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Learn the process of how to make blueberry scones that are soft, fluffy, and moist. These blueberry scones are tender and flavorful and topped with a tangy lemon glaze!

Blueberry scones topped with lemon glaze spread out on a baking sheet

Overview

What are Scones?

Scones fall into the category of baking known as quick breads. Quick breads are bread-like products that are leavened with baking soda and/or baking powder instead of yeast meaning they can be made quickly.

Scones are very similar in texture to American style butter biscuits. Biscuits and scones have the same mixing method and similar ingredient.

The main difference between biscuits and scones are that scones include an egg and often a little bit of sugar. Scones tend to be slightly less flaky in texture than biscuits and often include sweet add-ins like raisins or blueberries.

Blueberry scones topped with lemon glaze on a baking sheet

Blueberry Scones Tips, Tricks, & Techniques

  • The most important part of making the best flaky blueberry scones is to use very cold butter and cream. This helps the scones puff up in the oven and create layers.
  • It is also very important to mix as little as possible to keep the scones fluffy. If you mix too much you can over-develop the gluten and create dense, dry scones.
  • These blueberry scones are made with my basic scone recipe. This recipe can be used to make any flavor of scones including lemon scones, cranberry orange scones, or chocolate chip scones.

How to Make Blueberry Scones

Watch the video!

Blueberry scones are quick and easy to make. The mixing method used to make scones that are fluffy, tender and moist is the biscuit mixing method. If you follow this method, you will not have dense or dry scones.

Ingredients for blueberry scones

The first step before you begin baking is to gather all of your ingredients and measure them out. Place the butter and heavy cream back in the refrigerator to stay cold until ready to use.

Step 1: Combine All of the Dry Ingredients

Dry ingredients for blueberry scones

Place all of the dry ingredients for the blueberry scones in a large mixing bowl and whisk them all together. This recipe has a large quantity of baking powder which will help keep the scones very tender.

Step 2: Cut the Butter Into the Dry Ingredients

Butter being cut into the dry ingredients
Butter after being cut into the dry ingredients with a pastry cutter

It is crucial that your butter is very cold for these scones. This will create flakiness in the scones.

Add the butter into the bowl and use a pastry cutter or fork to “cut” the butter into the dry ingredients until it resembles coarse meal.

The process of cutting in fat serves to coat the flour so that it will not overdevelop gluten once liquid is added. This process also evenly distributes pieces of fat throughout the dough so that little pockets of steam will be created when it bakes, creating flakiness.

Step 3: Add the Blueberries

Adding frozen blueberries to blueberry scone dough

Stir the blueberries into the scone mixture until evenly distributed. You can use fresh, frozen, or even dried blueberries. If using frozen, make sure to keep them in the freezer until this step. Do not thaw or else they will release too much liquid into the batter.

I prefer to use frozen blueberries in my blueberry scones because it helps keep the scone dough very cold.

Step 4: Mix in the Liquid Ingredients

Liquid ingredients mixed into batter
Batter after being mixed

Lightly whisk together all wet ingredients. I like to mix them in a large liquid measuring cup and then add this mixture to the wet ingredients and gently stir together using a spatula.

I cannot stress this point enough: do not over-mix this dough! Just a few turns of the spoon to get everything absorbed and then stop!

Step 5: Fold the Dough

Blueberry scone dough

Turn the dough out onto a lightly floured countertop and flour the top of the dough. The dough is typically very crumbly at this point, this is normal. Use a bit of pressure to press the dough together into one mass.

Press the dough out to about a 1-inch (2.5 cm) thick rectangle. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees.

Pat out and fold again for a total of 6 times. The dough will likely crumble during the first few turns. Be very gentle and keep patting it back together. This process is creating layers which will create flaky scones.

If you use frozen berries, it can make this dough more moist and tricky to work with. Dust more flour on top of the dough as needed to make it manageable. Be gentle so you don’t pop all of the blueberries. A few of them will likely pop, which will give your dough a pretty purple streak.

Step 6: Form the Dough

Blueberry scone dough getting cut into pieces

Pat the dough out to about a 7-inch (18 cm) circle (about 1.5-inch, 4 cm thick). Cut into 8 triangle-shaped pieces. I like to use a bench knife for this but a sharp knife also works. Alternatively, use a round cutter to make round scones.

Transfer the scones onto a baking sheet lined with parchment paper or a silicone baking mat.

Step 6: Bake the Blueberry Scones

Blueberry scones ready for the oven

Brush the scones lightly with cream and sprinkle liberally with turbinado if desired. Bake until golden brown. Transfer to a cooling rack.

If using a glaze, wait at least 10 minutes to cool before drizzling with lemon glaze. Enjoy warm or room temperature.

Storage & Make-Ahead Scones

Store leftovers completely cooled at room temperature wrapped in foil or plastic wrap for up to 2 days. Alternatively, you can freeze the scones raw and bake straight from frozen at 425°F/220°C for 18-22 minutes, until baked through. 

FAQ

What makes the best blueberry scones?

The best blueberry scones are made using the biscuit mixing method which keeps the scones light and fluffy. Blueberry pairs extremely well with lemon so adding some lemon into the scone dough as well as topping it with a lemon glaze makes blueberry scones that are bakery quality. 

