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

How long does Homemade Blueberry Scones With Sweet Glaze last in the fridge?

Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. These scones also freeze well for up to 2-3 months. To reheat, warm them in the oven at 300°F (150°C) for 5-10 minutes.

Can I substitute butter in this recipe?

I’ve found that for a dairy-free option, you can use a plant-based butter alternative, though the texture might be slightly different. For a richer flavor, some bakers substitute a portion of the butter with shortening, which can create a flakier scone.

How long does this need to chill before serving?

This recipe does not specify a chilling time for the dough before baking. If you wish to chill the dough for easier handling, refrigerate until firm, at least 2 hours or overnight for best results.

What goes well with Homemade Blueberry Scones With Sweet Glaze?

In my experience, these sweet scones pair wonderfully with a hot cup of coffee or tea. They are also delicious served alongside fresh fruit salad or a dollop of clotted cream for a traditional touch. A simple fruit jam is another excellent accompaniment.

Is Homemade Blueberry Scones With Sweet Glaze gluten-free?

No, this recipe is not gluten-free as it contains all-purpose flour, which is a wheat-based ingredient. To make a gluten-free version, you could substitute the all-purpose flour with a gluten-free all-purpose flour blend.

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.

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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