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!
These blueberry scones transport me right back to my childhood. Throughout the blueberry season, my grandma would whip them up and pour me a huge glass of cold milk to enjoy one with. Today, I love making a huge batch of blueberry or raspberry scones and storing them in an airtight container for quick breakfasts on the go and or an afternoon snack. They’re the perfect balance of buttery and tart flavors and I know you’re going to just LOVE them!
The Secret to Making Good Scones
The secret to making good scones is all in the batter. If you want the flakiest, most melt-in-your-mouth texture it’s crucial that you don’t overmix the batter. Don’t be alarmed when the batter appears lumpy and rustic – this is exactly what you want! By keeping pockets of butter in the batter, you’ll create that signature flakey texture attributed to all great scones.
How to Make this Blueberry Scone Recipe
Making this blueberry scone recipe only requires a handful of wholesome ingredients and super simple prep. Below, find an overview of the process before you get to baking.
- Combine the Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, and baking powder. Optionally, add in a cup of sugar if you want your scones to be extra sweet.
- Add in the Wet Ingredients: Next, add the softened butter pats 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: Using your hands, form the dough into a rectangle. Using a rolling pin, flatten the dough. Next, fold the sides of the dough over to form a log. Cut the log into similar-sized triangles.
- Bake the Scones: Assemble the scones on a baking sheet lined with parchment paper. Give the tops a brushing of the whisked egg for sheen, followed by a very generous sprinkle of sugar. Bake them in the oven at 350°F for about 30 minutes.
Lemon Glaze Hack: Love a good glaze? Make a simple lemony glaze by mixing 1 cup powdered sugar with 2 tablespoons of milk, a couple of shavings of lemon zest, and a tablespoon of lemon juice. Drizzle the glaze on top of the scones after they’ve had 10 minutes to cool down out of the oven. Enjoy!
Helpful Kitchen Tools
Although not required, here are a couple of kitchen tools that will make this blueberry scone recipe that much more seamless. We’ve also included some everyday items you can use in their place!
- Dough Scraper: This handy scraper will make it SO much easier to fold the scone dough over and form it into a log. You can also use it to slice the scones into their signature wedge shape. Alternatively, you can use a standard spatula to help you lift and fold the dough over.
- Butter Cutter: If you’re an avid baker, a butter cutter will come in super handy to quickly slice up a stick into perfect, symmetrical cubes. If you don’t want to invest in one, just use a sharp knife.
- Rolling Pin: This one might seem like a given, but a rolling pin is super helpful in flattening the dough. If you don’t have one, use a water bottle instead.
- Silicone Baking Mat: Investing in a silicone baking mat will ensure your baked goods never stick to the pan. They’ll also save you money in the long run and reduce waste. If you don’t have one, simply use parchment paper instead.
3 Tips for Super Moist Scones
Here you’ll find 3 pro tips to help you make the moistest scones on planet earth.
- Swap the sour cream out for greek yogurt. If you want scones that are just as moist but a tad healthier, swap the sour cream for full-fat Greek yogurt. This will also add a punch of tang!
- Don’t overmix the batter. A clumpy batter will result in super flakey and moist scones. If you overmix the batter, the scones will turn out dry and dense.
- Don’t overbake the scones. Scones are prone to drying out if they’re overbaked. Once they turn golden brown, promptly take them out of the oven.
How to Store Scones
Whether you have a batch of scones you want to store at room temperature or a batch to freeze, find all the best storage tips below.
- Room Temperature: To keep scones on hand for up to a week, store them in an airtight container on the counter. This will keep them from drying out and turning stale.
- 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 3 months. To bake raw, frozen scones, simply follow the recipe instructions as-is.
Reheating Tip: Reheat scones by popping them in the microwave for 30 seconds.
Video Tutorial for Making Blueberry Scones
How do I get my blueberry scones to rise and be fluffy?
The key to getting your scones to rise and be fluffy is to add a couple of tablespoons of baking powder. Additionally, the sour cream will also create a fluffy texture.
Why are my scones hard?
Your scones turned out hard if you over-mixed the batter or let them bake in the oven too long.
How can I make the scones sweeter?
If you’d like your scones to be a bit sweeter, add a cup of white granulated sugar to the batter. You could also increase the amount of sugar you add to the tops.
Can I use dried blueberries instead of fresh ones?
Yes, dried blueberries will work great in this recipe. They tend to be smaller and more compact than fresh blueberries, so add a little less than a cup.
How many scones does this recipe make?
This recipe makes about 20 scones. This will vary depending on how large you slice them.
Other Tasty Pastries to Try
- Twice-Baked Chocolate Croissants – Easy chocolate stuffed croissants
- Grandma’s Strawberry Scones – Delicious scones speckled with fresh strawberries
- Starbucks Morning Buns (Copycat) – Moist honey buns
- Easy Air Fryer Donuts – No-guilt air fryer glazed donuts
For the Glaze
- 1 egg whisked
- 1 cup sugar (or more)
- Combine the dry ingredients together in a large bowl.
- Add in the softened butter pats. Gently fold in the sour cream and vanilla.
- Carefully mix in the dough together, being extra careful not to overmix it. The dough should be crumbly in texture.
- Roll the dough into a rectangular shape. Spread blueberries all over the dough. Fold over the dough, rolling it into a log shape. Cut the scones into similar-sized wedges.
- Place scones onto a lined baking sheet, leaving space in between for rising. Brush the tops with whisked egg, followed by a sprinkling of sugar.
- Bake at 350°F for 30-40 minutes or until scones are golden brown.