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An easy “no-knead” recipe that’s ready in just 30 minutes!
No-fuss blueberry scones bake up light and flaky for a tasty breakfast treat. Enjoy one with your morning coffee or serve a basket with brunch!
Bursting with fresh berries and a light citrus flavor, these pastries are just as delicious as any from your local bakery.
One of the quickest scone recipes ever, simply mix up the batter and scoop it onto a parchment-lined baking sheet — no shaping, cutting, or messy counter!
The secret to this blueberry scones recipe is actually the finishing touch. Brush the tops with cream and sprinkle on some sugar to get a sweet golden brown crunch.
I’ve also got raspberry and cranberry options, both with a decadent white chocolate drizzle. Or, try something savory instead! This bacon cheddar recipe pairs just as well with a bowl of soup as it does with your favorite brunch offerings.
Key ingredients & substitutions for Blueberry Scones
- Flour — Many recipes call for self-rising flour, but these are just fine with regular all-purpose. Gently spoon the flour into your measuring cup to get the right amount — too much, and your scones will be dense and dry.
- Sugar — You will need two different kinds for the blueberry scones recipe! Regular white granulated sugar goes into the dough, and turbinado sugar (better known as Sugar In The Raw) gets sprinkled on before baking.
- Fresh blueberries — Give these a good rinse and pick off any remaining stems. Be sure to pat them dry thoroughly to avoid adding extra moisture to the dough.
- Butter — Keep this chilled until the last possible minute for a crumbly (not creamy) texture. Unsalted sticks are best for baking, but you can use salted if that’s what you have on hand — simply reduce the additional salt by half.
- Eggs and yogurt — These add moisture and help bind the ingredients together. I like to use vanilla yogurt, but you can substitute plain if you prefer your scones to be less sweet.
- Lemon zest — Just a tablespoon adds a lovely brightness to the pastries and complements the blueberries nicely.
- Extracts — A combination of vanilla and almond extracts add flavor and sweetness without being too overpowering.
- Heavy cream — Brush this on before baking to help the tops brown. You can also use plain milk, whichever kind you have on hand.
How to make this blueberry scones recipe?
STEP 1 | Start the batter
Whisk together the dry ingredients in a large bowl, then combine the wet ingredients in another. Cut the cold butter into the flour mixture until crumbly. Gently stir the fresh berries into the dry ingredients until well coated.
tips
- Put the butter in the freezer for a few minutes before mixing up the scone batter. Then, grate the butter into the flour bowl and stir with a spatula to combine. You’ll have coarse crumbs without needing a pastry blender!
STEP 2 | Combine wet and dry ingredients
Pour the egg and yogurt mixture into the bowl with the berries. Stir slowly and carefully, just until the batter is sticky and there are no more streaks of flour.
STEP 3 | Scoop out the dough
Drop ¼ cup scoops onto a parchment-lined baking sheet, leaving about 2 inches between each. Dip a pastry brush into a bowl of heavy cream (or milk) and brush the liquid over each dough round. Then, top with a sprinkle of turbinado sugar.
STEP 4 | Bake
Place your baking sheet on the center rack in the oven and bake until the scones are lightly browned. You should be able to lift them off the pan easily when done, and the centers will be firm but springy to the touch.
tips
- Gently tap around the outside edges to shape each scone into a more even circle before baking.
- Chill the dough for 15-20 minutes before it goes in the oven. This firms up the butter again, creating a better rise and flakier texture. It allows allows the gluten to relax, resulting in perfectly tender bites.
Frequently asked questions
Yes, but don’t thaw them first! Have your wet and dry ingredients mixed and ready to go, then stir the frozen berries into the dry mixture as directed in the recipe. Work quickly when mixing and scooping so the berries have less time to soften before they go in the oven.
These are best served fresh from the oven, but leftovers can be stored for 2-3 days on the counter. Keep in an airtight container to prevent them from drying out.
Because it comes together so quickly, there really is no need to plan ahead. You can, however, chill the dough (covered) overnight for a quick breakfast the next morning.
Serving suggestions
These pastries are delicious on their own, perfectly sweet and flaky. Feel free to spread a layer of homemade jam in the center for extra blueberry flavor!
You could also mix up a simple glaze with powdered sugar and milk. If you love the combination of citrus and berries, use orange or lemon juice in place of the dairy instead.
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Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon baking powder
- 6 tablespoons cold butter cut into pieces
- 1 cup fresh blueberries
- 2 large eggs beaten
- 1/4 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1/2 teaspoon almond extract
- 1/4 cup heavy cream
- 2 tablespoons turbinado sugar for sprinkling on top
Instructions
- Preheat the oven to 375 degrees. Line cookie sheet with parchment paper (or lightly grease).
- In a large bowl, whisk together dry ingredients. Cut in butter with a fork, pastry blender, or your fingers until the mixture is crumbly. Gently stir in blueberries.
- Stir together eggs, yogurt, vanilla extract, lemon zest and almond extract, then add to dry ingredients, stirring gently, just until combined.
- Scoop the dough using a 1/4 cup measure and drop onto cookie sheet 2 inches apart.
- Brush the tops of dough with milk or cream and sprinkle with turbinado sugar.
- Bake for 20 to 24 minutes, or until lightly browned.
Notes
- Put the butter in the freezer for a few minutes before mixing up the scone batter. Then, grate the butter into the flour bowl and stir with a spatula to combine. You’ll have coarse crumbs without needing a pastry blender!
- Gently tap around the outside edges to shape each scone into a more even circle before baking.
- Chill the dough for 15-20 minutes before it goes in the oven. This firms up the butter again, creating a better rise and flakier texture. It allows allows the gluten to relax, resulting in perfectly tender bites.
Nutrition
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Can almond flour or coconut flour be a substitute for blueberry scones?
Judith, I don’t have a lot of experience baking with almond or coconut flours, so I can’t attest to the results you would get when using those in place of the regular flour.
Followed recipe but the dough was way too dry. I had to add more yogurt to moisten enough to form into shape. Still searching for a good scone recipe.