Blueberry scones are light and airy, with a crusty bottom and golden brown top. They are simple to make, incredibly delicious and will make you feel like a master baker!

This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.

Today, I’m so happy to be sharing this blueberry scones recipe with you.

They are something my mom and I have made together, and for each other, for various brunch get togethers over the years. We both adore them. 💙

So in honor of Mother’s Day coming up this weekend, I just had to share them with you, too!

Blueberry scones are actually ridiculously easy to make.

You just make the dough, shape it into a disk, cut the scones and get them ready for the oven.

They only take about 15 minutes to put together with ingredients you probably already have on hand.

And seriously, you will feel like a master baker with this recipe.

The scones come out with a crusty bottom edge, a golden brown top (with that sugar sprinkled on it) and with juicy pops of blueberries throughout.

They also hold their shape well, so they bake up as little triangles.

Oh, and they smell glorious!

My husband went on and on about how good our kitchen smelled while these were baking.

And then how perfectly they turned out when I pulled them out.

“It looks like Starbucks,” he said, adding, “You could charge $4.50 a piece for those.”

Lucky for him, they were free. He snagged one as soon as I was done photographing them, even though he’d just had lunch.

He just kept nodding approvingly as he ate not one, but two scones. Then finally said what a really good job I’d done with them. He’s my discerning palate, so that’s always high praise.

Then my 9-year-old daughter came home from school and had two of these for her afternoon snack. She’s my other, um, we’ll call it discerning palate (better than picky eater for a kid, right?!), so these were definitely a hit.

Guess I’ll be making them more often!

Also, I’m thrilled to once again be partnering with Bob’s Red Mill this year. I adore their flours and oats, my husband is obsessed with their muesli and we all love their breakfast bars for snacking.

And the fact that they are dedicated to bringing high-quality, wholesome products to all of us – and that they are an employee-owned company – well, that just makes me even happier to purchase their products.

Today, we’re using their organic unbleached all-purpose white flour. A kitchen staple.

You can purchase their products online or look for a store near you that sells them.

OK, back to the scone deliciousness happening here today.

Let’s get baking!

Now, I’ve got some notes, tips and substitutions coming up below on how to make blueberry scones. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making blueberry scones:

• The recipe calls for skim milk, but a 1% or 2% milk would be fine, too.
• The lemon zest adds such a lovely, light lemony flavor to these scones. I don’t recommend skipping it. You could, however, try it with an orange zest instead if you like.
• Be sure your butter is nice and cold. I recommend cutting it first and then putting it in the fridge or freezer while you preheat the oven and prep the rest of the recipe. Details below on how to cut in butter.
• Fresh blueberries are what I tend to use, but you could also make these with frozen blueberries. Just a warning that they may turn your batter a bit purple/blue. It helps to pat them dry.

OK, let’s talk details so you can have total scone success in your kitchen.

About the butter… You want it to be nice and cold.

You want those butter chunks intact in the dough when the scones go into the oven. It’s what helps make the scones light and airy because the cold butter creates steam as it melts in the oven.

How to cut in butter:

– Cutting in butter just means you are incorporating cold butter chunks into the batter so that they break down but do not melt.

– Having some little lumps of butter throughout the dough is what makes the scones light and airy.

– Your butter should be very cold. I like to cut it into small 1/4-inch cubes and then put it back in the refrigerator while I’m preparing the dough. This helps keep the butter pieces cold.

– I also like cutting it that small because then I don’t have to work as hard to cut it into the flour mixture. #lazylikethat

– You can cut butter into flour using a pastry cutter or with two butter knives.

A pastry cutter like this would be perfect to use and it’s affordable.

If you don’t want to buy one, you can use two regular knives. Place the cold butter chunks in the bowl with the flour mixture. Hold one knife in each hand and just go to town cutting across the butter down into the flour so that you’re breaking up the butter pieces slightly and getting them mixed in. It should only take a couple minutes with this method.

Your butter and flour mixture should end up resembling small peas.

Also, good news. That’s the hardest part.

There is no kneading needed for these scones.

You just turn the dough onto a floured surface and roughly shape it into a round, 8-inch disk. Then cut it into 8 triangular scones and you’re good to go. So easy.

Just don’t forget the egg white brush on top and the sprinkle of sugar before these go into the oven. That helps them get gorgeously golden brown and crunchy on top.

Yup, swoon-worthy.

