Buttery Blueberry Scones with a Sweet Glaze

A Bakery-Style Treat You Can Make at Home

Blueberry scones are one of those timeless baked goods that feel equally perfect with a cup of coffee in the morning or served warm at brunch with friends. Buttery, tender, and just sweet enough, these scones are bursting with juicy blueberries and have that classic golden exterior with a soft, crumbly inside.

Best of all, they’re surprisingly easy to make. No mixer, no complicated steps—just cold butter, fresh ingredients, and a little bit of love. Once you make them from scratch, store-bought versions won’t even come close.

Why These Scones Work

The secret to perfect scones is using cold butter and heavy cream. As the butter melts in the oven, it creates steam that lifts the dough, giving you that flaky, soft texture. The heavy cream adds richness, and the blueberries bring bright bursts of flavor to every bite.

A light vanilla glaze drizzled over the top adds the perfect finishing touch. It melts slightly into the warm scone, enhancing every bite with just the right hint of sweetness.

Blueberry Scones Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup granulated sugar
½ cup unsalted butter, cold and cubed
⅔ cup heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Optional Vanilla Glaze:

½ cup powdered sugar
1–2 tablespoons milk or cream
½ teaspoon vanilla extract

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Work quickly to keep the butter from warming up too much.

In a small bowl, whisk together the heavy cream, egg, and vanilla. Pour the wet ingredients into the dry and stir gently until just combined. Carefully fold in the blueberries, trying not to crush them.

Turn the dough out onto a lightly floured surface. Pat it into a round disk, about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet. Brush the tops with a little cream for a golden finish.

Bake for 18–22 minutes, or until the tops are lightly browned and the centers are baked through. Let cool slightly before drizzling with glaze.

For the glaze, whisk powdered sugar, vanilla, and milk or cream until smooth. Adjust the consistency by adding more sugar to thicken or more milk to thin. Drizzle over the warm scones and serve.

Tips for Flaky, Tender Scones

Use very cold butter, and handle the dough gently to avoid overworking it. For an even more tender texture, chill the shaped scones in the fridge for 10 minutes before baking.

You can swap blueberries for raspberries, blackberries, or even chopped strawberries if you’d like to change things up. Leftovers can be stored at room temperature in an airtight container for up to 2 days, or frozen for up to 1 month.

Final Thoughts

These blueberry scones bring cozy, bakery-style vibes right into your kitchen. With their flaky texture, juicy bursts of berries, and vanilla glaze on top, they’re the kind of treat that makes mornings feel a little more special.