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Light and flaky Blueberry Scones flavored with a hint of vanilla and filled with fresh blueberries. This recipe uses simple ingredients and comes together quickly.
Perfect for a grab and go breakfast or afternoon snack.
Step-by-step photos and instructions are below!
This Blueberry Scone Recipe is one of my all time favorite scones. It’s light, but substantial enough to be a hearty snack. Vanilla goes perfectly with blueberries, and a delicious glaze drizzled over the top just finishes it off.
Making scones is not as hard as it might look. With a few little tips and tricks (one? don’t overmix!)
These scones are great to make any time of year, and can be adapted to any kind of berry that happens to be in season. Cranberries, raspberries, and blackberries are all great choices to mix into your baked goods!
My family thinks I’m a kitchen wizard because I make these ahead, and then freeze them. I pull them out the night before I need them, and glaze them in the morning. The kids think I get up at 4am to bake them scones. Spoiler: I don’t!
I love using fresh blueberries in recipes, some of my favorites are Blueberry Pancakes, Blueberry Waffles and Blueberry Crumb Muffins. My Blueberry Banana Bread is pretty epic, too!
Why this recipe works
- Simple ingredients. Ingredients you probably already have on hand!
- Easy to make
- Freezable. Make these ahead and bring them out when you need them! See my notes for instructions.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Kylee’s Notes & FAQs
Use cold butter, it makes scones flaky and light.
Don’t overmix, and be as brief as possible when shaping into the rough circle.
You can use fresh or frozen blueberries. Frozen berries will “bleed” into the batter, but it won’t affect flavor. Your scones will be more purple than white.
How long will Blueberry Scones keep?
Stored in an airtight container, they will keep well for about 3 days.
Do they need to be refrigerated?
Because of the fresh fruit, it is recommended to store them in the refrigerator.
Do they freeze well?
The scones will freeze very well. I suggest freezing them before adding the icing drizzle to the top of the scones.
Substitutions/Additions
- You can use any kind of berry you like. I particularly like raspberries in this recipe, too!
- Chocolate chips are good too, I like white ones with berries, but only a small amount!
- A little almond extract will add a different flavor dimension. You can use it instead of, or as well as vanilla extract.
- Instead of using the the glaze, you could brush the tops with a little egg, and sprinkle coarse sugar over the top of the scones before baking.
Alternative glaze
A lemon glaze instead of vanilla goes very well with this. Mix powdered sugar with 3-4 tsp of lemon juice, instead of milk, for a lemon drizzle. Bump up the lemon flavor with some lemon zest if you’d like.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make Blueberry Scones:
The full list of ingredients and quantities is found in the printable recipe card below.
Get prepped
Pre-heat oven to 400 degrees F.
Prepare a baking sheet by spraying with non-stick spray or lining with parchment paper.
Make the scone dough
In a large bowl, mix the flour, sugar, baking powder and salt.
Add the butter and, using a pastry blender or fork, cut it into the flour mixture until it resembles course crumbs.
Make a well in the center of the dry ingredients and add the yogurt, vanilla and ½ cup of the milk.
Work the dry ingredients into the wet ingredients until it comes together in a soft dough. Add a bit more milk as needed. The dough should be slightly sticky, but not wet.
Add the blueberries and gently fold them into the dough.
Shape and cut the dough
Turn the dough out onto a lightly floured counter top and, using your hands, press into a circle approximately 8 inches in diameter.
Using a sharp knife, cut the dough into 8 wedges.
Place the scones on the prepared baking sheet leaving at least an inch of space between them.
Bake and cool
Bake for 22-25 minutes until lightly golden brown.
Remove the scones to a cooling rack. Cool completely before glazing.
Glaze
Once the scones cool, mix the powdered sugar with 3-4 teaspoons of milk to form the glaze. Drizzle over cooled scones and serve.
More delicious baked goods:
- slu*tty Brownies Make this decadent dessert from scratch! This recipe has cookie dough on the base. We add Oreos in the middle and brownie batter poured over the top, theseare the ultimate dessert!
- Old Fashioned Buttermilk Pie. Flaky pie crust filled with a custard-like filling, that will invoke memories of times gone by.
- Blondies. A super easy recipe for a classic, thisBlondie Recipemixes up fast, contains only 7 ingredients, and tastes amazing!
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Blueberry Scones (with glaze)
5 from 3 votes
Light and flaky Blueberry Scones flavored with a hint of vanilla and filled with fresh blueberries. This recipe uses simple ingredients and comes together quickly.
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 22 minutes minutes
Total Time: 37 minutes minutes
Yield: 8
Ingredients
- 2.5 cups all purpose flour
- 1/3 cup granulated white sugar
- 1 Tbs baking powder
- ½ tsp salt
- 1 stick cold butter (cut into small pieces)
- ½ cup vanilla yogurt
- ¾ cup milk
- 1 tsp vanilla extract
- 1 cup blueberries (fresh)
For the glaze
- 2/3 cup powdered sugar
- 3-4 tsp milk
Directions
Pre-heat oven to 400 degrees F.
Prepare a baking sheet by spraying with non-stick spray or lining with parchment paper.
In a large bowl, mix the flour, sugar, baking powder and salt.
Add the butter and, using a pastry blender or fork, cut it into the flour until it resembles course crumbs.
Make a well in the center of the dry ingredients and add the yogurt, vanilla and ½ cup of the milk.
Work the dry ingredients into the wet ingredients until it comes together in a soft dough. Add a bit more milk as needed. The dough should be slightly sticky, but not wet.
Add the blueberries and gently fold them into the dough.
Turn the dough out onto a lightly floured counter top and, using your hands, press into a circle approximately 8 inches in diameter.
Using a sharp knife, cut the dough into 8 wedges.
Place the scones on the prepared baking sheet leaving at least an inch of space between them.
Bake for 22-25 minutes until lightly golden brown.
Remove the scones to a cooling rack.
Once cool, mix the powdered sugar with 3-4 teaspoons of milk to form the glaze. Drizzle over cooled scones and serve.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Notes
Use cold butter, it makes scones flaky and light.
Don’t overmix, and be as brief as possible when shaping into the rough circle.
You can use fresh or frozen blueberries. Frozen berries will “bleed” into the batter, but it won’t affect flavor. Your scones will be more purple than white.
How long will Blueberry Scones keep?
Stored in an airtight container, they will keep well for about 3 days.
Do they need to be refrigerated?
Because of the fresh fruit, it is recommended to store them in the refrigerator.
Do they freeze well?
The scones will freeze very well. I suggest freezing them before adding the icing drizzle to the top of the scones.
Nutrition Facts
Calories: 351kcal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 270mg | Potassium: 282mg | Fiber: 2g | Sugar: 23g | Vitamin A: 417IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Read More
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Comments
Rick Rakowski says
I baked these for my wife on Mother’s Day and they were outstanding! I added some lemon juice to the glaze for additional flavor. I’ll definitely be making these again.
Reply
Kath says
Absolutely delicious! My family started to devour them before I put the glaze on them, so I just dusted the remaining ones with powdered sugar now. I added 1/2 teaspoon of Penzey’s baking spice (honestly I add that to most desserts anyway) and used lemon extract in place of vanilla. I’ll bet these would be good with raw sugar on them in lieu of the glaze, too!
Reply
Kath says
I forgot to hit the 5 stars! Leaving that on the reply 🙂
