Blueberry Scones

Blueberry scones come together quickly and easily, as well as being oh so satisfying at any time of the day. Filled with blueberries, they’re buttery sweet perfection.

Eight blueberry scones on a piece of parchment with a dish of glaze and spoon lying nearby.

These tender, moist scones—studded with juicy blueberries—are wonderful when eaten hot, split in half, and slathered with butter. With a more delicate crumb, they’re less sturdy than other scones and best enjoyed right from the oven, although they do freeze well.

King Arthur Baking Company

What's the secret to making good scones?

Like any butter-heavy pastry, a secret to making these blueberry scones light, fluffy, and crave-worthy is to keep everything cold. Chill your butter and, if possible, your bowl and pastry cutter as well. Even more helpful is to chill them before baking—a half an hour in the fridge should do. Next, don’t overmix that batter. Not only will you break up those precious bits of butter, you’ll end up developing the gluten. You want the batter to just come together and be quite fetchingly lumpy. Finally, when baking, keep them close together and don’t overbake.

Blueberry Scones

  • Quick Glance
  • Quick Glance
  • 30 M
  • 55 M
  • Makes 8 to 10 scones
Print RecipeBuy the The King Arthur Baking Company’s All-Purpose Baker’s Companion cookbook

Want it? Click it.


  • For the butter topping (optional)
  • For the sweet glaze (optional)


Make the scones

Preheat the oven to 375°F (191°C). Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk the flour, salt, sugar, and baking powder together. Use your fingers to work the cold butter into the dry ingredients until the mixture resembles coarse oats.

In a medium bowl, stir the eggs, yogurt, vanilla, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Gently stir in the blueberries. The dough should have the consistency of a wet drop-cookie dough.

Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1-inch (25-mm) thick circle or rectangle.

Cut into 8 or 10 wedges or rectangles. Place them on the prepared baking sheet, leaving about 2 inches (5 cm) between the scones.

Tester tip: It’s easier to cut rectangles from a rectangle, or wedges from a circle.
Top the scones

Brush the scones with melted butter, and sprinkle with sugar, if using.

Bake until lightly browned and a cake tester or toothpick inserted into a scone comes out dry, 20 to 25 minutes.

Make the sweet glaze (optional)

In a small bowl, whisk together the confectioners’ sugar and milk, lemon juice, or water. Drizzle over the scones.

Scones are best enjoyed fresh from the oven, or within several hours of baking.

Print RecipeBuy the The King Arthur Baking Company’s All-Purpose Baker’s Companion cookbook

Want it? Click it.

Recipe Testers' Reviews

What a delicious blueberry scone this recipe makes! I've never made scones before because I never really enjoyed them. They're often dry and dense. But these scones are light, not dry, and have that buttery decadence that every scone should have.

We tried them hot out of the oven and even the next morning - they were great at either time. I loved the lemon flavor and the pops of juicy blueberry. They come together so quickly too. I can see myself making these often.

These blueberry scones were really fast to make and the taste was good. Unlike some scone recipes, this one produces very moist scones and they are closer to a flatter muffin.

Personally, I would like even more blueberries. (The recipe could probably take 1/4-1/2 cup more blueberries and still be okay.) The topping was a nice touch (a little crunchy).


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