Blueberry Scones
I make these blueberry scones when I want something that feels a little special but still comes together easily. They’re soft and buttery with golden edges, and the sour cream keeps them incredibly tender without making them heavy. The blueberries melt into the dough as they bake, and that mascarpone glaze on top adds just enough sweetness and tang to pull everything together.
Why you’ll love these…
Most scone recipes rely on heavy cream alone, but I like using sour cream here for a softer texture and a bit of tang. Instead of kneading the dough, I gently stack and fold it a few times. This keeps the scones light and gives you those subtle flaky layers without overworking the dough. Also…
- The mascarpone glaze adds a creamy, slightly tangy finish
- Soft, tender centers with lightly crisp edges
- Sour cream keeps them moist without feeling dense
- Flaky layers without complicated techniques
- Juicy blueberries in every bite
Key ingredients & why I use them
- Cold butter: This is what creates those flaky layers. It melts in the oven and leaves behind little pockets of softness.
- Sour cream: Keeps the scones tender and adds a slight tang that balances the sweetness.
- Blueberries: Fresh or frozen both work—just fold them in gently so they don’t break apart.
- Mascarpone: Used in the glaze, it gives a richer, creamier finish than a standard icing.
How to make these scones
I have the full ingredients and instructions down below in the recipe card, but keep reading for more detailed tips!
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Step 1: Make the scone dough
Preheat the oven to 400ºF (200ºC).
To begin, whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the cold, cubed butter and cut it into the flour mixture using your fingers, a fork, or a pastry cutter. Continue until the mixture resembles coarse crumbs.
Step 2: Prep the wet ingredients and add
Next, in a small bowl, whisk the sour cream, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry mixture and gently stir just until the flour is mostly incorporated. Be careful not to overmix.
Step 3: Fold in the blueberries
Now, fold in the fresh blueberries, working slowly and gently. If you’re using frozen berries, avoid overmixing to prevent the color from bleeding into the dough.
Step 4: Shape the scones
Lightly flour your work surface and turn the dough out. Instead of kneading, use a stacking method: cut the dough in half, stack one half over the other, and gently press down. Repeat this two or three times until the dough just comes together. This helps incorporate the flour while keeping the scones light and flaky.
Once shaped, pat the dough into a 1-inch thick round. Use a sharp knife or bench scraper to cut it into 8 wedges. Transfer them to a parchment-lined baking sheet, spacing the scones about 2 inches apart. If desired, brush the tops with heavy cream and sprinkle with coarse sugar for added crunch and a beautiful golden finish.
Step 5: Bake
Place the tray in a 400ºF (200ºC) oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Although they’re wonderful at room temperature, these scones are especially delicious when served slightly warm.
Step 6: Make the mascarpone glaze
While the scones cool, prepare the glaze. In a bowl, whisk together the mascarpone, lemon juice (or milk), and powdered sugar until smooth and pourable. You can adjust the consistency by adding more lemon juice or sugar as needed.
Step 7: Drizzle on top of the scones
Finally, drizzle the glaze over the cooled scones. The result is a creamy, citrus-kissed finish that perfectly complements the blueberry filling.
Baking Tips
This is what I keep in mind when I bake!
- Keep your butter cold for the best texture. This goes for any of my scone recipes, including my Apple Scones or Lemon Raspberry Scones.
- Don’t overmix the dough—this keeps the scones soft
- Use the stacking method instead of kneading for flakier layers
- Handle blueberries gently, especially if frozen
- Add lemon zest to the dough or glaze for extra brightness
Storage
Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days. To freeze, skip the glaze and freeze the baked scones for up to 2 months. Thaw and warm before serving, then glaze.
Variations
- Serve with butter or jam instead of glazing
- Skip the glaze for a more classic, bakery-style scone
- Swap blueberries for raspberries or blackberries
- Add a hint of lemon zest to the dough
FAQ
Yes. I use them all the time—just fold them in gently and don’t overmix or the dough can turn purple.
Usually from overmixing or overworking the dough. Mix just until it comes together and use the stacking method instead of kneading.
Sour cream gives the best texture here, but you can substitute it with full-fat Greek yogurt if needed.
Yes. You can shape the scones, refrigerate them overnight, and bake the next day.
A few more recipes to try
If you’re in the mood for more cozy, bakery-style bakes, there are a few recipes I keep coming back to. This Blueberry Coffee Cake has that same soft, tender crumb with bursts of fruit, but in a more classic sliceable form. The Espresso Chocolate Scones with Walnuts are a great option if you want something a little richer and more coffee-forward. For something bright and citrusy, Lemon Blueberry Bread is soft, moist, and easy to ma
Let me know!
These Blueberry Scones are everything a scone should be—flaky, soft, and full of flavor. If you make them, I’d love to see them! Tag me on Instagram and show off your bakes.
Blueberry Scones
Ingredients
- 2 cups all-purpose flour 250g
- ⅓ cup granulated sugar 65g
- 2½ tsp baking powder
- ⅙ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into cubes 113g
- ½ cup sour cream or plain Greek yogurt 120g
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries 150g
- 2 tbsp heavy cream optional
- 3 tbsp coarse sugar for topping optional
Mascarpone Glaze
- ¼ cup mascarpone
- 2 tbsp lemon juice or milk
- ½ cup powdered sugar
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and cut it in using a pastry cutter, a fork, or your fingers until the mixture resembles coarse crumbs, and the butter is incorporated with the dry ingredients.
- In a small bowl, whisk together sour cream, egg, and vanilla. Pour into the dry ingredients and gently mix until mostly combined.
- Fold in the blueberries gently, being careful not to overmix (especially if using frozen blueberries).
- Turn the dough onto a floured surface. Cut the dough in half, place on piece on top of the other, gently pat it down. Cut the dough in half again, place one piece on top of the other, and pat it down. Do this until the dough comes together. The trick is to not over knead the dough, and this method of cutting the dough in half and placing on piece on top of the other is a great way to incorporate the flour into the wet ingredients without over mixing.
- Pat the dough into a 1-inch thick disk.
- Cut into 8 wedges and place on the prepared baking sheet, spaced 2 inches apart.
- Optional: Brush tops with cream or milk and sprinkle with coarse sugar.
- Bake for 18–22 minutes, until golden on top and a toothpick comes out clean.
- Let cool slightly before glazing.
Mascarpone Glaze
- In a medium bowl, mix the mascarpone, lemon juice, and powdered sugar. You can use a whisk or a hand mixer to do this.
- Add a bit more lemon juice or milk to thin the glaze out, or add more powdered sugar to make it thicker if it’s too runny.
- Drizzle over cooled scones and serve immediately!