My Favorite Morning Treat
I love a warm breakfast. These easy blueberry scones are my go-to. They feel fancy but are so simple. You can have homemade scones on the table fast.
That matters because busy mornings need a little joy. A special bite makes the day brighter. This is one of my favorite quick breakfast recipes. What is your favorite thing to bake in the morning?
A Little Story & Some Tips
I first made these for my grandson. He said they were better than store-bought. I still laugh at that. He had blueberry juice on his chin!
Here is my best scone recipe tip. Keep your butter cold. It makes the scones fluffy. And be gentle with the dough. Don’t over mix it. *Fun fact: The word “scone” comes from Scotland!*
Bringing It All Together
Gently fold in those fresh blueberries. Doesn’t that color look pretty? Then you shape and cut them. The classic scone shape is like a triangle.
Brush them with a little cream before baking. This gives them a golden top. Have you ever tried making scones with glaze before? It’s easier than you think.
The Sweet Finish
Let the scones cool completely. This is important. Then make the vanilla glaze recipe. Just mix three things in a bowl.
Drizzle it over each scone. The glaze will harden as it sits. This sweet finish makes them extra special. It turns simple breakfast scones into a bakery treat.
Why This Matters To Me
This blueberry scones recipe is about sharing. Food made with care feeds more than our stomachs. It feeds our hearts.
Knowing how to make scones means you can create a happy moment anytime. That is a wonderful skill. Will you share these with someone you love? Tell me who you’d make them for.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | For the scones |
| Baking powder | 1 tablespoon | For the scones |
| Salt | 1/2 teaspoon | For the scones |
| Granulated sugar | 2 tablespoons | For the scones |
| Cold unsalted butter | 5 tablespoons | Cut into cubes, for the scones |
| Fresh blueberries | 1 cup | For the scones |
| Heavy cream | 1 cup + 1 tablespoon | 1 cup for dough, 1 tbsp for brushing tops |
| Coarse sugar | optional | For sprinkling before baking |
| Powdered sugar | 1 cup | For the glaze |
| Milk | 2 tablespoons | For the glaze |
| Vanilla extract | 1/2 teaspoon | For the glaze |
Instructions
Step 1: First, heat your oven to 400 degrees. Get out a big bowl for your dry stuff. Whisk the flour, baking powder, salt, and sugar together. This is the start of your best scone recipe. Doesn’t that smell amazing already?
Step 2: Now, add those cold butter cubes to the bowl. Use a fork or your fingers to mix it in. You want it to look like little crumbs. (Keep the butter cold for flaky homemade scones!). This is the secret to perfect breakfast scones.
Step 3: Gently fold in your fresh blueberries. Try not to squish them! Then, pour in one cup of heavy cream. Mix it just until the dough comes together. Over-mixing makes tough scones. See how easy blueberry scones can be?
Step 4: Press the dough into a rectangle on a floured counter. Cut it into triangles. Place them on a baking sheet. Brush the tops with a little cream. Sweet or sparkly topping? Share below! Bake for 15-20 minutes until golden.
Step 5: Let your scones cool completely on a rack. Meanwhile, make the vanilla glaze recipe. Just stir powdered sugar, milk, and vanilla. Drizzle it over the cooled scones. Let it set for 30 minutes. Now you know how to make scones with glaze!
Creative Twists
Lemon Zest Joy: Add the zest of one lemon to the dough. It makes the blueberries taste even brighter.
Almond Sprinkle: Mix a few drops of almond extract into the glaze. Top with sliced almonds before it dries.
Mini Scone Bites: Make your dough rectangle smaller. Cut tiny triangles for perfect two-bite treats. Which one would you try first? Comment below!
Serving & Pairing Ideas
These fresh blueberry scones are wonderful all on their own. For a special breakfast, serve them with a big mug of tea. I love a dollop of clotted cream on the side, too. They are the star of any quick breakfast recipes list. Which would you choose tonight?
Keeping Your Scones Fresh and Happy
Let’s talk about storing these lovely scones. First, cool them completely. A warm scone in a container gets soggy. I learned that the hard way with my first batch years ago. I was too excited to wait!
