Ready to elevate your baking game with the humble blueberry? Whether you’re whipping up a quick breakfast, planning a cozy afternoon tea, or simply craving a sweet treat, our roundup of 20 Delicious Blueberry Scones Recipes for Every Occasion has got you covered. From classic buttery bites to innovative twists, there’s a scone here to satisfy every palate. Let’s dive into the berry goodness!
Classic Buttermilk Blueberry Scones
Now, let’s talk about a little piece of breakfast heaven that’s about to make your mornings infinitely better. These Classic Buttermilk Blueberry Scones are the perfect blend of tender, flaky, and bursting with juicy blueberries, making them the ultimate treat to pair with your morning coffee or tea.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk, cold
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the buttermilk, beaten egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold until just combined.
- Carefully fold in the blueberries, being mindful not to crush them. Tip: Tossing blueberries in a bit of flour helps prevent them from sinking to the bottom.
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer to the prepared baking sheet. Brush the tops with a little buttermilk and sprinkle with turbinado sugar.
- Bake for 18-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Tip: Don’t overbake to keep them tender.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Voilà! These scones are a delightful mix of buttery, slightly sweet, and tangy from the buttermilk, with pops of juicy blueberries. Serve them warm with a dollop of clotted cream or your favorite jam for an extra indulgent treat.
Lemon Glazed Blueberry Scones
Lemon Glazed Blueberry Scones are the little black dress of breakfast pastries—timeless, versatile, and always in style. Packed with juicy blueberries and topped with a zesty lemon glaze, these scones are the perfect blend of sweet and tart, guaranteed to brighten your morning faster than your alarm clock.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1 cup confectioners’ sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, lightly beaten egg, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix to avoid crushing the berries.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- While the scones cool, whisk together the confectioners’ sugar, fresh lemon juice, and lemon zest until smooth. Drizzle over the cooled scones.
- Allow the glaze to set for about 10 minutes before serving.
Buttery and tender with bursts of blueberry goodness, these scones are a delightful contrast of textures and flavors. Serve them warm with a dollop of clotted cream for an extra indulgent treat, or enjoy them as is with your morning coffee for a truly blissful start to the day.
Vegan Blueberry Scones with Coconut Milk
Oh, the joys of biting into a scone that’s both indulgent and kind to our planet—these Vegan Blueberry Scones with Coconut Milk are here to make your morning (or let’s be real, any time of day) a whole lot brighter. Packed with juicy blueberries and a hint of coconutty goodness, they’re the perfect excuse to treat yourself without the guilt.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/3 cup coconut oil, solid
- 1/2 cup full-fat coconut milk, chilled
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries, rinsed and dried
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
- Add the solid coconut oil to the dry ingredients. Using a pastry cutter or your fingertips, work the oil into the flour mixture until it resembles coarse crumbs.
- Pour in the chilled coconut milk and vanilla extract. Stir gently with a fork until just combined—overmixing leads to tough scones, and we’re all about that tender crumb.
- Fold in the fresh blueberries with a spatula, being careful not to burst them. The dough will be sticky, but that’s exactly what we want.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Bake for 18-22 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
So, there you have it—scones that are flaky on the outside, tender on the inside, and bursting with blueberries in every bite. Serve them warm with a dollop of coconut whipped cream for an extra touch of decadence, or enjoy them as is with your favorite cup of tea. Either way, you’re in for a treat.
Blueberry Almond Scones with Almond Glaze
Just when you thought scones couldn’t get any better, along comes this blueberry almond duo, ready to rock your taste buds and steal the breakfast show. These scones are the perfect blend of juicy blueberries and nutty almonds, all wrapped up in a tender, flaky pastry that’s drizzled with a sweet almond glaze. It’s like a morning hug in pastry form.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus 2 tbsp for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure almond extract
- 1 cup fresh blueberries
- 1/2 cup sliced almonds
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1/2 tsp pure almond extract (for glaze)
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, combine 1/2 cup heavy cream, the lightly beaten egg, and 1 tsp almond extract. Pour this mixture into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries and sliced almonds, being careful not to overmix and crush the berries.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops of the scones with the remaining 2 tbsp of heavy cream for a golden finish.
- Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- While the scones cool, whisk together the powdered sugar, whole milk, and 1/2 tsp almond extract to create the glaze. Drizzle over the scones once they’re slightly cooled.
- Serve warm or at room temperature. These scones are best enjoyed the day they’re made, but can be stored in an airtight container for up to 2 days.
How these scones manage to be both tender and crumbly is a mystery, but one bite of the buttery, almond-infused pastry bursting with blueberries will have you too blissed out to care. For an extra indulgent twist, serve them with a dollop of clotted cream or a smear of homemade lemon curd.
Gluten-Free Blueberry Scones with Oat Flour
Gluten-free never tasted so good, and these blueberry scones are here to prove it! Packed with juicy berries and the wholesome goodness of oat flour, they’re a morning game-changer that even gluten-lovers will secretly adore.
Ingredients
- 2 cups oat flour, finely ground
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/3 cup cold clarified butter, cubed
- 1 pasture-raised egg, lightly beaten
- 1/2 cup heavy cream, plus extra for brushing
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries, rinsed and dried
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the oat flour, granulated sugar, baking powder, and sea salt until well combined.
- Add the cold clarified butter cubes to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, mix the lightly beaten egg, heavy cream, and vanilla extract. Pour this into the dry ingredients and stir until just combined.
- Gently fold in the fresh blueberries, being careful not to crush them. Tip: Tossing the blueberries in a bit of oat flour before adding can help prevent them from sinking to the bottom.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops of the scones with a little heavy cream for a golden finish. Bake for 15-18 minutes, or until the edges are lightly golden and a toothpick comes out clean. Tip: Don’t overbake to keep them tender.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Zesty with a hint of sweetness, these scones boast a tender crumb and bursts of blueberry in every bite. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.
Blueberry Cream Cheese Scones
These blueberry cream cheese scones are the perfect blend of tangy and sweet, with a texture that’s somehow both flaky and tender. Trust us, they’re the reason your coffee will feel neglected.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cream cheese, cold and cubed
- 1/2 cup heavy cream, plus 2 tbsp for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 cup fresh blueberries
- 1 tsp pure vanilla extract
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the cold, cubed butter and cream cheese to the dry ingredients. Use a pastry cutter or your fingers to work them in until the mixture resembles coarse crumbs.
- Tip: Keep everything cold for the flakiest scones. If the butter or cream cheese starts to soften, pop the bowl in the fridge for 10 minutes.
- Make a well in the center of the mixture. Pour in the heavy cream, beaten egg, and vanilla extract. Stir until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Tip: Tossing the blueberries in a bit of flour before adding them can help prevent sinking during baking.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, brush with the remaining heavy cream, and sprinkle with turbinado sugar.
- Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Tip: For even baking, rotate the baking sheet halfway through the cooking time.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Delightfully crumbly with pockets of juicy blueberries and a hint of cream cheese tang, these scones are a breakfast game-changer. Serve them warm with a dollop of clotted cream or your favorite jam for an extra indulgent treat.
Maple Drizzled Blueberry Scones
Every morning deserves a little sparkle, and what better way to ignite your day than with these Maple Drizzled Blueberry Scones? They’re the perfect blend of sweet, tangy, and utterly irresistible, guaranteed to make your taste buds dance with joy.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1/4 cup pure maple syrup
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, lightly beaten egg, and pure vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing will lead to tough scones.
- Carefully fold in the fresh blueberries, being mindful not to crush them.
- Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- While the scones are still warm, drizzle them with pure maple syrup. Tip: For an extra glossy finish, warm the maple syrup slightly before drizzling.
Light as a cloud with pockets of juicy blueberries and a sweet maple glaze, these scones are a breakfast dream. Serve them alongside a dollop of clotted cream for an indulgent twist or enjoy them as is for a simpler pleasure.
Blueberry Orange Scones with Citrus Zest
Delightfully tangy and bursting with juicy blueberries, these scones are your ticket to breakfast bliss. With a hint of citrus zest, they’re like a sunny morning in every bite—no alarm clock needed.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 2 tbsp orange zest, finely grated
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the chilled butter cubes to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, beaten egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring just until the dough begins to come together.
- Gently fold in the blueberries and orange zest, being careful not to overmix and crush the berries.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops of the scones with a little heavy cream and sprinkle with turbinado sugar for a sparkling finish.
- Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Every bite of these scones offers a perfect balance of buttery crumb and juicy blueberries, with the orange zest adding a bright, aromatic lift. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.
Blueberry White Chocolate Scones
Get ready to elevate your breakfast game with these irresistibly tender scones, bursting with juicy blueberries and pockets of creamy white chocolate that’ll make your taste buds do a happy dance. Perfect for those lazy Sunday brunches or when you’re pretending to be fancy on a Tuesday morning.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 3/4 cup white chocolate chunks
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and kosher salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the heavy cream, lightly beaten egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Fold in the fresh blueberries and white chocolate chunks with a spatula until evenly distributed. Tip: Toss the blueberries in a bit of flour to prevent them from sinking to the bottom.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops of the scones with a little heavy cream for a golden finish. Bake for 18-20 minutes, or until the edges are lightly golden and the tops are firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These scones are a delightful contrast of textures—crisp on the outside, tender and moist inside, with the occasional burst of blueberry and melt-in-your-mouth white chocolate. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.
Whole Wheat Blueberry Scones with Honey
Goodness gracious, are you ready to bake your way into the hearts of breakfast enthusiasts everywhere? These Whole Wheat Blueberry Scones with Honey are about to become your new morning obsession, blending wholesome goodness with a touch of sweet indulgence.
Ingredients
- 2 cups whole wheat flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup buttermilk, cold
- 1 large pasture-raised egg, lightly beaten
- 2 tbsp raw honey
- 1 cup fresh blueberries, rinsed and dried
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted whole wheat flour, granulated sugar, baking powder, and sea salt until well combined.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the cold buttermilk, lightly beaten egg, and raw honey until smooth.
- Gently fold the wet ingredients into the dry ingredients with a spatula until just combined. Be careful not to overmix.
- Add the fresh blueberries to the dough, folding gently to distribute evenly without crushing the berries. Tip: Tossing the blueberries in a bit of flour can prevent them from sinking to the bottom.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops of the scones with a little buttermilk and sprinkle with turbinado sugar for a crunchy top. Tip: For even baking, space the scones about 2 inches apart on the baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Zesty and vibrant, these scones boast a tender crumb with bursts of juicy blueberries and a hint of honey sweetness. Serve them warm with a dollop of clotted cream or a drizzle of extra honey for an extra decadent treat.
Blueberry Lavender Scones for a Floral Twist
Who knew that your morning scone could double as a bouquet? These Blueberry Lavender Scones are here to prove that flowers aren’t just for vases—they’re for your taste buds too, offering a floral twist that’ll make your breakfast feel like a stroll through a garden.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp culinary lavender buds
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream, plus extra for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, lavender buds, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, lightly beaten egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring just until the dough begins to come together.
- Gently fold in the fresh blueberries, being careful not to crush them.
- Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops of the scones with a little heavy cream for a golden finish.
- Bake for 18-20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Ready to elevate your tea time? These scones boast a tender crumb, punctuated by bursts of juicy blueberries and the subtle perfume of lavender. Serve them warm with a dollop of clotted cream and a drizzle of honey for a truly decadent experience.
Blueberry Cinnamon Scones with Streusel Topping
Just when you thought your morning couldn’t get any better, along comes these Blueberry Cinnamon Scones with Streusel Topping to prove you wrong. Packed with juicy blueberries, a hint of cinnamon, and crowned with a buttery streusel that crumbles just right, these scones are here to turn your breakfast into a standing ovation.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1/4 cup all-purpose flour (for streusel)
- 1/4 cup brown sugar (for streusel)
- 2 tbsp unsalted butter, melted (for streusel)
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, granulated sugar, baking powder, salt, and cinnamon.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, mix the heavy cream, beaten egg, and vanilla extract. Pour this into the flour mixture and stir until just combined.
- Gently fold in the blueberries, being careful not to crush them. Tip: Tossing the blueberries in a little flour before adding can prevent them from sinking to the bottom.
- Turn the dough onto a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- For the streusel topping, mix the 1/4 cup flour and brown sugar in a small bowl. Add the melted butter and stir until crumbly. Sprinkle evenly over the scones.
