These blueberry scones draw on our favorite master scone recipewhich calls for butter and cream. They turn out light, fluffy, delicious, and bursting with blueberries!

Of all the baking recipes I’ve shared with you, I make scones the most often. They are quick to make, call for ingredients I likely already have, and I can easily adapt them to whatever fruit I have on hand.

In this case, we are using lots of fresh blueberries, which soften, turn extra juicy, and burst into the scones. I love blueberries and lemon, so I make a quick lemon sugar for the dough and lemon glaze for the tops to turn these into blueberry lemon scones. The lemon is optional, but I highly recommend it! For more scones, see our cranberry orange scones, blackberry scones, and our popular pumpkin scones.

Key Ingredients

• Blueberries: While fresh blueberries are my favorite option for these scones, you can use unthawed frozen blueberries or dried blueberries in this recipe. Other berries like chopped strawberries, raspberries, and blackberries are lovely, too.
• Lemon: The lemon added to our scones is optional, but I do really love the blueberry lemon combo (as demonstrated by these blueberry lemon muffins and my lemon blueberry cake!). I make a simple lemon sugar by rubbing some lemon zest into plain granulated sugar, which perfumes the dough with lemony flavor. Then, I make a simple lemon glaze with lemon juice and powdered sugar to drizzle over the tops of the baked scones.
• Flour: I stick to all-purpose flour for my scones. It consistently yields light and flaky results. For gluten-free scones, use your favorite all-purpose gluten-free flour (like Bob’s Red Mill).
• Baking Powder: This is crucial for lift and lightness, and you’ll use a generous tablespoon. To avoid any metallic aftertaste, always opt for aluminum-free baking powder. I also rely on baking powder for our popular fluffy biscuits and this strawberry shortcake.
• Butter: The secret to truly flaky scones is very cold butter. As it melts in the oven, it creates steam, resulting in a soft and tender texture.
• Heavy Cream: I’m particularly fond of cream scones because they naturally turn out lighter and more tender than those made solely with butter. For a beautiful golden sheen, I also love to brush a little cream over the tops of these blueberry scones just before baking.
• Sugar: For the dough, I use plain granulated sugar (though coconut sugar or brown sugar are fine alternatives). Before baking, an optional but lovely touch is a sprinkle of coarse sugar over the cream-brushed tops. Finally, powdered sugar mixed with lemon juice creates that perfect drizzly glaze for serving.

When making blueberry scones, gentle handling is key! Overworking the dough develops gluten, which can make your scones less fluffy and tender. That’s why I skip the biscuit cutter and lightly pat the dough into a circle with my hands before cutting it into 8 triangles.

From there, transfer your triangles of dough onto a baking sheet, leaving a little room (they will spread slightly), and then brush them generously with cream. For a beautiful, shiny, textured top, sprinkle coarse sugar over the cream and then bake.