Homemade Blueberry Scones With Sweet Glaze

Tender, golden Homemade Blueberry Scones drizzled with sweet glaze—an irresistible breakfast, brunch, or baked-with-love gift idea.

Why You’ll Love This Recipe

• Simple But Impressive: Easy to make, yet elegant enough for entertaining.
• Sweet Vanilla Glaze: Adds a beautiful finishing touch without overwhelming the fruit.
• Fresh Blueberries: Every bite is packed with juicy bursts of flavor.
• Perfect Texture: Crisp on the edges and soft, fluffy in the center.
• Freezer Friendly: Bake now or freeze for later—fresh scones anytime you want.

Ingredients

For the scones:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream (plus more for brushing)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons coarse sugar (for sprinkling)

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter and cut it into the flour mixture with a pastry cutter or fork until the texture resembles coarse crumbs.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry and mix just until combined.
6. Gently fold in the blueberries, being careful not to crush them.
7. Transfer the dough to a floured surface. Shape into a circle about 1 inch thick.
8. Cut into 8 wedges using a sharp knife or bench scraper.
9. Place the wedges on the prepared baking sheet. Brush the tops with extra cream and sprinkle with coarse sugar.
10. Bake for 18–22 minutes, or until golden brown and fully set.
11. While the scones cool slightly, whisk together powdered sugar, milk or cream, and vanilla extract until smooth.
12. Drizzle the glaze over the cooled scones just before serving.

Servings And Timing

Servings: 8 scones
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Calories: 310 kcal per scone

Variations

• Lemon Glaze: Add lemon zest and lemon juice to the glaze for a bright citrus flavor.
• Mixed Berries: Substitute blueberries with raspberries, blackberries, or a berry mix.
• Almond Touch: Add almond extract to the dough and top with sliced almonds.
• Whole Wheat Version: Use half whole wheat flour for a more wholesome twist.
• Cinnamon Swirl: Add a cinnamon-sugar layer in the center for extra warmth.

Storage/Reheating

Storage:
Store cooled scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing:
Freeze unbaked scones on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 extra minutes to the baking time.

Reheating:
Warm scones in the oven at 300°F (150°C) for 5–10 minutes or microwave briefly for a softer texture.

FAQs

Can I Use Frozen Blueberries Instead Of Fresh?

Yes. Do not thaw them before adding to the dough to avoid excess moisture and color bleeding.

Can I Skip The Glaze?

Absolutely. The scones are delicious on their own, but the glaze adds a sweet, bakery-style finish.

Why Is My Dough Too Wet Or Too Dry?

Humidity and flour type can affect consistency. Add a touch more cream if dry or a sprinkle of flour if too sticky.

Can I Make The Dough Ahead Of Time?

Yes, prepare the dough and refrigerate overnight or freeze wedges for later baking.

How Do I Get The Perfect Golden Top?

Brushing the tops with cream or egg wash and using coarse sugar helps achieve a golden, slightly crisp finish.

What’s The Best Way To Cut Scones?

Use a sharp knife or bench scraper and press straight down to avoid compressing the dough.

Can I Add Zest Or Spices To The Dough?

Yes! Lemon zest or a dash of cinnamon pairs wonderfully with blueberries.

Are These Good For A Brunch Buffet?

Definitely. They’re easy to serve, hold up well at room temperature, and look beautiful on a platter.

Can I Use Milk Instead Of Heavy Cream?

You can, but the texture may be less rich and tender. Whole milk is the best substitute.

How Do I Prevent Overmixing The Dough?

Stir just until ingredients are combined and gently fold in blueberries at the end. Overmixing makes scones tough.

Conclusion

These Homemade Blueberry Scones with Sweet Glaze are a simple yet elegant treat that’s perfect for any occasion. With their golden crust, fluffy interior, and a hint of vanilla sweetness from the glaze, they’ll quickly become a favorite in your baking rotation. Serve them warm with coffee or tea, and enjoy bakery-quality results right from your oven.

More Delicious Recipes You Might Love

If you enjoyed making these Homemade Blueberry Scones With Sweet Glaze, there are a few other delightful recipes on our site you should definitely check out. Try the Mini Snickers Cheesecakes for a rich, bite-sized dessert, or explore a brighter citrus option with our Easiest Ever Lemon Curd Bars. Looking for something equally fluffy but with a twist? The Low Carb Greek Yogurt Almond Cake might become your new favorite. For weekend brunches, add some flair with the Croissant Pull-Apart Bread Delight. And if you’re craving something quick but tropical, the Low Effort Pineapple Juice Cake fits the bill perfectly.

Homemade Blueberry Scones With Sweet Glaze

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• Author: Chef Mia
• Total Time: 37 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

Golden, buttery scones packed with fresh blueberries and topped with a sweet vanilla glaze. These homemade treats are perfect for breakfast, brunch, or a cozy tea break.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup heavy cream (plus more for brushing)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons coarse sugar (for sprinkling)
• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract (for glaze)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together cream, egg, and vanilla extract.
5. Add wet ingredients to dry and stir gently until just combined.
6. Fold in blueberries carefully, taking care not to crush them.
7. Turn dough onto a floured surface, shape into a circle 1-inch thick, and cut into 8 wedges.
8. Transfer wedges onto the baking sheet, brush tops with extra cream, and sprinkle with coarse sugar.
9. Bake for 18–22 minutes, or until golden brown.
10. While scones cool slightly, whisk together powdered sugar, milk, and vanilla until smooth.
11. Drizzle glaze over cooled scones before serving.

Notes

• Use cold butter for flaky texture.
• Do not overmix to keep scones light and tender.
• Glaze can be adjusted for consistency with more or less milk.
• Great with coffee or tea and served warm.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 scone
• Calories: 310
• Sugar: 20g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg