These blueberry scones are crisp on the outside, soft and tender inside, and packed with juicy bursts of blueberry. The recipe is designed for home bakers—no fancy equipment needed, just a bowl, a knife, and a baking sheet. The key is keeping ingredients cold and handling the dough gently for the best flakiness. This recipe is tested for reliability and yields bakery-quality scones on the first try, even without a stand mixer. For extra shine, a lemon glaze is optional, but delicious.
What Makes This Recipe Unique
This recipe is built for home kitchens, focusing on simple steps and clear visual cues. The dough is shaped quickly to preserve butter texture, and chilling the scones before baking ensures a crisp, flaky edge. The use of buttermilk and a touch of yogurt in the wet mix gives a richer rise and tender crumb, based on real kitchen tests. The result is a not-too-sweet, well-balanced scone that’s perfect with tea or coffee.
Pro tip: Chill the bowl and utensils for 10 minutes before mixing to keep the butter cold and the dough flaky.
Why This Recipe Works
Scones rely on two main factors: a quick rise and a flaky texture. Baking powder and baking soda react with the acids in buttermilk and yogurt, producing bubbles that make the scones airy and tender. The cold butter creates small pockets that melt during baking, creating the classic flaky crumb. Cold ingredients and a hot oven prevent the dough from spreading and ensure a crisp, golden crust. The scones rise quickly thanks to the high oven temperature, which creates steam and sets the structure.
Ingredients
| Ingredient | Grams | Cups | Purpose |
|---|---|---|---|
| All-purpose flour | 270g | 2 cups | Base structure; provides strength and texture. |
| Baking powder | 12g | 1 Tbsp | Leavening for lift and tender crumb. |
| Baking soda | 2g | 1/4 tsp | Works with acids to create extra rise. |
| Granulated sugar | 66g | 1/3 cup | Adds sweetness and helps with browning. |
| Salt | 3g | 1/2 tsp | Balances flavor and activates leaveners. |
| Unsalted butter (cold, cubed) | 113g | 1/2 cup | Cold butter creates flaky layers. Use European-style for richer flavor. |
| Fresh or frozen blueberries | 175g | 1 heaping cup | Adds bursts of flavor and moisture. |
| Egg (large, cold) | 50g | 1 | Binds dough and adds protein for browning. |
| Buttermilk (cold) | 160g | 2/3 cup | Adds acidity for rise and tenderness. |
| Vanilla extract | 5g | 1 tsp | Enhances flavor. |
| Optional: plain yogurt (thick) | 30g | 2 Tbsp | Adds extra moisture and rise. Use Greek yogurt for best results. |
Equipment
Required:
- Medium mixing bowl
- Whisk
- Spatula
- Knife
- Baking sheet
- Parchment paper
- Measuring cups/spoons or digital scale
Nice-to-have:
- Pastry cutter (for cubing butter)
- Off-set spatula (for shaping)
- Sieve (for sifting dry ingredients)
Step-by-Step Instructions
Step 1: Prep and Preheat
- Chill bowl, utensils, and butter for 10 minutes.
- Preheat oven to 220°C (425°F). Place rack in the center.
Step 2: Mix Dry Ingredients
- Whisk flour, sugar, baking powder, baking soda, and salt. Add cubed butter and use fingertips to work it in until the mixture is like coarse sand, with a few pea-sized butter chunks.
Visual cue: The mixture should look sandy with visible butter bits.
Step 3: Add Blueberries
- Gently toss in blueberries, breaking up any clumps.
Step 4: Mix Wet Ingredients
- In a separate bowl, whisk egg, buttermilk, vanilla, and yogurt (if using).
Visual cue: The mixture should be smooth and creamy.
Step 5: Combine
- Pour wet mix into flour mixture. Use a spatula to fold until a shaggy dough forms.
Visual cue: Dough will be soft, slightly sticky, but not wet. Work in a little more flour if too sticky, or more buttermilk if too dry.
Step 6: Shape and Cut
- Turn dough onto lightly floured surface. Gently shape into a 20cm (8-inch) circle, about 3cm (1 inch) thick. Pat edges smooth.
Visual cue: The dough should be cohesive, not crumbly.
Step 7: Score and Chill
- Cut into 8 wedges. Transfer to lined baking sheet, chill scones for 15 minutes.
Step 8: Bake
- Bake for 15–18 minutes, until golden brown and set.
Doneness test: A skewer should come out clean, or internal temp is 93–96°C (200–205°F).
Troubleshooting: Common Failures and Fixes
| Problem | Likely Causes | Fixes for Next Time |
|---|---|---|
| Scones are dry | Overmixed, too much flour, too little fat | Mix less, use exact weights, keep butter cold. |
| Scones are dense | Overmixed, too little rise | Fold gently, check baking powder freshness. |
| Scones spread too much | Butter too warm, dough too warm | Chill dough and oven, handle gently. |
| Scones are tough | Too much flour, overworked dough | Use scales, minimal handling. |
| Scones are gummy | Underbaked, too many berries | Bake to proper temp, reduce berries if needed. |
| Scones crack too much | Oven too hot, dough too dry | Lower temp, add a little moisture. |
Substitutions and Variations
Dietary swaps:
- Egg-free: Use 180g plain yogurt or 60g mashed banana + 60g plant milk.
