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Blueberry Scones

Scones are almost synonymous with tea. Or coffee. It’s a perfect choice to serve at brunch, as a dessert, snack or, as I already mentioned, with tea or coffee.

For me, a scone should be flaky, tender and have a biscuit-like texture. My absolute favorite is a blueberry scone. The fresh blueberries give the scone a sweet and moist burst of flavor. In my opinion, a scone shouldn’t be too sweet either.

With all these specific requirements that I was looking for, I knew I could trust the recipe from America’s Test Kitchen. After all, they had baked over 800 scones to come up with the perfect combination. That’s right, 800 SCONES. That’s no joke.

Try it out for yourself. I didn’t adjust the recipe one bit, and every time I made it, I had to make a double portion, since they disappeared from the plate so quickly by my much appreciative guests.  
Ingredients:

1 stick, 8 Tablespoons butter, frozen plus 2 more Tablespoons melted
1 1/2 cups fresh blueberries (about 7 1/2 ounces),
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour, plus additional for work surface
1/2 cup sugar, plus 1-2 Tablespoons for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

It’s very important that all the ingredients are very cold.

I usually have a few packs of butter in the freezer, so I don’t really have to think about that, but if you don’t, you want to place it in the freezer at least an hour or two ahead of time.

Mix the dry ingredients, flour, sugar, baking powder, baking soda and salt, and place them in the refrigerator to cool down. IMG_1370 (500x333)Mix the milk and sour cream together separately and set it aside in the refrigerator also. IMG_1372 (500x333)Wash the blueberries, dry them on a paper or cloth towel and place them in the freezer to chill also.IMG_1360 (500x333)

By the way, DON’T use frozen blueberries in this recipes. They will become mushy and watery as they bake and will leak all over the baking sheet.

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

When the flour has chilled for 15-30 minutes, grate the butter on a box grater into the bowl of dry ingredients, mixing the grated butter in the flour as you grate it.

The reason we are using frozen butter and chilling the rest of the ingredients is to make sure the butter will remain in small cold chunks, dispersed among the dough. As the scones bake at a high temperature, the butter will melt and create pockets and layers in the scones.

If you don’t chill the ingredients, the butter will melt and into the dough and the scones will turn out dense.

IMG_1375 (500x333)You don’t want the butter to stick together to become one big clump. Work fast so that the butter doesn’t start to melt. You should have separate curls of butter coated in flour. IMG_1378 (500x333)Grate the lemon zest into the flour and butter mixture. Mix.

The lemon zest gives such a fresh, citrusy flavor to the scones. Don’t skip it, please. 

IMG_1374 (500x333)Add the milk and sour cream. IMG_1380 (500x333)Mix with a rubber spatula quickly to combine, until the dough comes together.

Be careful not to over knead the dough. Not only will it tend to melt the butter, but it will make more gluten in the dough, and this will also make the scones dense. 

IMG_1383 (500x333)

IMG_1384 (500x333)On a well floured surface, knead the dough just enough so that it comes together. IMG_1385 (500x333)Gently roll it out into a 12 inch square.

Can you see all the small clumps of butter in the dough?IMG_1388 (500x333)Fold it like a business letter, into thirds, using a bench scraper to help you pick up the dough. IMG_1390 (500x333)

IMG_1391 (500x330)Place it on a floured plate and chill in the freezer for 5 minutes.

On the same well floured surface, roll it out into a 12 inch square again.

Why are we doing all this rolling, fancy folding, chilling and rolling? We are borrowing a method from puff pastry to create those wonderful layers, that make these scones SO wonderful. Trust me, it’s well worth it, and very easy too. 

Take out the chilled blueberries and sprinkle them all over the surface of the dough, pressing them in gently so they don’t roll off when you roll up the dough. IMG_1392 (500x333)

IMG_1393 (500x333)Using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log. IMG_1394 (500x333)

IMG_1395 (500x333)

IMG_1397 (500x330)Using the bench scraper or a sharp knife, cut the log in half and then each half diagonally into 4 triangles, to make 8 scones total. IMG_1399 (500x333)

IMG_1400 (500x333)Place the scones on the prepared baking sheet.

Melt the 2 additional Tablespoons of butter. Brush it on top of the scones and sprinkle the top of the scones with sugar. IMG_1401 (500x333)

IMG_1403 (500x333)Bake for 18-25 minutes, until the scones are golden brown on the top and bottom.

Scones can be frozen for up to 3 months. Simply defrost the baked scones, and then reheat in the oven at 350-400 degrees for about 10-15 minutes. You can also make them a day ahead of time and reheat them also so they are warm and taste just as fresh.

