Blueberry Scones – The best light and fluffy treat to brighten up anyone’s day
Here is a blueberry scone recipe that everyone will love! Blueberry scones are the perfect treat for when you want to cozy up with a nice hot drink or to make for others to brighten up their day.

My boys love these blueberry scones for breakfast or as a snack. They are light and fluffy and satisfy that craving for something sweet but not too rich.
How to Make Blueberry Scones
To make blueberry scones, you want to ensure you use cold butter and cut them up into the flour mixture until it resembles oatmeal. I have a dough blender that is super helpful in this process. But you could certainly use a fork or your hands instead. Cold butter helps give these scones its light and airy fluffy texture to them.

After adding the wet ingredients to the dry ingredients, you would mix the batter until just combined. It is important not to over-mix the batter.

I usually use fresh blueberries to make these scones in the summer and have used frozen blueberries in the winter. Both have produced delicious results!
How to Store Blueberry Scones?
Scones can be stored in an airtight container for up to 2 days. They taste great after warming them up in the microwave for about 10 seconds before serving with some honey, jam, or butter.

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Blueberry Scones
Ingredients
- 1 egg
- 3/4 cup milk
- 2 cups flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter cold
- 1 cup fresh blueberries
- sugar for sprinkling
Instructions
- Preheat oven to 400F. Place parchment paper on a baking sheet.
- Whisk egg in a medium mixing bowl. Add milk and whisk until well combined.
- Sift flour, baking powder, and salt into a large mixing bowl. Add sugar and mix until combined.
- Cut cold butter into the flour mixture with a dough blender (or with a fork or your hands) until the flour mixture resembles oatmeal texture. Stir in blueberries. Add the milk and egg mixture until just combined (do not over-mix).
- Form dough into a 1-inch circle on a lightly floured surface. Cut into eight wedges and place onto the baking sheet about 1 inch apart. Sprinkle sugar on top of scones.
- Bake in the oven for 15 minutes until golden brown.