone Success

• Don’t overwork the dough – keep it shaggy and imperfect. Perfection is overrated anyway.
• Use frozen blueberries straight from the bag to avoid blueberry mush.
• Chill the shaped scones before baking so they keep their shape and don’t spread.

Scones Worth Waking Up For

These are the blueberry scones I serve when I want to impress brunch guests, spoil my family, or just treat myself on a Monday morning. Moist, flaky, sweet – but not too sweet – and just kissed with cinnamon and vanilla. Pair with coffee, tea, or a mimosa if you’re feeling fancy.

And remember: it’s always about the butter. 😉