- Bake for 18-20 minutes, or until the scones are golden and a toothpick inserted comes out clean. Tip: Don’t overbake; the scones will continue to cook slightly on the baking sheet.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Yummy doesn’t even begin to cover it. These scones boast a tender interior, studded with bursts of blueberry, while the cinnamon and streusel add a delightful crunch and warmth. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.
Blueberry Chia Seed Scones for Extra Nutrition
Let’s face it, your morning scone is basically a vehicle for butter and jam, but what if it could also be a sneaky source of nutrition? Enter these Blueberry Chia Seed Scones—flaky, buttery, and packed with enough chia seeds to make your inner health guru do a happy dance.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream, plus 2 tbsp for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup fresh blueberries
- 2 tbsp chia seeds
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, beaten egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined.
- Carefully fold in the blueberries and chia seeds, being mindful not to crush the berries.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the scones to the prepared baking sheet, brush the tops with the remaining heavy cream, and bake for 18-20 minutes, or until golden brown.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Craving a bite? These scones boast a perfect balance of tender crumb and crispy edges, with bursts of juicy blueberries and a subtle crunch from the chia seeds. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent twist.
Blueberry Yogurt Scones with a Tangy Finish
So, you’ve stumbled upon the holy grail of breakfast pastries that’ll make your taste buds do a happy dance. These Blueberry Yogurt Scones with a Tangy Finish are the perfect blend of fluffy, fruity, and just the right amount of zing to kickstart your morning or elevate your afternoon tea.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup fresh blueberries
- 1/2 cup plain Greek yogurt
- 1/4 cup whole milk
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- Zest of 1 lemon
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- Gently fold in the fresh blueberries, ensuring they’re evenly distributed without crushing them.
- In a separate bowl, whisk together the Greek yogurt, whole milk, lightly beaten egg, vanilla extract, and lemon zest.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined. Tip: Overmixing leads to tough scones.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with a little milk for a golden finish.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Delight in the contrast of the tender, moist interior against the slightly crisp exterior, with bursts of juicy blueberries and a hint of lemon zest. Serve warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent treat.
Blueberry Earl Grey Scones with Tea Infusion
Fancy a scone that’s not just a sidekick to your tea but a star in its own right? Meet the Blueberry Earl Grey Scones with Tea Infusion, where every bite is a playful punch of flavor, and the only drama you’ll encounter is deciding whether to savor them slowly or devour them in one go.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp Earl Grey tea leaves, finely ground
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream, plus 2 tbsp for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1 tbsp Earl Grey tea, for infusion
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the sifted flour, granulated sugar, ground Earl Grey tea leaves, baking powder, and kosher salt.
- Add the chilled, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together 1/2 cup heavy cream, the lightly beaten egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined.
- Carefully fold in the fresh blueberries, being mindful not to crush them. Tip: Tossing blueberries in a bit of flour helps prevent them from sinking to the bottom.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, brush the tops with the remaining heavy cream, and sprinkle with the Earl Grey tea for infusion.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Absolutely divine when warm, these scones boast a tender crumb, punctuated by bursts of juicy blueberries and the aromatic whisper of Earl Grey. Serve them with a dollop of clotted cream and a side of your favorite tea for a match made in heaven.
Blueberry Pecan Scones with a Crunchy Texture
Every morning deserves a little sparkle, and what better way to jazz up your breakfast than with these Blueberry Pecan Scones? They’re not just any scones; they’re a crunchy, berry-packed delight that’ll make your taste buds do a happy dance.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream, plus 2 tbsp for brushing
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1/2 cup pecans, roughly chopped
- 2 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, whisk together the heavy cream, lightly beaten egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined.
- Carefully fold in the fresh blueberries and chopped pecans, being mindful not to crush the berries. Tip: Tossing the blueberries in a bit of flour before adding can prevent them from sinking.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, brush the tops with the remaining heavy cream, and sprinkle generously with turbinado sugar.
- Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: For an extra crunchy top, broil for the last 1-2 minutes, watching closely to avoid burning.
Serve these scones warm, and watch as the crunchy sugar topping gives way to a tender, buttery interior studded with juicy blueberries and toasty pecans. They’re perfect alongside your morning coffee or as a sweet afternoon pick-me-up.
