Total Time:  25 min

Prep Time: 10 min
Cook Time: 15 min

Servings: 20

This blueberry scone recipe is so yummy!  You can have these blueberry scones for breakfast or dessert.  I make these scones whenever my girls don’t eat all the fresh blueberries fast enough.  Believe me, the scones are gone before the next day!  Add a little lemon juice to the batter or the icing for a little twist.

blueberry scones


  • 2 cups flour
  • 1/4 cup sugar
  • 1 tbsp. baking powder
  • ½ tsp salt
  • 6 tbsp butter
  • ½ cup milk
  • 1/2 tsp vanilla extract
  • 1 cup fresh blueberries


Preheat oven 400°

To make this blueberry scone recipe, use a KitchenAid to combine the flour, sugar, baking powder, and salt. Next add pieces of cold butter. Stop and start your mixer to move the dough around until the dough is in small pieces. Add all the wet ingredients to the dry dough and mix until combined. Fold the fresh blueberries in by hand. On parchment paper or a silicon baking sheet place the dough about and inch part. Bake for approximately 15 minutes or until golden brown. Place on a cookie rack until room temperature.

Mix together powdered sugar with a very small amount of water. Add water until the consistency is thick but smooth. Dip each blueberry scone into the icing and let the icing harden on a cookie rack. Enjoy!

More about blueberry scone recipe

Scones use cold butter unlike biscuits that use animal fat or vegetable shortening. Biscuits are considered more of a bread and scones are usually sweet and served with tea or coffee. Scones have become more popular over the years and can be found having blueberries, raspberries, or many other options. In Utah, their scones are more reminiscent to Native American frybread. This is made with sweet yeast dough and buttermilk and served with butter, honey, or maple syrup.

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