Buttery Blueberry Scones Recipe for Flaky, Tender Results

Soft, crumbly homemade blueberry scones that are quick to make. Serve warm with clotted cream and blueberry jam for a classic afternoon tea treat.

This reliable scone recipe produces tender scones studded with fresh blueberries that burst as they bake, leaving pockets of sweet, jammy flavour throughout. They are wonderful when served with real clotted cream and a spoonful of jam — the ideal finish to a relaxed tea.

Making Our Homemade Blueberry Scones Is A Good Thing — And Here’s Why

They’re quick and straightforward. Scones are an uncomplicated bake: you can mix the dough in around 10 minutes and have them in the oven shortly after.

Perfect for afternoon tea. Blueberry scones are a tasty variation on the classic scone and pair beautifully with tea, sandwiches and other small pastries. The simple fruity flavour complements traditional toppings and makes for a lovely gathering treat.

Recipe For Blueberry Scones

Makes – 6 large scones (easy to double)

Prep Time – 10 minutes

Cook Time – 12 minutes

Equipment Needed

• Weighing scales
• Large mixing bowl
• Sharp knife
• Teaspoon
• Baking sheet
• Pastry brush
• Cooling rack

Ingredients For Blueberry Scones

A handful of basic baking ingredients plus fresh blueberries is all you need.

Blueberry Scones Ingredients

• 1 ¾ cups self-rising flour
• 1 teaspoon baking powder
• 4 tablespoons unsalted butter, at room temperature
• ⅓ cup superfine sugar
• ½ cup fresh blueberries
• 5 oz whole milk
• 1 egg, beaten
• Pinch of salt (optional)

Blueberry Scones Ingredients – Metric

• 220g self-raising flour
• 1 tsp baking powder
• 60g unsalted butter, at room temperature
• 60g caster sugar
• 80g fresh blueberries — strawberries or raspberries can be substituted
• 150ml full-fat milk
• 1 egg, beaten
• Pinch of salt (optional)

For nutrition and calories see the recipe card below.

How To Make Blueberry Scones

Step One — Preheat and prepare

• Preheat the oven to 400°F / 200°C / Gas Mark 6.
• Lightly grease a baking sheet with a dab of butter, or line with parchment.

Step Two — Make the dough

• Combine the self-raising flour and baking powder in a bowl.
• Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in the sugar, then fold in the blueberries gently so they don’t burst too much.
• Pour the milk in gradually, mixing with a knife until the mixture forms a stiff, pliable dough. Use your hands to bring it together into a round.

Step Three — Shape the scones

• Turn the dough onto a lightly floured surface and press it into a circle. Use a sharp knife to cut into six equal wedges. Shape each wedge with floured hands into a scone and transfer to the baking sheet.

Step Four — Bake

• Brush each scone with the beaten egg. Bake in the preheated oven for 10–12 minutes, until risen and golden. The blueberries will soften and release their juices into the scones for a delicious result.
• Remove from the oven and transfer to a cooling rack. Serve warm or at room temperature with clotted cream and jam.

Tasty Tips To Make These Blueberry Scones Perfect

Small tweaks make a big difference — try these ideas to personalise your scones.

Add lemon

Lemon zest lifts the blueberry flavour beautifully. If you add zest, try serving with lemon curd or drizzle the scones with a lemon glaze made from icing sugar and a little lemon juice.

Add chocolate

White chocolate chips pair well with blueberries. Add a small handful of chips and ½ teaspoon vanilla extract to the dough for a blueberry-and-white-chocolate variation that goes well with coffee.

How to make good scones

Keep the method rustic: don’t overwork the dough, avoid excess flour when shaping, and handle the mixture gently. Light, tender scones come from a relaxed approach.

How to store scones

Scones dry out fast, so make small batches. Store leftovers in an airtight container for up to two days.

Can I freeze scones?

Yes. Cool completely, wrap each scone in parchment, and place in a freezer bag or airtight container for up to three months. Thaw at room temperature before reheating.

How to reheat scones

Warm scones in a preheated oven at 300°F / 150°C for 5–8 minutes, or microwave briefly for 10–20 seconds.

Blueberry Scones

Yield: Makes 6 large scones

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

A simple rustic blueberry scone recipe that’s quick to prepare — perfect for teatime.

Ingredients

• 1 ¾ cups self-raising flour
• 1 teaspoon baking powder
• 4 tablespoons unsalted butter
• ⅓ cup superfine sugar
• ½ cup fresh blueberries
• 5 oz whole milk
• 1 egg, beaten

Instructions

1. Preheat the oven to 400°F / 200°C / Gas Mark 6.
2. Lightly grease the baking sheet with a dab of butter.
3. Combine the self-raising flour and baking powder in a bowl.
4. Rub in the butter with your fingertips until the mix looks like breadcrumbs.
5. Stir in the sugar and fold through the blueberries gently.
6. Add the milk a little at a time, mixing with a knife until a stiff dough forms, then bring together with your hands.
7. Shape the dough into a circle, cut into six wedges and shape each into a scone.
8. Place on the baking sheet and brush with beaten egg.
9. Bake for 10–12 minutes until risen and golden.
10. Cool briefly on a rack and serve warm with cream and jam.

Notes

You may need a touch more or less milk depending on your flour and humidity — add gradually until the dough is pliable but not sticky.

Nutrition Information (per serving)

Calories: 274 • Total Fat: 10g • Saturated Fat: 6g • Carbohydrates: 41g • Protein: 6g • Sugar: 14g

Nutritional information is an estimate and will vary based on exact ingredients and portion sizes.

Find more delicious meal ideas and easy recipes in our recipe collection.

More Scone Recipes To Try

• Lemon and Poppy Seed Scones
• Foolproof Scone Recipe
• Christmas Scones with Cranberries and Mincemeat