How to Bake Perfect Blueberry Scones (Better Than a Coffee Shop!)

Why You’ll Love This Blueberry Scone Recipe

• Quick & easy: Ready in about 30 minutes.
• From scratch: No boxed mixes—just real ingredients.
• Versatile: Works with all-purpose or freshly milled flour.
• Bakery-style: Golden brown outside, tender inside.

Recipe

PivotFarm

Blueberry Scones

These homemade blueberry scones are buttery, flaky, and packed with juicy blueberries. Perfect for breakfast or brunch, they come together quickly with simple ingredients and a sweet vanilla glaze. A cozy, from-scratch treat that tastes better than bakery scones!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings: 8 Scones

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 3 Cups all-purpose flour For a unique twist, use 2 cups freshly milled flour and 2 cups all-purpose flour. Note: You may need extra flour when using freshly milled flour to achieve the perfect consistency
• ½ cup Sugar White or cane
• 5 tsp Baking Powder
• ½ tsp Salt
• ¾ cups Cold Butter Frozen or refrigerated

Wet Ingredients

• 1 cups Whole milk
• 1 Egg Beaten
• ¾ cups Blueberries Frozen or fresh

Glaze Topping

• 1 cups Powdered Sugar
• 1 ½ tbsp Milk
• ¼ tsp Vanilla Extract

Method

 

1. Prep Your Ingredients Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or use parchment paper. Gather and measure all ingredients. If you’re using freshly milled flour, sift it thoroughly to remove any larger particles.
2. Mix Dry Ingredients In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well to ensure an even distribution.
3. Cut in the Butter Cut the cold butter into small cubes. Using two knives or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Add Wet Ingredients In a separate bowl, whisk together the milk and beaten egg. Add the blueberries and gradually stir this mixture into the dry ingredients until moistened.
5. Knead and Shape the Dough Turn the dough out onto a lightly floured surface and knead briefly, about 5 or 6 turns. Pat or roll the dough out into a 1/2-inch thick round. Cut the dough into 8 wedge-shaped pieces and place them onto the prepared baking sheet.
6. Bake Bake the scones in the preheated oven for about 15 minutes, or until they are golden brown on top. Remove from the oven and allow them to cool slightly on a wire rack.

Glaze

1. Make the Glaze While the scones are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl. Drizzle the glaze over the warm scones.

Notes

If you are using freshly milled grain, please use our Flour Mill Calculator to get the correct amounts. Also with freshly milled flour, you will need to give your completed mixture time to absorb the moisture. I recommend leaving it covred in the refrigerator for 15-30 minutes before kneading. 

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Tips for Perfect Blueberry Scones

• Use cold butter: This keeps the scones flaky.
• Don’t overmix: Stir just until the dough comes together.
• Fresh or frozen blueberries: Both work well. If using frozen, add them straight to the dough—don’t thaw.
• Glaze or not: These scones are delicious with or without glaze.

Enjoy Your Homemade Blueberry Scones

Serve these fresh blueberry scones warm with coffee, tea, or a smear of butter. They’re perfect for a cozy weekend breakfast, brunch with friends, or a quick treat any day of the week.

Once you try making scones from scratch, you may never go back to store-bought again!