Name: Classic Bakery-Style Blueberry Scones
Prep time: 15 min
Cook time: 22 min
Total time: 40 min
Cuisine: American
Ingredients: 2¾ cups (330 g) all-purpose flour; ½ tsp salt; 1 Tbsp baking powder; ½ cup granulated sugar; ¼ tsp ground nutmeg; ½ tsp ground cinnamon; ½ cup (113 g) cold unsalted butter, cubed; 1 large egg; ¾ cup heavy cream; 1 Tbsp vanilla extract; 1¼ cups fresh or frozen blueberries (do not thaw); 1 large egg + 1 tsp water (egg wash); 2 Tbsp sparkling sugar (optional); 1 cup confectioners’ sugar, sifted; 2 Tbsp milk; 1 tsp vanilla extract; ⅛ tsp salt (optional)

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Short Description

These bakery-style blueberry scones are tender, buttery, and bursting with juicy berries. Topped with a light vanilla glaze and optional sparkling sugar, they’re perfect for breakfast or afternoon tea.

Why You’ll Love This Recipe

Perfect balance: A lightly sweetened dough with warm spices and burst of fresh blueberries
Tender crumb: Cold butter creates flaky, tender scones every time
Simple to prepare: A straightforward method yields bakery-worthy scones in under an hour
Customizable: Serve plain, with glaze, or add lemon zest for a citrus twist

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Blueberry Scones

2¾ cups (330 g) all-purpose flour
½ tsp salt
1 Tbsp baking powder
½ cup granulated sugar
¼ tsp ground nutmeg
½ tsp ground cinnamon
½ cup (113 g) unsalted butter, very cold, cut into tiny cubes
1 large egg
¾ cup heavy cream
1 Tbsp vanilla extract
1¼ cups fresh or frozen blueberries (if frozen, do not thaw)

For the Egg Wash

1 large egg, beaten
1 tsp water
2 Tbsp sparkling sugar (optional)

For the Vanilla Glaze

1 cup confectioners’ sugar, sifted
2 Tbsp milk
1 tsp vanilla extract
⅛ tsp salt (optional, to balance sweetness)

Directions

Prep oven and pan
Preheat oven to 425 °F. Line a large baking sheet with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, salt, baking powder, sugar, nutmeg, and cinnamon.
Cut in the butter
Add cold butter cubes. Using fingers, two forks, or a pastry cutter, work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter.
Combine wet ingredients
In a measuring cup, whisk together egg, cream, and vanilla extract.
Form the dough
Pour wet ingredients into the center of the dry mixture. Add blueberries and gently stir with a spatula until just combined—the dough will look shaggy.
Shape and cut
Turn dough onto a lightly floured surface. Knead gently a few times to bring it together, then shape into an 8-inch disc. Adjust with extra flour or cream if dough is too wet or dry.
Slice scones
Cut disc into 8 even wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.
Add egg wash
Whisk together egg and water for the wash. Brush each scone lightly and sprinkle with sparkling sugar if desired.
Bake
Bake 20–22 minutes, or until light golden brown.
Glaze (optional)
While scones cool for 5 minutes, whisk together confectioners’ sugar, milk, vanilla, and salt for the glaze. Drizzle over warm scones and serve immediately.

Servings And Timing

Yields 8 scones
Prep time: ~15 minutes
Bake time: 20–22 minutes
Total time: ~40 minutes

Variations

Citrus twist: Add 1 Tbsp lemon or orange zest to the dough or glaze for bright flavor
Chocolate chip: Substitute berries with 1 cup chocolate chips or chunks
Spiced upgrade: Increase spices or add a pinch of cardamom for warmth
Gluten-free: Use a 1:1 gluten-free flour blend
Cheesy savory: Omit sugar and berries, add cheese and herbs for a savory scone

Storage/Reheating

Room temperature: Store in an airtight container for up to 2 days
Refrigerator: Keeps for 3–4 days—serve slightly warmed
Freezer: Freeze unglazed scones in a sealed bag for up to 2 months. Reheat at 350 °F for 10–12 minutes from frozen and add glaze after warming.
Reheating: Warm in oven or toaster oven at 325 °F for 5 minutes to restore crisp edges

FAQs

Can I use frozen blueberries?
Yes—do not thaw. Fold them into cold dough to avoid bleeding fruit juices.

Why is the butter cold?
Cold butter creates steam during baking, giving scones their characteristic flakiness.

Can I skip the glaze?
Absolutely—scones are delicious on their own or dusted with powdered sugar.

How can I make them sweeter?
Add an extra 1–2 Tbsp sugar to the dough or more in the glaze for extra sweetness.

Why does dough look dry?
That’s normal—resist overmixing. Gently kneading brings it together without toughness.

Can I halve the recipe?
Yes—use half of each ingredient to make 4 scones.

Can I add nuts?
Yes—toss in ½ cup chopped nuts like pecans or almonds with the dry ingredients.

How do I get taller scones?
Use a thick, high-sided round cutter instead of shaping a disc, or cut larger wedges.

Are these kid-friendly?
Yes—they’re lightly sweet and ideal for breakfast or snacks.

Can I freeze baked scones?
Yes—let cool fully, then freeze in airtight containers. Reheat in oven before serving for best texture.

Conclusion

These Classic Bakery-Style Blueberry Scones deliver tender, flaky goodness with every bite. With simple ingredients and easy steps, you can bring bakery-quality treats into your home. Serve them warm with glaze or plain—perfect for breakfast, brunch, or anytime you crave a delicious homemade pastry.