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This scones recipe is flaky, buttery, and easy to make! They’re deliciously customizable and perfect for breakfast and brunch.

Scones make for a delicious pastries, perfect for breakfast or brunch! Some of our other favorite breakfast pastries include Cherry Danishes, Homemade Pop Tarts, and Biscuit Donuts.

Blueberry scones recipe served on a white plate.

What is a Scone?

Scones are one of our favorite breakfast treats!! There are so many varieties to choose from, and this scones recipe can be customized any way you want!

The scone differs depending on where you live. For some reason, people who live in Utah make a sweet scone that is very similar to Fry Bread, but for the rest of the world, a scone is very similar to an American Biscuit.

A scone differs from a biscuit in the amount of sugar and fat. They’re also made into both sweet and savory scones.

A more traditional scone recipe is fairly plain and often topped with butter, jam, or clotted cream.

This blueberry scone recipe uses blueberries for extra flavor. Keep reading for more delicious flavor variations you might like to try!

How to Make Scones

Blueberry Scones are tender, delicious, and so easy!

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 together the flour, sugar, baking powder, baking soda, and salt. Grate the cold butter into the flour mixture, and mix gently with your hands to incorporate the butter.

In a small bowl, whisk together the 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 the 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.

Fresh blueberries in a small white bowl.

Flavor Variations

I made the recipe with fresh blueberries, but it’s easy to customize the recipe to any flavor of scones you like.

Add ½ cup dried fruit or ¾ cup fresh fruit of your choice. Add different flavorings and even mix-ins like chocolate chips, raisins, or coconut.

Here are some of my favorite flavor combinations:

  • Cinnamon Chip Scones – Mix in 1 teaspoon of cinnamon with the dry ingredients, then fold in ½ cup of cinnamon baking chips after the dough is mixed together. Sprinkle with cinnamon sugar before baking.
  • Blueberry Lemon Scones – Mix the zest of one lemon with the dry ingredients, then add 1 teaspoon of lemon extract with the wet ingredients. Stir in ¾ cup of fresh blueberries before baking.
  • Cranberry Orange Scones – Mix the zest of one orange in with the dry ingredients, then fold in ½ cup of dried cranberries after the dough is mixed.

The flavor combinations are endless!

Recipe Tips

Cold ingredients. Cold butter is really important. In fact, using all cold ingredients is key to a successful scone.

  • Grate cold, even frozen, butter to mix into the dough.
  • The colder the butter the more steam can be released creating flakier air pockets and flaky layers inside a crisp crust. 
  • Use cold eggs and cream as well so that the butter stays cold. Instead of using a cheese grater, use a pastry cutter to incorporate the butter into the flour.

Don’t overwork the dough. One reason is to keep the butter and other ingredients from getting too warm. The other reason is so you won’t over-activate the gluten.

The more you mix and knead the dough, the more the gluten is activated causing a denser chewier texture instead of producing flaky and tender scones. 

Crispy crust.

  • Leave space. Make sure there is space between the individual pieces on the baking sheet. If the pieces are close together, you will have softer-sided scones. 
  • Cool uncovered. If you cover the scones as they cool the moisture will create a softer crust. 
Baked blueberry scones on a baking sheet.

More Ways to Change it Up

Change the shape. I will often use cookie cutters when making biscuits. It’s particularly fun when using holiday shapes. The same applies for making scones!

  • Instead of cutting the dough into 8 wedges, as the directions state, use a cookie cutter to stamp out your shapes.
  • The bake time may need to be adjusted depending on the size of your shapes. Be sure all the shapes are similar sizes so they all bake at the same rate.

Glaze. Use different glazes on top of the blueberry scones. 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.

Two blueberry scones stacked on a white plate.

Storing Info

STORE UNBAKED. Shape the Best Scone recipe and store them in the fridge overnight to be baked in the morning. Cover the baking pan with plastic wrap before putting them in the fridge.

FREEZE UNBAKED. 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.

  • Freeze for 3-4 weeks otherwise, the effectiveness of the leavening agents starts to decrease and the scones will not be as light and airy as you want.

STORE BAKED. Cool the Scones and store them in an airtight container on the counter for 2-3 days or in the freezer for up to 3 months.

  • Separate the scones with parchment paper or wrap them individually with plastic wrap to keep them from freezing to each other. 
Close up of blueberry scones recipe served on a white plate.

Recipe FAQ

What’s the difference between American scones and English scones?

American scones (like the ones made with this recipe) are typically flaky triangle shaped pastries with mix-ins, and are meant to be eaten on their own. English scones, on the other hand, are tall and round—more similar to American biscuits—and are meant to be eaten with spreads like butter and jam.

Can I make this scone recipe gluten free?

I haven’t made these with gluten-free flour, but a reader recommended using BOB’s Red Mill gluten-free flour. Substitute the all-purpose flour with an equal amount of GF four. 

