Irresistible Blueberry Scones Recipe (8 Buttery & Flaky Treats You’ll Love!)

Thank you so much for being here! I’m absolutely thrilled to walk you through this Classic Blueberry Scones recipe. These scones are flaky, buttery, and downright irresistible. If you’re eager for more delicious recipes, don’t forget to subscribe to my newsletter for fresh ideas straight to your inbox.

Overview of Recipe Content

These classic blueberry scones are perfect for brunch, a cozy afternoon treat, or a sweet breakfast on the go. They’re tender, lightly sweetened, and bursting with juicy blueberries—incredibly satisfying without being overwhelming.

What you’ll love:

• Delicate, crumbly layers from cold butter and minimal handling.
• Sweet and tangy bursts of blueberries in every bite.
• A versatile recipe that uses pantry staples and can be prepped ahead of time.

Ingredient List:

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• 2 cups all-purpose flour (or gluten-free blend)
• ⅓ cup granulated sugar
• 1 Tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ¾ cup fresh or frozen blueberries
• ¾ cup heavy cream or buttermilk
• 1 tsp vanilla extract
• Optional: coarse sugar for topping

Tools Needed:

• Mixing bowl
• Pastry cutter or forks
• Baking sheet
• Parchment paper or baking mat
• Pastry brush (optional)

Suggested Substitutions & Additions:

• Use coconut sugar or maple syrup instead of granulated.
• Add lemon zest or a dash of cinnamon for extra flavor.
• Stir in chopped nuts or white chocolate chips for a twist.

How to Make Classic Blueberry Scones

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1. Preheat and Prep: Preheat the oven to 425 °F (220 °C) and line your baking sheet.
2. Whisk Dry Ingredients: Combine flour, sugar, baking powder, and salt.
3. Cut In Cold Butter: Add cubed butter and cut it in with forks until pea-sized pieces remain—this gives you those hallmark flaky layers.
4. Fold in Blueberries: Gently stir in the blueberries, careful not to bruise them.
5. Add Wet Ingredients: Mix cream (or buttermilk) and vanilla, then fold into the dry mixture until a sticky dough forms.
6. Shape Scones: Turn onto a floured surface, gently pat into a ¾-inch thick disc, about 7 inches across. Cut into 8 wedges.
7. Optional Sugar Topping: Brush with extra cream and sprinkle coarse sugar on top.
8. Bake & Cool: Bake for 15–18 minutes until golden brown. Transfer to a rack; serve warm or cool.

You’ll know they’re perfect when they’re golden on top and spongy inside—the aroma alone is so comforting!

What to Serve with Classic Blueberry Scones

• A dollop of clotted cream or thick yogurt.
• Fresh fruit like strawberries or raspberries.
• A steaming cup of English breakfast tea or coffee.
• Pro tip: Serve warm with butter—total magic!

Tips for Making It Perfect

• Keep everything cold: Butter and cold liquids are essential for flaky layers.
• Don’t over-mix: Stir until the dough just comes together to avoid tough scones.
• Even sizing: Slice the disc into equal wedges so everything bakes uniformly.
• Go gluten-free: Use a 1:1 blend like King Arthur Measure for Measure.
• Make-ahead: Freeze unbaked scones; bake straight from frozen in a few extra minutes.

Storage Instructions

• At room temperature: Store in an airtight container for up to 2 days.
• In the fridge: Lasts about 4 days; rewarm in a low oven.
• To freeze: Wrap individually and freeze for up to 2 months. Reheat from frozen at 350 °F for 10–12 minutes.

General Information

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Scones hail from 16th‑century Scotland and adapted beautifully into tea-time staples. My American twist adds more sweetness and a thicker texture. They’re especially delightful in summer when blueberries are at their peak freshness!

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Absolutely—just toss them in a bit of flour first to prevent color bleeding.

Q: What’s the best flour substitution?
A: For gluten-free, I love a cup-for-cup blend like King Arthur Measure for Measure.

Q: How fluffy are these scones?
A: They’re moderately flaky—not biscuit-high, but tender and layered.

Q: Can I reduce sugar?
A: Yes, drop to ¼ cup; they’ll still taste delicious.

Q: Why cream vs. buttermilk?
A: Cream makes a richer scone; buttermilk adds tang and tenderness.

Conclusion

I hope you absolutely fell in love with these Classic Blueberry Scones—flaky, buttery, and bursting with juicy sweetness! They’re just the kind of cozy treat that brightens up any morning or brunch. If these blueberry beauties made your heart (and kitchen!) sing, you’ll adore these other irresistible treats from the blog:

• Easy Lemon Loaf – A zesty, tender loaf that’s perfect with afternoon tea.
• Strawberry Biscuits – Soft, fluffy biscuits bursting with summer strawberry sweetness.
• Cheddar Chive Scones – Savory, cheesy scones that pair beautifully with soups or salads.
• Banana Bread Fusion – Rich, moist, and filled with warm spice—like a hug in loaf form.
• Pumpkin Muffins Delight – Soft, spiced muffins that taste like fall, no matter the season.

Thank you so much for baking along with me! I’d love to hear how your scones turned out—drop a comment below, share a pic on Pinterest, and tag me @poulefrecipe. Happy baking, dear friends! 💙

Interactive Elements

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Nutritional Information

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