Blueberry Scones

Sweet, tender homemade scones, filled with fresh, juicy blueberries.


Happy Father’s Day!

My dad loves blueberries so, in honor of Father’s Day, I made some blueberry scones.  My parents are coming up to visit for a little while and should be arriving tonight.  Hopefully these delicious scones will help refresh them after traveling all day.

One of the things I love most about summer is all of the fresh fruits that are in season.  Blueberries are one of my favorite fruits to bake with – they’re so versatile!  From classic blueberry muffins and scones, to cheesecake, pie, tarts, cookies, cupcakes, coffee cake, pancakes, donuts, and even soup!

Blueberries require next to no effort to prepare – no peeling, no cutting; just wash and use.  They’re a bona fide superfood, packed with high nutritional value and they add gorgeous color to a dish.

Alright, onto the scones…

If prepared properly, these scones should have crisp edges, with soft, buttery, tender interiors.  Somewhere between cakey (like a muffin) and crumbly (like a coffee cake).

The trick to making a delicious scone, and not some dried out disaster, is to avoid overworking the dough.

It doesn’t matter what you’re making – dough is fragile.  The more you mix your dough, the more gluten will develop.  With scones, gluten is your enemy.  You want to just incorporate the ingredients and let it be.

Embrace the imperfection of the dough.  Let it be lumpy and weird-looking.  It’ll taste fantastic.  You’ll just have to trust me on this, okay?

I’m a control freak and, until I learned more about the science behind scone dough, I avoided making them.  The more “perfect” your dough looks before you bake it, the tougher it will taste.


Blueberry Scones

  • Servings: 8 large scones, or 12 medium scones
  • Difficulty: easy
  • Print

Sweet, tender homemade scones, filled with fresh, juicy blueberries.


  • 2 3/4 cups (326g) all-purpose flour
  • 1/2 cup (60g) granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (113g) frozen unsalted butter, grated
  • 2 large eggs
  • 2/3 cup (158ml) heavy cream
  • 1 tablespoon vanilla extract
    • Note:  I used, and prefer to use, vanilla bean paste.
  • 1-2 cups (150-300g) of blueberries, fresh or frozen
  • 2-3 tablespoons heavy cream
  • 2-3 tablespoons sparkling sugar


  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.  Grate the frozen butter (I use a box grater).  Gently work the butter into flour mixture with a pastry cutter, fork, two knives, or your fingers until it looks crumbly and resembles a coarse meal.  Set aside.
  2. In a separate mixing bowl, whisk together the eggs, cream, and vanilla.
  3. Add the liquid ingredients to the dry ingredients and combine with a rubber spatula until the dry ingredients appear moistened and the dough holds together.
  4. Line a baking sheet with parchment paper and lightly dust the parchment paper with flour.  Place the dough onto the parchment paper and divide in half.  Form a 6 inch (15 cm) circle, about 3/4 inch (2 cm) thick.  Cut each circle into 6 wedges.
  5. This next step is very important: place the scones in the freezer for 30-40 minutes, uncovered.  While the scones are in the freezer, preheat the oven to 425°F (218°C).
  6. Brush the wedges with cream and sprinkle with white sparkling sugar and/or demerara sugar (I like to combine the two).
  7. Bake the scones for 18-25 minutes, or until they are golden brown.
  8. Remove the scones from the oven and allow to cool for at least 5-10 minutes.  Serve warm.  You could drizzle the scones with a glaze or dust with powdered sugar before serving, if you like.

Additional Notes:

  • You could cube very cold butter in to very small cubes.  I, however, find it easier to work with frozen, grated butter.  You definitely want it to be frozen before you start grating though.  Cold butter is integral to to the texture and taste of the finished scone (this goes for the cream too – don’t substitute it with milk!).  The little bits of butter melt as the scone bakes in the oven and, as they melt, they create little pockets of air, giving the scone the tender, flaky interior texture we all know and love.
  • Blueberry soup:  blåbärssoppa is a classic Swedish dessert blueberry soup, which can be served hot or cold (usually hot in the winter, cold in the summer).  I’ve never tried it before, but I imagine it’s like the Strawberry Soup at 1900 Park Fare at Disney’s Grand Floridian Resort, but blueberry.

Leave a Reply