Classic Bakery-Style Blueberry Scones Recipe
There’s truly nothing quite like Classic Bakery-Style Blueberry Scones. Tall, crumbly-edged, and absolutely bursting with juicy blueberries, this recipe brings that warm, welcoming bakery aroma right into your home kitchen. Perfect for breakfast, brunch, or anytime your sweet tooth calls, these scones have a golden crust and vanilla glaze that will win over any crowd—or just make your solo tea time extra special.
Ingredients You’ll Need
Scones are all about fuss-free pantry staples that work together to create magic. Each ingredient here has a role to play, from flaky texture to deep flavor and that unbeatable, freshly-baked color. Here’s why you’ll love everything on this list:
- All-purpose flour: This forms the sturdy base while allowing the scones to stay tender and balanced.
- Salt: Just a touch sharpens every flavor and stops the scones from tasting flat.
- Baking powder: The secret to that bakery-style lift and the scones’ classic height.
- Granulated sugar: Adds sweetness, balances the berries, and helps create a delicately crisp edge.
- Ground nutmeg: Infuses each bite with warm, cozy depth without overpowering the fruit.
- Ground cinnamon: A touch of spice for that classic, nostalgic undertone.
- Unsalted butter (very cold): Cold, cubed butter is the real trick to achieving those gorgeous, flaky layers.
- Large egg: Brings structure and richness to the dough, keeping the scones soft but not crumbly.
- Heavy cream: Adds moisture and richness—don’t skimp; this is what gives scones that melt-in-your-mouth quality!
- Vanilla extract: A shot of fragrant vanilla rounds out the sweetness and ties everything together.
- Blueberries (fresh or frozen): Star of the show! Their juices burst inside every scone—do not thaw if using frozen.
- Beaten egg & water (egg wash): Brushing the tops helps achieve that signature golden bakery look.
- Sparkling sugar (optional): Adds sweet crunch and makes the scones sparkle in the sunlight—totally irresistible.
- Confectioners’ sugar: The backbone of a classic vanilla glaze—smooth and perfectly sweet.
- Milk: For thinning the glaze to drizzling consistency.
- More vanilla extract: Carries the glaze with a sweet, floral finish.
- Salt (optional for glaze): A pinch can balance the sweetness and take your glaze from great to bakery-perfect.
How to Make Classic Bakery-Style Blueberry Scones
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 425°F, setting the stage for that glorious golden crust. Line a large baking sheet with parchment paper—it makes for easy cleanup, and prevents sticky blueberries from sticking to your pan.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, baking powder, granulated sugar, nutmeg, and cinnamon. Don’t rush this step—making sure the leavening and spices are evenly distributed helps every scone rise and taste just right.
Step 3: Cut in the Cold Butter
Take your very cold, cubed butter and gently work it into the flour mixture. You can use your fingers, two forks, or a pastry cutter. You’re aiming for a coarse texture with little butter bits about the size of peas—these pockets melt in the oven to create the scones’ signature flaky texture.
Step 4: Mix Wet Ingredients and Add Blueberries
In a separate cup, whisk the egg, heavy cream, and vanilla together. Pour this mixture into the center of your flour-butter bowl, then scatter the blueberries over the top. Gently stir everything with a spatula just until the dough begins to form. Don’t overmix—lumpy, shaggy dough is just right for classic bakery-style blueberry scones.
Step 5: Shape the Dough
Turn the dough out onto a floured surface and knead it just a few times to pull it all together. Shape the dough into a thick, round disc about 8 inches across. If it’s a little dry, add a splash more cream; too wet, add a dust of flour. This step is all about gentle hands—overworking will toughen the scones.
Step 6: Cut and Place Scones
Use a sharp knife to slice the disc into 8 triangles, like a pie. Carefully transfer the wedges to your prepared baking sheet, leaving at least 2 inches between each one—this gives them space to puff up beautifully in the oven.
Step 7: Add Egg Wash and Sugar
Whisk together the remaining egg with a teaspoon of water, then brush each scone with this egg wash. For that extra sparkle and crunch, sprinkle sparkling sugar over the top (if you have it). This is your ticket to that authentic bakery finish.
Step 8: Bake to Perfection
Slide the tray into your hot oven and bake for 20 to 22 minutes. Keep an eye out for a light golden color—they’ll smell incredible. Let them cool on the tray for five minutes; this helps them set and gives the blueberries time to settle.
Step 9: Glaze and Serve
While the scones are cooling, whip up a quick glaze by mixing confectioners’ sugar, milk, vanilla, and a pinch of salt. Drizzle the glaze over warm scones, let it set for a couple of minutes, then get ready to enjoy classic bakery-style blueberry scones while they’re still a touch warm and completely irresistible.
