This easy Scone Recipe is the one we make when we want bakery-style scones at home without any fuss. They bake up tender and buttery with crisp edges, and the sour cream keeps them soft and rich (not dry!) Add fresh blueberries and they feel perfect for breakfast, brunch, or a bridal or baby shower.
A few years ago, we decided we wanted to master scone making, and this recipe was the result. We love that there is such a wide variety of options you can make with the additions, but today’s recipe is filled with blueberries!
What we love most is how simple the dough is. Grating cold butter makes it come together fast, and you don’t need any fancy steps, just mix gently, shape, cut, and bake. Warm scones fresh from the oven never last long around here.
If you love homemade breakfast treats, try Cinnamon Rolls, Blueberry Muffins, Coffee Cake, and Banana Bread.
Why you’ll love it + Why it works:
- Flavor: They are flaky, buttery, and filled with pops of juicy fruit.
- Sour Cream Adds Moisture: Sour cream keeps the scones rich and tender.
- Bakery Style at Home: These scones taste like they came from your favorite bakery.
- Customize: Add mix-ins or change it up with various flavor combinations, see tips below!
- Breakfast or brunch: Serve scones any time of the day; they even make a delicious dessert!
Easy Scone Recipe Ingredients
- All-Purpose Flour (2 cups): Creates structure for the scones.
- Sugar (⅓ cup): Adds sweetness without making the scones overly sweet.
- Baking Powder (1 teaspoon): Helps the scones rise.
- Baking Soda (¼ teaspoon): Helps create a lighter texture.
- Salt (½ teaspoon): Balances sweetness and enhances flavor.
- Cold Butter (8 tablespoons): Creates flaky layers and rich flavor. Cold/frozen butter causes more steam to release in the dough which is key for light and flaky scones
- Sour Cream (½ cup): Adds moisture and keeps the scones soft and tender.
- Large Egg (1): Adds structure and richness.
- Vanilla Extract (1 teaspoon): Adds warm flavor.
- Fresh Blueberries (¾ cup): Adds fresh flavor and juicy bursts throughout the scones. Add ½ cup dried fruit or ¾ cup fresh fruit of your choice such as raspberries. Add different flavorings and mix-ins like chocolate chips, raisins, or coconut.
How to Make Scones
PREP. Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner and set aside.
DOUGH. In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt. Grate cold butter into the flour mixture, and mix gently with your hands to incorporate the butter.
In a small bowl, whisk together sour cream, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix gently with a rubber spatula until the dough starts to come together.
Gently mix in blueberries, being careful not to crush them.
CUT & BAKE. Pat the scone dough out into an 8-inch circle about 1 inch thick on a lightly floured surface. Use a sharp knife to cut the dough into 8 wedges, and place the wedges on the prepared baking sheet.
Bake 15-17 minutes, until light golden brown. Enjoy our easy scone recipe!
Change it up: Our Favorite Variations
- Lemon Blueberry: Add 1 tablespoon lemon zest to the dough, keep blueberries.
- Raspberry White Chocolate: Swap blueberries for ¾ cup raspberries, add ½ cup white chocolate chips.
- Chocolate Chip: Skip fruit, add 1 cup mini chocolate chips.
- Strawberries and Cream: Fold in ¾ cup diced strawberries, add ½ cup white chocolate chips.
- Mixed Berry: Use a mix of berries (about ¾ cup total), toss in 1 teaspoon flour to help prevent bleeding.
- Peach: Fold in ¾ cup diced peaches (fresh or well-drained canned), plus a pinch of cinnamon.
- Almond Poppy Seed: Add 1 tablespoon poppy seeds and swap vanilla for ½ teaspoon almond extract.
- Maple Pecan: Add ½ cup chopped pecans and swap vanilla for 1 teaspoon maple extract (or drizzle with maple glaze).
Kristyn’s Recipe Tips
- Freeze the butter for 10 to 15 minutes before grating for easier handling. Use cold butter, eggs, and cream for flaky, tender layers.
- Do not overmix the dough, or the scones can become dense.
- Handle the dough gently for a softer texture.
- Add coarse sugar on top before baking for a bakery-style finish.
- Swap blueberries for raspberries, chocolate chips, or diced strawberries.
- Leave space between the individual pieces on the baking sheet. If the pieces are close together, you will have softer-sided scones. Cool uncovered to avoid moisture forming, creating a softer crust.
- Make a simple sweet glaze by mixing 1 cup of powdered sugar and 2 tablespoons of milk. To make it thicker, use less milk, or more milk to thin it out. Flavor the glaze with almond extract, vanilla extract, orange zest, or lemon zest.
Best Scone Recipe
Equipment
- grater
Video
Ingredients
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter, cold
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner and set aside.
- In a small bowl, whisk together sour cream, egg, and vanilla. Pour the wet ingredients into the dry ingredients, and mix gently with a rubber spatula until the dough starts to come together.
- Gently mix in blueberries, being careful not to crush them.
- Pat the scone dough out into an 8-inch circle about 1 inch thick on a lightly floured surface. Use a sharp knife to cut the dough into 8 wedges, and place the wedges on the prepared baking sheet. Bake 15-17 minutes, until light golden brown.
Notes
- Freeze the butter for 10 to 15 minutes before grating for easier handling. Use cold butter, eggs, and cream for flaky, tender layers.
- Do not overmix the dough, or the scones can become dense.
- Handle the dough gently for a softer texture.
- Add coarse sugar on top before baking for a bakery-style finish.
- Swap blueberries for raspberries, chocolate chips, or diced strawberries.
- Leave space between the individual pieces on the baking sheet. If the pieces are close together, you will have softer-sided scones. Cool uncovered to avoid moisture forming, creating a softer crust.
- Make a simple sweet glaze by mixing 1 cup of powdered sugar and 2 tablespoons of milk. To make it thicker, use less milk, or more milk to thin it out. Flavor the glaze with almond extract, vanilla extract, orange zest, or lemon zest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store cooled scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.
Shape the blueberry scones, cover the pan with plastic, and store them in the refrigerator overnight to be baked in the morning.
To freeze, place the shaped dough on a baking sheet then put it in the freezer. Once the scones are solid, transfer them to a freezer-safe storage container for up to 4 weeks.
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This recipe was first shared June, 2020.
These scones I have made several times now and they are super easy and super delicious!!! I’ve tried with fresh blueberries and dried cherries. Both were absolutely scrumptious. I will continue to make these a million times over!!!
Now if you’ll excuse me, it’s time I remove from the oven so I can eat one, I don’t wait for them to cool….I cant!!
Haha we totally get that! Waiting for scones to cool is nearly impossible.
Absolutely delicious!
I’m so glad you loved it so much!