The BEST Blueberry Scones


Blueberries are a classic in any breakfast baked good. But the added citrus glaze really enhances the blueberry flavor.

Here’s what you’ll need to pull from your pantry and refrigerator to get started: flour, salt, baking powder, sugar, chilled butter, heavy whipping cream, eggs, one orange, and frozen blueberries.

Freezing the blueberries helps them not explode/burst when you mix them into the thick dough for making blueberry citrus scones.

Begin by pre-heating the oven to 400 degrees F. Then combine all the dry ingredients in a large mixing bowl. I like to blend the dry ingredients together with a whisk.

Add heavy cream and eggs to dry ingredients. Gently mix together by hand. Sometimes I swap out the whisk and use a fork or spoon.

This part you can skip if you just want plain blueberry scones. But I like to add a little citrus flavor to mine. Zest one orange, then cut it in half and juice it.

Mix in HALF the orange juice with the dough. Save the remaining juice to make the glaze.

Cut COLD butter into very small pieces and mix into dough. Don’t over mix. Butter should be about the size of peas when you are done mixing it into dough.

The word “chopping” and the word “butter” just don’t seem to go together. Use any chopping style you choose, but your butter needs to end up in little pea-sized bits.

In a small bowl, coat frozen blueberries with a light dusting of flour. Gently fold the blueberries into the scone dough. If you use frozen berries, they should hold their shape and not pop or burst.

Place about a cup of flour onto counter and place half of dough on it. Coat dough lightly with flour and form a round disk with the dough. It should be about 10 inches around.

Cut circle of dough into 4 sections. Dust excess flour from scones and place on cookie sheet lined with parchment paper. Repeat this process with the second half of dough, making a total of 8 scones.

While you’re waiting for the blueberry scones to bake, try making this  Orange Glaze Icing recipe. It is a wonderful topping for these scones … the icing on the cake if you will.


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