Blueberry Scones
 
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Author:
Recipe type: Sweets
Serves: 8 scones
Ingredients
  • 1 stick, 8 Tablespoons butter, frozen plus 2 more Tablespoons melted
  • 1½ cups fresh blueberries (about 7½ ounces)
  • ½ cup whole milk
  • ½ cup sour cream
  • 2 cups all-purpose flour, plus additional for work surface
  • ½ cup sugar, plus 1-2 Tablespoons for sprinkling
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 teaspoon grated lemon zest
Instructions
  1. It's very important that all the ingredients are very cold. I usually have a few packs of butter in the freezer, so I don't really have to think about that, but if you don't, you want to place it in the freezer at least an hour or two ahead of time.
  2. Mix the dry ingredients, flour, sugar, baking powder, baking soda and salt, and place them in the refrigerator to cool down.
  3. Mix the milk and sour cream together separately and set it aside in the refrigerator also.
  4. Wash the blueberries, dry them on a paper or cloth towel and place them in the freezer to chill also.
  5. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  6. When the flour has chilled for 15-30 minutes, grate the butter on a box grater into the bowl of dry ingredients, mixing the grated butter in the flour as you grate it. Work fast so that the butter doesn't start to melt. You should have separate curls of butter coated in flour.
  7. Grate the lemon zest into the flour and butter mixture. Mix.
  8. Add the milk and sour cream. Mix with a rubber spatula quickly to combine, until the dough comes together.
  9. On a well floured surface, knead the dough just enough so that it comes together.
  10. Gently roll it out into a 12 inch square. Fold it like a business letter, into thirds, using a bench scraper to help you pick up the dough.
  11. Place it on a floured plate and chill in the freezer for 5 minutes.
  12. On the same well floured surface, roll it out into a 12 inch square again.
  13. Take out the chilled blueberries and sprinkle them all over the surface of the dough, pressing them in gently so they don't roll off when you roll up the dough.
  14. Using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log.
  15. Using the bench scraper or a sharp knife, cut the log in half and then each half diagonally into 4 triangles, to make 8 scones total.
  16. Place the scones on the prepared baking sheet.
  17. Melt the 2 additional Tablespoons of butter. Brush it on top of the scones and sprinkle the top of the scones with sugar.
  18. Bake for 18-25 minutes, until the scones are golden brown on the top and bottom.
  19. Scones can be frozen for up to 3 months. Simply defrost the baked scones, and then reheat in the oven at 350-400 degrees for about 10-15 minutes. You can also make them a day ahead of time and reheat them also so they are warm and taste just as fresh.

102 Comments

  • natasha

    Sounds and looks very delicious :)) I like scones, and especially blueberry :)) I hope to make it soon :))) thank you Olge..

  • Tanya

    Blueberry Scones are my favorite!!! I can’t wait to make these! Have you tried making a powered sugar glaze? If so, how do you make it? I once made the powered sugar glaze (for cookies) and it tasted ‘pasty’. Thank you so much for sharing another yummy recipe! I will be making these as soon as the blueberries are a little less pricey and I will let you know how tasty they are.

    • olgak7

      Hi Tanya,
      I’m glad you like blueberry scones. I prefer to make them without the glaze, since I don’t like them too sweet. There are lots of recipe for scones with a glaze. Search online; I’m sure you’ll find many variations.

      • Tanya

        Hi Olya,
        I too don’t like baked goods too sweet, so whenever I am baking, it’s my rule of thumb, I cut down on sugar by at least 2-3 TBsp. If it’s an American cookies or cake, I cut down by almost 1/2 cup and get perfect results.

        The reason I asked about glaze is that, I once tried blueberry scones with a hint of lemon glaze, ohhh… let me tell you, it was so delishes that glaze and scone complemented each other so well, and glaze provided that slight moisture and flavor that everything just melted in the mouth. So, from that point on, my scones have to have a glaze or I feel they are incomplete. I hope you understand what I am talking about. Anyway, since you are a pro at baking, I just thought I’d ask. Thanks for your response.

  • Inna

    Hi Olga, I’m so happy that you posted this recipe, I’ve always wanted to make scones but never got to it. I’m making them tonight! I’m hoping that they will turn out

  • Mariya G

    I love scones!!! If I were to make double would I just Devide the dough in half and roll it out then? Also although I love blueberries if I don’t have any on hand other fresh fruit will work also? Thank you for sharing such awesome tasty recipes with us:)

    • olgak7

      Mariya, I usually make them in separate bowls, it is much easier to mix the dough. I’m sure you can use fresh strawberries, blackberries, etc.

