My all-time favorite blueberry scones recipe! These large and buttery bakery-style scones will win over your taste buds forever! They’re made with double the blueberry flavor – with dried blueberries and fresh blueberries, plus vanilla extract! I love to garnish the tops of these scones with sugar crystals to make them extra special. These berry scones have just the right amount of sweetness, too, with just ¼ cup of sugar for the entire batch! They’re super easy to make so you can enjoy them even on a week day!
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The Secret to the Best Scones!
Let’s dig deeper into the recipe making process for these incredible blueberry scones! The secret to a great scone is in the dough! It needs to have enough butter to make the scones buttery, and it needs to be remain slightly sticky so the scones turn out fluffy. Too much flour can make scones too heavy and hard! With my recipe, it’s the perfect balance of both! Don’t be tempted to add more flour to this recipe, even if the dough is a bit sticky! Once the dough sets in the refrigerator, it will be easier to work with!
Methods: Blending the Flour & Butter
The first step in my blueberry scones recipe is blending the butter and flour. Always start with cubed and super cold butter. I like to place mine into the freezer for about 10 minutes before using it. The butter needs to be blended and crumbled into the dry ingredients. The mixture should resemble large and medium sized crumbs. Avoid using your hands, since the warmth from them will melt the butter! You can do this using a few different methods:
- Food Processor: this is the easiest (and my top choice) way to crumble the butter and flour together. Use the pulse button and cut the butter into small little pieces without over mixing.
- Pastry Blender: you most likely have this handy pastry tool in your kitchen drawer! If not, get one on Amazon (affiliate link)! This tool will cut the butter into the flour with ease and takes just a few minutes.
- Two Large Forks: if you don’t have a food processor or a pastry blender, two large forks are all you’ll need. Apply a little bit of pressure to cut through the butter, until you have a crumbly mixture.
Preparing the Scone Dough
Once I have my crumbly butter and flour mixture ready, it’s time to add the wet ingredients. These blueberry scones are made with a combination of sour cream and heavy cream, which make the scones more moist. I also add a little bit of vanilla and eggs. I mix everything together in a large mixing bowl and then I gradually add in the butter and flour.
Don’t overmix the scone dough! Overmixing will cause the gluten in the flour to over develop and will make the scones more heavy and less fluffy. Mix using a spoon or spatula just until the dry ingredients are well incorporated. If you crumbled the flour and butter together properly, you should see large bits of butter in the dough.
Double Blueberry Flavor!
Not one but two types of blueberries for these bakery-style blueberry scones! I use both dried and fresh blueberries for this recipe for maximum flavor. I love the flavor that dried blueberries add this recipe! They’re sweeter than fresh blueberries and are typically very rich in flavor. Add the berries into the dough and very gently mix them in using a wooden spoon, trying not to crush the berries. I also use my fingers to pull apart the dough and mix in the berries.
Shaping & Baking
Once I have my blueberry scone dough ready, it’s time for it to chill! I like to cut two sheets of plastic wrap and transfer the dough into the center. I flatten the dough into a large disk, about 1 ½ to 2 inches tall and about 9 inches across. Wrap the dough very well so it doesn’t dry out and then let it chill for at least 1 hour in the refrigerator.
When the dough is almost done chilling, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. To portion the dough, I use a sharp chef’s knife and cut the disk into 8 equal-sized pieces. Since the dough is a little soft and sticky, I like to use a small, off-set spatula to help me transfer the scones onto the baking sheet. These berry scones bake for about 30 to 35 minutes until they’re golden brown on top. Make sure to let them cool on the baking sheet for about 15 minutes before moving them onto a wire rack. These are super soft and fragile when they come out of the oven!
Want to make these berry scones ahead of time? It’s super easy to do! Simply prepare the recipe as written and then wrap the scones in an extra layer of plastic wrap. You can even place the wrapped dough into a large, ziplock bag for extra protection. Place the scone dough into the refrigerator until you’re ready to bake them. The dough can stand for 2, or even 3 days!
Enjoyed my favorite blueberry scones recipe? Check out some of my other recipes you’re sure to enjoy!
- Cinnamon Crumble Blueberry Muffins – my favorite muffin recipe, with plump, juicy blueberries and an incredible cinnamon topping!
- Triple Chocolate Scones – white, milk and dark chocolate come together for this delicious chocolate scone recipe!
- Blackberry Lemon Frangipane – this easy French tart is filled with almond paste, blackberries and lemon zest! So fruity and delicious!
- Blueberry Lemon Loaf – another one of my favorites! This moist and delicious berry bread with lemon zest and a simple glaze is perfect for every day!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- CuisinArt Food Processor – I’ve had this food processor for years and I love it! Simple, powerful and gets the job done!
- Pastry Blender – this handy pastry tool is great for making pastries and pie crusts.
- Organic Dried Blueberries – if you can’t find dried blueberries at the grocery store, order these delicious ones online!
- Large Sugar Sprinkles – these sugar crystals make my blueberry scones look so fancy!
Bakery-Style Blueberry Scones (video)
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup unsalted butter, cubed and chilled
- ½ cup sour cream
- ¼ cup heavy cream
- 1 egg, plus 1 egg yolk
- 1 tsp vanilla extract
- 1 ½ cups fresh blueberries
- ½ cup dried blueberries
- Sugar sprinkles, optional
- Cube the unsalted butter into 1/2-inch cubes and place into the freezer to chill for 10 minutes.
- In a large mixing bowl (or in a food processor), combine the dry ingredients: flour, sugar, salt, baking soda and baking powder. If using a food processor, add the cold butter and pulse for about 30 seconds, until the butter is cut into small and medium-sized crumbles. You can also use a pastry blender or two large forks to cut the butter into the flour.
- In a separate bowl, combine the wet ingredients: sour cream, heavy cream, eggs and vanilla. Whisk the ingredients together for a few minutes, until the eggs are well beaten.
- Add about 1 cup of the butter and flour mixture into the wet ingredients and whisk until smooth. Add the remaining flour and using a spoon, mix until a soft dough forms and all the dry ingredients are incorporated. Do not over mix the dough or add more flour! The dough should be slightly sticky and have bits of butter visible.
- Add the dried and fresh blueberries next and gently mix them into the dough without crushing the berries. Use your hands to pull apart the dough to get the berries incorporated.
- Line your work surface with a few sheets of plastic wrap and turn the scone dough out into the center. Gently shape the dough into a ball, then gently flatten it into a disk, about 1 ½ to 2 inches tall and 9 inches across. Wrap the disk well with the plastic wrap and let the dough chill for at least 1 hour, or overnight if making ahead of time.
- Preheat the oven to 350F/177C and line a large baking sheet with parchment paper or a silicone mat. Unwrap the scone dough and sprinkle the top with large sugar crystals. Using a sharp chef’s knife, portion the disk into 8 equal sized pieces. Transfer the scones onto the prepared baking sheet with the help of a small, off-set spatula, spacing the scones a few inches apart.
- Bake the blueberry scones in the preheated oven for 30 to 35 minutes, until they’re golden brown on top. The scones will be soft and fragile straight out of the oven. Let them rest on the baking sheet for 15 minutes, then use a spatula to transfer them onto a wire rack to cool further. Before storing the scones, allow them to cool completely, then store in a ziplock bag or airtight container.