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This melt-in-your-mouth best scone recipe is bursting with juicy berries, and easy to whip up for breakfast or brunch.
A Breakfast to Love
Scones may mean something different to you depending on where you live. In Utah, a sweet scone is similar to a Fry Bread. For the rest of the world, it’s similar to American Homemade Biscuits but differs in the amount of sugar and fat.
A few years ago we decided we wanted to master scone making, and this recipe was the result. We love that there are so many varieties you can make with the additions, but today’s recipe is filled with blueberries!
What’s to love:
- Flavor. They are flaky, buttery, and filled with pops of juicy fruit.
- 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!
Ingredients
PREP TIME: 20 minutes
COOK TIME: 15 minutes
- 2 cups all-purpose flour – substitute with an equal amount of BOB’s Red Mill gluten-free flour.
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons butter, cold – cold/frozen butter causes more steam to release in the dough which is key for light and flaky scones
- ½ cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup fresh blueberries – blueberries can be replaced with other mix-ins.
Mix In Suggestions
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 2 cups flour, ⅓ cup sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Grate 8 tablespoons cold butter into the flour mixture, and mix gently with your hands to incorporate the butter.
- In a small bowl, whisk together ½ cup sour cream, 1 egg, and 1 teaspoon 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 ¾ cups 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.
Complete the Meal
- Sides: Yogurt Parfaits, Scrambled Eggs, Fruit Salad
- Drinks: Hot Chocolate Recipe, Apple Cider Recipe, White Chocolate Peppermint Hot Cocoa
- More pastries: Cherry Danish, Homemade Donuts, Cinnamon Twists
More collections: Breakfast Pastry Recipes, Quick Bread Recipes, Easy Breakfast Ideas
Best Scone Recipe
Filled with pops of juicy blueberries, this best scone recipe is flaky, buttery, and easy to make! They're perfect for breakfast and brunch.
Equipment
- grater
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.
Video
Notes
Make ahead of time. Shape the scones, cover the pan with plastic, and store them in the fridge 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.
STORE cooled scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.
Nutrition
Calories: 292kcal, Carbohydrates: 35g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 58mg, Sodium: 300mg, Potassium: 122mg, Fiber: 1g, Sugar: 10g, Vitamin A: 477IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Recipe FAQ
What is the secret to flaky scones?
- Cold ingredients. Use cold butter, eggs, and cream for flaky, tender layers. Grate cold, even frozen, butter to mix into the dough or use a pastry cutter.
- Don’t overwork the dough to prevent the ingredients from becoming too warm and to avoid over-activating the gluten.
Achieve a crispy crust?
- 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.
Top Scones with a Glaze?
- 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.
Can I make Best Scone Recipe ahead of time?
- 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.
How to store leftover scones?
- Store cooled scones in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.
I have not made scones. You have such positive response from other viewers that I will try. Thanks for the clear & easy steps to make them
You’re welcome!! Hope you enjoy them!
Buttery, moist & delicious! I had never made scones before & usually thought they were very dry when I tried them. But these are so good. I actually substituted the sugar for granulated Splenda since my boyfriend is diabetic & they were just as moist & good.
Great recipe. I took it up a notch and brushed tops with a little cream and sugar before baking.
Absolutely fantastic recipe. Follow recipe exactly and is delicious every time!
I see the suggestions for different flavours but not one for cheddar cheese flavour. I’m curious about how best to tweak this recipe to make cheese scones. Would you cut out the sugar and vanilla? And how much cheese would you suggest using?
These are amazing! Made them with GF flour (Bobs Red Mill) and they turned out incredible. Not dry – made sure not to over mix/knead. I also put a little vanilla glaze over and it was perfect. First time ever making scones and I was so impressed with how they turned out!
Thanks for sharing what you did! Way to make scones!! I hope that everyone enjoyed this one too.
love your recipe for scones., just wish my dough would not come out so dry. so you havce any tips for a way to have it come out not so crumbly… i do the same thing you do in lthe video. i
First I would try not handling your dough too much. You don’t want to over-activate the gluten. The more you mix and knead the dough, the more the gluten is activated causing a denser, chewier, and sometimes even drier scone. I hope this helps!
I’ve made your recipe many times and it is sooo good! My kids love them; soft and flaky but not dry, and just the right sweetness. I usually do them with a bit of orange zest and a tsp of orange juice.
I have a question tho, I was about to make them today and realized I am out of parchment paper and don’t have a silicone mat. Will it stick horribly? Is there a way to make it without parchment paper?
I’m so glad you love the scones. The orange addition sounds yummy! Yes, you can spray the bottom of a pan with non-stick cooking spray. That should help them not stick horribly as well.
will frozen blueberries work out just as well? add frozen or thaw first ??? cant wait to make this !
You can use frozen and I’d suggest putting them in the dough frozen and gently mixing in.