Yield: 8 blueberry scones // Total Time: 1 hr. 15 min. // Disclaimer: This post includes affiliate links.
Flaky yet tender scones, filled blueberries and topped with a blueberry glaze
blueberry scones with blueberry glaze
These blueberry scones are for blueberry LOVERS. They’re loaded with fresh blueberries, and topped with a blueberry glaze (Huge shoutout to macerated berries for producing the prettiest natural glaze colors!)
weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. I do provide cup measurements but please note that I test all my recipes in grams and can not guarantee that your bake will turn out like mine. This kitchen scale is super cheap and a great starter scale!
keep the dough and ingredients cold
I know, I know – I’m always saying you need room-temperature ingredients. But with scones, it’s the opposite! The trick to getting those flaky layers and butter pockets is to keep the dough cold. If you notice the butter getting too warm at any point while making the scones, just pop the dough into the freezer for 5-10 minutes to harden it up again. You will want to keep your butter, eggs and sour cream in the fridge up until the last second that you need to use them!
freeze the dough before baking it
I know, I know, it’s annoying to wait. This step is super important because it ensures that the scones will not spread much in the oven, and will bake up nice and tall! Chill the dough for at least 30 minutes, or up to overnight before baking them off.
how to cut butter into the scones
There are multiple different ways that you can incorporate butter into your scones. I find it’s easiest to cube up the butter and then smush it into the flour with my fingers until the pieces are fairly tiny. You can also use a pastry blender, or two forks to kind of cut the butter up into the flour. If you wanted to prep the night before, you could use a cheese grater to grate the stick of butter and then freeze it until you’re ready to make the scones.
american scones vs. british scones
These are very much American scones. British scones are more akin to American biscuits and likewise, do not contain any egg (while British biscuits are more like shortbread in America!) These scones contain one egg which helps make them light, fluffy, and moist.
ingredients and substitutions
For the blueberry scones:
All purpose flour: for structure.
Baking powder: for helping the scones rise.
Salt: to help balance and bring out the sweetness of the scones.
Unsalted butter: for tenderness and making those delicious flaky layers. You can substitute in salted butter, just be sure to remove the excess salt from the dough!
Light brown sugar: for lightly sweetening and for moisture. You can easily substitute in granulated or dark brown sugar.
Egg: for binding and for moisture.
Sour cream: makes these scones nice and tender and keeps them from being dry. I recommend full-fat sour cream for the best texture.
Blueberries: I used fresh blueberries. Notes on how to use frozen can be found later in this blog post.
For the blueberry glaze:
Blueberries & granulated sugar: we’re going to macerate the blueberries to get a natural, beautiful purple/pink hue in the glaze!
Powdered sugar: the base of the glaze.
how to make blueberry scones with blueberry glaze
blueberry scones q&a
can I make these blueberry scones ahead of time?
Yes, you can! There are two ways you could go about this.
- Prepping the night before: After making the scone dough and shaping it, wrap it tightly in plastic wrap and leave in the freezer overnight. In the morning you can bake these scones off as stated in the recipe.
- Prepping further in advance: After making the scone dough and shaping it, wrap it tightly in plastic wrap. Freeze the dough for up to 1 month before baking. You can bake the scones right from frozen, they will just need a couple more minutes in the oven!
can I use frozen blueberries instead of fresh blueberries?
Yes, of course! They are a little bit more finicky to work with but honestly, fresh fruit can be expensive (especially if not in-season) so frozen is always a great back-up option. They will also bleed a lot more so your dough may be more blueish-greenish than the ones you see in this post, but that won’t make them any less delicious.
For the glaze, you’ll use the same process, you just may need to wait 20-30 minutes before you can mash the blueberries. Also, I would recommend slowly adding the blueberry juice into the powdered sugar because frozen berries will give off a lot more liquid.
can I double this recipe?
Of course! Simply double all of the ingredients in the recipe and divide the dough into even circles. I (even more) strongly recommend measuring by weight if you are going to double the recipe for the best results.
how to store blueberry scones
Like most baked goods, these scones will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
a note on oven temperature
Ovens vary and fluctuate in temperature and aren’t always at the temperature they claim to be. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
blueberry scones troubleshooting
why aren’t my scones light and fluffy?
The #1 reason for baked goods coming out super dry is not measuring the flour properly. I seriously can’t recommend using a scale enough for the best baking experience and outcome! They may also turn out dry if you over-kneaded the dough (only knead until it comes together.) If they’re not fluffy because they didn’t rise that much, your baking powder is probably expired.
my scones spread a lot in the oven
I would say there are three main reasons that this might have occurred. The #1 reason would be that the scone dough was not chilled for long enough. Freeze the dough for at least 30 minutes before baking. This allows all the ingredients to get cold again, which leads to les spreading in the oven. Another reason could be that your oven isn’t getting to the right temperature. I recommend getting an oven thermometer, you might be surprised to find out that your oven runs too hot or cold! If those two reasons don’t apply to you – your baking powder might be expired. You can test if your baking powder is active by dropping some in a small amount of water. If it bubbles, it’s active, if not, it’s expired.
did you make these blueberry scones?
If you made these blueberry scones with lemon glaze I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
- 105 g fresh blueberries (¾ c.)
- 2 tbsp. granulated sugar
- 1 egg
- 95 g sour cream (⅓ c. + 1 tbsp.)
- 1 tsp. vanilla extract
- 240 g all purpose flour (2 c.)
- 1 tbsp. baking powder
- ½ tsp. salt
- 35 g light brown sugar (3 tbsp.)
- 113 g unsalted butter cold, cubed (½ c.)
- 140 g fresh blueberries (1 c.)
- 180 g powdered sugar (1 ½ c.)
- macerated blueberry juice
- In a small bowl, toss the blueberries with the sugar. Mash up the blueberries, then leave the mixture to sit until you're ready to make the glaze.
- In a small bowl, whisk together the egg, sour cream, and vanilla. Set the mixture in the fridge.
- In a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar. Cube up your cold butter stick and add it into the dry ingredients.
- Using a pastry cutter or your fingers, cut the butter into the flour mixture until the butter pieces are quite small.
- Make a well in the center of the ingredients, then pour in the sour cream/egg mixture. Lightly mix the ingredients together, then add in the blueberries.
- Use your hands to lightly knead the scone dough together until it comes together.
- Form the dough into a circle that is 6" in diameter. Cover the dough and let it rest in the freezer for at least 30 minutes, up to overnight.
- Preheat the oven to 425°F / 220°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- Slice the scones into 8 equally sized triangles. Evenly space them apart on the lined baking sheet.
- If desired, you can brush a little bit of heavy cream on top of the scones to encourage the tops to brown. Bake for 20-25 minutes, or until the scones are golden brown on top.
- Pour the macerated blueberries through a fine mesh sieve into a small mixing bowl. Add in the powdered sugar, and whisk until combined. If the mixture isn't coming together, you can slowly add in your favorite milk until you reach your desired glaze consistency.
- Once the scones have cooled to room temperature, top them with the glaze. Serve and enjoy!