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
FAQ
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
Recipe
Ingredients
- 4 1/2 cups all-purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup sugar optional
- 3/4 cup Unsalted Butter softened
- 3 cups sour cream
- 1 tsp vanilla extract
- 2 cups fresh blueberries
For the Glaze
- 1 egg whisked
- 1 cup sugar (or more)
Instructions
- 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.
I’ve followed the instructions and my family loves them! My only problem is they keep spreading instead of rising. What would you recommend?
Hi Tammy, I am happy your family loved them. I am wondering if the flour is effecting the outcome. What brand did you use?
Some dimensions for the size of the rectangle and how high the rolled up dough should be would be helpful. I had no idea how big I was supposed to make it and right now I have super tall skinny scones in my oven! :-/
This is great feedback, thank you. We will add it to recipe notes.
I just made them this morning and they're the best I've had and my first time to make them! Thanks for your recipe!
Hi Rotalia, I am thrilled that this recipe was a success. Thank you for sharing your feedback with me. Enjoy!!
Can you leave the dough to sit overnight!?!? I want to bake them fresh in the morning but don’t want to get up at 5 am and wake my roomate!
Hi Charlie, You can keep the dough in the refrigerator overnight! I hope you absolutely love the fresh scones! I am now craving them as well and may make them today! lol!
Could you sub raspberries for blueberries?
Hi Taylor, I don't see why you wouldn't be able to use raspberries instead for blueberries. I have not tried it myself, but I am interested in the result, if you give it a try.
Made a batch of blueberry scones last night and both my son and husband loved it, Was a bit worried about using 3 cups of sour cream but it was a hit. thank you.
I am so glad the recipe was a success Saira. Thank you for trusting the process and going with it! Enjoy and Happy Holidays!
I only had 2 cups of sour cream so the third cup was greek yogurt. It made the dough very sticky and hard to handle so my scones turned out very big. I kept panicking whether or not they are finished all the way on the inside! In the end all in all these were absolutely delicious. My house smells SO good! I’ll make sure to have enough sour cream next time. In the words of my husband “I love how these are not too sweet!” I also added 1/2 cup of sugar and sprinkled sugar on top top too and they were still not too sweet at all, just right. Thank you for sharing this recipe!
Hi Maria- thank you so much, I appreciate the feedback. We love these scones so much as well!
These are proper British scones y'all! This means, they are not as sweet and rich as American ones, but that's why they are sooo delicious. To make it even more delicious (if that's possible) - add 1 tbs of lemon zest. Thank you Nathalia!
Thank you, Jela! Appreciate your kind feedback. Lemon zest sounds fabulous!
This is my second time making these scones. I love that they are not too sweet and the tanginess of the blueberries in them. This time, for less cleanup, I rolled the dough in my hands into 24 round scones and they looked great. They are so light and fluffy (don’t store in fridge) …. with a dob of clotted cream, I was in heaven! Thanks for the recipe.
Clotted cream sounds like the perfect addition. Thank you for sharing!
I'm just a fan of your "Yummy" recipes growing up with an Eastern family God bless you & thank you
Thank you, Alex! I'm so glad you are enjoying the recipes!
Great recipe! I made substitutions for a lower fat version:
Greek yoghurt instead of sour cream, margarine instead of butter.
The only thing was that the dough was very sticky and needed a bit more flour. But we all loved the results! Thank you!
Hi Keith, thank you for sharing your feedback. This will be useful for others.
The scones were good they but a little bland. On the first set of instructions you said to add sugar into the dry ingredients but you don’t have them in the ingredients and you don’t do it in the mixing I think it could be a little sweeter by adding a little sugar to them, so I made a powdered sugar glaze and drizzled over the top of them and that helped
Hey Ellen, adding sugar to the dough is optional. I love the tart flavor from berries. But if you like sweeter scones, it is a good idea to add sugar. 🙂
Hi! I made these a few weeks ago as directed. They were delicious! My husband loved them with his morning coffee. This time, I am all out of sour cream and stuck at home with a newborn. Would it be possible to use buttermilk in this?
Hey Kelly, Buttermilk would change the texture a bit but it would still work. You may want to either add less buttermilk or more flour.
Can I use almond flour instead?
I haven't tested the recipe with almond flour. I don't know how they would hold up. Let me know if you do try them with almond flour.
Hi! Can you use dried blueberries? If so, how much?! Thanks!
Hey Jen, you can use dry blueberries. I would just sprinkle them onto the dough evenly. The amount would really depend on preference.
