Blueberry Scones

better than the bakery scones
Better than the bakery scones
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For blueberry scones:
2 cups (250 g) All-purpose flour spooned & leveled, plus more for dusting
½ cup (100 g) Granulated sugar
2 ½ tsp Baking powder
1 tsp Cinnamon ground
½ tsp Salt
½ cup (1 stick; 115 g) Unsalted butter frozen
½ cup (120 ml) plus 2 tbsp Heavy cream for brushing
1 Large eggs
1 ½ tsp Vanilla extract pure
1 heaping cup (180 g) Blueberries fresh or frozen, do not thaw
For topping:
coarse Sugar
For vanilla icing:
1 cup Confectioners' sugar sifted after measuring
2–3 tbsp Heavy cream or milk
½ tsp Vanilla extract pure
1 pinch Salt optional

Nutritional information

  • For blueberry scones:

  • For topping:

  • For vanilla icing:

Blueberry Scones


This is my favorite recipe for homemade Blueberry Scones! Bursting with juicy blueberries, buttery with perfect golden crispy edges, and soft, flaky centers, these scones are drizzled with a generous amount of vanilla icing for the perfect bite. So much better than the bakery and so easy to make. 

Start with the dry ingredients. Mix the flour, sugar, baking powder, cinnamon, and salt. Make sure the butter is cold, then grate it on a box grater into the bowl with the flour mixture. Cut in the butter until the size of peas. Transfer to the refrigerator as you combine the wet ingredients. Whisk together the heavy cream, an egg, and vanilla extract and pour over the flour mixture. Fold in the blueberries. Gently mix until the mixture is mostly moistened. Turn out the dough onto a lightly floured surface and work it gently into a ball. Press the dough into an 8-inch disc. Cut it into 8 wedges. Then transfer the scones to a large baking sheet and bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. As the scones cool, make a vanilla icing by combining confectioners’ sugar, heavy cream, vanilla, and a pinch of salt. Drizzle the icing over the scones. Serve warm or at room temperature, and enjoy!

To make the Blueberry Scones, you will need the following ingredients:

Ingridiens for Blueberry Scones

Steps to make Blueberry Scones


Mix dry ingredients


In a large bowl, whisk together 2 cups flour, ½ cup sugar, 2 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.


Grate butter


Using a box grater, grate ½ cup frozen butter into the flour mixture.


Cut butter into flour mixture


Using a pastry cutter, two forks, or a knife cut the butter into the flour mixture until the size of peas. Transfer to the refrigerator or freezer as you combine the wet ingredients.


Combine wet ingredients


In a small bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 ½ teaspoons vanilla extract.


Combine wet and dry ingredients


Drizzle the wet ingredients over the flour mixture and add 1 heaping cup blueberries. Gently mix together until everything is moistened.


Shape dough


Pour the dough onto a lightly floured surface and, with floured hands, work the dough into a ball as best you can. The dough can be sticky. If it’s too sticky, add a little more flour. If it’s too dry, add 1-2 more tablespoons heavy cream. Press the dough into an 8-inch disc.


Cut into scones


Use a sharp knife or bench scraper to cut the dough into 8 wedges.


Freeze briefly


Brush the scones with the remaining heavy cream and sprinkle with a little coarse sugar. Place the scones on a floured plate or small parchment-lined baking sheet and refrigerate for at least 15 minutes.


Heat oven and line a baking sheet


Preheat the oven to 375 °F and line a large baking sheet with parchment paper.




Arrange the scones 2-3 inches apart on the prepared baking sheet and bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for a few minutes.


Make vanilla icing


Whisk together 1 cup confectioners’ sugar, 2 tablespoons milk or heavy cream, and ½ teaspoon vanilla extract. Add another tablespoon of milk or heavy cream to thin the icing out if necessary. For thicker icing, add a little more confectioners’ sugar. Taste and add a pinch of salt if you wish.


Top with icing


Top the scones with the prepared vanilla icing.



Serve and enjoy!

These homemade Blueberry Scones are delicious and easy to make. Buttery, flaky, and bursting with sweet and juicy blueberries, these scones are a lovely partner to a cup of coffee or tea. Give this recipe a try, and share a photo with us @cookmerecipes on Instagram.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

Amazing! These scones are the perfect breakfast. Thanks!

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