Nothing hits quite the same as a freshly baked blueberry scone in the morning. Once you realize you can go from mixing bowl to the oven in just 10 minutes, you’ll be tempted to make these every morning. Even better, you can freeze them to bake later and freeze them after baking for grab-and-go breakfasts. We’ve even simplified the process by grating the butter with a cheese grater rather than having you cut it into the flour because, we know, not everyone has a pastry cutter on hand. In fact, we like this method even better because it distributes the butter in the flour perfectly for flakiness. This is a pastry after all so that kind of thing matters!

Why Our Recipe

  • Grated butter technique simplifies the process, making it easier to blend into the flour for perfectly flaky scones.
  • Use fresh or frozen blueberries for your convenience.
  • From mixing bowl to oven in just about 10 minutes, but can also be frozen.
An overhead view of wedges of blueberry scones.

Ingredient Notes

  • All-Purpose Flour: bread flour also works.
  • Sugar: Can be reduced by half (to 2 tablespoons) if you prefer less sweet.
  • Cold Butter: Be sure that it is cold, straight from the fridge, for best results. Use unsalted.
  • Heavy Cream: Adds richness to the dough, and when brushed on top, helps the scones brown.
  • Blueberries: Fresh give the best flavor and texture, but frozen can be used for convenience without needing to thaw.
  • Vanilla Extract: The classic choice, but almond extract also pairs well with blueberries for those who also love almond-flavored pastries.

Using Frozen Blueberries

When using frozen blueberries, you want to make sure you add them directly from the freezer at the very last second. Frozen blueberries get mushy as they thaw which can lead to turning the entire dough purple. They’ll still be delicious, but the purple coloring isn’t usually the vibe people are going for. You can also try dusting the frozen blueberries with a little bit of flour to try and keep them intact and whole as you work them into the dough.

Grating Butter vs. Pastry Cutter

Using a cheese grater to add butter to your scone dough is a nifty little trick that can make the process simpler and often more effective than using a pastry cutter. Grating the cold butter produces small, uniform pieces that mix evenly and quickly into the flour, which is key to achieving the perfect flaky texture. This method can be a real time-saver and is especially handy if you don’t have a pastry cutter. Of course, you can always use a pastry cutter if that’s your jam. After all, jam and scones always go well together!

A close up view of homemade blueberry scones on a marble surface.

Freezing Unbaked Scones

To freeze unbaked scones, first cut your dough into wedges and place them on a baking sheet. Freeze the wedges until solid, then transfer them to a freezer-safe resealable plastic bag or airtight container. When you’re ready to enjoy a fresh scone, there’s no need to thaw them; simply preheat your oven as usual, place the frozen scones on a baking sheet, and extend the baking time to about 20 minutes.

Grab-and-Go Freezer Option

To freeze baked leftover scones, wrap tightly in plastic wrap. Consider wrapping in an additional layer of aluminum foil to prevent freezer burn for longer storage. Grab-and-Go when ready to eat and let thaw at room temperature which will take about 2 to 3 hours.

Storage and Reheating Instructions

Scones are best enjoyed fresh, of course, but leftovers can be stored in an airtight container at room temperature for up to 2 days.

Reheat individual scones in the microwave on high in 10-second increments. Remember that baked goods warm quickly in the microwave.

More delicious blueberry breakfasts…