Fluffy Blueberry Scones bursting with fresh berries and buttery goodness—perfect for brunch, tea time, or a cozy homemade breakfast treat.

Why You’ll Love This Recipe

Bakery-Style at Home: They taste just like your favorite café’s scones—maybe even better.
Fresh or Frozen Berries: Use whatever you have on hand—no need to wait for berry season.

Quick & Easy: Ready in under 40 minutes from start to finish.
Perfect Texture: Crisp on the outside, fluffy and soft on the inside.
Freezer-Friendly: Make ahead and bake fresh any time you need a treat.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder

1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream (plus more for brushing)

1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries

Coarse sugar for sprinkling

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Add the cold, cubed butter and cut it into the dry mixture with a pastry cutter or fork until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture. Stir gently until just combined.

Carefully fold in the blueberries, being cautious not to overmix (especially if using frozen berries).
Transfer the dough to a floured surface. Shape into a circle about 1 inch thick.
Cut into 8 wedges using a sharp knife or bench scraper.

Place the wedges on the prepared baking sheet. Brush the tops with extra cream and sprinkle with coarse sugar.
Bake for 20–22 minutes, or until golden brown and set.
Allow to cool slightly before serving. Enjoy plain or with butter, jam, or clotted cream.

Servings And Timing

Servings: 8 scones
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Calories: 285 kcal per scone

Variations

Lemon Blueberry: Add 1 tablespoon lemon zest to the dough for a citrusy kick.
Glazed Scones: Drizzle with a simple glaze made from powdered sugar and lemon juice.

Almond Blueberry: Replace vanilla with almond extract for a nutty twist.
Mixed Berries: Use a combination of raspberries, blackberries, and blueberries.
Whole Wheat: Substitute half the flour with whole wheat for a heartier version.

Storage/Reheating

Storage:
Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing:
Freeze raw scone wedges on a tray, then transfer to a freezer bag. Bake from frozen, adding 2–4 minutes to the bake time.

Reheating:
Warm scones in a 300°F (150°C) oven for 5–10 minutes or microwave for 15–20 seconds for a soft texture.

FAQs

Can I Use Frozen Blueberries?

Yes, but don’t thaw them first. Add them straight from the freezer to avoid streaky dough.

Why Are My Scones Spreading Too Much?

Overmixing or using warm butter can cause spreading. Keep the butter cold and don’t overwork the dough.

Can I Make These Dairy-Free?

Yes, use plant-based butter and substitute heavy cream with coconut cream or almond milk.

How Do I Keep Scones Fluffy?

Work the dough gently, don’t overmix, and use cold ingredients for the best rise and texture.

What Can I Use Instead Of Coarse Sugar?

Regular granulated sugar works too, or you can skip it altogether for a less sweet finish.

Can I Add Nuts?

Absolutely. Sliced almonds or chopped pecans pair well with blueberries.

Do I Need To Chill The Dough?

It’s optional, but chilling the shaped dough for 15–30 minutes before baking can help prevent spreading.

Can I Make The Dough Ahead Of Time?

Yes, prepare the dough, cut it into wedges, and refrigerate or freeze until ready to bake.

How Do I Get A Golden Top?

Brushing the tops with cream or an egg wash before baking helps create a golden, shiny finish.

Are These Scones Sweet Enough Without Jam?

Yes, they’re lightly sweet on their own, but they’re even better with a bit of butter or fruit preserves.

Conclusion

These Fluffy Blueberry Scones with Fresh Berries offer the perfect balance of sweet, tart, and buttery flavors, all wrapped in a soft, tender crumb. Whether you’re serving them at brunch or enjoying one with your afternoon tea, these easy-to-make scones are bound to impress. Keep a batch in the freezer and enjoy fresh-baked scones anytime you crave a homemade treat.

More Breakfast Bakes You’ll Love

If you enjoyed these Fluffy Blueberry Scones, don’t miss our fruity twist on breakfast with the Blueberry Cottage Cheese Breakfast Bake. For something indulgent, try the Strawberry Cheesecake Dump Cake or keep it light with Pancake Donuts. Looking for another quick bite? These Mini Cinnamon French Toast Bites or Cherry Turnovers are just as satisfying and perfect for brunch.

Fluffy Blueberry Scones With Fresh Berries

Author: Chef Clara

Print Recipe

Description

Light and buttery scones packed with juicy blueberries—perfect for breakfast, brunch, or a sweet snack. These fluffy treats are simple to bake and rival any bakery version.

Ingredients

Scale

2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder

1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream (plus more for brushing)

1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries

Coarse sugar for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat 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.
Cut the cold butter into the dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs.
In another bowl, whisk together the cream, egg, and vanilla extract.

Add the wet mixture to the dry ingredients and stir gently until just combined.
Carefully fold in the blueberries without overmixing.
Transfer dough to a floured surface, shape into a circle about 1-inch thick, and cut into 8 wedges.

Place wedges onto the prepared baking sheet, brush with extra cream, and sprinkle with coarse sugar.
Bake for 20–22 minutes, or until golden brown and set.
Allow to cool slightly before serving warm, plain or with butter and jam.

Notes

Use cold butter for flaky texture.
Fresh or frozen blueberries work—if using frozen, do not thaw.
Handle dough gently to keep scones tender.

Best served fresh, but leftovers can be reheated briefly.