  • Tina

    This looks super delicious…i’m drooling 🙂 Scones are one of my favorites, will defiantly master the skill of making them after reading your detailed beautiful post. Thank you!! 🙂

  • Lilia

    I have made this recipe many times before but lost the recipe from America’s Test Kitchen. Thank you for sharing. I can’t wait for blueberries to be in season so I can make these again.

  • Lincharaelinazhushma

    Olga, you are a genius! Thank you for sharing all these recipes with us common folk. 🙂 these scones are absolutely amazing! So delicious and soft and just a pleasure to eat slowly of course to savor all the deliciousness. Thank you so so much for all your time and effort to share these wonderful recipes.

    • olgak7

      Thanks linchara,
      I am just as common folk as they come:). I need to take baking lessons from you, my dear.
      Glad you like the scones. I love the fresh blueberries in here and the best part is how tender they are but not cloyingly sweet.
      You’re making me blush with your nice compliments:).

  • Marina

    Wow! Thank you from the bottom of my heart for this recipe! Made them today with blackberries and they were Umm-azing!! will be making these often. They were a huge hit!!
    God bless you!

  • Bella

    Thank you so much for this recipe, can’t wait to try it but the thing is that where I live it is very difficult to find blueberries, and if found they are v expensive..Is it possible to replace them with blackberries or any other fruit suggestion?!

  • Oksana

    Didn’t have any blueberries, so Iam making them with strawberries!! They look so delicious!!! (About to put them into the oven).

  • Yana

    Hi Olga!! Love all of your recipies!!! Quick question if I were to freeze the scones, can I reheat in the microwave?? Thank you. P.S. I’m absolutely addicted to your blog 🙂 Awesome recipies, amazing pictures and instructions, every recipie turned out perfect so far. God bless you!!!

    • olgak7

      Yep, Yana! That’s exactly how you would do it. You can also reheat the scones in the oven. Preheat the oven to 400-450 degrees F and keep the scones in the oven just until they’re heated through. You can spritz them with some water first. You don’t want to bake them at this point, just warm them through.

  • olviya@servingsisters.com

    Olga I’ve made these scones 7 times in 2 weeks. So so good! Thanks for sharing step by step pictures that helped me get the recipe down the first try. It’s a keeper for sure!

    • olgak7

      I can totally relate:). This recipe is definitely a keeper. I absolutely love simple desserts like this, that aren’t too fancy or cloyingly sweet. I’m thrilled to hear that you enjoy them too.

    • olgak7

      No, it’s 1 stick of butter, which equals 8 Tablespoons of butter. So you would use 8 Tablespoons of frozen butter and 2 Tablespoons of melted butter to brush on top of the scones.
      I wrote it that way because some people don’t know how much 1 stick of butter is.
      If it was an additional 8 Tablespoons of butter, I would have written PLUS.

  • natasha

    I made these with a mix of freshly picked blueberries and smorodina. And oh my goodness these taste divine. I can totally see why you double the recipe, they are that good. Did you ever try making these with raspberries or cherries?

    • olgak7

      No, I’ve never tried it, but I think it would work well, Natasha. These scones are one of my favorite things to make when I have a craving for something sweet.

    • olgak7

      Definitely do NOT use a Kitchenaid mixer for this recipe, Alla. The texture of the scones will be ruined. Follow the instructions as I have them written out in the recipe.

  • Zina

    Olga, thank you so much for this recipe. I never leave comments but these scones are amazing…. and your step by step instructions are perfect!!! made it so much easier making these even with 2 toddlers running around 🙂 Again, thanks so much!!! I will be making these often (most likely doubling if not tripling it), especially since its a blueberry season in upstate NY 🙂

    • olgak7

      Thanks for taking the time to write, Zina!
      I’m so happy to hear the the step by step instructions are helpful.
      This is one of my favorite desserts from all the desserts that I make:).
      My Mom, siblings and I used to pick blueberries all the time too, in upstate New York. It brings back great memories for me.

  • Natasha

    I made these with strawberries and brought them to family picnic… First, nobody was eating them (because most of the folks there aren’t as crazy for sugary stuff as I am, lol). But then, the kids started taking them and they were almost all gone by the end of the evening… And I made 2 batches…though I cut them half size smaller than you say to… They were sooooooo gooooood!!!!!!!!!!! Unbelievable… The hubster and I had scones at a tea place and they were not nearly as good as these!!! Thank you!!!

    • olgak7

      Natasha,
      That is such a sweet story! I’m so pleased that it was a hit at your family picnic. I’m sure it was delicious with strawberries.

