Buttery, moist, and delicious, these Blueberry Scones are bursting with fresh blueberries and a sweet lemon glaze. A perfect breakfast cake or snack to go with your afternoon tea.

I love to enjoy Blueberry Scones on the weekend out on my deck with a cup of hot steaming coffee in the early morning hours. I love the texture of these and the tart sweetness of the lemony glaze!

One blueberry scone on a white plate wit fresh blueberries scattered around it

A love of blueberries – A family tradition

I am always in happy land when blueberries are around. My son Justin is too! As a baby, blueberries were his very favorite fruit to eat. My mom would sit him in the highchair and let him eat as many as he wanted. I like to think he got some great nutrition from all those berries. He was my berry boy and took after his mom quite well.

I love making recipes with fresh blueberries. These Buttermilk Blueberry Muffins are probably one of my very favorite muffin recipes. Nothing says love to me like a warm from the oven-baked good with blueberries.

Overhead view of the scone recipe

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What you need to make this recipe for Blueberry Scones

Fresh blueberries: Fresh blueberries work best in this recipe. You can substitute frozen, but expect them to turn out slightly different as there is moisture from those frozen berries that will seep out into the dough.

Sugar-Free French Vanilla Creamer: Using the creamer added a bit of flavor without extra sugar in the recipe.

Unsalted butter: Be sure the butter being used is cold butter. You will need to cut it into the flour mixture cold.

Pastry Blender: This makes it much easier to cut the butter into the flour mixture.

How to improvise and make this Blueberry Scone recipe your way

This blueberry scone recipe came about by improvising one I found from Tyler Florence. Many people had reviewed that recipe indicating it was a very dry dough. I decided to make his recipe my own way and got rid of the heavy cream in the recipe. Below are some ideas on how to substitute ingredients to make this Blueberry Scone recipe to fit what you may have in your pantry.

  • Skip the sugar-free coffee creamer if you don’t use it and use all half and half.
  • If you only have salted butter, reduce the salt by half or skip it altogether.
    • Instead of glazing the scones, brush them with a little half and half prior to baking and sprinkle with some coarse sugar crystals on top of the blueberry scones.
Blueberry Scones

Other delicious scone recipes you may enjoy

While I love these Blueberry Scones, I do love all types of scone recipes. Below are some other delicious recipes to make on a chilly afternoon to enjoy with a hot cup of tea.

Maple Scones are my next favorite scone recipe. These are sweetened only with maple syrup and are very moist and delicious.

These Date Scones are made with chopped Medjool Dates and maple syrup. They are absolutely delicious and a must for date fans (like me!)

*If you made these Blueberry Scones, please give them a star rating*

Yield: 8 Servings

The Best Ever Blueberry Scones

The Best Ever Blueberry Scones

A delicious breakfast scone that is bursting with blueberries and drizzled with a lemon icing.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

For the Scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons cold unsalted butter cut in chunks
  • 1/2 cup sugar-Free French Vanilla Creamer
  • 1/2 cup half and half
  • 1 heaping cup fresh blueberries

For the Glaze

  • Juice of one large lemon
  • grated rind of lemon
  • 1-1/2 cups powdered sugar more if needed

Instructions

    1. Preheat the oven to 400 degrees F.
    2. Stir together the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour until crumbly. 
    3. Make a well in the center and pour in the creamer and milk. Fold everything together just to incorporate; do not over mix the dough. Fold the blueberries into the batter. Take care not to mash or bruise the
      blueberries
    4. Press the dough out on a lightly floured baking stone, forming a circle. 
      If your dough was wet like mine you may need to use more flour to prevent sticking.  Cut into 8 pieces (like you would a pie) and carefully separate scones so they do not touch.   Brush the tops with a
      little of the creamer. Bake for 15 minutes
    5. Let the scones cool slightly before you apply the glaze.
    6. To make the glaze, mix the juice, rind and powdered sugar together.  I
      added 1/4 cup of sugar at a time until the glaze was a good consistency
      to drizzle over the scones.

Notes

**The leftover glaze is delicious drizzled over a fresh fruit salad!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 321 Total Fat: 10g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 20mg Sodium: 337mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 1g Sugar: 30g Sugar Alcohols: 0g Protein: 4g
Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.