Blueberry Scones
Hello friends! These Blueberry Scones are tender, buttery, and bursting with juicy blueberries. Thanks to the addition of sour cream, they stay incredibly soft and moist, while baking up with golden, crisp edges and flaky centers. Topped with a creamy mascarpone glaze, they strike the perfect balance between tangy, sweet, and indulgent. Whether you enjoy them warm with a cup of coffee or serve them as an afternoon treat, these scones are guaranteed to brighten your day.
The Best Blueberry Scones Recipe
So, what makes these scones stand out from the rest? It’s all about the method and balance of ingredients. Cold butter and sour cream work together to create a tender crumb without making the dough heavy. By folding the dough instead of kneading it, you encourage flaky layers without overworking the flour. Meanwhile, blueberries add a burst of fruity flavor throughout, and the mascarpone glaze ties it all together with a smooth, citrusy finish.
Full step-by-step instructions, total time estimates, and ingredient amounts can be found at the bottom of this post!
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Making the Scone Dough
To begin, whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the cold, cubed butter and cut it into the flour mixture using your fingers, a fork, or a pastry cutter. Continue until the mixture resembles coarse crumbs.
Next, in a small bowl, whisk the sour cream, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry mixture and gently stir just until the flour is mostly incorporated. Be careful not to overmix.
Now, fold in the fresh blueberries, working slowly and gently. If you’re using frozen berries, avoid overmixing to prevent the color from bleeding into the dough.
Shaping the Scones
Lightly flour your work surface and turn the dough out. Instead of kneading, use a stacking method: cut the dough in half, stack one half over the other, and gently press down. Repeat this two or three times until the dough just comes together. This helps incorporate the flour while keeping the scones light and flaky.
Once shaped, pat the dough into a 1-inch thick round. Use a sharp knife or bench scraper to cut it into 8 wedges. Transfer them to a parchment-lined baking sheet, spacing the scones about 2 inches apart.
If desired, brush the tops with heavy cream and sprinkle with coarse sugar for added crunch and a beautiful golden finish.
Baking the Blueberry Scones
Place the tray in a 400ºF (200ºC) oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Although they’re wonderful at room temperature, these scones are especially delicious when served slightly warm.
Mascarpone Glaze
While the scones cool, prepare the glaze. In a bowl, whisk together the mascarpone, lemon juice (or milk), and powdered sugar until smooth and pourable. You can adjust the consistency by adding more lemon juice or sugar as needed.
Finally, drizzle the glaze over the cooled scones. The result is a creamy, citrus-kissed finish that perfectly complements the blueberry filling.
Serving & Storage
Serving: These scones are best served the same day, slightly warm or at room temperature.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Freezing: To freeze, skip the glaze and place cooled scones in a zip-top bag. Freeze for up to 2 months, and thaw before reheating and glazing.
Recipe Notes & Tips for Blueberry Scones
✔ Use cold ingredients to prevent the butter from melting before baking, which helps create flaky layers.
✔ Stacking the dough instead of kneading maintains a light texture and keeps gluten development to a minimum.
✔ Frozen blueberries are fine—just fold them in gently to avoid streaks of color.
✔ Add lemon zest to the dough or glaze for an extra burst of citrus.
✔ Skip the glaze if you prefer a more rustic scone, or serve it on the side for dipping.
If You Love These Blueberry Scones, Try These Next for Brunch!
🫐 Blueberry Coffee Cake
☕ Espresso Chocolate Scones with Walnuts
🍓 Strawberry Crunch Cake
🍋 Lemon Blueberry Bread
🎂 Lemon Bundt Cake
These Blueberry Scones are everything a scone should be—flaky, soft, and full of flavor. If you make them, I’d love to see! Tag me on Instagram and show off your bakes.
Blueberry Scones
Ingredients
- 2 cups all-purpose flour 250g
- ⅓ cup granulated sugar 65g
- 2½ tsp baking powder
- ⅙ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into cubes 113g
- ½ cup sour cream or plain Greek yogurt 120g
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries 150g
- 2 tbsp heavy cream optional
- 3 tbsp coarse sugar for topping optional
Mascarpone Glaze
- ¼ cup mascarpone
- 2 tbsp lemon juice or milk
- ½ cup powdered sugar
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and cut it in using a pastry cutter, a fork, or your fingers until the mixture resembles coarse crumbs, and the butter is incorporated with the dry ingredients.
- In a small bowl, whisk together sour cream, egg, and vanilla. Pour into the dry ingredients and gently mix until mostly combined.
- Fold in the blueberries gently, being careful not to overmix (especially if using frozen blueberries).
- Turn the dough onto a floured surface. Cut the dough in half, place on piece on top of the other, gently pat it down. Cut the dough in half again, place one piece on top of the other, and pat it down. Do this until the dough comes together. The trick is to not over knead the dough, and this method of cutting the dough in half and placing on piece on top of the other is a great way to incorporate the flour into the wet ingredients without over mixing.
- Pat the dough into a 1-inch thick disk.
- Cut into 8 wedges and place on the prepared baking sheet, spaced 2 inches apart.
- Optional: Brush tops with cream or milk and sprinkle with coarse sugar.
- Bake for 18–22 minutes, until golden on top and a toothpick comes out clean.
- Let cool slightly before glazing.
Mascarpone Glaze
- In a medium bowl, mix the mascarpone, lemon juice, and powdered sugar. You can use a whisk or a hand mixer to do this.
- Add a bit more lemon juice or milk to thin the glaze out, or add more powdered sugar to make it thicker if it’s too runny.
- Drizzle over cooled scones and serve immediately!