  • Andee

    Today while picking blueberries in upstate New York, I struck up a conversation with a young lady from Russia who found your scone recipe and couldn’t say enough good about it. She gave me your website and I can’t wait to try it. I’m not the baker in the family, so your detailed instructions and photos will be a great help. Thanks so much!

    • olgak7

      Wow! What a great story! I grew up in upstate NY and my parents and 2 sisters live there now. It’s my favorite place on earth:).
      Thanks for visiting my website and for taking the time to write.
      I’m so happy to hear the the recipe was helpful to you. I hope you find other recipes to enjoy:).

    • olgak7

      I just made them this week. I had family visiting from NY and they all loved it too. These scones are at the top of my list of favorites for sure. Thanks so much for taking the time to write.

  • Anna

    Hi olga! I was wondering if I could use margarine instead of butter for this recipe? Would they turn out the same? Thank you!

  • Lana

    Hi Olya, I am munching on one these “babies” while writing a comment…. What can I say…..these scones are just out of this world…I did not have fresh blueberries, so I ended up using frozen ones… Even though, you did not recommend it:) I just floured the berries really well and it turned out good….can’t THANK YOUenough, dear. Thank you so much for everything you do!!!! It truly makes our lives, as busy wives/moms so much easier! God’s blessings to your family!

  • alina

    олга, have you tried or do you think cranberries will work as well as blueberries? its cranberry season and I really want them scones..

  • Marj

    Niece made raspberry scones – delicious! I made them twice with raspberries – didn’t turn out like hers! Everything frozen or cold, but EXTREMELY sticky dough prior and after kneading – not anything like your good pictures. Help? Not enough flour on the hands and granite top? Not enough kneading? Thank you.

  • Natalya B

    The scones turned put amazing!! I love the way you are so specific with the recopies and don’t hold back. Thank you!

    • olgak7

      I wouldn’t be a food blogger if I wanted to keep the good secrets to myself:). I’m glad you enjoyed the scones. We love them too.

  • Lena

    Thank you very much Olga for this recipe. I made them and they turned out amazing. It was my first time eating scones, basically when i was making them, i was making them at my own risk not knowing how they should even taste, and they are aaaaahhhhhhhmazing. Thank you for everything you do.. Be blessed

  • Christina

    Hey there Olga! These look amazing but I’m looking in the fridge and I have fresh cherries! Do you think it would be a good substitute or no? Thanks!

  • Alina

    I made these many times already in the past 2 weeks, we love them so much! Thank you very much for the recipe and your detailed instructions and pictures!

  • Olga

    So… I finally got to making these perfect and tasty beauties. Loved every bite of this. I gotta say making these are not as hard as I thought, thanks to your step-by-step recipe instructions and photos. And I didn’t have fresh blueberries on hand, so I used frozen sour cherries (just tossed them in Tbsp of flour) and it was a big hit in my family. Sweet scones and sour cherries really go well together. Yum! Thanks again for sharing this recipe with the rest of the world.

    • olgak7

      I’m so glad you enjoyed the scones, Olga. Thanks for taking the time to write. Cherry scones sound REALLY good. Great idea! I will definitely try it in the future.

  • julia

    Hi Olga!! This is Julia. I was wondering, instead of blueberries, can you put cranberries and apples or anything else to make different scones? Thanks!!!!!

  • Tanya

    It was my first time making these and they turned out absolutely delicious!! Thank you for the recipe and the detailed instructions :):)

      • Jian

        Hi Olga!

        I made your blueberry sconeis and it was testy and lovely. I wonder if I could make the dough a day I head and keep it in fridge?. Another thing I have some problem to deal dough though I used scraper and flour, could you give tip?.

        Thank you again for your best recipe.

        Regards
        Jian Khoschnau

        Sweden

        • olgak7

          Hi Jian,
          I wouldn’t recommend making the batter ahead of time. Because there is baking powder and baking soda in the batter, the scones need to be baked fairly quickly. The scones will not be as tender and fluffy.
          The good news is that you can bake the scones ahead of time and store them at room temperature in a sealed container or covered with a towel or plastic wrap. They taste great for a few days. You can also reheat them for about 10 minutes in a preheated 400 degrees Fahrenheit oven and they will taste just freshly baked.
          I would recommend sprinking the counter, the scraper, the rolling pin and your hands very generously with flour when you are working with the scones. This will help a lot. If you use too much flour the scones will not be as tender.

