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Blueberry scones on a towel

The Best Blueberry Scones

This Blueberry Scones recipe will win you over! The scones come out flaky, moist and tender every time. Our family has enjoyed these over several generations.
Course Breakfast, Dessert
Cuisine American, Ukrainian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 scones
Calories 282kcal
Author Natalya Drozhzhin


For the Glaze

  • 1 eggs whisked
  • 1 cup sugar (or more)


  • Prepare ingredients for the scones dough. Combine dry ingredients together in a large bowl.
    Ingredients for the scones on a tray
  • Add softened butter. Gently fold in the sour cream and vanilla.
    Two bowls, with flour, butter and sour cream
  • Carefully mix in the dough together, be sure not to over-mix. The dough may still appear crumbly, but it’s totally fine.
    Dough in a bowl, rolled out dough on a tray
  • Roll the dough unto a rectangular shape. Spread blueberries all over the dough. Fold over the dough, rolling it into a log shape. Cut them to the size of your preference.
    Dough with blueberries, cut scones
  • Place scones onto the lined baking sheet, leaving space in between for rising. Brush the tops with whisked egg and sprinkle with some 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 scones are golden brown. 
    Blueberry scones on a towel



Serving: 20g | Calories: 282kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 216mg | Fiber: 1g | Sugar: 13g | Vitamin A: 448IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg