Perfect Blueberry Scones

Christine Johnson

By Christine Johnson


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4.67 from 3 votes

Like the title suggests, these blueberry scones are perfect.

Crispy on the outside, soft on the inside, with just the right amount of blueberries studded throughout- what more could you want in the perfect blueberry scone? 

If you’ve always wanted to give this classic British pastry a shot, now’s your chance.

It takes a little bit of prep work, but the final result is definitely worth it. I mean, you really can’t beat the taste of warm, freshly-baked scones. It’s one of our favorite blueberry recipes!

Whether you’re hosting brunch or just want to treat yourself to homemade scones throughout the workweek, try these perfect blueberry scones. You won’t regret it!

Blueberry scones on a cooking rack that's on top of a parchment-lined baking sheet.

Why You’ll Love This Recipe

  • Goes Easy on the Ingredients. While this recipe does take a little bit of prep work, the ingredients list is quite simple. You probably already have most of what you need in your fridge or pantry right now.
  • Perfect Texture. The texture of this scone is absolutely divine. It’s light, fluffy, crisp, crunchy, basically everything you want from a scone. 
  • Freezes Like a Pro. These scones can also defrost like a champ. If you made one too many, just wrap them in cling wrap and toss them in the freezer for an easy breakfast down the road.
  • Brimming with Blueberries. If you like your blueberry scones with a lot of healthy blueberries, you’ve come to the right recipe. The berry-to-scone ratio is perfect here, with a nice juicy sweetness in each bite.

How to Make Perfect Blueberry Scones

This recipe is a little hands-on (literally, so don’t be afraid to get your hands dirty). But it’s smooth sailing once the prep work is finished. You can find a complete version of the recipe at the end of this post, but here’s an overview of the ingredients and steps.

Key Ingredients 

  • Blueberries. Use fresh blueberries to make these scones (even better if you pick them yourself). If you use frozen blueberries, you’ll end up with a muted sweetness and slightly different texture. Bonus points if you use in-season blueberries, especially if you picked them yourself! 
  • All-Purpose Flour. Regular all-purpose flour does best in this scone recipe. It typically rises higher than other flours and gives these scones a crunchy, lightweight texture. 
  • Sugar. The beauty of scones is that they don’t need a ton of sugar. Just 6 tablespoons in the dough will sweeten it enough. Remember to save a teaspoon for sprinkling on top to create that classic crunchy-sugar scone topping. This recipe uses white sugar but you can also use cane sugar for a less processed option.
  • Lemon Zest.  Lemon zest and blueberries are like a match made in heaven. It adds a touch of acidity to this recipe to balance out the sweetness. Plus, it also brings a subtle, floral aroma that smells heavenly. 
  • Sour Cream. My secret ingredient to creating a moist, rich texture in these scones. Sour cream also adds just a slight hint of tang, which mixes with the lemon and blueberry flavors beautifully. 


Making scones requires a little bit of attention at first, but it’s easier than you think. Here’s how to do it.

  • Mix Dry Ingredients. Combine sugar, baking powder, salt, baking soda, and lemon zest.
  • Work in Butter. Grate cold butter into flour, then work it in with your fingers until it forms a coarse meal. Then add the blueberries.
  • Blend Wet Ingredients. Mix the sour cream and egg in a separate bowl, then combine it with the dough. 
  • Assemble Scones. Use a knife to cut out 6 triangles, then place them on a baking sheet.
  • Bake. Let the scones back in the oven for 15-17 minutes or until golden brown.
Pam Anderson Blueberry Scones

Recipe Tips, Variations, and Substitutions

  • Freeze your butter. Cold butter is the key to making the best scones, but if you find it melts while making the dough, try freezing it beforehand. Grate the butter in a bowl, cover it with cling wrap, then stick it in the freezer prior to making these scones. 
  • Chill scones before baking. Keeping your scone dough cold will help you achieve a crumbly exterior and flakey center. If you have extra time, stick the tray of scones in the fridge for 15 minutes before sliding it in the oven.
  • Avoid overmixing. Overworking the dough will give you dense scones. Try to mix the dough until everything is just blended, even if there are a few lumps still kicking around. 
  • Add a glaze. If you have a sweet tooth, try pouring a glaze on top of these scones. You can make a simple glaze by mixing a cup of confectioner’s sugar with a few tablespoons of milk or heavy cream. Spoon it on top of these scones after baking for a stunning presentation. 

Storage Recommendations

Keep these scones in an airtight container at room temperature for a couple of days, or in the fridge for up to 5 days. You can also individually wrap each scone with plastic wrap, then store them in the freezer for up to 2 months. When it comes time to enjoy, defrost them overnight, then warm them in the oven for a few minutes before enjoying.

Blueberry scones on a cooking rack that's on top of a parchment-lined baking sheet (close-up vertical orientation).

Frequently Asked Questions

What is the secret to making good scones?

If your scones are turning out a little lackluster, there are some tips and tricks to try on your next batch. Use cold or frozen butter, avoid overmixing, chill your scones before baking, and space them only an inch apart to promote a higher rise. 

Are scones supposed to be hard or soft? 

The answer is both! The best scones should be crispy and crunchy on the outside and moist and soft on the inside. If your scones are dry and crumbly, that means the dough might’ve been overworked, or there wasn’t enough liquid added to the batch.

Can I use margarine instead of butter?

Butter is the ideal choice to achieve a rich flavor and flaky texture in these scones. However, margarine can also be used as a substitute. It is important to keep margarine cold as it tends to melt easier than butter. Consider freezing and grating it beforehand to ensure an even consistency.

Try These Other Fruity Baked Goods:

Blueberry scones on a cooking rack that's on top of a parchment-lined baking sheet.
Print Recipe
4.67 from 3 votes

Perfect Blueberry Scones

Start your morning right with these heavenly blueberry scones. With a crunchy exterior, soft, fluffy inside, and abundant blueberries studded throughout, what more could you want?
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Baking
Cuisine: American
Diet: Vegetarian
Servings: 6 scones
Calories: 389kcal


  • 2 cups flour
  • 6 tbsp sugar plus 1-2 teaspoon for sprinkling on the scones before baking
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 1 stick unsalted butter frozen solid
  • 1 tsp lemon zest
  • 1/2 cup blueberries
  • 1/2 cup sour cream
  • 1 egg


  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix flour with 6 tablespoons of sugar, baking power, salt, baking soda, and lemon zest in a medium bowl.
  • Grate butter into flour mixture on the large holes of a box grater; use (clean!) fingers to work in butter (mixture should resemble coarse meal), then stir in blueberries.
  • In a small bowl, whisk sour cream and egg until smooth, then stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together).
  • Place dough on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 6 large or 8 smaller triangles, then place on prepared cookie sheet about 1 inch apart.
  • Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.


Calories: 389kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 330mg | Potassium: 94mg | Fiber: 1g | Sugar: 14g | Vitamin A: 636IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 2mg

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