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The BEST Blueberry Scones

This is the BEST blueberry scone recipe. Extremely moist, tender, and packed full of flavor, these scones may just change your life.
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Prep Time:45 mins
Total Time:1 hr 45 mins
Course: Breakfast, brunch, Indulgent
Keyword: blueberry, breakfast, brunch, Indulgent, pastry, scones, streusel
Servings: 12 people
Author: Gabi Fletcher

Ingredients

For the streusel topping:

  • 3 tbsp all purpose flour
  • 3 tbsp packed brown sugar
  • 2 tbsp cold, salted butter
  • ½ tsp vanilla extract

For the scones:

  • 2 ½ cup all-purpose flour plus 1 tbsp for the blueberries*
  • ½ cup white sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda (heaping)
  • 1 pinch salt increase to ½ tsp of salt if you are using unsalted butter!
  • 6 tbsp cold butter cut into small cubes
  • 1 cup heavy whipping cream plus 2 tbsp for the scones before baking!*
  • 1 cold egg
  • 1 tbsp vanilla extract or 1 tsp vanilla bean paste
  • 1 ¼ cup small blueberries washed and patted dry! frozen works too, just do not thaw them!

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp heavy whipping cream or 1 tbsp milk*
  • ½ tsp vanilla bean paste

Instructions

Part 1: For the stresuel:

  • In a small bowl, add the 3 tbsp of flour and brown sugar. Add the small cubes of the 2 tbsp of cold butter. Use butter straight from the fridge.* If you are using 1 stick (2 T for topping and 6 T for scones = 1 stick of butter), keep the 6 tbsp in the fridge to keep cold!
  • Add the vanilla extract and pinch the mixture with your fingers until crumbly and combined. It will be dry and will look like chunky sand.
  • Place the small bowl into the fridge to keep it cold while you make the scones.

Part 2: For the scones:

  • In a large mixing bowl, add the 2 ½ cups of flour, the sugar, leavening agents, and salt.
  • Then grab the 6 tbsp of cold butter from the fridge and pinch together (like the streusel) the flour mixture with the butter. It will take a minute or so, but the result will leave you with pea-sized butter chunks in the flour mixture.
  • Next, in a medium liquid measuring cup, add 1 cup of cream, followed by the egg and vanilla extract. Whisk with a fork until thoroughly combined.
  • Slowly add the wet ingredients into the dry flour mixture. Gently stir with a fork until it is barely mixed. There should still be plenty of flour streaks.
  • Then you are going to take the washed and dried blueberries and add 1 tbsp of flour to coat them before adding into dough.
  • Carefully stir in the blueberries until barely combined. It's helpful to use your hands at this point. Dump the scone mixture on a floured countertop. Use your hands to form 2 even dough balls.
  • Take each dough ball and flatten with your hands until you reach a 1-1½ inch thickness. Slice each flatten dough patty into 6 scones. You will be left with 12 scones.
  • At this point you will need to preheat your oven to 400°F. Line 2 baking sheets with parchment paper. Place 6 scones on each baking sheet.
  • Brush each scone with the additional 2 tbsp of cream. Then evenly distribute the streusel mixture among the 12 scones.
  • Pop your baking trays into the freezer for 20-30 minutes. You can do this in shifts or snuggle all 12 scones onto 1 tray to freeze efficiently. Just make sure to leave a few inches around each scone to allow them to rise as they bake.
  • Once the scones have chilled, place them in the preheated oven and bake for about 14 minutes.

Part 3: For the glaze

  • While your scones are baking, make the glaze.
  • Combine the powdered sugar, cream or milk, and vanilla extract into a small bowl. Adjust the consistency as needed.

Last step: After the scones have baked!

  • Once your scones look golden brown on the edges and a toothpick comes out clean, take them out of the oven immediately! Let them cool for at least 10 minutes before adding the icing!
  • Drizzle the glaze over the cooled scones (if you can wait that long) and enjoy them fresh from the oven! I strongly recommend that you eat one warm!
  • Store the leftover scones in an airtight container or a plastic bag at room temperature for up to 5 days!

Notes

*As you can tell, I use a LOT of vanilla bean paste or vanilla extract in these scones. That's because it adds such a depth of flavor to these scones. As long as you add the vanilla extract to the wet ingredients (aka the 1 TBSP) you will be solid!
*We coat the blueberries in flour so they do not add excess moisture to our dough. Not only that, but they mix in much better when they are slightly dusted in flour. The dough doesn't hold well with slippery blueberries!
*You will need additional whipping cream to brush the scones with in order for the streusel to stick!
*The glaze can be made with cream or milk. You will need to add more cream because it's thicker. Adjust the glaze consistency as needed.
*Make sure you are using COLD butter. It should always be straight from the fridge whenever you use butter in this recipe. 
*If you are using unsalted butter, add about 1/2 tsp salt into the dry ingredients. We add salt to bring out the flavor and balance the sweetness of the scones! If you are using salted butter (aka my preference), only add a pinch of salt to the dry mix.
*PRO TIP: The COLDER all the ingredients are the, the better the scones will be! Sometimes while I make the wet ingredients I will even pop the flour mixture into the fridge just to keep it all nice a chilly.