  • Sonia

    Hi Olga, I really want to try this recipe as it looks gorgeous (and sounds like eveybody who tried it loved it! I just want to check though what is exactly a stick of butter and even how do you define 8 tablespoons… I am from the UK and often struggle with translating back in what we use here (grams etc) I have a special measuring jug for an “american cup” as believe it or not, it seems to be different from an “english cup”. However I want to be really sure I am doing this right regarding the butter – is 8 tbsp as in grated butter or melted ? or if you know in grams that would be even better for me. thanking you in advance
    sonia

  • Mark Mitchell

    Hi Olga,
    If I were to double this recipe, could I bake two trays at once, or do you think they should go in separately?
    Thanks!

  • Julie

    Hey olga,
    Ive made your scones before and they were so delicious! Thanks for the recipe! I have a question , i want to make some again but i dont have 2 cups of white flour. Have you ever tried making scones with whole wheat flour? Maybe soing 1cup white and 1 cup whole wheat flour? Or would they taste funny?
    Thank you for your time!

    • olgak7

      Hi Julie,
      I’m so glad you enjoyed the scones.
      I’ve never used whole wheat flour for them, so I can’t tell you if it will work or not. If you try it, I’d love to hear how they turn out.

  • Nelya

    Thanks for the recipe, I should try this sometime soon. I’ve made a few different scones before, but never with the puff pastry rolling method. Can’t wait to try it 🙂 and I love when you add freezing instructions to your recipes! It’s so much better to make extras and freeze for later than ordering out, or using boxed mixes. So good for busy or lazy days 🙂 and for pregnant people! I didn’t make any freezer meals before having a baby, and while parents helped out a lot with food, I still regret not doing it. If God gives us more kids, I’ll definitely be freezing stuff! Sorry for the long comment. So glad to see God blessing your family!

  • Ziz'ka

    O yeah my favorite one. I did those scones as well from american test kitchen and they are delicious, so definitely if anyone wants to try the best scones this is the one. … but one thing that I don’t like it takes a little bit longer comparing to other type of scones…

    • olgak7

      America’s Test Kitchen recipes are spot on. No matter how many recipes I’ve made from their books and website, they all turn out great.
      I don’t mind the extra steps here and there when the results are so wonderful.

    • olgak7

      I’ve used frozen blueberries in the past and it works out ok too, but just be careful when shaping the scones to press them into the dough and don’t overwork them or they will turn the scones purple. Also, don’t thaw the berries.

  • Rita

    Olga, I followed this recipe to the dot (which I rarely do) anticipating the perfect scones. The berries all burst and leaked, I wonder if you know why…

    • olgak7

      It’s normal for some of the berries to burst and leak, but only a small amount, Rita. I don’t know why all of your did. Did you use fresh or frozen berries?

  • Leslie

    made this recipe came out perfect then when they were all gone tried again and came out flat and super crunchy on the outside any suggestions on what i could be doing wrong

    • olgak7

      My guess would be that the butter was too soft, Leslie. Or possibly that the scones were too warm and the butter melted before you put them into the oven. I hope they turn out better for you next time.

      • Leslie

        i was trying to make sure i used cold butter. i should have maybe put in fridge for few. also if the dough is to thin and sticking to the counter unlike first time can that be a problem as well. can the dough be to sticky its suppose to be same texture throughout like pie crust dough correct?

        • olgak7

          I actually used frozen butter for scones. Even refrigerated butter melts very quickly, especially since you are using your hands to mix the dough.
          No, the dough should not be the consistency as pie dough; it is much more “wet”. If it is sticking to the counter too much, add a tiny bit more flour, although be careful not to add too much because they will be too tough if you add too much flour.
          I hope they work out for you next time.

  • AlinaRN

    Hi Olga,

    I have made these scones many times in the past and they always turned out perfectly. Lately though, past several times that I made them they like spread out in the oven and are on the flat side. What am I doing wrong?? I follow the directions exactly. Everything is chilled. Butter is frozen. Blueberries placed in freezer as stated. I want them to turn out perfect again!

    • olgak7

      Hi Alina,
      Most of the time, this happens when the dough is too warm. After you make them, try placing the cut scones back into the freezer for about 5 minutes and then put them in the oven. Also, you may need to add a few Tablespoons more of flour. I’m not exactly sure what could be the problem, but try these few things next time. I hope they work out perfectly for you next time.

  • Tanya C

    Made these blueberry scones to have with my coffee this morning. VERY easy and delicious! Although, I did take a shortcut. Dumped all the dry ingredients into my food processor, cut butter into 1 Tbsp. pieces and threw it in there. Gave it a few pulses and DONE! After mixing the wet ingredients, I used my palms to flatten it out. I didn’t bother taking out my rolling pin. Dough was still sticky in some parts, so the scraper helped with this 100% and not needing to add a ton of flour. Thanks for an awesome recipe. Took me about 30 mins from start to finish WITH baking time! Will make again 🙂

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