Best Bakery Style Blueberry Scones {easy recipe} (2024)

Easy homemade Blueberry scones

Scones are one of my favorite pastries to have for breakfast. It’s what I usually choose if I drive through Starbucks for breakfast.

A few years ago I started making my own homemade scones from scratch. They’re better than the Starbucks scones or any other scone I’ve purchased. I whip up a batch and we’ve got delicious breakfast for a few days.

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Is it hard to make scones from scratch?

Scones are something that sound a bit fancy. But don’t worry, these blueberry scones aren’t that hard to make. I use a few fancier kitchen tools but I’ll let you know how to make them with things you already have in your kitchen as well.

Let’s get on to the details!

Ingredients

• 2 3/4 cups flour
• 1/2 cup sugar
• 3/4 tsp salt
• 1 tbsp baking powder
• 1/2 cup butter (cold)
• 1 small container of fresh blueberries (around 6oz)
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup milk

If you like your scones a little less sweet you can reduce the sugar to 1/3 cup instead.

Can I use frozen blueberries?

The short answer is yes, you can use 1 cup of frozen blueberries in place of the fresh berries. You’ll want to thaw them first.

But, when possible use fresh berries. I’ve made them both ways and they tasted fine with the frozen berries but they just don’t have that same pop that a fresh berry gives you.

How to make Blueberry Scones

Preheat your oven to 425

1 – Whisk together flour, sugar, salt, & baking powder in a large bowl.

I know traditionally in baking you would mix your dry ingredients in a small bowl but for this recipe you’ll be adding to your dry ingredients so make sure to use a large bowl.

2 – Cut in the butter using a pastry blender or fork.

Be sure you are using cold butter straight from the fridge, DO NOT let it come to room temp on the counter.

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Cube the butter then cut it into your dry ingredients using a pastry blender. You can use a fork instead but it’s a lot more work. If you decide to make scones on a regular basis I highly recommend getting yourself a pastry blender.

Use the pastry blender or fork to smash the butter into small pieces. There will be small chunks of butter still when you’re done.

3 – Add the berries and gently stir with a spoon to combine.

4 – In a small bowl whisk together the eggs, vanilla, & milk.

5 – Add the wet ingredients to the dry ingredients and use a spoon to begin combining. The best way to really get everything combined though is to get dirty and use your hands!

Because the dough is thick and rather dry a spoon will only get you so far. Use your hands to mix the dough until it’s combined. It will be a bit crumbly and there may be some small dry spots.

6 – Divide evenly in a scone pan if you have one. (I use a little cooking spray on mine first to prevent sticking). Again, if you plan to make scones regularly a cast iron scone pan is a must. See directions below if you don’t have a scone pan.

7 – Optional: Brush the tops with milk or butter and sprinkle with sugar crystals.

8 – Bake at 425 for 15-18 minutes until tops are lightly brown.

Allow scones to begin cooling in the pan and then use a fork to remove them from the pan and place on a cooling rack.

Store any extras in a ziplock bag or airtight container.

If you want glaze on your scones you can see how I do it in my strawberry scones post.

How to shape scones

If you don’t have a scone pan it will take a bit more work to shape your scones.

Place a piece of parchment paper on a baking pan and lightly flour it.

Start by dividing your dough in half and make two circles and place them on the parchment paper. Then flatten each circle so it’s around 1″ thick or slightly less.

Now use a sharp knife to cut it into wedges. When I used to do them this way I’d cut each circle into 6 pieces. You can run your knife under cold water first to help prevent sticking.

Now, carefully pull the wedges apart so there is space for them to expand during backing. Then they’re ready to go into the oven for 15-18 minutes. I’d check them at 15 as they will be a bit smaller than if you use a scone pan.

You will end up with 12 scones when you do it this way and they will be slightly smaller than if you use a scone pan.

I hope you enjoy these delicious bakery style blueberry scones. They pair perfectly with a cup of milk or a warm cup of coffee. Breakfast is served!

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Easy homemade blueberry scones