Just made a batch this morning... I didn’t have 3cups sour cream so I used 1.5 cups (all I had) and half and half... I didn’t measure the half and half, just pored it in and mixed until the proper dough consistency. They came out great!!! Thanks for this wonderful recipe, I will make this again.
Hey, this is amazing. I am so happy that the recipe worked out well. Sounds like you are a great baker. Thank you so much for sharing your tips!
Made this recipe today and the video was a big help. Also delicious scones. Keep them coming 🙂
Hey Katie, thank you so much for sharing. I am glad videos are helpful. I am really excited to get more videos out there.
I love this recipe! Makes a generous amount of yummi scones with not a lot of effort. Was happy to use all that sour cream that was sitting in the fridge. Glad I watched your video before making them, the part where you can use scraper or spatula in my case, was so helpful in rolling the dough into a roll. I did add almost a cup of regular white sugar into the dry ingredients and sprinkled organic sugar on top. Turned out beautiful and delicious!
Hey Alyona, it makes me so happy that the videos are useful. I cant wait to have them for all of our recipes. Glad you enjoyed the scones! Thank you for sharing!
I have made these several times and when I made them tonight I could have sworn I added sugar to the mix. I just saw that you changed it. While still delicious I think we prefer them with the sugar. How much did the old recipe call for?
Hey Abbey, Great catch! We use to add a cup of sugar to the mix and a little sprinkle on the top. Now, we are generous with sugar on the top. So you can add 1 cup of sugar with the dry ingredients.
Thank you, Natalya!
Great recipe made them this past week. Only thing I didn’t understand was the need for the 1 cup of sugar ? No where took that much to sprinkle over them. And the recipe says 1 cup plus more ?
Thank you, I am so glad you loved them. We do a really generous amount of it on top. Typically I use at least a cup. 🙂
Ok just thought is sounded like a lot of sugar and wondered if some of it was to go into the dough. They are so very tasty with a cup of tea !! Thank you
We use to add some sugar into the dough but lately, I just did the tops. I am so happy you liked them!
I was wondering if you could use cream cheese instead of sour cream.
I haven’t tried it, I can’t tell you if this recipe would work the same way with cream cheese. Honestly, I don’t think so.
Simple, beautiful and delicious!
Hey Robert, thank you so much. I am so glad you loved it!
Made these this morning and they are really good! I halved the recipe and my dough was a little wet but I was able to still roll the dough once I sprinkled a little flour on it. Not too dense but crumbly and just the right sweetness. Thanks for sharing!
Hey Carolyn, thank you for sharing! I am glad you loved the recipe. My dough is also wet but floured surface helps. Have a wonderful day!
Hi, is the butter supposed to be mixed in completely? I see small chunks of it throughout the dough
Yes, you will want little lumps but added as evenly as possible into the flour.
I made this recipe and they were incredible. Sooo delicious. I’m making them again in the morning. Yum!!
Oh Pamela, this made my day. I am seriously so happy you love them!
I have mad baked a lot of things in my lifetime, over 60, and used many different recipes. Most of which have been written very well. I am sorry to say I was not very happy with this one. When it came to the time to add the sour cream I had a lake in my dough, it certainy was not crumbly, on the contrary, it was so runny I had to add extra flour, something like an extra cup and a half. They are in the oven now, after 15 minutes I looked in and they are giant. Very disappointed. They were to have while camping with the fresh blueberry Jam that I just made. Will still eat them there is too much ingredients to throw them away.
What brand of sour cream did you use? I am wondering how could sour cream make a lake because most of it has a creamy texture not runny. About the size, you can always cut them to make them smaller in size before baking. It really is up to you to cut them to the size of your preference.
If I made the dough a day or two before using it would they still turn out right? This would be great for camping but I’d rather prepare the dough ahead of time
Hey Kimberly, I would recommend baking them at home and freeze them right away. They can be reheated easily. Even on the bonfire wrapped in foil. 🙂 Camping sounds so fun!
How many scones does this make?
It makes about 20 scones, it really depends how large or small you would cut them.
Hi,
My husband is requesting something sweet & these scones look like they will satisfy his taste buds. Can I use frozen blueberries to make these?
Yes, I few girls already shared with me that they made scones with frozen blueberries. Best suggestion would be is to use blueberries straight out of freezer. Also not to overcrowd them because they are going to produce more juice.
should I use my fresh picked blueberries and defrost them?? Then bake?
Hey Kathy, you want to use fresh nonfrozen blueberries. They will give you the best result.