Blueberry Scones

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I can’t get enough of these blueberry scones! They’re fluffy and moist, filled with fresh juicy blueberries, and sprinkled with crunchy coarse sugar. Just add a generous spread of blueberry cream cheese frosting at breakfast. 

Homemade scones are the BEST baked treat with a cup of coffee on the weekend, or with afternoon tea. Try my cozy pumpkin scones and these cranberry scones, next.

Three blueberry scones side by side on a baking sheet next to a knife with blueberry cream cheese.


These homemade blueberry scones are some of the best I’ve ever tasted! Each bite is creamy and moist in the center, crumbly at the edges, and packed with juicy blueberries. I make them without butter, but that just means there’s more room for a sprinkle of coarse sugar and sweet cream cheese frosting!  🤷‍♀️

Why I Love This Easy Blueberry Scones Recipe

  • Soft and crumbly. How can I describe the texture of a warm-from-the-oven scone? Heaven, maybe. It’s a warm blanket of a treat that’s a little sweet, and soft and flaky in the center. Even my favorite scone from my favorite bakery doesn’t hold a candle to homemade.  
  • Bursting with blueberries. If, like me, you’re sitting with a mild blueberry obsession, scones are the perfect baking idea. Fresh juicy blueberries shine in every bite. Don’t even get me started on the homemade blueberry cream cheese.
  • So easy! 15 minutes to prep, and 15 minutes to bake is all it takes. I love making these for breakfast on the weekends, but they’re quick enough to make any day of the week.
Blueberry scones ingredients with text labels overlaying each ingredient.

Scones Ingredients

Let’s run down the short list of what you’ll need to make homemade blueberry scones. You’ll find a printable ingredients list in the recipe card below.

  • Dry Ingredients – Like other baked goods, these scones start with flour, sugar, baking powder, and salt. All-purpose flour and granulated sugar work perfectly.
  • Eggs – You’ll need eggs for the scone batter, plus an extra egg for an egg wash.
  • Heavy Cream – I make cream scones with full-fat heavy whipping cream.
  • Vanilla – For the best flavor, use real vanilla extract.
  • Blueberries – Fresh is best, but frozen blueberries work, too. If you’re using frozen berries, they can go into the batter straight from the freezer (don’t thaw!).
  • Coarse Sugar – This can be turbinado sugar (raw sugar) or any coarse sugar you’d like. Before baking, you’ll brush these scones with an egg wash and sprinkle sugar over the tops.

Can I Use Milk Instead of Heavy Cream in Scones?

While I don’t recommend using only milk instead of heavy cream in scone-making, you can substitute it with a combination of milk AND butter. 

If you’d prefer to make butter scones, the ratio to remember is: replace every 1 cup of heavy cream with ½ cup each of butter and milk. For this recipe, that’s ¾ cup of milk and ¾ cup of butter (replacing 1 ½ cups of heavy cream).

How to Make the Best Blueberry Scones

The first time I baked scones, I was surprised by how simple the dough was. Unlike cinnamon rolls, there’s no yeast and no resting time. It’s a blessing and a curse since I’m tempted to make them every weekend. Scones bake so quickly that I can’t resist!

  1. Make the dough. Start by mixing the dry ingredients and wet ingredients separately, and then stir them together. Fold in the blueberries just as the dough starts to combine.
  2. Shape the scones. Now, you’ll portion and shape the dough into three 6” rounds and place them onto a baking sheet. Cut each round into quarters.
  3. Finish and bake. Whisk an egg with water for an egg wash, and brush that over the scones. Sprinkle the tops with sugar and then bake at 425ºF for 11-14 minutes.
Overhead view of blueberry scones on a baking sheet.

Homemade Blueberry Cream Cheese Frosting

I feel like this blueberry cream cheese needs a disclaimer. Warning: You will want to spread it on everything! Bagels, muffins, banana bread… I can’t wait to slather it over a slice of blueberry coffee cake, next. It’s crazy simple to make, and you only need 3 ingredients.

While your scones are baking, whip cream cheese with powdered sugar until it’s creamy, and then fold in a handful of blueberries. Tada! It’s tempting to eat it by the spoonful, just remember to save some for the scones.

Overhead view of two blueberry scones on a parchment-lined plate next to a dollop of blueberry cream cheese, next to a bowl of blueberries.

