I’m seriously obsessed with these blueberry scones—fluffy, tender, and with a sweet blueberry burst in every bite. And that little crumble top? Absolute perfection. They’re like my blueberry muffins, but in scone form—so you know they’re going to be amazing!
After years of baking in bakeries, I can tell you these are the kind of scones you’d expect to pay extra for at a fancy café… but the best part? You can bake them yourself right in your own kitchen.
They have the same super moist, tender texture as my raspberry scones, just with a burst of fresh blueberry flavor.
And if you’re ever in the mood for something savory, bacon cheddar scones are just as easy—and equally delicious!
Let’s Make Them!
1
Make the crumb topping and keep it in the fridge until ready to use. You can skip making it, but it gives the scones a crunchy top, like on my blueberry crumble cake!
2
Make a well for the heavy cream. Use a rubber spatula to gently mix the dough.
3
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.
4
Form into a circle, then cut cleanly with a 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!
Want more bakery copycat recipes? My family loves it when I bring my moist sour cream blueberry coffee cake to brunch. They’re obsessed with the cinnamon streusel topping!
5
Chill and bake! Evenly distribute the crumb topping on top of each scone. Then chill in the fridge while the oven preheats.
6
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!
Still have leftover blueberries laying around? You’ve got to try my super moist blueberry filled cupcakes for a sweet fruity treat or homemade toaster strudels with blueberry filling—they’re even better than store-bought!
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!
Wild Blueberry Scones
Ingredients
Crumb Topping
- 1/3 cup + 1 tablespoon all-purpose flour
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon light brown sugar
Blueberry Scone Dough
- 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
Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 2-3 tablespoons whole milk
Instructions
- Line a sheet pan with parchment paper. Set aside.
- To make the crumb topping, combine the crumb ingredients. Keep in the fridge until ready to use.1/3 cup + 1 tablespoon (50 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 3 tablespoons (42 g) unsalted butter, 1 teaspoon (12 g) light brown sugar
- Grate the frozen butter in one bowl. Measure the wild blueberries in another. Keep both in the freezer until ready to use. Measure the heavy cream in a third bowl and refrigerate it until ready to use.4 tablespoons (56 g) unsalted butter, 1 cup + 1 tablespoon (247 g) cold heavy cream, 1 cup (120 g) frozen wild blueberries
- In a large bowl, combine the flour, sugar, baking powder, and salt in a large bowl. Whisk in the frozen grated butter.2 cups (260 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 2 3/4 teaspoons baking powder, 1 teaspoon fine sea salt
- Make a well in the center of the bowl and pour in the cold cream. Gently stir with a rubber spatula until mostly combined, then use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps. When almost combined but some flour pockets remain, add in the frozen blueberries. Continue gently mixing until all of the dough is hydrated. Then, chill the bowl in the fridge for 15 minutes.
- Once rested, dump the dough onto a lightly floured surface and gently press the clumps into an 8” round. Cut into 8 scones and place each onto a parchment-lined baking tray. Top with the crumb topping. The crumb topping will be cold, you will need to break it up into small pieces before using!
- Then, chill the tray in the fridge while the oven preheats to 400°F/205°C.
- Bake for 15-20 minutes, until the crumb topping and edges of the scones turn golden brown. Let the pan cool on a wire rack while you make the glaze.
- Whisk together the powdered sugar, vanilla, and milk. Adjust with more milk or powdered sugar as needed.1 cup (120 g) powdered sugar, 1 teaspoon vanilla paste or extract, 2-3 tablespoons whole milk
- Once cool, spoon the glaze over the tops of the scones. Enjoy!
Video
Notes
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