Wild Blueberry Scones (with frozen blueberries)

Name: Wild Blueberry Scones
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 1/3 cup + 1 tablespoon all-purpose flour; 1/4 cup granulated sugar; 3 tablespoons unsalted butter (melted); 1 teaspoon light brown sugar; 4 tablespoons unsalted butter (frozen); 1 cup frozen wild blueberries; 1 cup + 1 tablespoon cold heavy cream (247 g); 2 cups all-purpose flour (*See notes below for measuring*); 1/4 cup granulated sugar; 2 3/4 teaspoons baking powder; 1 teaspoon fine sea salt; 1 cup powdered sugar; 1 teaspoon vanilla paste or extract; 2-3 tablespoons whole milk

These bakery-style blueberry scones are the best! Packed with frozen wild blueberries, topped with a buttery crumb, and drizzled with vanilla bean glaze—they’re perfect for breakfast or brunch!

Blueberry scone cut in half to show the super moist texture.

After years of working as a pastry chef, I have perfected homemade scones. These wild blueberry scones have the same incredibly moist and tender texture as my raspberry scones but with a fruity blueberry flavor instead!

They’re so easy to make and taste even better than from a bakery. Perfect for a sweet breakfast treat, but if you’re craving something savory, bacon cheddar scones are just as simple to make and equally delicious!

Table of Contents

Tips for Making The Best Scones

Use grated frozen butter. For even distribution, grate the frozen butter with a cheese grater—it blends quickly into the dry ingredients!

Rest the dough. Like my apple scones and the rest of my scone recipes, letting the dough rest in the fridge before shaping helps relax the gluten and firms up the butter, leading to a super soft scone!

Cut cleanly with a sharp knife or bench scraper. Don’t twist the cutter when cutting the scones; press straight down. Twisting can seal the edges and prevent the scones from rising properly.

Use a kitchen scale. Baking with a scale is my #1 baking tip. If your scones are turning out dry and crumbly, it’s almost always due to using too much flour!

Ingredient Note and Substitutions

Ingredients needed to make scones with frozen blueberries in bowls with labels.

Frozen wild blueberries: Wild Maine blueberries (like Wyman’s) are my only recommendation for the best blueberry scones! Fresh or regular-sized frozen blueberries can be used but will not give the same punch of blueberry flavor. This is the same reason I also use them in homemade blueberry muffins!

Heavy cream: Like in my moist pumpkin scones, the fat content helps bind the ingredients, giving the scones a softer, melt-in-your-mouth crumb!

Vanilla bean paste: This ingredient is used in the vanilla glaze. It has a super concentrated flavor and pretty vanilla bean specks, giving the scones a professional touch. You can substitute vanilla extract if needed.

Butter: Essential for creating flakiness and flavor, especially if using a high-quality European butter like Kerrygold!

Recipe Instructions

Find the full list of ingredients, measurements, and instructions in the recipe card below!

Make the crumb topping. Keep in the fridge until ready to use. You can skip making it, but it gives the scones a crunchy top like blueberry crumble cake!

A mixing bowl with the dry ingredients and heavy cream.

Make a well for the heavy cream. Combine the grated butter and dry ingredients, then pour the cream into the center of the bowl. Use a rubber spatula to mix the dough gently.

A mixing bowl with the blueberry scone dough.

Pull the dough apart. Use your hands to scoop the dough and let it fall through your fingers, breaking up any large clumps. Add the frozen blueberries when it’s mostly hydrated and continue gently mixing.

Chill the dough in the fridge for 15 minutes.

Blueberry scone dough shaped into a circle and cut into triangles.

Form into a circle. Press the clumps together to form an 8″ round. Then, cut it into 8 scones.

Blueberry scones with crumb topping on a baking sheet.

Chill and bake! Evenly distribute the crumb topping on top of each scone. Then chill in the fridge while the oven preheats.

Blueberry scones with vanilla glaze on a baking tray.

Bake and top with vanilla icing. You’ll know they’re done baking when the crumb is golden brown.

Let them cool completely, drizzle the tops with vanilla or lemon glaze, or enjoy them as is!

Storage and Freezing

Storage: Leftover scones can be stored in an airtight container with a paper towel or slice of bread to absorb excess moisture. They will stay fresh for 2-3 days!

Freezing: Once the scones are cut and topped with the crumble, let them freeze completely on a baking sheet, then transfer them to an airtight container. They can be baked straight from the freezer!

FAQs

Can I substitute the heavy cream for buttermilk?

I do not recommend it. Buttermilk is much thinner than heavy cream, and the dough will have a different texture and flavor.

Can I make the scone dough ahead of time?

You can prepare the dough, cut it into wedges, and freeze it. Bake from frozen, adding a few extra minutes to the baking time.

How can I fix my dough—it’s too sticky to handle!

Add extra flour to the dough one tablespoon at a time, and as needed, until it no longer feels sticky.

Why is my dough super dry and crumbly?

Double-check that you are measuring the flour correctly. Dry dough is almost always due to using too much flour!

How do I prevent the blueberries from bleeding into the dough?

Keep the blueberries in the freezer until the second you use them. This will keep them from defrosting and bleeding into the dough.

Blueberry scones on a black baking sheet drizzled with vanilla glaze.

More Blueberry Recipes

If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!