The Secrets to Making Perfect Scones

  • Grease and line the baking sheet. I like to cover the baking sheet with foil and give it a light coating with cooking spray. It keeps the dough from sticking and clean up is easy breezy.
  • Use cold ingredients. For the best results, the heavy cream you use for the dough should be cold from the fridge.
  • Check the date on your baking powder. Check the expiry date on your baking powder and make sure it’s as fresh as possible. If it’s expired, the scones won’t rise properly. Also, it might seem like a given, but make sure that you’re using baking powder and not baking soda (they’re not the same!).
  • Use fresh blueberries. I won’t knock the convenience of frozen blueberries (hello, ripe berries year round!). But nothing beats fresh, ripe blueberries in these scones for the best flavor and juiciness. 
  • Don’t overmix the dough. As with most baked goods, overworking the dough can make these blueberry scones dense and tough.
  • Serve them fresh. Scones are at their tender, flakiest best when they’re freshly baked. While you can store leftovers (see below), they won’t have quite the same magical texture as when they come out of a warm oven. So, enjoy ASAP!

Frequently Asked Questions

Why didn’t my scones rise?

It could be because you didn’t measure the leavening (baking powder) correctly, or your baking powder might have expired. Also, make sure that your scones go into a hot, preheated oven, and that they’re not too far apart on the baking sheet, as the steam helps them rise.

How do you keep scones soft?

Don’t skip the egg wash! It gets the blueberry scones nicely browned while also locking in the moisture as they bake. I also like to wrap my freshly baked scones in a clean dishcloth after they come out of the oven. It keeps them soft and warm until they’re ready to serve.

Serving Suggestions

I can’t wait to brew a cortado coffee and tuck into this latest batch of blueberry scones. I love a warm scone topped with blueberry cream cheese for breakfast on the weekend. They’re also great to make for brunch, rounded out with a bacon and egg bake or a bacon spinach frittata.

A fork cutting into a scone on a plate.

How to Store

  • To store. Tuck any leftover scones into a container or resealable bag and keep them at room temperature for up to 3 days.
  • Warm up your scones. To reheat, pop the scones into the microwave or in the oven until they’re warmed throughout.
  • Freeze. You can actually freeze these scones before or after baking. Whichever way you choose, I recommend pre-freezing the scones on a baking sheet. Afterward, transfer them to a container or freezer bag, and keep them frozen for up to 1 month. You can bake the unbaked dough right from frozen. Baked scones need to be thawed at room temperature.

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5 from 3 votes

Blueberry Scones

These blueberry scones are fluffy, moist, and filled with juicy blueberries. Finished with crunchy coarse sugar and creamy blueberry cream cheese frosting, they're WAY better than the bakery!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12


Blueberry Scones

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • cup sugar
  • 2 eggs
  • cups heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • cups blueberries
  • ¼ cup turbinado sugar, (raw sugar)


  • 1 large egg
  • 1 tablespoon water

Blueberry Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ cup fresh blueberries, chopped
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  • Prep. Preheat oven to 425˚F. Line a baking sheet with foil and grease with baking spray; set aside.
  • Mix the dry and wet ingredients separately. In a large mixing bowl, whisk together flour, salt and baking powder. Stir in sugar. In a separate bowl, whisk together 2 eggs, cream, and vanilla; mix until thoroughly combined.
  • Combine. Stir the cream mixture into the flour mixture and mix only until combined. Do not overmix. Fold in the blueberries.
  • Shape the dough. Flour your work area and turn out the dough. Sprinkle dough with more flour, and divide the dough into 3 portions. Pat down each portion of dough to about a 6-inch round.
  • Cut the scones. Place the rounds on your previously prepared baking sheet. Cut each round of dough into quarters.
  • Brush with an egg wash. In a small bowl, combine 1 egg and 1 tablespoon water; whisk until combined. Brush each scone with egg wash.
  • Bake. Sprinkle the tops of the scones with turbinado sugar. Bake for 11 to 14 minutes, or until golden brown.
  • Enjoy! Serve the scones warm topped with blueberry cream cheese (see below).

Blueberry Cream Cheese Frosting

  • Combine cream cheese and powdered sugar in a mixing bowl. Beat on low for 30 seconds; continue to beat on high for 1 minute, or until the mixture is creamy. Fold in blueberries.


Serving: 1scone | Calories: 372kcal | Carbohydrates: 45g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 95mg | Sodium: 281mg | Potassium: 325mg | Fiber: 1g | Sugar: 19g | Vitamin A: 767IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Joy says:

    Hi! Just made these, and they taste great however, they are a bit undercooked in the middle. Was I supposed to separate the scones after I cute them into quarters? I just cut them into quarters but left them in the circle. I’m assuming that was my problem as they were still touching while they were baking! Will try again some other time and possible just cut them into rounds with a biscuit cutter! Thanks for the recipe.