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This blueberry scone recipe comes straight out of our family cookbook. Each scone is packed with fresh blueberries and is melt-in-your-mouth moist!

Scones after baking.

Blueberry scones transport me right back to my childhood. Throughout the blueberry season, my grandma whipped a bunch of these up and each time would serve them with a huge glass of cold milk. We didn’t really know the word “scone” back in Ukraine, but we did have our own name for these treats — “giant cookies.”

Today, I love making a huge batch of blueberry, strawberry, or raspberry scones and storing them for quick breakfasts on the go and/or an afternoon sweet snack. They’re the perfect balance of buttery and tart flavors and I know you’re going to just LOVE them! If there’s anything on the Momsdish blog that you must try — it’s the scones!

Hot tip: If you have more blueberries than you know what to do with, make this blueberry galette or blueberry muffins, too!

Video Tutorial for Making Blueberry Scones

How to Make the Best Blueberry Scones Recipe

What is the best blueberry scone recipe? It’s the one you can confidently, consistently make perfectly at home — AKA this one!

  • Combine the dry Ingredients: In a large bowl, combine the all-purpose flour, salt, granulated sugar, and baking powder. Optionally, add in extra sugar if you want the scones to be extra sweet.
  • Add in the wet ingredients: Next, use a box grater to grate in the frozen butter and vanilla extract into the flour mixture. Using your hands or a fork, stir the ingredients until you get a crumbly batter. Then, fold the sour cream in just until it’s combined.
  • Shape the scones: On a lightly floured surface, form the dough into a rectangle and flatten it with a rolling pin to about two inches in thickness. Fold the sides of the dough over to form a log and cut the log into similar-sized triangles/wedges with a sharp knife.
  • Bake the scones: Assemble the scones on a baking sheet lined with parchment paper. Brush the tops with an egg wash, followed by a very generous sprinkle of sugar. Bake in the oven at 350°F for about 30 minutes.

Make ahead tip: For freshly baked morning scones, prep the scones the night before and refrigerate the dough until ready to bake.

Dry ingredients for scones in a bowl.
Butter in a bowl with dry ingredients.
Sour cream added the bowl with remaining ingredients.
Scones cut up into pieces.

Tips for Flakey, Moist, & Perfect Scones

What’s the secret to good scones? Over the years, this recipe has gone through many “versions”, whether it be through ingredient substitutions or method changes. Here are my top tips and tricks to help you make the flakiest, most moist, tender, and just all-around perfect homemade scones each time.

  • Avoid over-mixing the batter: This is my #1 tip. Despite what you may think, a clumpy batter actually results in super flakey and moist scones. By keeping pockets of butter in the batter, you’ll create that signature flakey scone texture. If you overmix the batter, the scones will turn out dry and dense.
  • Avoid overbaking the scones: Scones are prone to drying out if they’re overbaked. Once they turn golden brown, promptly take them out of the oven.
  • Use my favorite tools: Although not 100% necessary, I find a dough scraper really useful to work with the dough. It makes it so much easier to fold and form the dough into a log and then form into wedge shapes. I also love using silicone baking mats because it takes away the worry of the scones sticking to the pan, and saves money in the long run, too!
  • Swap the sour cream with greek yogurt (optional): If you want scones that are just as moist but a tad healthier, swap the sour cream with full-fat Greek yogurt. This also adds a tang!
  • Add a lemon glaze (optional): Whisk one cup of powdered sugar with two tablespoons of milk, a couple shavings of lemon zest, and a tablespoon of lemon juice. Drizzle the glaze on top of the scones after they’ve cooled for 10 minutes.

Hot tip: Fresh blueberries are my top choice for this scone, but you can also use dried blueberries. If using frozen blueberries, don’t wait for them to thaw. Instead, use a little bit less (because they will have a high moisture content) and make sure to bake the scones right away.

Baked scones on a serving tray.

Blueberry Scone Storage

This recipe makes about 20 scones (depending on how small or large you make them), so you very well may have extras to store for later. Here’s how I store them in my house!

  • Room temperature: To keep scones on hand for up to a week, store cooled scones in an airtight container on the counter.
  • Freezer (raw or baked): To freeze raw or baked scones, assemble them on a baking sheet lined with parchment paper and pop the entire sheet in the freezer. Once completely frozen, transfer the scones to a freezer-safe bag for up to three months. To bake raw, frozen scones, follow the recipe instructions as-is.

Reheating tip: If you like your scones warm, pop them in the microwave for 30 seconds.

More Tasty Pastries

Recipe

Baked scones with blueberries baked.

The Best Blueberry Scones

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Servings
20 scones
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Recipe contributed by: Natalya Drozhzhin
This blueberry scone recipe comes straight out of our family cookbook. Each scone is packed with fresh blueberries and is melt-in-your-mouth moist!

Ingredients

For the Glaze

  • 1 egg whisked
  • 1 cup sugar (or more)
US Units – Metric

Instructions

  • Combine the flour, baking powder, salt and sugar together in a large bowl.
    Dry ingredients for scones in a bowl.
  • Grate in the frozen butter. Gently fold in the sour cream and vanilla.
    Butter in a bowl with dry ingredients.
  • Carefully combine the dough, being extra careful not to overmix it. The dough should be crumbly in texture.
    Sour cream added the bowl with remaining ingredients.
  • Roll out the dough into a rectangular shape. Spread the blueberries over the dough. Roll dough into a log shape. Cut the scones into similar-sized wedges.
    Scones cut up into pieces.
  • Place the scones onto a lined baking sheet, leaving space in between each one for rising. Brush the tops with a whisked egg, followed by a sprinkle of sugar.
    Raw scones on a baking sheet with egg and sugar on a baking sheet
  • Bake at 350°F for 30-40 minutes or until the scones are golden brown.
    Baked scones on a serving tray.
Nutrition Facts
The Best Blueberry Scones
Amount Per Serving (20 g)
Calories 282 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 44mg15%
Sodium 152mg6%
Potassium 216mg6%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin A 448IU9%
Vitamin C 2mg2%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Updated April 22, 2025

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.