- Dairy-free: Substitute butter with solid coconut oil or vegan margarine; use oat or almond milk with 1 tsp lemon juice instead of buttermilk.
- Gluten-free: Use 270g gluten-free all-purpose flour blend + 1 tsp xanthan gum.
Flavor swaps:
- Add lemon or orange zest for brightness.
- Swap blueberries for raspberries or chopped strawberries.
- Use 100% coconut milk for a vegan version.
Scaling:
| Yield | Pan Size | Bake Time |
|---|---|---|
| 8 scones | 20cm | 15–18 min |
| 12 scones | 23cm | 18–20 min |
Storage, Make-Ahead, and Freezing
- Counter: Store in an airtight container for up to 2 days.
- Fridge: Keep for up to 4 days; bring to room temperature before serving.
- Freezer: Wrap scones individually and freeze for up to 2 months. Thaw at room temperature or reheat in a 175°C (350°F) oven for 10 minutes.
- Note: Do not freeze scones with glaze; add glaze after reheating.
Serving Suggestions and Pairings
Serve scones warm with a dab of clotted cream, butter, or homemade lemon glaze. Pair with fruit jam, a cup of tea, or a light salad for a balanced breakfast. The scones are not overly sweet, so they pair well with tangy or sweet accompaniments.
FAQs
Q: Can I use frozen blueberries?
Yes, use them frozen and add quickly to prevent bleeding. Pat dry if needed.
Q: How to prevent dry scones?
Do not overmix the dough and use accurate weights. The dough should be soft and shaggy, not dense.
Q: Can I make these in an air fryer or OTG?
Yes, bake at 175°C (350°F) for 12–15 minutes; check earlier as air fryers brown faster.
Q: Can I double the recipe?
Yes, double the ingredients and bake in two trays, rotating if needed.
Q: What is the best butter for scones?
European-style butter (with higher fat content) gives the best flakiness.
Notes from My Kitchen: Testing Log
- Batch 1: Used room-temperature butter; scones spread too much and were dense.
Adjustment: Chilled butter and utensils for next batch. - Batch 2: Mixed until smooth; scones turned out dry.
Adjustment: Used shaggy dough, mixed less, and kept dough cold. - Final: Chilled butter, folded dough gently, and chilled before baking. Resulted in tall, flaky scones with moist centers.
Nutrition and Disclaimer
Approximate per serving (1 of 8, plain):
- Calories: 220
- Carbs: 30g
- Fat: 10g
- Protein: 4g
Values are estimates; adjust for brands and portion size. Always follow food-safety best practices.
Final Thoughts
Blueberry scones are a classic, but the right technique makes them foolproof and delicious. Focus on keeping ingredients cold, mixing gently, and chilling the dough for the best results. These scones are a treat any time of day, and with simple substitutions, they fit many dietary needs.
How to Bake Perfect Blueberry Scones Every Time
Course: BreakfastCuisine: BritishDifficulty: Easy8
servings15
minutes18
minutes220
kcal50
minutesFlaky, tender blueberry scones with a crisp golden crust and juicy bursts of blueberry. Perfect for breakfast or afternoon tea, these scones are easy to make and reliably delicious.
Ingredients
270g (2 cups) all-purpose flour
12g (1 tablespoon) baking powder
2g (1/4 teaspoon) baking soda
66g (1/3 cup) granulated sugar
3g (1/2 teaspoon) salt
113g (1/2 cup) unsalted butter, cold and cubed
175g (1 heaping cup) fresh or frozen blueberries
50g (1 large) egg, cold
160g (2/3 cup) buttermilk, cold
5g (1 teaspoon) vanilla extract
30g (2 tablespoons) plain yogurt (optional)
Directions
- Prep: Chill bowl, utensils, and butter for 10 minutes. Preheat oven to 220°C (425°F). Place rack in center.
- Dry Mix: Whisk flour, sugar, baking powder, baking soda, and salt. Add cubed butter and work in until mixture resembles coarse sand with pea-sized butter bits.
- Add Blueberries: Gently fold in blueberries.
- Wet Mix: Whisk egg, buttermilk, vanilla, and yogurt (if using).
- Combine: Pour wet mix into dry mix. Fold with spatula until shaggy dough forms.
- Shape: Turn dough onto floured surface. Shape into 20cm (8-inch) circle, 3cm (1 inch) thick. Cut into 8 wedges.
- Chill: Place scones on parchment-lined baking sheet. Chill 15 minutes.
- Bake: Bake 15–18 minutes until golden brown. Skewer should come out clean, or internal temp should be 93–96°C (200–205°F).
Notes
- Notes
Storage: Keep in airtight container up to 2 days at room temperature, up to 4 days in fridge, or freeze up to 2 months.
Gluten-Free: Use 270g gluten-free flour blend + 1 tsp xanthan gum.
Dairy-Free: Substitute butter with coconut oil, buttermilk with plant milk + 1 tsp lemon juice.
Egg-Free: Use 180g yogurt or 60g mashed banana + 60g plant milk. - Nutrition (per scone, plain)
Calories: 220
Carbs: 30g
Fat: 10g
Protein: 4g
Values are estimates; adjust for brands and portion size.
