These blueberry scones are to die for! This is an easy blueberry scone recipe, with only 5 ingredients and takes about 15 minutes to make from start to finish. With fresh blueberries and heavy cream, these are tender scones – no pastry cutter needed!
Blueberry Scones
Today we woke up to gorgeous sunshine, and I planned on taking Miss O to play outside somewhere.
Before we were ready to leave the house, it clouded over, got super windy, and I decided we would stay home and bake blueberry scones instead.
This blueberry scones recipe couldn’t be easier.
It’s easier than all my other scones recipes (and they are all easy scones too!) because you don’t need a stick of butter or pastry blender.
There’s a simple hack to make flaky scones without the need of a box grater to painstakingly grate frozen butter into your scone dough.
This blueberry scone recipe is MUCH easier, folks!
Let’s get to it…
Other delicious scones recipes to try:
- 4 ingredient blackberry scones
- Pumpkin scones (gluten-free)
- Chocolate coconut scones (gf)
- Gingerbread scones (vegan)
- Lavender scones
- Mini peach scones (vegan)
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Ingredients for Blueberry Scones
These blueberry scones go well with afternoon tea, and are tasty enough and special enough for Mother’s Day. She’ll never know they were so easy to make!
You only need 5 ingredients for these homemade scones:
- Self-rising flour
- Sugar
- Whipping cream
- Blueberries
- Vanilla
For the vanilla, use the good stuff, the real vanilla extract, there is no comparison with artificial vanilla!
How to Make the Best Blueberry Scones
This blueberry scones recipe is SO incredibly easy.
Mix the self-rising flour, sugar, and blueberries together in a medium bowl.
If you don’t have self-rising flour, use 1 cup all-purpose flour, 1/4 salt, and 1/2 tablespoon baking powder in a small bowl.
Pour the whipping cream into a measuring cup, add a splash of vanilla, and pour the wet ingredients into the dry ingredients.
Stir (gently – you don’t want to crush all those juicy blueberries!), drop the blueberry scone batter onto baking sheets, and bake until golden brown.
The prep work for this scones recipe takes about 5 minutes, and baking time is 10-12 minutes, so you could even make these berry scones on a weekday morning.
They are one of my absolute favorite breakfast recipes!
Tips for Making the Best Scones
Use a prepared baking sheet – one that has either been sprayed with non-stick spray, or use parchment paper.
If you are lucky enough to get your hands on wild blueberries – use those.
If you only have frozen blueberries, thaw the frozen berries and strain the extra juice.
Don’t add the blueberry juice to your batter or there will be too much liquid and the scones won’t bake properly.
These scones are best the day they are made, but will keep in an airtight container for a couple days.
To refreshen them if it’s been a few days, I like to pop them in the microwave to warm them up for a few seconds.
You can freeze these scones in a freezer ziplock bag. Thaw the frozen scones at room temperature.
Lemon Blueberry Scones Variation:
Lemon and blueberries go so well together.
For a lemon blueberry scones recipe, use the main recipe but add the lemon zest of half a lemon to the batter.
When the scones are baked and out of the oven, make a simple lemon glaze.
Combine 1 cup of icing sugar with 1-2 tablespoons of lemon juice. Drizzle or spread on tops of the scones.
Blueberry Scones
These blueberry scones are to die for! This is such an easy blueberry scones recipe, with only 5 ingredients and takes about 15 minutes to make from start to finish!
Ingredients
- 2 cups self-rising flour, (2 cups flour + 1 tbsp baking powder + 1/4 tsp salt)
- 1 tbsp sugar, I used coconut sugar, you can use any granulated sugar
- 1 1/2 cups whipping cream
- 1 cup fresh blueberries
- 1/2 tsp vanilla extract
Instructions
- In a medium bowl, measure out 2 cups of self-rising flour.
- If you don’t have self-rising flour in your kitchen, use this: 2 cups flour + 1tbsp baking powder + ¼ tsp salt.
- Add the blueberries and sugar to this mixture and stir together.
- Measure 1 ½ cups whipping cream into a measuring cup and add ½ tsp vanilla.
- Scoop 12 heaping blobs of batter onto one or two baking sheets (depending on how big your oven/baking sheets are).
- Because we are using a very hot oven to bake these blueberry scones, be careful of what you drop the batter onto.
- I don’t find these blueberry scones to stick much if you drop the batter right onto the baking tray.
- I use a spatula and they came right off, but it will depend on the stickiness of your baking sheet.
- You can also use a small amount of cooking spray.
- Bake at 475 F for 10-12 minutes until golden on top, some of the blueberries have burst and are all gloriously gushy, and until the middles are cooked.
Nutrition Information:
Yield:
12Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
I highly recommend these strawberry scones – they taste like summer:
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these sound so super delicious our family loves blueberries so this recipe is for sure a new one to try
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Hi Angie! I was honestly surprised at how delicious these blueberry scones ended up being, especially because there is only 1 tablespoon of sugar in the entire batch! Hope you love them <3
This looks like a simple and perfect recipe. I can’t wait to try it.! Thank you
Sharon
This looks so good! It looks easy to switch up the fruits too for a different kind of scone!
Totally!! I want to try a raspberry scone version of this recipe 🙂
Thanks for sharing! Do they keep long?
Hey Vanessa, they do not! That’s the one downside of these lovely blueberry scones. They are best the day of and are still delicious the next day, but you’re pushing it past that. If you want to save any scones I would freeze them (wrapped well) on the first day after they are completely cooled, and then pop them in the microwave when you want one. xx
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I love scones! I only have frozen blueberries right now ~ pinning for later. I’m visiting from Waste Not Wednesday.
Yay, another scones lover!! Thanks for visiting Allyson xx
Those look so yummy! We’ve only made scones once but there is nothing quite like a fresh batch of them. Pinned.
Ooooh, maybe these blueberry scones might become your second-made scones recipe! ❤️
I love blueberry scones, and this recipe looks great! Thanks for sharing!
These blueberry scones really are yummy…I hope you get to make them! 🙂
I am anxious to make these.
Do you have any suggestions for a LEMON scone?
Zest? Juice instead of????
Actual bits of lemon?
And how much.? Would lemon juice make the cream curdle?
Baking is science, really hoping you have a recipe for lemon. I’d prefer not to experiment at the moment. Never sure what will be on the shelves when I make a supply run. Stay safe everyone.
Thank you.
Hey Linda! I don’t have a lemon recipe and it would fully change this recipe to add lemon. It’s so different than swapping out the blueberries for raspberries or strawberries or even apple pieces. I would either try another completely different lemon recipe or I would make these lemon blueberry scones. Again I haven’t tried this and sometimes recipes take a few tries to get perfect, but what I would do is not use juice or bits of lemon, but I would add about a tablespoon of lemon zest to this exact scone recipe. I think it would be delicious!