There are some recipes that I can make almost without thinking, and these blueberry scones are one of them. Whenever friends or family decide to stop by at the last minute, this is usually the first recipe I reach for because I almost always have a bag of frozen blueberries tucked away in the freezer.
They’re buttery, tender, lightly sweet, and filled with juicy blueberries in every bite. The outside bakes up beautifully golden while the inside stays soft and flaky—the perfect companion to a hot cup of coffee or tea.
One of my favorite things about this recipe is how versatile it is. While blueberry is our family favorite, this simple scone dough becomes the perfect base for just about any flavor combination you can think of. Whether you’re baking for brunch, hosting guests, or simply craving something homemade, these scones come together with simple pantry staples and never disappoint.
Why You’ll Love These Blueberry Scones
- Soft, buttery, and perfectly flaky
- Made with simple pantry ingredients
- Works with both fresh and frozen blueberries
- Ready in under an hour
- Perfect for breakfast, brunch, or afternoon coffee
- Easy to customize with your favorite mix-ins
- Great recipe to keep on hand for unexpected guests
Fresh vs. Frozen Blueberries
Both fresh and frozen blueberries work wonderfully in this recipe.
If you’re using frozen blueberries, there’s no need to thaw them first. I like to toss them with about 1 tablespoon of flour before folding them into the dough. This helps absorb excess moisture, prevents the berries from bleeding too much color into the dough, and makes the scones easier to work with.
Make Them Your Own
One of the reasons I love this recipe so much is how easy it is to customize. The dough works beautifully as a base for countless flavor combinations.
Try adding:
- Chocolate chips
- Cinnamon and chopped pecans
- Almond extract with sliced almonds
- Mixed berries
- Cranberries and fresh orange zest
- White chocolate and raspberries
- Lemon zest with blueberries
- Dried cherries and dark chocolate
Once you have the base recipe, the possibilities are endless.
How to Store
Store leftover scones in an airtight container at room temperature for up to 2–3 days.
For longer storage, freeze baked scones in a freezer-safe container or bag for up to 3 months. Simply warm them in a 300°F oven for a few minutes or microwave for 20–30 seconds before serving.
You can also freeze the unbaked scones and bake them straight from frozen. Simply add an extra 2–4 minutes to the baking time.
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely. I actually use frozen blueberries most often because I always keep them in my freezer. Just toss them with 1 tablespoon of flour before mixing them into the dough.
What’s the secret to flaky scones?
Keep your butter as cold as possible and avoid overworking the dough. Small pieces of cold butter create those flaky layers as the scones bake.
Can I make these ahead of time?
Yes. You can prepare the dough, shape the scones, and refrigerate or freeze them until you’re ready to bake.
Can I make other flavors with this recipe?
Definitely. This is my go-to base recipe for chocolate chip, cranberry orange, cinnamon pecan, almond, mixed berry, and many other variations.
A Recipe I Always Come Back To
Some recipes only get made once or twice a year, but these blueberry scones have become a staple in my kitchen. They’re simple enough for an ordinary weekday morning, yet special enough to serve to family and friends. Whether you use fresh summer blueberries or a bag from the freezer in the middle of winter, this is one of those dependable recipes you’ll find yourself making again and again.
Easy Homemade Blueberry Scones
These easy homemade blueberry scones are buttery, flaky, and made with fresh or frozen blueberries. A simple bakery-style recipe that's perfect for breakfast, brunch, or coffee with friends.
Ingredients
Glaze
Instructions
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Preheat your oven to 375°F and line a baking sheet with parchment paper.
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Cut the cold butter into small cubes.
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In a large mixing bowl, work the cold butter into the flour using your hands or a pastry cutter until the mixture resembles coarse crumbs with small pea-sized pieces of butter remaining.
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Add the sugar, baking powder, and salt (if using unsalted butter), and stir until combined.
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In a separate bowl, whisk together the egg, buttermilk, vanilla extract, and almond extract.
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Pour the wet ingredients into the dry ingredients and gently mix until the dough just begins to come together. Be careful not to overmix.
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If using frozen blueberries, toss them with 1 tablespoon of flour before folding them into the dough. This helps prevent excess moisture and keeps the berries from bleeding too much into the dough.
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Gently fold the blueberries into the dough until evenly distributed.
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Turn the dough out onto a lightly floured surface and gently press it into a circle or rectangle about 1 inch thick. Avoid kneading the dough, as this can make the scones tough.
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Cut the dough into 8 triangles (or your preferred size) and transfer them to the prepared baking sheet, leaving a little space between each scone.
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Place the baking sheet in the freezer for about 15 minutes. This helps keep the butter cold and creates flakier scones.
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Bake for 23–25 minutes, or until the bottoms are lightly browned and the tops are just beginning to turn golden.
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While the scones are baking, prepare the glaze. I like to soften cream cheese and mix it with powdered sugar and a splash of vanilla extract for a quick and creamy topping. Adjust the consistency with a little milk if desired.
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Once the scones have cooled slightly, drizzle or spread the glaze over the top.
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For an extra touch of crunch and flavor, sprinkle with chopped roasted almonds before serving, if desired.
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Enjoy them fresh with a cold glass or milk or some warm coffee!