How to Serve Classic Bakery-Style Blueberry Scones
Garnishes
Classic Bakery-Style Blueberry Scones are dreamy on their own, but a drizzle of simple vanilla glaze, an extra sprinkle of sparkling sugar, or even a few fresh blueberries scattered over the plate turns them into a celebration. Try a dollop of softly whipped cream or a pat of butter for an extra-luxurious treat.
Side Dishes
Pair these scones with a hot mug of coffee or an aromatic herbal tea for the full bakery experience. For brunch, set them alongside fresh fruit salad, creamy Greek yogurt, or scrambled eggs—they transform a simple spread into a true occasion.
Creative Ways to Present
Serve classic bakery-style blueberry scones in a linen-lined basket for a rustic breakfast table, or cut them into mini wedges for a charming brunch buffet. They also shine at picnics—simply wrap them up in parchment and tuck them into a picnic basket for a sweet, portable treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra scones (lucky you!), store them in an airtight container at room temperature for up to two days. They stay tender and delicious, especially if you add a slice of bread to the container to preserve moisture.
Freezing
Classic Bakery-Style Blueberry Scones are perfect for making ahead—just freeze unbaked scone wedges on a tray, then transfer them to a freezer-safe bag. Bake straight from frozen, adding a couple of extra minutes. You can also freeze baked, unglazed scones; defrost at room temperature before glazing.
Reheating
Warm scones are hard to beat! To reheat, pop them in a 300°F oven for about 8 minutes, or microwave for 10-15 seconds. If you’ve added glaze, reheat gently to avoid melting it completely.
FAQs
Can I use frozen blueberries for classic bakery-style blueberry scones?
Absolutely! If using frozen blueberries, don’t thaw them; just add straight to the dough. This prevents them from turning the batter blue or becoming mushy, ensuring your scones stay beautiful and flavor-packed.
Why is my dough so sticky, and how do I fix it?
Sticky dough happens from warm hands or extra juicy berries—simply sprinkle a bit more flour onto your work surface and your hands. If the dough still feels too wet, add a tablespoon of flour at a time until it’s workable but still soft.
What’s the best way to get tall, flaky scones?
Keeping your butter and cream cold is the key! Don’t overwork the dough—those little cold pockets in the mix expand in the oven to create those dreamy, tall, bakery-style scones.
Can I make these classic bakery-style blueberry scones dairy-free?
Yes! Use a good-quality vegan butter and swap the heavy cream for full-fat coconut milk or a rich non-dairy alternative. You may need a touch less liquid, so add it slowly until the dough comes together.
How do I prevent the blueberries from bursting and leaking during baking?
Gently fold in the blueberries and try not to overmix. Using frozen (unthawed) blueberries also helps. Even if a few burst, those swirls of berry juice just add to the delicious appeal!
Final Thoughts
If you’re looking to impress or simply treat yourself, give these Classic Bakery-Style Blueberry Scones a try. They’re everything you crave in a bakery treat, but so easy and satisfying made right at home. Grab your favorite berries and get baking—you’re just a few simple steps away from pure, buttery bliss!
Print
Classic Bakery-Style Blueberry Scones Recipe
- Total Time: 42 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of classic bakery-style blueberry scones with a tender crumb and a sweet glaze. Perfect for a cozy breakfast or a delightful snack.
Ingredients
Dry Ingredients:
- 2 and 3/4 cups all-purpose flour (330g)
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1/2 cup granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup (113g) unsalted butter (VERY cold and cut into tiny pieces)
- 1 large egg
- 3/4 cup heavy cream
- 1 Tablespoon vanilla extract
- 1 and 1/4 cups fresh or frozen blueberries, if using frozen do not thaw
For Egg Wash:
- 1 large egg, beaten
- 1 teaspoon water
For Glaze:
- 1 cup confectioners’ sugar, sifted
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt, optional but recommended to cut the sweetness
Instructions
- Preheat oven and prepare baking sheet: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine flour, salt, baking powder, granulated sugar, nutmeg, and cinnamon.
- Cut in butter: Cut very cold butter into small cubes and work into the dry ingredients until coarse crumbs form.
- Prepare liquid mixture: Whisk together egg, cream, and vanilla extract in a measuring cup.
- Combine ingredients: Add liquid mixture and blueberries to dry ingredients, mix until just moistened.
- Shape and bake: Shape dough into a disc, cut into wedges, place on baking sheet, brush with egg wash, sprinkle with sugar, and bake until golden brown.
- Make glaze: Whisk together confectioners’ sugar, milk, vanilla extract, and salt for the glaze. Drizzle over cooled scones.
Notes
- You can adjust the sweetness of the glaze by adding more or less sugar to suit your taste.
- For extra flavor, try adding a teaspoon of lemon zest to the scone dough.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Blueberry Scones, Bakery-Style Scones, Breakfast Recipe, Brunch Scones
