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Best blueberry scones Blueberry breakfast scones Blueberry scones British scone recipe Brunch scones with blueberries Buttery blueberry scones Easy blueberry scone recipe Fluffy blueberry scones Homemade scones with blueberries Quick scone recipe

Easy Blueberry Scones Recipe – Fluffy, Buttery, and Bursting with Berries

Name: Blueberry Scones Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: British-American
Ingredients: 2 cups All-Purpose Flour; ¼ cup Brown Sugar (packed); 1 tbsp Baking Powder; ¼ tsp Salt; ¼ cup Butter (chilled unsalted, cut into small cubes); 1 cup Blueberries (fresh); ¾ cup Half-and-Half Cream; 1 large Egg

There’s nothing quite like the comforting aroma of freshly baked blueberry scones wafting through the kitchen. Perfectly tender, buttery, and studded with juicy blueberries, these homemade scones strike the balance between a flaky pastry and a soft, cake-like treat. Whether you’re making them for a cozy weekend breakfast, an afternoon tea, or a sweet addition to brunch, this easy blueberry scone recipe is sure to become a family favorite.

Why You’ll Love This Scones

Quick & easy: Ready in just 35 minutes with simple pantry staples.
Perfect texture: Golden on the outside, soft and fluffy inside.
Berry goodness: Bursting with fresh blueberries in every bite.
Versatile treat: Great for breakfast, brunch, or an on-the-go snack.

Blueberry Scones Recipe

Rated 5.0 stars by 1 users

Cuisine

British-American

Servings

Prep Time

15 minutes

Cook Time

20 minutes

Calories

160

These classic blueberry scones recipe are buttery, lightly sweetened, and packed with fresh blueberries. Made with simple ingredients like flour, butter, cream, and eggs, they come together quickly and bake into golden perfection. Serve them warm with butter, clotted cream, or a drizzle of honey for a bakery-style treat right at home.

Author:

Guiseppe

Ingredients

2 cups All-Purpose Flour
¼ cup Brown Sugar (packed)
1 tbsp Baking Powder
¼ tsp Salt
¼ cup Butter (chilled unsalted, cut into small cubes)
1 cup Blueberries (fresh)
¾ cup Half-and-Half Cream
1 large Egg

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Directions

Preheat oven: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
Cut in butter: Using a pastry blender or two knives, cut cold butter into the flour mixture until it resembles coarse crumbs.
Add blueberries: Gently fold in the blueberries.
Make the dough: In a small bowl, whisk cream and egg. Slowly pour into the dry mixture, stirring with a spatula until a dough just forms. Do not overmix.
Shape: Turn the dough onto a lightly floured surface. Knead 3–4 times, then divide in half. Shape each half into a 6-inch round disk.
Slice: Place rounds on the baking sheet and cut each into 6 wedges (do not separate fully).
Bake: Bake for 18–20 minutes, or until light golden brown. Serve warm.

Recipe Note

Chef Tips

Keep butter cold: Cold butter creates flaky, tender layers.
Avoid overmixing: Handle the dough gently to keep scones light.
Make them extra special: Brush tops with cream and sprinkle with coarse sugar before baking for a bakery-style finish.
Use frozen blueberries: If fresh aren’t available, frozen blueberries work well—just don’t thaw them before mixing.

Serving Suggestions

Enjoy warm with butter, clotted cream, or lemon curd.
Pair with tea or coffee for a cozy breakfast or afternoon treat.
Drizzle with a simple glaze (powdered sugar + milk) for added sweetness.

Storage & Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze individually wrapped scones for up to 3 months. Reheat in the oven at 325°F for 10 minutes.

Nutrition

Serving Size: 1 serving
per serving: Calories; 160

Amount/Serving % Daily Value

Carbs: 23 grams; 8%
Protein: 3 grams; 6%
Fat: 6 grams; 8%

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