Also, I should point out that these are great to make ahead. They will keep for 3-4 days at room temperature and they are great served at room temp, as well as fresh from the oven.

If you want to rewarm them and maintain that crusty edge, here’s how to do it.

How to reheat scones to make them taste fresh baked:

– You can reheat scones in a toaster or regular oven if you want to bring back some of the crusty bottom that they have when they are freshly made.

– Place them on a foil-lined or parchment paper lined baking sheet. Bake at 350 for about 5-7 minutes, or until the scones are warmed through.

– Of course, you can also use the microwave for a single scone in a pinch. It’ll get nice and warm fast, but might love some of that crunchy edge on the top and bottom.

They’ll be delicious with your morning coffee or tea. 👍

Last thing, if you are making these for Mother’s Day or part of a brunch spread, here are a few other recipes to round out your menu.

Brunch menu ideas:

• Veggie lovers quiche
• Tomato breakfast tart
• Cheesy baked eggs
• Make ahead healthy breakfast casserole
• Mixed greens salad with fruit

And of course, don’t forget the bubbly! 🥂

Make mom a mimosa or serve some champagne brunch punch or poinsettia cocktails.

You are set!

I hope you give these blueberry scones a try, whatever the occasion. They are sure to impress.

Enjoy!

XO,

Kathryn

Yield: 8 servings

Blueberry Scones

Print

Blueberry scones are light and airy, with a crusty bottom and golden brown top. They are simple to make, incredibly delicious and will make you feel like a master baker!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1/2 cup skim milk (see notes)
• 1/4 cup granulated sugar
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups Bob’s Red Mill organic all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, cold and cut into small pieces
• 1 cup blueberries
• 1 large egg white, lightly beaten
• 2 tablespoons granulated sugar (or coarse brown sugar)

Instructions

1. Preheat oven to 375.
2. Combine milk, sugar, lemon rind, vanilla and egg in a medium bowl. Stir well with a whisk.
3. In a separate large bowl, combine the flour, baking powder and salt, mixing well. Cut in butter with a pastry blender until the mixture resembles small peas. (See notes below for details.)
4. Add the milk mixture and stir until just combined. Gently fold in the blueberries. The dough will be sticky.
5. Flour a clean surface and turn out the dough. Sprinkle extra flour on top of the dough then shape into an 8-inch circle, patting to make sure it’s an even thickness.
6. Cut the dough into 8 wedges. Place each wedge on a baking sheet coated with cooking spray.
7. Brush each scone wedge with egg white then sprinkle evenly with the two tablespoons of sugar.
8. Bake at 375 for 18-20 minutes, until golden. Serve warm or at room temperature.

Notes

Milk: The recipe calls for skim milk, but a 1% or 2% milk would be fine, too.

Lemon zest: The lemon zest adds such a lovely, light lemony flavor to these scones. I don’t recommend skipping it. You could, however, try it with an orange zest instead if you like.

Butter: Be sure your butter is nice and cold. I recommend cutting it first and then putting it in the fridge or freezer while you preheat the oven and prep the rest of the recipe. Details below on how to cut in butter.

Blueberries: Fresh blueberries are what I tend to use, but you could also make these with frozen blueberries. Just a warning that they may turn your batter a bit purple/blue. It helps to pat them dry.

Leftovers: They will keep for 3-4 days at room temperature and they are great served at room temp. Or you can rewarm them.

How to rewarm scones:

• You can reheat scones in a toaster or regular oven if you want to bring back some of the crusty bottom that they have when they are freshly made. 
• Place them on a foil-lined or parchment paper lined baking sheet. Bake at 350 for about 5-7 minutes, or until the scones are warmed through.
• Of course, you can also use the microwave for a single scone in a pinch. It’ll get nice and warm fast, but might love some of that crunchy edge on the top and bottom.

How to cut in butter:

• Cutting in butter just means you are incorporating cold butter chunks into the batter so that they break down but do not melt.
• Having some little lumps of butter throughout the dough is what makes the scones light and airy.
• Your butter should be very cold. I like to cut it into small 1/4-inch cubes and then put it back in the refrigerator while I’m preparing the dough. This helps keep the butter pieces cold.
• I also like cutting it that small because then I don’t have to work as hard to cut it into the flour mixture.
• You can cut butter into flour using a pastry cutter or with two butter knives.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 225Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 58mgSodium: 341mgCarbohydrates: 37gFiber: 1gSugar: 12gProtein: 6g