Easy Blueberry Scones (Gluten-Free Optional): A Berry Breakfast Dream

Let’s talk scones—but not just any scones. These blueberry scones are a dreamy mix of golden crisp edges, fluffy interiors, and sweet bursts of berry in every bite. Whether you’re gluten-free or not, this recipe will make your morning feel like a café-style treat right from your oven.

Perfect for lazy brunches, special mornings, or just because you have blueberries to use up, these scones are easy to make and even easier to love. And that vanilla glaze? It’s the icing on the (breakfast) cake.

Why You’ll Love These Blueberry Scones

• Optional gluten-free scones version that tastes just as indulgent
• Ready in under an hour
• Sweet, juicy berries in every bite
• Finished with a silky vanilla glaze

Ingredients

For the Scones:

• 2 cups all-purpose or gluten-free flour (240g)
• 1/3 cup granulated sugar (67g)
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup unsalted butter, grated and frozen (113g)
• 1/2 cup buttermilk or cream (118ml), plus more for brushing
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup fresh or frozen blueberries (150g)

For the Vanilla Glaze:

• 1 cup powdered sugar (120g)
• 3 tablespoons milk (45ml), more if needed
• 1/2 teaspoon vanilla extract

How to Make Blueberry Scones

1. Preheat: Set your oven to 400°F (205°C) and line a baking sheet with parchment.
2. Mix dry ingredients: In a large bowl, whisk flour, sugar, salt, and baking powder.
3. Cut in butter: Add the frozen grated butter and use your fingers or a pastry blender to blend until crumbly.
4. Combine wet ingredients: In a separate bowl, whisk together the egg, buttermilk or cream, and vanilla.
5. Mix the dough: Add the wet mixture and blueberries to the dry ingredients. Stir gently until just combined.
6. Shape and chill: On a floured surface, shape the dough into an 8-inch circle about 3/4 inch thick. Brush the top with buttermilk or cream and sprinkle with sugar. Cut into eight wedges.
7. Chill: Space wedges apart on the baking sheet and chill for 15–30 minutes.
8. Bake: Bake for 20–25 minutes, or until the tops are golden and the edges crisp.
9. Glaze: Mix powdered sugar, milk, and vanilla. Drizzle over warm scones.

Scone Tips for Berry Bliss

• Grate and freeze butter ahead of time for tender, flaky layers.
• Handle gently. Overmixing can lead to tough scones.
• Fresh or frozen berries both work. If frozen, don’t thaw—just toss them in frozen.
• Chill before baking. It helps keep the scones’ shape and boost their rise.
• For extra crunch, sprinkle with coarse sugar before baking.

How Blueberry Scones Became My Go-To Morning Bake

These scones were born during a lazy Sunday when my pantry was low, but I had blueberries and a craving for something bakery-worthy. I grated a stick of butter (thanks to a chef friend’s tip), crossed my fingers, and out came the most beautiful batch of scones I’d ever made.

Since then, I’ve made them for brunch with friends, sleepy school mornings, and even a few bake sales. No matter the occasion, they deliver warm, homemade joy every single time.

Serving Suggestions for a Berry Good Morning

• Serve with lemon curd or butter for a zingy twist
• Pair with a hot cup of coffee or tea
• Add a side of Greek yogurt and fruit for a complete berry breakfast
• For special days, make mini scones and offer a glaze dipping station

How to Store and Reheat

• Room Temp: Keep in an airtight container for 2–3 days.
• Fridge: Not necessary and can dry them out.
• Freezer: Freeze unglazed scones, then glaze after reheating. Reheat at 300°F for 10 minutes.

FAQs

Can I use frozen blueberries?

Yes! Use straight from the freezer and mix gently.

Can I make this dairy-free?

Use plant-based butter and cream/milk alternatives. They’re still delish!

How do I prevent soggy bottoms?

Chilling the dough helps. Also, use parchment paper for a crisp base.

What gluten-free flour works best?

A 1:1 baking blend with xanthan gum is your best bet.

Blueberry Scones = Brunch Bliss

With their juicy bursts of berry, tender crumb, and dreamy vanilla glaze, these blueberry scones are everything a weekend bake should be. Whether you go gluten-free or stick with classic flour, you’re just one bowl away from a better breakfast. Now go bake something wonderful!

Discover more delicious recipes by following me on Facebook and Pinterest.

Easy Blueberry Scones (Gluten-Free Optional): A Berry Breakfast Dream

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Hartwellen
• Total Time: 55 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These easy blueberry scones are crisp on the edges, tender in the center, and packed with juicy berries in every bite. Whether made with traditional or gluten-free flour, they’re finished with a silky vanilla glaze that takes them straight to bakery-level bliss. Perfect for weekend brunches, quick breakfast treats, or an anytime indulgence.

---

Ingredients

Scale 1x2x3x

For the Scones:

• 2 cups all-purpose or gluten-free flour (240g)

• 1/3 cup granulated sugar (67g)

• 1/2 teaspoon salt

• 1 tablespoon baking powder

• 1/2 cup unsalted butter, grated and frozen (113g)

• 1/2 cup buttermilk or cream (118ml), plus more for brushing

• 1 large egg

• 2 teaspoons vanilla extract

• 1 cup fresh or frozen blueberries (150g)

For the Vanilla Glaze:

• 1 cup powdered sugar (120g)

• 3 tablespoons milk (45ml), more if needed

• 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 400°F (205°C). Line baking sheet with parchment.

2. In a large bowl, whisk together flour, sugar, salt, and baking powder.

3. Add frozen grated butter and mix until crumbly.

4. In another bowl, whisk egg, buttermilk/cream, and vanilla.

5. Add wet ingredients and blueberries to the dry. Stir gently until just combined.

6. On a floured surface, form dough into an 8-inch circle (¾ inch thick). Brush with buttermilk and sprinkle with sugar.

7. Cut into 8 wedges and space on prepared sheet. Chill 15–30 minutes.

8. Bake 20–25 minutes until golden.

9. While still warm, whisk the glaze ingredients and drizzle over the scones.

Notes

Frozen blueberries work great—add them without thawing.

For gluten-free, use a 1:1 baking blend with xanthan gum.

Don’t overmix to keep the texture light.

Chill dough before baking to help scones hold their shape.

Freeze unglazed scones and glaze after reheating.

• Prep Time: 15 minutes (plus 15–30 minutes chilling)
• Cook Time: 25 minutes
• Category: Breakfast / Brunch
• Method: Baked
• Cuisine: American / British-inspired