Blueberry Ginger Scones with a Spicy Kick
So, you think you’ve had scones before? Prepare to have your taste buds tango with these Blueberry Ginger Scones that pack a spicy punch, turning your average tea time into a flavor fiesta.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup heavy cream
- 1 pasture-raised egg, lightly beaten
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 2 tbsp crystallized ginger, finely chopped
- 1/2 tsp cayenne pepper
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, sea salt, and cayenne pepper.
- Add the chilled, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, combine the heavy cream, lightly beaten egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined. Tip: Overmixing leads to tough scones.
- Fold in the fresh blueberries and crystallized ginger until evenly distributed.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, brush the tops with a little heavy cream, and sprinkle with turbinado sugar.
- Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
- Allow the scones to cool on a wire rack for 5 minutes before serving.
Marvel at the contrast of the scones’ tender crumb against the juicy bursts of blueberry, all while the ginger and cayenne play a delightful game of heat and sweet. Serve warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent twist.
Blueberry Ricotta Scones for a Creamy Bite
Yum, have you ever bitten into a scone and wished it hugged your taste buds a little tighter? Well, buckle up, buttercup, because these Blueberry Ricotta Scones are here to deliver that creamy, dreamy embrace with every bite.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup fresh blueberries
- 3/4 cup whole milk ricotta cheese
- 1/3 cup heavy cream
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- Gently fold in the blueberries, being careful not to crush them.
- In a separate bowl, mix the ricotta, heavy cream, beaten egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir with a fork until just combined. Tip: Overmixing leads to tough scones, so stop when the dough begins to come together.
- Turn the dough onto a lightly floured surface and gently knead it into a 1-inch thick circle.
- Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: For an extra golden top, brush the scones with a little heavy cream before baking.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
These scones strike the perfect balance between tender and crumbly, with pockets of juicy blueberries and a rich, creamy texture from the ricotta. Serve them warm with a dollop of clotted cream or a drizzle of honey for an indulgent breakfast treat.
Blueberry Coconut Scones with Tropical Flair
Ready to jazz up your morning routine? These Blueberry Coconut Scones with Tropical Flair are here to turn your breakfast from blah to boom with their juicy bursts of blueberry and whisper of coconut, all wrapped up in a tender, flaky package that’s begging for a spot on your brunch table.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup full-fat coconut milk, chilled
- 1 large pasture-raised egg, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1/2 cup shredded coconut, unsweetened
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- In a separate bowl, whisk together the chilled coconut milk, beaten egg, and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined.
- Carefully fold in the blueberries and shredded coconut, being mindful not to crush the berries.
- Turn the dough out onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, leaving space between each. Sprinkle the tops with turbinado sugar.
- Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Kick back and savor the contrast of the crisp, sugary crust against the moist, berry-studded interior. These scones are a dream paired with a dollop of coconut cream or a drizzle of honey for an extra tropical twist.
Blueberry Vanilla Bean Scones with a Fragrant Touch
Kickstart your morning with these Blueberry Vanilla Bean Scones, a delightful twist on the classic that’s bound to make your taste buds dance. Packed with juicy blueberries and the aromatic allure of vanilla bean, these scones are a fragrant masterpiece that’s surprisingly simple to whip up.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 pasture-raised egg, lightly beaten
- 1 vanilla bean, seeds scraped
- 1 cup fresh blueberries
- 1 tbsp turbinado sugar, for sprinkling
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- In a separate bowl, combine the heavy cream, lightly beaten egg, and scraped vanilla bean seeds.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined. Tip: Overmixing leads to tough scones.
- Carefully fold in the fresh blueberries, trying not to burst them.
- Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
- Transfer the wedges to the prepared baking sheet, brush with a bit of heavy cream, and sprinkle with turbinado sugar.
- Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
Ready to indulge? These scones boast a tender crumb, studded with bursts of blueberry and the warm, floral notes of vanilla. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of decadence.
Summary
Featuring a delightful variety of blueberry scone recipes, this roundup is your go-to guide for any occasion. Whether you’re craving something classic or adventurous, there’s a recipe here to satisfy your sweet tooth. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking triumphs on Pinterest. Happy baking!
