You know those Sunday mornings when the whole house smells like something dreamy is baking, and you can’t help but poke your head into the kitchen to see what’s up? That’s exactly the energy I had last weekend when I decided to whip up a batch of these cozy, buttery blueberry scones. My heart practically did a happy dance as I tossed those plump, juicy berries into the dough—childhood memories of sticky-stained fingers and warm, crumbly bites rushing back. Let me tell you, once you get a whiff of that heavenly aroma wafting through your home, you’ll be positively obsessed (yes, really!).

Blueberry scones have a special place in my recipe box, right alongside my go-to mac ’n’ cheese and chocolate chip cookies. They’re the ultimate family favorite—light, flaky, and bursting with fruity sweetness that brightens any morning. Plus, these aren’t fussy bakery scones that require you to chill your butter for an entire day or invest in fancy tools. Nope. These are real-deal, home-apron-required kind of treats that come together in under an hour, making them perfect for brunch with friends or a little midweek pick-me-up when your soul needs something comforting.

Why You’ll Love This

Flaky, buttery layers every single time—thanks to a quick toss and fold (no pro pastry skills needed).
Ready in about an hour—zero all-day commitment means more time for sipping coffee in PJs.
Uses fresh or frozen berries (hello, winter baking!) with those irresistible pops of juicy tartness.

Balanced sweetness—never cloying, always craveable (your taste buds will thank you).
Beginner-friendly: minimal steps, no fancy gadgets—just a bowl, a spatula, and a sprinkle of love.
Freezes like a dream—make-ahead scones for busy mornings or surprise guests.

Pairs like a dream with coffee, tea, or even a smoothie when you’re feeling health-conscious.

Ingredient Notes

All-Purpose Flour: Two cups (about 250g) will do the trick. I’m partial to King Arthur Flour for its reliable consistency, but any brand you trust works just fine.
Granulated Sugar: A quarter cup gives just enough sweetness. Swap in coconut sugar for a hint of caramel-y nuttiness, or cut back by a tablespoon if you’re watching the sweet factor.

Baking Powder: One tablespoon—make sure it’s fresh (stale baking powder equals sad, flat scones).
Sea Salt: Half a teaspoon balances everything out. I riff on flaky Maldon salt when I’m feeling fancy, but plain sea salt is great too.
Cold Unsalted Butter: Six tablespoons (85g), cut into small cubes. Ice-cold is the secret to those gorgeous layers—don’t let it warm up!

Milk or Cream: Three-quarters cup (180ml). Whole milk lends a light creaminess; half-and-half or heavy cream amps up the richness. I switch between them depending on my mood (and what’s lurking in the fridge).
Egg: One large, lightly beaten—for tenderness and a bit of structure. If you’re out of eggs, use 1/4 cup Greek yogurt or a flax egg (1 tbsp ground flax + 3 tbsp water).
Vanilla Extract: A teaspoon of pure vanilla makes everything cozy. Almond extract is a fun twist if you’re feeling adventurous (just start with ½ teaspoon).

Blueberries: Two cups fresh or frozen. No need to thaw frozen berries—just toss them in straight from the freezer to avoid mushiness.
Coarse Sugar (Optional): A sprinkle on top adds a little crunch and sparkle—highly recommended if you love textural contrast.

Step-by-Step Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat. This helps your scones slide off easily—no crumbling disasters.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until they’re evenly blended. I like to imagine I’m dusting off a clean canvas—it just feels right.
Scatter those icy butter cubes over the dry mix. Grab a pastry cutter, two forks, or heck, even your clean fingers, and work the butter into the flour until you’ve got pea-sized bits—coarse crumbs are our goal here (no overworking!).
In a separate bowl, whisk the egg, milk (or cream), and vanilla until smooth. If you stray into chunky territory, no judgment—I’ve been there. Just whisk a little harder.

Pour the wet mixture into the flour-butter mixture. Stir gently with a spatula or wooden spoon until you see a shaggy dough. Seriously, stop stirring the instant you hit that stage—overmixing is the bane of tender scones.
Gently fold in the blueberries with wide, sweeping motions. This isn’t a frat party—let’s keep those berries intact so they burst pockets of purple goodness when you bite in.
Turn the dough out onto a lightly floured surface. Pat it into a round about 1 inch thick and roughly 8 inches across (no need for a ruler—freeform is charming!).

Using a sharp knife or bench scraper, cut the dough into 8 just-barely-equal wedges (like a pizza, but with extra love). Transfer them to your prepared pan, spacing them an inch or so apart.
Brush the tops with a bit of milk or cream (for that golden sheen) and scatter coarse sugar if you’re feeling fancy.
Chill the unbaked scones in the fridge for 15–20 minutes. I know, I know—patience is a virtue. But this quick chill helps them rise taller and flakier (don’t skip this part!).