What is the secret to making good scones?

Using cold ingredients, and especially cold or frozen butter, is key for light and flaky scones. Cold ingredients cause more steam to release in the oven.

Why are my scones heavy and dense?

The biggest culprit tends to be over handling the dough. When you overwork the dough, the cold ingredients get warm and the gluten is more activated, which leads to a dense texture.

For more breakfast pastry recipes, try:

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5 from 42 votes

Best Scones Recipe

By: Lil’ Luna
Filled with pops of juicy blueberries, this best scone recipe is flaky, buttery, and easy to make! They're perfect for breakfast and brunch.
Servings: 8
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes

Equipment

Ingredients 

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Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner and set aside.
  • 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.
  • 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.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




50 Comments

  1. Connie says:

    Hi
    Can you freeze dough before baking and only bake half the recipe?

    1. Lil'Luna Team says:

      You bet. Just 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. I recommend only freezing them for 3-4 weeks otherwise the effectiveness of the leavening agents start to decrease and the scones will not be as light and airy as you want.

  2. Jill says:

    5 stars
    I made this today, I didn’t have blueberries so I used chocolate chips instead. So delicious and moist. This is my new go-scone recipe.

    1. Lil'Luna Team says:

      Hooray! I’m so happy you enjoyed the scones. I bet they were fabulous with chocolate chips too!

  3. Debbie says:

    5 stars
    I don’t usually write on sights, but, this recipe requires it. I love this recipe. I have made it several times and now that I seem to have it down, the first two time I don’t think I worked the dough enough( trying not to over work it). Today seemed perfect. Maybe because my almost 3 yr old granddaughter helped me. Everyone in my family loves them especially my husband (he’s hard to please on stuff like this. I add blueberries. Will try fresh peaches this summer!

    1. Lil'Luna Team says:

      Thank you SO much for writing in and giving your review. I’m so happy you love the scone recipe! I’m sure your granddaughter had the magic touch in helping too. 😉 Those fruits with it sounds delicious too!

  4. Perla says:

    5 stars
    First time making Scones for my Husband and got a Thumbs up!! They are very delicious and so easy to make. I had the same problem as another person in your comments with dough coming together since I did not want to over Knead it. I did use Greek yogurt (Fage) instead of Sour cream. Also put in a little lemon zest. All in All they were So Yummy thank you for sharing your recipe.

  5. Paula Therrien says:

    5 stars
    I freeze my blueberries as I harvest so many from my bushes. I didn’t bother to thaw them and this made it much easier to fold in without crushing them and the scones came out perfect! I also used fresh lemon juice from 1/2 of the lemon I used to zest instead of lemon extract and that also worked perfect. Nice recipe!

    1. Lil'Luna Team says:

      Oh I’m so jealous you have fresh blueberries from your bush! That sounds amazing. Glad to hear the scones turned out well with the tweaks you made. They sound tasty! Thanks for trying the recipe.

  6. Judy says:

    5 stars
    These came out perfect. I added some lemon zest and actually baked them from frozen-came out perfect. So light and not too sweet. Made a glaze with powdered sugar and lemon extract to punch up the lemon flavor and used buttermilk in place of the sour cream.

    1. Lil'Luna Team says:

      Thanks for sharing! I’m glad you enjoyed the scones!

  7. Joanna says:

    Can I substitute half and half for sour cream?

    1. LilLunaTeam says:

      I have never tried that substitution before but you could try it by adding 1 teaspoon of lemon juice to the half and half and using that as your sour cream substitution. A better substitution for the sour cream would be Greek yogurt if you have any on hand. Hope this helps!

  8. Deniece says:

    5 stars
    I’ve tried many many scone recipes and was never fully satisfied with the end result. This one is now my go to recipe. Love the sour cream vs whipping cream aspect. Going to try replacing sour cream with Honey Greek yogurt!

    1. LilLunaTeam says:

      Honey Greek yogurt sounds like a delicious substitution! Let me know how it turns out!

  9. Jack C. says:

    5 stars
    First time making scones. Seems very similar to a sweetened biscuit!
    I handled the dough very gently, trying to avoid getting tough, overly dense scones.
    I was unsure of how the dough is supposed to look, since it was a bit of a challenge to get the dough to coalesce into a ball and since I was afraid of overworking it.
    I came close to cutting them into the pie-shaped, even pieces, but failed. With a bit more practice, I believe I can get them to be more “professional” looking, or at least the same size!

    The proof is the way they taste and they came out soft, buttery, a little flaky and delicious!!
    Thanks for the recipe.

    1. LilLunaTeam says:

      I’m glad they tasted so delicious! The dough does take a little time to get used to when handling and shaping it. Thanks so much for trying it out!

  10. Jodi says:

    Could you use a 1 for 1 Gluten Free Flour in place of the regular Flour??

    1. Kristyn Merkley says:

      I haven’t tried, but I would think that would work just fine 🙂