There’s something deeply comforting about pulling a tray of warm blueberry scones out of the oven. The aroma, the buttery crumb, the pop of juicy blueberries—it’s the kind of breakfast pastry that makes mornings feel a little more special. Whether you’re hosting brunch or simply treating yourself, these homemade scones are the perfect way to start the day.
This easy scone recipe combines basic pantry ingredients with fresh fruit for a fancy treat that takes less than 30 minutes to bake. And yes, they’re as good as they sound.
Why You’ll Love These Blueberry Scones
They’re tender, lightly sweet, and filled with fresh blueberries in every bite. The dough comes together quickly, and with minimal fuss, you get a tray of bakery-worthy scones. This recipe is versatile—you can swap in other fresh fruit or even toss in a bit of lemon zest for added zing.
Ingredients
- 1/2 cup butter or margarine, cut into small pieces
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, plus more for brushing
- 1 large egg
- 3/4 cup fresh blueberries
- Optional: extra sugar for sprinkling
How to Make Fresh Fruit Scones at Home
- Preheat oven to 425°F and line a baking sheet with parchment.
- In a large bowl, mix flour, sugar, baking powder, and salt.
- Cut in cold butter using fingers or a pastry cutter until mixture looks like coarse crumbs.
- Add egg and milk; mix gently until just combined.
- Fold in blueberries carefully to avoid crushing them.
- Turn the dough onto a floured surface. Knead lightly until it comes together.
- Shape into an 8-inch disc and cut into eight wedges.
- Transfer wedges to baking sheet, spacing 2 inches apart.
- Brush tops with milk and sprinkle with sugar.
- Bake for 14–16 minutes or until golden brown.
- Cool on a wire rack. Optional: drizzle with glaze once cooled.
Tips for Better Homemade Scones
- Use cold butter straight from the fridge—it’s the key to flaky layers.
- Don’t overmix the dough; a light hand keeps scones tender.
- Fresh blueberries work best, but if using frozen, don’t thaw them first.
- Add a lemon glaze for a bright twist.
My First Scone Memory
The first time I made blueberry scones, it was for a Mother’s Day brunch. I was nervous they wouldn’t rise or would end up dense and dry. But when those golden triangles came out of the oven, puffed and fragrant, I knew I had found a forever recipe. My mom took one bite and asked for the recipe on the spot. Now, it’s a regular in our rotation.
What to Serve with These Breakfast Pastries
They’re wonderful alongside a hot cup of coffee, tea, or even a glass of fresh juice. Serve them with a smear of butter, a dollop of jam, or simply enjoy them plain. They make a great addition to a brunch spread next to eggs, fruit salad, or yogurt parfaits.
How to Store and Reheat
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in a 300°F oven for 10 minutes. If adding glaze, do so after reheating.
FAQs
Can I use frozen blueberries?
Yes! Just use them straight from the freezer to avoid streaking.
What if I don’t have milk?
You can use cream or a milk alternative, though the texture may vary slightly.
Can I make the dough ahead of time?
Absolutely. Shape the dough, cut into wedges, and refrigerate overnight. Bake fresh in the morning.
Why are my scones dry?
They are most likely overbaked or made with too much flour. Stick to the time and measure carefully.
These blueberry scones are everything you want in a fresh fruit scone: flaky, tender, slightly sweet, and packed with juicy berry bites. Whether for brunch, snack time, or an impromptu teatime, they’re a delightful little slice of homemade joy.
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Blueberry Scones: The Sweet Start to Any Morning
- Total Time: 31 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These blueberry scones are tender, flaky, and bursting with juicy blueberries. Made with pantry staples and fresh fruit, they’re the perfect way to elevate any morning. Whether served at brunch or savored with a cup of tea, these easy homemade scones offer just the right amount of sweetness with a buttery, crumbly texture that’s sure to please.
Ingredients
-
1/2 cup butter or margarine, cut into small pieces
-
2 1/2 cups all-purpose flour
-
1/2 cup granulated sugar
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
1/2 cup milk (plus more for brushing)
-
1 large egg
-
3/4 cup fresh blueberries
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Optional: coarse sugar for sprinkling
Instructions
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Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Combine flour, sugar, baking powder, and salt in a large bowl.
-
Cut in cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
-
Add egg and milk. Mix gently until just combined—do not overmix.
-
Carefully fold in blueberries.
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Turn dough out onto a lightly floured surface. Knead lightly and shape into an 8-inch disc.
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Cut into 8 wedges and transfer to baking sheet, spacing 2 inches apart.
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Brush tops with milk and sprinkle with sugar (if using).
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Bake for 14–16 minutes or until tops are golden.
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Cool on a wire rack. Optionally, drizzle with lemon glaze once cooled.
Notes
Cold butter is essential for flaky texture—don’t skip it.
Use fresh blueberries if possible; frozen ones should remain unthawed to prevent excess moisture.
Handle the dough gently to avoid overworking.
Lemon zest or a light glaze adds a nice twist.
Freeze scones before or after baking for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Brunch, Baked Goods
- Method: Baking
- Cuisine: American