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These easy blueberry scones are buttery, tender, and bursting with blueberries—perfect for a cozy fall breakfast or brunch with a hot cup of coffee. An easy homemade recipe for chilly mornings and weekend baking.

The Best Blueberry Scones Recipe

Course Breakfast, brunch
Cuisine American
Prep Time 15 minutes
Servings 8

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 1 cup fresh blueberries or frozen, if preferred
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Optional: coarse sugar for sprinkling on top

Instructions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
  4. Gently fold in the blueberries, being careful not to crush them.
  5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; the dough should be slightly sticky.
  7. Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick.
  8. Cut the dough into wedges or use a biscuit cutter to make rounds.
  9. Place the scones on the prepared baking sheet. Sprinkle the tops with coarse sugar if desired.
  10. Bake for 15–20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  11. Let the scones cool for a few minutes on the baking sheet, then transfer them to a wire rack. Serve warm with butter or jam.

Recipe Notes

Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. For longer storage, wrap individually and freeze for 2–3 months.