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Bakery Style Blueberry Scones

Bakery Style Blueberry Scones

Bakery Style Blueberry Scones are soft, buttery, and filled with juicy blueberries. This easy recipe will have you enjoying fresh, homemade scones in no time.

Hello, friend! 👋 Are you craving a taste of a classic bakery treat? These Bakery Style Blueberry Scones are sure to hit the spot! They’re so simple to make, you’ll be surprised at how quickly you can have these warm, buttery delights ready to enjoy.

So, roll up your sleeves and let’s get baking!

Utensils You Need

Here’s what you’ll need to make these scones:

  1. Large bowl
  2. Whisk
  3. Baking sheet
  4. Pastry cutter or fork
  5. Sharp knife

The Recipe

Bakery Style Blueberry Scones

Bakery Style Blueberry Scones

These bakery-style blueberry scones are buttery, crumbly, and full of juicy blueberries.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 8 scones
Calories 250 kcal


  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup cold butter cut into small pieces
  • ½ cup milk
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries


  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the milk, egg, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this will make the scones tough.
  • Gently fold in the blueberries.
  • Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 15-20 minutes, or until golden brown on top.
  • Let cool slightly on the baking sheet before serving.


  1. For best results, use cold butter and don’t overmix the dough.
  2. If using frozen blueberries, don’t thaw them before adding them to the dough.
  3. You can add a sprinkle of sugar on top of the scones before baking for extra sweetness.
Keyword bakery style, blueberry scones, breakfast, easy recipe, homemade, snack

Cook Method: Baking

Season: All

Alternative Ingredients

If you don’t have some of the ingredients, here are some alternatives you can use:

All-purpose flourWhole wheat flour, gluten-free flour
ButterShortening, coconut oil
MilkNon-dairy milk (almond milk, soy milk, etc.)
EggFlax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)

What to Serve with Bakery Style Blueberry Scones

You can pair these delicious scones with:

  1. A cup of coffee or tea
  2. Clotted cream and jam
  3. Whipped cream and fresh fruit

Frequently Asked Questions

Can I make these scones ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours before baking.

Can I freeze the baked scones?

Yes, you can freeze the baked scones for up to 3 months. Thaw at room temperature or warm them in the oven before serving.

Can I use other berries instead of blueberries?

Yes, you can use other berries like raspberries, strawberries, or blackberries.

Why are my scones dry and crumbly?

This could be due to overmixing the dough or using too much flour. Make sure to mix the dough until just combined and use a light hand when handling it.

Can I make these scones without an egg?

Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute.

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