I’m obsessed with these blueberry scones: fluffy and tender with a fresh blueberry burst in every bite. The buttery crumble on top adds the perfect crunchy contrast. They’re basically my blueberry crumb-top muffins transformed into a scone.
These scones share the same moist, tender crumb as my raspberry scones but with a bright pop of blueberry flavor. If you prefer savory, bacon cheddar scones are an easy and delicious alternative.
Let’s Make Them!
1
Make the crumb topping and refrigerate it until you’re ready to use it. The crumb creates a delightful crunchy top similar to a crumble cake.
2
Create a well for the cold heavy cream. Use a rubber spatula to fold the dough gently so it stays tender.
3
Break the dough apart by hand. Scoop and let it fall through your fingers to break up large clumps. Add frozen blueberries when the dough is mostly hydrated and continue folding gently until combined. Chill the dough for 15 minutes.
4
Form the dough into an 8-inch circle and cut into wedges with a knife or bench scraper. Press straight down—don’t twist—so the scones can rise properly.
If you love copycat bakery recipes, try a moist sour cream blueberry coffee cake with cinnamon streusel for brunch—it’s a family favorite.
5
Top, chill, and bake. Divide the crumb topping evenly, place each scone on a parchment-lined tray, then chill the tray while preheating the oven so the butter stays cold for better rise.
6
Bake until golden and finish with a glaze. Bake 15–20 minutes until the crumb and edges are golden. Let scones cool, then drizzle with vanilla or lemon glaze, or enjoy them plain.
Have extra blueberries? Try super moist blueberry-filled cupcakes or homemade blueberry toaster strudels for another fruity treat.
If you try this recipe, please share how it turned out in the comments and leave a star rating. You can also tag me on social media so I can see your scones!
Wild Blueberry Scones
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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
- 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
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Line a sheet pan with parchment paper and set aside.
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Make the crumb topping by combining the listed ingredients, then chill until ready to use.
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Grate the frozen butter into a bowl, measure the frozen blueberries, and keep both in the freezer. Measure the cold heavy cream and refrigerate until needed.
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In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the frozen grated butter and toss to coat in the dry ingredients.
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Make a well, pour in the cold cream, and gently stir until mostly combined. Finish by scooping the dough with your hands, letting it fall through your fingers to break up clumps. Fold in the frozen blueberries when the dough is nearly combined. Chill for 15 minutes.
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Turn the dough onto a lightly floured surface and press into an 8” round. Cut into 8 wedges and place each on the prepared tray. Sprinkle with chilled crumb topping, breaking it into small pieces if needed.
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Chill the tray while preheating the oven to 400°F (205°C).
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Bake 15–20 minutes until the crumb and edges are golden brown. Cool the pan on a wire rack while you prepare the glaze.
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Whisk powdered sugar, vanilla, and milk to make a smooth glaze, adjusting consistency as needed.
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When the scones are cool, spoon the glaze over the tops and serve.
Video
Notes
Storage/freezing: Store leftovers in an airtight container with a paper towel or slice of bread to absorb moisture. They stay soft for 2–3 days. For longer storage, freeze after topping with the crumb: flash-freeze on a tray, then transfer to a sealed container. Bake from frozen, adding 3–5 minutes to bake time.
Blueberries: Wild blueberries deliver the most intense flavor. Regular frozen or fresh blueberries work too but may yield a milder blueberry punch.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was created and tested by a real person
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