Blueberry Scone Recipe

We tried several recipes before finding this one. If you’re looking for a blueberry scone recipe that has just the right amount of sweetness and blueberry taste, this is it.


2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or heavy whipping cream
1 egg
1 pint fresh blueberries

Orange Glaze:
1 tablespoons unsalted butter
1 cups powdered sugar, sifted
1 oranges, juiced and zested

Medium bowl
Large bowl
Parchment paper
Baking sheets

Step 1: Preheat oven to 400 degrees F. Line cookie sheet with parchment paper; set aside.
Step 2: In a large bowl, whisk together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
Step 3: Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
Step 4: In medium bowl, mix buttermilk and egg together, and then add to the flour mixture.
Step 5: The most difficult part of preparing this recipe is when folding the blueberries into the dough. At the store, buy just ripe, firm blueberries. Stir mixture 3-4 times and then add blueberries. Only work dough long enough to incorporate the blueberries. In some cases, using flour coated hands in some cases is easier than using a spoon.
Step 6: Drop large tablespoons of batter on prepared cookie sheet. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze (optional).

Orange Glaze:
Step 1: Combine butter, sugar, orange zest, and juice over a double boiler or microwave in safe container. Cook until butter and sugar are melted and mixture has thickened.
Step 2: Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

This blueberry scone recipe makes 18 scones.