Can I use fresh blueberries or frozen blueberries?

You can use fresh, frozen, or dried blueberries in your blueberry scones. I prefer to use frozen blueberries because they keep the dough very cold, creating the best and flakiest blueberry scones!

MORE RECIPES FROM BAKER BETTIE!

If you loved this recipe, you might like to try other delicious scone recipes!

Lemon blueberry scones
Yield: 8 Scones

Blueberry Scones with Lemon Glaze

Prep Time 20 minutes
Baking Time 18 minutes
Total Time 38 minutes

These blueberry scones are soft, moist, and flavorful. They're topped with a tangy lemon glaze!

Ingredients

For the Scone Dough

  • 240 grams (2 cups) all-purpose flour
  • 100 grams (½ cup) granulated sugar
  • 10 grams (1 tablespoon) baking powder
  • ½ teaspoon kosher salt
  • 113 grams (½ cup, 1 stick) very cold unsalted butter, cut into small cubes
  • 1 large egg, cold
  • 117 grams (½ cup, 120 ml) heavy cream, cold
  • 15 grams (1 tablespoon) lemon juice, fresh not bottled
  • 1 tablespoon lemon zest
  • 125 grams (1 cup) fresh or frozen blueberries
  • extra heavy cream, for brushing the tops of the scones
  • coarse turbinado sugar, optional

For the Lemon Glaze *optional

  • 120 grams (1 cup) powdered sugar
  • pinch of salt
  • 1 tablespoon lemon zest
  • 30-45 grams (2-3 tablespoons) lemon juice, fresh not bottled

Instructions

Prep:

  1. Position an oven rack to the center position. Preheat the oven to 425°F/220°C. Make sure you give the oven ample time to preheat as the scones will spread too much if it isn’t hot enough. 
  2. Line a sheet pan with parchment paper or a silicone baking mat. 
  3. Cut up the cold butter (113 grams/ ½ cup) into small pieces and put it back in the refrigerator to stay cold. Measure out the rest of your ingredients. If you are using frozen blueberries, keep them in the freezer until you add them to your dough. They need to be completely frozen or they will release too much moisture, making the dough unmanageable.

Make the Scones:

  1. In a large bowl whisk together the flour (240 grams/ 2 cups), sugar (100 grams/ ½ cup), baking powder (10 grams/ 1 tablespoon), and salt (½ teaspoon).
  2. Add the pieces of cold butter to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
  3. Toss the fresh or frozen blueberries (125 grams/ 1 cup) throughout the flour/butter mixture.
  4. Lightly whisk together the egg (1 large), heavy cream (117 grams/ ½ cup), lemon juice (15 grams/ 1 tablespoon), and lemon zest (1 tablespoon).
  5. Pour the wet ingredients into the dry ingredients and mix with a silicone spatula just until the liquid is absorbed. This should only take a few turns. The dough will look incohesive but it will come together on the counter. 
  6. Turn the dough out onto a lightly floured countertop and flour the top of the dough. The dough is typically very crumbly at this point, this is normal. Use a bit of pressure to press the dough together into one mass.
  7. Press the dough out to about a 1-inch (2.5 cm) thick rectangle.  
  8. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. The dough will likely crumble during the first few turns. Be very gentle and keep patting it back together. This process is creating layers which will create flaky scones. If you use frozen blueberries, it can make this dough more moist and tricky to work with. Dust more flour on top of the dough as needed to make it manageable. 
  9. Pat the dough out to about a 7-inch (18 cm) circle (about 1.5-inch, 4 cm thick). Cut into 8 triangle-shaped pieces. I like to use a bench knife for this, but a sharp knife also works. Transfer the scones onto a baking sheet lined with parchment paper or a silicone baking mat. Brush lightly with heavy cream and sprinkle liberally with turbinado sugar if desired for crunch.
  10. As an optional step, place the sheet pan in the freezer for 10 minutes before baking. This will ensure that your scones will not spread too much and will allow your oven to fully pre-heat. 
  11. Bake at 425°F/220°C for 14-18 minutes until golden brown and firm when gently pressed on. 
  12. Transfer to a cooling rack. If using the lemon glaze, allow the scones to cool for at least 10 minutes before adding. 

Make the Glaze (optional):

  1. Place the powdered sugar (120 grams/ 1 cup) in a small mixing bowl with the salt (one pinch), and lemon zest (1 tablespoon).
  2. Add the lemon juice into the bowl bit by bit, whisking until you have a thick glaze, about the consistency of honey. No more than 3 tablespoons. It should flow slowly off the whisk in a steady stream. If the glaze gets too thin, you can add a bit more powdered sugar to thicken it back up. 
  3. After the scones have cooled, drizzle the lemon glaze over the tops of the scones.
  4. Store leftovers completely cooled at room temperature wrapped in foil or plastic wrap for up to 2 days. Alternatively, you can freeze the scones raw and bake straight from frozen at 425°F/220°C for 18-22 minutes, until baked through. 

Notes

*You need about 2 medium lemons for this recipe.

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© Bettie
Category: Biscuits & Scones