Tender, Bakery-Style Blueberry Scones

recipes›breakfast›Tender, Bakery-Style Blueberry Scones

These blueberry scones are simply the best! They’re wonderfully tender, studded with juicy blueberries, and finished with a delicate sprinkle of crunchy sugar.

Posted byKathryne Tayloron April 10, 2025

Meet my all-time favorite scone recipe!These beauties are craggy and lightly crisp at the edges, with a lusciously tender, juicy-blueberry-studded interior. Bright lemon zest and tangy Greek yogurt elevate the flavor to another level.

These flavorful blueberry scones are the perfect breakfast treat—sweet, but never cloying. A light shower of crackly raw sugar on top makes them feel extra special.

Serve them for a special occasion like Easter or Mother’s Day brunch, or whip them up as a cozy afternoon baking project. I’m thrilled to offer a mini scone option, too—half the size of bakery scones and impossibly cute.

If you’re searching for ahealthyblueberry scone recipewith all the flavor and texture you crave, this is it. These delightful scones use just 1/4 cup of sugar. They’re more wholesome than most because they can be made with whole wheat flour, which adds a lovely little texture boost (all-purpose flour works beautifully too, if that’s what’s in your pantry).

Use white whole wheat flour if you want them to look and taste just like classic scones, as I did for these photos. Greek yogurt lends a little extra protein, which is always a welcome bonus. As a happy coincidence, these scones are egg-free, making them a wonderful alternative to muffins when you’re baking for someone with an egg allergy.

My Best Blueberry Scone Tips

If you’re new to scones, I promise you can do it.You don’t need any fancy equipment (a pastry cutter is nice, but a cheese grater works just as well).

This post includes thorough instructions in the recipe below, plus step-by-step photos and a video so you feel confident at every stage. Your scones will be ready in about 35 minutes!

Measure Your Flour Correctly.

You can measure your flour with a scale or measuring cups. If using cups, try thespoon-and-swoop method: fluff the flour with a big spoon, then gently spoon it into your measuring cup and level the top with a knife. If you scoop directly from the bag, you’ll end up with far too much flour—and dense, heavy scones.

Use Fresh Baking Powder.

Baking powder loses its oomph over time. It’s the only leavener in this recipe, so we really need it to perform! Check the box to confirm it hasn’t expired. Once opened, it generally lasts 6 to 12 months. If you’re unsure, spoon a teaspoon into a heat-safe bowl and add a splash of boiling water—it should fizz up immediately.

Don’t Overmix the Batter.

Overmixing the dough overworks the gluten and yields tough, heavy scones. Take a peek at the photo below—the dough will look quite crumbly until you gently knead it into a cohesive disk.

Use Fresh or Frozen Berries.

I love using fresh berries when they’re in season, usually April through October here in the States. Smaller berries, like wild blueberries, distribute more evenly throughout the scones, though any size works beautifully. If using frozen berries, toss them with a teaspoon of flour first so their juices don’t streak the dough.

Watch How to Make Scones

More Blueberry Treats to Try

Wholesomeblueberrytreats are my specialty, and here are some of the most beloved recipes on Cookie and Kate:

Please let me know how your scones turn out in the comments!I love hearing from you, and I hope this becomes your new go-to scone recipe, too.

Blueberry Scones

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These blueberry scones are simply the best! They’re wonderfully tender, studded with fresh blueberries, and finished with a light sprinkle of crunchy sugar. Recipe yields 8 standard scones or 16 mini scones.

Ingredients

Instructions

Notes

Recipe adapted from my older Blueberry Lemon Scones recipe, which I’ve retired since this version is even better.Here is a PDFof the old recipe.

Change it up:Feel free to omit the lemon zest if you’re not a fan of lemon. Or try a different citrus—orange is lovely here. You can swap in other berries like raspberries or sliced strawberries, or leave the berries out entirely for a versatile base scone recipe.

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