For the fridge, use an airtight container. They will stay fresh for about two days. For the freezer, wrap each scone tightly in plastic wrap. Then pop them all in a freezer bag. They keep for a month! This is perfect for batch cooking.
Batch cooking means a quick breakfast is always ready. This matters because busy mornings feel calmer with a homemade treat. To reheat, warm frozen scones in a 300-degree oven for 10 minutes. It brings back that fresh-baked magic.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Scone Troubles
Sometimes our baking needs a little help. Here are three common issues. First, dough that is too sticky. Just add a sprinkle more flour. Your hands will thank you.
Second, butter that got too warm. I remember when my butter melted once. My scones were flat! Always use cold butter straight from the fridge. This matters for fluffy layers.
Third, over-mixing the dough. Stir just until everything comes together. A lumpy dough is a good dough. This matters because gentle handling keeps scones tender. It builds your cooking confidence.
Which of these problems have you run into before?
Your Quick Questions, Answered
What is the best glaze for blueberry scones?
The simple vanilla glaze in this recipe is perfect. It complements the berries without being too sweet. This easy vanilla glaze recipe uses just powdered sugar, milk, and vanilla. A lemon glaze is also lovely. Mix powdered sugar with fresh lemon juice. Both make delicious scones with glaze.
How do you keep blueberries from bleeding in scones?
Use fresh, dry blueberries. Toss them in a little flour from your recipe bowl. This light coating helps absorb juice. Be very gentle when folding them in. This keeps your homemade scones looking pretty with bursts of blue, not a purple swirl.
Can I use frozen blueberries for scones?
Yes, but do not thaw them. Toss frozen berries directly in flour. This helps prevent a blue streak in your dough. Your baking time might be a minute or two longer. Frozen berries work great for this easy blueberry scones recipe any time of year.
Why are my lemon blueberry scones dry?
Dry scones often come from over-mixing. Mix the dough just until it comes together. Also, measure your flour correctly. Spoon it into the cup, then level it off. Too much flour makes dense scones. Following these tips makes the best scone recipe moist and tender.
What is a good substitute for buttermilk in scones?
This recipe uses heavy cream. But if you need a substitute, try this. Add one tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for five minutes. This makes a fine buttermilk stand-in for your breakfast scones.
How do you get scones to rise high?
Use very cold butter and cold cream. A hot oven (400°F) is key. Do not overwork your dough. Pat it gently into shape. *Fun fact: The steam from the cold butter creates flaky layers and lift.* This is the secret to tall, beautiful homemade scones every time.
Which tip will you try first?
From My Kitchen to Yours
I hope you love this blueberry scones recipe. Baking should be a joy, not a worry. These quick breakfast recipes bring sunshine to any morning.
I would love to hear about your baking adventure. Did your family enjoy them? What did you think of the vanilla glaze? Your stories make my day.
Have you tried this recipe? Tell me all about it in the comments below. I read every single one.
Happy cooking!
—Grace Ellington
Lemon Blueberry Scones with Sweet Vanilla Glaze
Description
These tender, buttery scones are bursting with fresh blueberries and topped with a sweet vanilla glaze for the perfect breakfast or teatime treat.
Ingredients
Scones:
Glaze:
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender, fork, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Gently fold in the blueberries, being careful not to break them.
- Fold in 1 cup of heavy cream until the dough just comes together. Be careful not to overmix.
- On a lightly floured surface, press the dough into a 12×3 inch rectangle. Cut the rectangle in half lengthwise, then cut each half in half again to make 4 squares. Cut each square diagonally to create 8 triangular scones.
- Place scones on an ungreased baking sheet. Brush the tops with the remaining 1 tablespoon of heavy cream. Sprinkle with coarse sugar, if using.
- Bake for 15-20 minutes, or until lightly golden brown. Transfer to a wire rack to cool completely.
- While scones cool, make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled scones. Let sit for about 30 minutes to allow the glaze to set before serving.
Notes
- For best results, ensure all ingredients (especially butter and cream) are very cold. Handle the dough as little as possible to keep the scones tender. You can use frozen blueberries, but do not thaw them before folding into the dough to prevent excessive bleeding.