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Blueberry Scones are perfect for breakfast or afternoon snack. They’re tender and buttery and melt in your mouth. And, because they have no butter, and just 6 ingredients, they’re super quick and easy to make.
Love scones as much as I do? Be sure to check out my Blackberry Cream Scones as well.
These scones make a great brunch or breakfast addition, and are especially nice for holiday get-togethers. And because these are made with dried blueberries, they are a great year-round treat!
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No butter in this scone recipe?
This is my favorite scone recipe; one that I’ve been making for years. I originally published this recipe back in 2010, and I published it again in 2021.
I’ve tried many scone recipes over the years, but this one is the best and easiest to make.
Heavy cream provides both the fat and the liquid in this simple recipe.
Pro tips for great scones
Be sure to scroll down for the full printable recipe card with ingredients, amounts, and instructions.
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Make sure to use fresh baking powder to give the scones proper leavening. And, one of my favorite tips about baking powder is to use aluminum free baking powder. I find that the baking powder containing aluminum has a slightly off, metallic flavor that comes through in the final baked product.
Handle the scone dough as little as possible. Over worked dough will make the baked scones heavy and tough. So, mix the dough quickly and gently to avoid tough scones.
Add the dried blueberries in with the dry ingredients to help keep them separated in the dough so you don’t end up with a bunch in one area and none in another.
Use cold heavy cream that’s straight from the refrigerator.
Use your hands to pat out and shape the dough. This will help the dough stay tender and keep the scones thicker. Yes, your hands will get messy, but it’s worth it.
It makes a crustier topping than the cream, so I do recommend the cream for finishing the scones.
To score the scone dough easily, dip the dough cutter in flour to keep the dough from sticking to it.
Brush the tops of the scones with a little cream, milk, beaten egg, or melted butter to help them turn a beautiful golden-brown color. And, sprinkle them with some turbinado sugar (or sugar in the raw) to give them a pretty sparkle.
Avoid over baking the scones.
Blueberry Scones are best served warm, maybe with a smear of butter. My favorite way to enjoy them is straight out of the oven! But these ones reheat beautifully in a toaster oven or regular oven as well. Heat at 400 ° F for about 5 minutes.
How do I store scones?
Leftover scones will keep at room temperature for a couple of days, or in the fridge for about a week.
Can I freeze scones?
Yes, scones freeze well. So, if you need to make them in advance or have leftovers that you want to save for another day, you can freeze baked scones for up to 3 months, then thaw on the counter or pop them in the fridge the night before, and rewarm them in the oven.
More great brunch recipes
I love a good holiday brunch! And when you bring several great and easy to make recipes to your brunch everyone will be happy. Be sure to try my Blueberry Ice Cream, German Pancake, Lemon Poppyseed Pancake Muffins, and Homemade Granola.
Top these scones with some Oven Roasted Strawberries for a fun treat!
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Blueberry Scones Recipe
Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup dried blueberries
- 1 ¼ cups heavy cream
Instructions
- Preheat the oven to 425° F.
- Whisk dry ingredients (flour through salt) in a large bowl. Lightly toss dried blueberries into the dry ingredients to separate the pieces of fruit.
- Mix the heavy cream into the dry ingredients with a fork just until the dry ingredients come together.
- Gather the dough into a ball and knead lightly against the sides and bottom of the bowl about 5 times, turning and pressing any loose pieces into the dough each time until they adhere, and the bowl is fairly clean. Transfer the dough onto a parchment paper lined baking sheet, and pat the dough into an 8-inch round, about ¾-inch thick.
- Cut the round into 8 wedges.
- Brush the tops with 2 to 3 teaspoons cream, milk, melted butter, or with a beaten egg. And, sprinkle with turbinado sugar (sugar-in-the-raw) if desired (it makes a pretty presentation if you do this step).
- Bake at 425° F until the tops are golden brown, about 19-22 minutes. Let cool on a rack or serve warm. Cut scones apart with a serrated knife.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Sandra Shaffer
Easy and delicious. This is one tender scone and you would never believe it’s made without any butter. Perfect with a cup of warm tea!