Indulge in the delightful taste of blueberry scones with this easy-to-follow recipe. Perfect for breakfast or an afternoon treat, these scones are bursting with fresh blueberries and have a tender, flaky texture. The combination of butter and heavy cream ensures a rich flavor that pairs wonderfully with a cup of tea or coffee.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up fresh blueberries and heavy cream from the supermarket. Fresh blueberries add a burst of flavor and juiciness, while heavy cream contributes to the scones' rich and tender texture. Make sure to use cold, unsalted butter for the best results.

Ingredients for Blueberry Scones Recipe
Flour: The base of the scone dough, providing structure and texture.
Sugar: Adds sweetness to the scones and helps with browning.
Baking powder: A leavening agent that helps the scones rise and become fluffy.
Salt: Enhances the flavor of the scones.
Butter: Cold and cubed, it creates a flaky texture in the scones.
Blueberries: Fresh and juicy, they add bursts of flavor throughout the scones.
Heavy cream: Adds richness and moisture to the dough.
Vanilla extract: Provides a subtle, sweet aroma and flavor.
Technique Tip for Perfect Scones
When incorporating cold butter into the flour mixture, make sure to work quickly to prevent the butter from melting. This ensures that the scones will have a flaky texture. Using a pastry cutter or even a grater to shred the butter can help achieve the right consistency without overworking the dough.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the scones denser.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.
unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, but they may add extra moisture.
heavy cream - Substitute with coconut cream: Coconut cream is a good dairy-free alternative and adds a rich texture.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the scones.
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How to Store or Freeze Your Scones
- To keep your blueberry scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
- For longer storage, place the scones in an airtight container and refrigerate. This will extend their freshness for up to a week.
- If you want to enjoy your scones at a later date, freezing is a great option. First, allow the scones to cool completely after baking.
- Wrap each scone individually in plastic wrap to prevent freezer burn and to maintain their texture.
- Place the wrapped scones in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.
- When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about an hour.
- For a freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.
- If you prefer, you can also freeze the dough before baking. After cutting the dough into wedges, place them on a baking sheet lined with parchment paper and freeze until solid.
- Once the dough wedges are frozen, transfer them to a resealable freezer bag or airtight container. Bake from frozen, adding a few extra minutes to the baking time.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the blueberry scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the scones' crispy exterior and tender interior.
Microwave Method: Place a blueberry scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but may make the scones slightly softer.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the blueberry scones directly on the toaster oven rack or on a small baking sheet. Heat for about 8-10 minutes. This method is great for achieving a crisp texture similar to the original bake.
Stovetop Method: Heat a non-stick skillet over low heat. Place the blueberry scones in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through. This method can help retain some of the scones' original texture while adding a slight crispiness.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the blueberry scones in the air fryer basket in a single layer. Heat for about 5-7 minutes. This method is quick and helps maintain a crispy exterior.
Best Tools for This Recipe
Oven: Preheat to 400°F (200°C) to bake the scones to a golden brown perfection.
Baking sheet: Line with parchment paper to prevent the scones from sticking and ensure even baking.
Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.
Large mixing bowl: Combine the dry ingredients and later mix in the wet ingredients to form the dough.
Pastry cutter: Cut the cold butter into the flour mixture until it resembles coarse crumbs.
Whisk: Mix the heavy cream and vanilla extract together smoothly.
Separate bowl: Whisk together the heavy cream and vanilla extract before adding to the dry ingredients.
Floured surface: Turn out the dough onto this surface to knead and shape it.
Knife: Cut the dough into 8 wedges before baking.
Cooling rack: Allow the scones to cool slightly after baking for the best texture.
How to Save Time on Making Scones
Pre-measure ingredients: Measure out all ingredients ahead of time to streamline the process.
Use a food processor: Quickly cut the butter into the flour mixture using a food processor instead of a pastry cutter.
Frozen blueberries: Use frozen blueberries to save time on washing and drying fresh ones.
No-knead method: Skip the kneading by mixing the dough just until combined, then directly shape and cut.
Parchment paper: Line the baking sheet with parchment paper for easy cleanup and to prevent sticking.

Blueberry Scones
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- ½ cup Granulated sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter, cold and cubed
- 1 cup Fresh blueberries
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, whisk together the heavy cream and vanilla extract. Pour this mixture into the flour mixture and stir until just combined.
- Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough into a circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the scones are golden brown. Let cool slightly before serving.
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