Bake for 20–25 minutes, rotating the pan halfway if your oven is a bit wonky. They’re done when the tops are golden and a toothpick comes out cleanish (you’ll see blueberry streaks, and that’s okay!).
Let them rest on the pan for 5 minutes (if you can resist), then slide them onto a wire rack. Serve warm with a pat of butter, a smear of jam, or just naked, because that crumb is perfection.

Optional Variations & Flavor Twists

Lemon-Blueberry: Stir in a tablespoon of fresh lemon zest for a bright pop of citrus. Zing!

Maple Twist: Replace half the sugar with pure maple syrup. Your kitchen will smell like fall heaven.
Whole Wheat: Swap half the flour for white whole wheat flour—gives a slightly nuttier, heartier vibe.
Vegan: Use solid coconut oil in place of butter and almond or oat milk instead of dairy. Skip the egg or use a flax egg for binding.

Chocolate Chip + Berry: Toss in half a cup of mini chocolate chips alongside your berries—trust me, you’ll want this.
Herby Blueberry: Mix in a teaspoon of finely chopped rosemary or thyme for a grown-up twist that’s so surprisingly good.

Storage & Reheating Tips

Room Temp: Store cooled scones in an airtight container for up to 2 days. Pop a paper towel in there to keep them from getting soggy.

Freezer Friendly: Freeze individual scones in zip-top bags or airtight containers for up to 3 months. Thaw overnight in the fridge or on the countertop.
Reheating: Pop them in a 350°F oven for 5–7 minutes until warm and slightly crisp on the edges. Or microwave for 15–20 seconds for a quick fix—just watch out, they get hot fast.
Make-Ahead Hack: Shape your wedges, freeze on a lined tray until solid, then stash in a bag. Bake straight from frozen—just tack on 3–5 extra minutes to the bake time.

Well, there you have it—my all-time favorite buttery blueberry scones that’ll have your kitchen smelling like pure bliss and your taste buds begging for more. Whether you’re feeding a crowd at brunch or sneaking one behind your desk while no one’s looking (I’ve been there), these scones are the ultimate comfort food hug. Got questions? Hit me up in the comments below—I love hearing your little tweaks and triumphs. And if you bake a batch yourself, don’t forget to come back and brag about how amazingly delicious they turned out. Happy baking, friends!

Blueberry Scones

Nothing says weekend morning like warm, homemade Blueberry Scones—lightly flaky, buttery pockets bursting with fresh blueberry sweetness. This easy, homemade recipe brings bakery-style treats right to your kitchen counter in under an hour.

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Prep Time 15

Cook Time 25

Total Time 1

Course Breakfast, Brunch, Snack

Servings scones

Calories 84 kcal

Ingredients

2 cups all-purpose flour I lean on King Arthur Flour for consistency

1/4 cup granulated sugar sub with coconut sugar for a nuttier note
1 tablespoon baking powder ensure it’s fresh for maximum rise
1/2 teaspoon fine sea salt

6 tablespoons cold unsalted butter cut into small cubes (keep it ice-cold for best flakiness)
3/4 cup cold milk or heavy cream whole milk adds creaminess; half-and-half adds richness
1 large egg, lightly beaten for binding and a tender crumb

1 teaspoon pure vanilla extract or almond extract for a twist
2 cups fresh blueberries rinsed and patted dry (or use frozen—no need to thaw)
Coarse sugar or turbinado for sprinkling (optional for extra crunch)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
Toss in the cold butter cubes, then use a pastry cutter or two knives to cut it into the dry mix until you’ve got pea-sized bits—think coarse crumbs.

In a separate bowl, whisk egg, milk (or cream), and vanilla until smooth.
Pour the wet ingredients into the flour-butter mix and stir gently with a spatula. Stop as soon as you see a shaggy dough—overmixing can make scones tough.
Fold in the blueberries with light, sweeping motions so you don’t break them up too much.

Turn the dough onto a lightly floured surface, pat it into a 1-inch thick round (about 8 inches across), and slice into 8 wedges—like cutting a pizza.
Transfer wedges to your prepared pan, brush each top with a bit of milk or cream, and sprinkle with coarse sugar. Chill the unbaked scones in the fridge for 15–20 minutes, then bake for 20–25 minutes.
Let them cool on the pan for 5 minutes, then move to a wire rack. Serve warm or at room temperature.

Notes

Tips for prep: Measure flour by spooning it into your cup and leveling off—don’t scoop straight from the bag. Keep your butter and liquids chilled; that’s the secret to flaky, layered scones.