Tender Fluffy Blueberry Scones Recipe — Step-by-Step Guide

When you want fluffy, tender blueberry scones, this is the recipe to reach for. These bakery-style scones stay moist for days and make a wonderful make-ahead breakfast or afternoon treat.

Blueberry scones are a comforting classic—versatile like a favorite pair of jeans and perfect alongside a hot cup of coffee or tea. This version was inspired by a giant bakery scone discovered on a trip to Nantucket. It differs from many traditional scone recipes because it uses Greek yogurt instead of heavy cream, producing an especially tender, moist crumb.

The yogurt keeps the texture light without the weight of heavy cream, while a sprinkle of turbinado sugar on top adds a delightful crunch and sparkle. Piled on a plate, they look like something you’d buy at a corner bakery—only better because you made them at home.

Tips for success with this blueberry scone recipe

The most important rule in baking scones (and most baked goods) is not to over-measure flour. Spoon flour into a dry measuring cup and level it with a straight edge, or better yet use a kitchen scale—one cup of flour weighs about 120 grams. For this recipe you’ll need roughly 320 grams of flour.

This recipe uses self-rising flour for a light, even rise. If you don’t have self-rising flour, make your own by combining each cup of all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. For the amount called for here, whisk in 4 teaspoons of baking powder and 3/4 teaspoon salt to the measured flour.

Keep the butter very cold, and cut it into small cubes before you work it into the flour. Whether you use a food processor or a pastry cutter, aim for pea-sized pieces of butter. This minimizes mixing and prevents overdevelopment of gluten, which can make scones tough.

About the Greek yogurt

Greek yogurt (plain or vanilla) is the secret to these scones’ tender texture and added protein. Low-fat Greek yogurt works well and is what I usually have on hand, but full-fat yogurt or sour cream will yield an even richer result.

For a dairy-free version, choose a creamy non-dairy yogurt, non-dairy butter sticks, and non-dairy milk. Use vanilla-flavored non-dairy yogurt if plain is unavailable. The texture may vary slightly, but the result will still be delicious.

Final mixing and baking tips

After cutting in the butter, stir in the yogurt, vanilla, and most of the milk by hand. Start with 4 tablespoons of milk and add up to 2 more tablespoons as needed; humidity and flour absorption vary, so you want a shaggy dough that just comes together—not wet and sticky. If using frozen blueberries, add them to the batter straight from the freezer without thawing; you may need to add a couple of extra minutes to the baking time.

Turn the dough onto a lightly floured surface, knead just 3–4 times, and shape into a disc. Cut into 8 wedges for standard scones or into 16 pieces if you prefer minis. Transfer to a parchment-lined baking sheet and chill briefly while you preheat the oven to 425°F.

For the topping, whisk together an egg and a tablespoon of milk and brush it over the scones, then sprinkle with turbinado sugar for crunch. Bake on the middle rack for about 15–18 minutes until golden brown. Let the scones rest on the baking sheet for five minutes before transferring to a rack.

These scones are best the day they’re baked, served warm or at room temperature. Store leftovers loosely covered at room temperature for up to two days, refrigerate for about a week, or freeze individually wrapped for longer storage. To reheat, microwave briefly at reduced power or refresh them in a toaster oven or conventional oven at 250°F for 10 minutes.

These blueberry scones freeze well unbaked for up to two months—perfect for using a bounty of berries or prepping ahead for guests. Whether for a busy school morning or a cozy weekend treat, they’re a reliable, delicious pick.

I hope you enjoy baking these scones as much as I do. Happy baking!

Blueberry Scone Recipe

Yield:
8 scones

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Fluffy, tender blueberry scones that taste like a bakery favorite and stay moist for days. Great for make-ahead breakfasts or a sweet snack.

Ingredients

• 2 3/4 cups self-rising flour
• 1/2 teaspoon kosher salt (see notes)
• 1 teaspoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, chilled and cut into cubes
• 3/4 cup Greek yogurt (plain or vanilla) or sour cream
• 4-6 tablespoons milk (see notes)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Topping:

• 1 large egg
• 1 tablespoon milk
• 1/3 cup turbinado sugar

Instructions

1. In a large mixing bowl or the bowl of a food processor, whisk together the flour, sugar, salt, baking powder, and cinnamon.
2. Add the chilled butter and cut it into the flour until pieces are the size of peas, using a pastry blender, two knives, or pulsing the processor 3–4 times.
3. Stir in the yogurt or sour cream, vanilla, and 4 tablespoons of milk. Add more milk 1 tablespoon at a time until the dough just comes together; it should look shaggy but without large amounts of dry flour.
4. Gently fold in the blueberries with a rubber spatula.
5. Turn the dough onto a lightly floured surface, knead 3–4 times, and shape into a disc.
6. Cut the disc into 8 wedges for standard scones, or into 16 pieces for mini scones.
7. Place scones on a parchment-lined baking sheet.
8. Whisk the egg and milk together for the wash.
9. Brush the egg wash on the scones and sprinkle with turbinado sugar.
10. Chill the scones in the refrigerator or freezer while you preheat the oven to 425°F.
11. Bake on the middle rack for 15–18 minutes, until golden brown.
12. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Store or freeze as desired.

Notes

• If using salted butter, omit the added salt in the recipe.
• Full-fat yogurt or milk yields the most moist results, but low-fat works well too.
• To make dairy-free or egg-free: use non-dairy butter sticks, non-dairy milk, and non-dairy yogurt. Omit the egg wash or use a non-dairy milk wash; crust color may be lighter.
• You can freeze unbaked scones for up to two months and bake from frozen.
• To reheat frozen or refrigerated scones: warm in a toaster oven or conventional oven at 250°F for 10–15 minutes until heated through.

Recommended Products

• ExcelSteel Heavy Duty Handles and Self-draining Stainless Steel Colander, 5 Qt
• 
  OXO Good Grips 7-Piece Nesting Measuring Beaker Set
• 
  AmazonBasics Multi-purpose Stainless Steel Bench Scraper
• 
  Nordicware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack)
• 
  Pastry Cutter Set, Pastry Blender and Dough Scraper

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 350
Total Fat: 14g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 60mg
Sodium: 676mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 16g
Protein: 6g

These nutrition values are estimates and will vary based on ingredients and portion sizes.

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