Easy Blueberry Scones Recipe – Soft & Buttery
Hi fam!
If you saw me on TikTok Live or YouTube Live, you know I was making these blueberry scones — soft, golden, and full of fresh berries. I promised to share the full recipe here! On the live video, I used freshly ground soft wheat that I grind at home (yes, I’m that person! 🙈), which makes the scones tender and tasty. But I know most of you don’t have a grain mill, so for this recipe, I’m using Trader Joe’s all-purpose flour to make it easy for everyone. I also tried all-purpose flour from Azure, and honestly, it was by far the best flour I’ve used. The scones turned out extra soft and flavorful.
Jump to Recipe
These blueberry scones are buttery, tender on the inside, and lightly crisp on the edges. They’re not overly sweet, so they’re perfect for breakfast, brunch, or a little afternoon treat with tea or coffee. Plus, they come together quickly — no fancy equipment needed, just a bowl, a fork, and your oven.
Why You’ll Love This Recipe
- Quick to make — 30 minutes from start to finish.
- Beginner-friendly — no complicated steps or special tools.
- Customizable — swap blueberries for raspberries, blackberries, or even chocolate chips.
- Tried & tested live — you’ve seen me make it in real time!
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
💡 Tip: If you’re grinding your own wheat at home, sift it once before measuring so your scones are light and fluffy.
3. Cut in the Butter
Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingertips to rub the butter into the flour until the mixture looks crumbly — you want little pea-sized bits of butter. These pockets of butter are what make scones flaky!
4. Add Blueberries
Gently toss the blueberries into the flour mixture so they’re coated. This keeps them from sinking to the bottom of the scones when baking.
5. Mix Wet Ingredients
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
6. Bring the Dough Together
Pour the wet mixture into the dry mixture. Stir gently with a fork or spatula until it starts to come together — it’s okay if it looks a bit shaggy. Be careful not to overmix, or your scones can turn tough.
7. Shape & Cut
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Cut into 8 wedges (like a pizza) using a sharp knife or bench scraper.
8. Prepare for Baking
Transfer the wedges to your prepared baking sheet. Brush the tops with a little heavy cream for a golden finish, and sprinkle with coarse sugar if you’d like.
9. Bake
Bake for 18–22 minutes, or until the tops are golden brown and the scones feel set when you gently press the center.
10. Cool & Serve
Let the scones cool on the pan for about 10 minutes before serving. They’re delicious warm, but also great at room temperature.
Extra Tips for Perfect Scones
- Keep your butter cold — you can even freeze it for 10 minutes before using.
- Don’t overwork the dough — it’s better to have a slightly messy dough than to lose the fluffiness.
- Use frozen blueberries if you want them to hold their shape better.
- Try other flavors — lemon zest + blueberries = magic!
Serving Ideas
Serve these scones with a pat of butter, clotted cream, or your favorite jam. Pair them with coffee in the morning or tea in the afternoon.
How to Store
- Room temperature: In an airtight container for 3–4 days.
- Freezer: Wrap individually and freeze for up to 2 months. Warm in the oven before serving.
If you loved these scones, you might also enjoy my Genoise with Cream Patisserie recipe, a soft, fluffy sponge cake filled with luscious pastry cream. It’s another one of my favorites for brunch or special occasions!
📄 Printable Recipe
Blueberry Scones Recipe
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until pea-sized crumbs form.
- Gently fold in the blueberries.
- In a small bowl, whisk together cream, egg, and vanilla.
- Pour wet ingredients into dry, stir gently until dough comes together.
- Pat dough into a 1-inch thick circle; cut into 8 wedges.
- keep in the freezer for
- Place on baking sheet, Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter until pea-sized crumbs form.
- Gently fold in the blueberries.
- In a small bowl, whisk together cream, egg, and vanilla.
- Pour wet ingredients into dry, stir gently until dough comes together.
- Pat dough into a 1-inch thick circle; cut into 8 wedges.
- Place on baking sheet, and keep in the freezer for 15 minutes before baking.
- brush with cream, sprinkle sugar
- Bake 18–22 minutes or until golden. Cool before serving.
- brush with cream, sprinkle sugar.
- Bake 18–22 minutes or until golden. Cool before serving.
Notes
- Keep it cold: Cold butter and cream are key to flaky, tender scones. If your kitchen is warm, use frozen butter cut into cubes and chill the dough briefly.
- Don’t overmix: The dough should look slightly shaggy. Overworking can make scones tough.
- Freezer tip: After shaping and brushing the scones, freeze for 15 minutes before baking. This helps them hold their shape and bake evenly.
- Mix-ins: While blueberries are classic, you can swap or add other fruits, nuts, or chocolate chips. Coat frozen berries lightly with flour to prevent sinking.
- Serving: Best served warm with butter, jam, or honey.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat gently before serving.
- Flour options: For extra tender scones, use pastry flour or freshly milled soft wheat if available.