These blueberry scones are crisp on the outside, moist and buttery in the middle, and bursting with juicy berries. A perfect breakfast or brunch!

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These blueberry scones are my favorite treat for rainy day baking. With a cup of tea at the ready, I mix up the dough while the rain patters away. Then, I pop them in the oven, relishing the buttery aroma that fills the kitchen as they bake. As soon as they’re cool enough to handle, I eat. They’re crisp on the outside, moist in the middle, and packed with juicy blueberries all the way through. Lightly sweet and super comforting, they’re everything a good scone should be.

This blueberry scone recipe comes from Marcella DiLonardo’s new book Bake the Seasons. I’m obsessed with Marcella’s Instagram account, @modestmarce, so I’d been eagerly awaiting the arrival of her cookbook. If you love seasonal produce and you love to bake, you’re going to love this book! The recipes are organized by season… which means that you’ll want to start with the Roasted Strawberry Oat Muffins before strawberry season ends, and you’ll look forward to her cute little cherry hand pies once cherry season hits. But before I get carried away with my excitement for future summer produce, let’s talk about this (easy! flexible!) blueberry scone recipe!

Blueberry Scone Recipe Ingredients

This blueberry scone recipe has a fun twist: the dough is seasoned with chamomile. To add its light, cozy flavor to your scones, steep a chamomile tea bag in heavy cream before proceeding with the recipe. I love the herbal note it adds to the scones, but if you don’t have chamomile tea on hand, don’t worry. They’ll still be delicious without it. Here’s what else you need to make them:

Heavy cream, for moisture and richness. I don’t keep cream around the house, so I substituted full-fat coconut milk, and it worked perfectly.
All-purpose flour, because no flour = no scones
Cane sugar, to add some sweetness
Baking powder and baking soda, to help them rise
Sea salt, for a slight savory note
Cold butter, for that crave-able buttery flavor and rich texture
An egg, to make them delightfully puffy and moist
Vanilla extract, for extra depth of flavor
And fresh blueberries! If you can’t find good fresh berries, thawed frozen blueberries will work here too.

Find the complete recipe with measurements below.

And if you’re looking for a vegan or gluten-free scone recipe, head over to this post to make my Vegan Raspberry Coconut Scones!

How to Make Blueberry Scones

Ready to bake? Here’s what you need to do:

Start by bringing the heavy cream to a simmer. Drop in the chamomile tea bag, and let it steep for 5-10 minutes. Then, set the cream aside to cool. If you’re not using the chamomile, skip this step.
Next, sift together the dry ingredients.
And add the cubed cold butter. Use your hands or a pastry blender to work the butter into the flour mixture until it resembles pea-sized crumbles.
Pour in the wet ingredients, and stir until the dough comes together.
Fold in the blueberries!

Turn the dough out onto a lightly floured surface, and mold it into a 1 and 1/2-inch thick disk.
Cut the disk into 8 wedges, and arrange them on a parchment-lined baking sheet.
Brush the tops of the scones with cream, sprinkle them with coarse sugar, and bake in a 400-degree oven for 20 minutes.
Enjoy!

Blueberry Scones Serving Suggestions

These blueberry scones are a wonderful breakfast or afternoon snack. Pair them with a cup of matcha tea, a matcha latte, or regular tea or coffee. For a heartier option, make a coffee smoothie, kale smoothie, avocado smoothie, or strawberry banana smoothie to drink. Store any leftovers in an airtight container at room temperature for 3 days, or freeze them for up to 2 months. I like to double the recipe and freeze half to keep on hand for on-the-go breakfasts or snacks!

Alternatively, serve these blueberry scones as part of a larger brunch with a frittata, breakfast casserole, or shakshuka and mimosas to drink! Check out this post for more of my best brunch recipes, and for more healthy breakfast ideas, click here.

Blueberry Scone Recipe Variations

This scone recipe is wonderful as-is, but if you’re in the mood to get creative, here are some ideas to change it up:

Make lemon blueberry scones by folding the zest of 1 lemon into the dough.
Swap the blueberries for raspberries, blackberries, or dried cherries.
Fold in 1/3 cup sliced almonds or chopped walnuts to add some crunch.
Top them with a simple lemon glaze! Try stirring together 1/2 cup powdered sugar, 1 tablespoon almond milk, and 1 teaspoon lemon zest to drizzle over the top.
Add a tablespoon of orange zest to the scone dough, and use dried cranberries instead of blueberries for a wintry variation.

Let me know what variations you try!

More Favorite Baking Recipes

If you love this blueberry scone recipe, try one of these baked goods next:

Healthy Blueberry Muffins
Chocolate Zucchini Bread
Healthy Banana Muffins
Pumpkin Bread
Healthy Banana Bread
Cinnamon Rolls
Or any of these 25 Super Fun Baking Recipes!

And be sure to check out Bake the Seasons! Happy baking!

Blueberry Scones

rate this recipe:

4.72 from 28 votes

Prep Time: 15

Cook Time: 15

Total Time: 30

Serves 8

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This blueberry scone recipe is from Bake the Seasons by Marcella DiLonardo. Perfect for breakfast or an afternoon treat!

Ingredients

3/4 cup heavy cream, more for brushing
1 chamomile tea bag
2 1/4 cups all-purpose flour
1/2 cup cane sugar, plus more for sprinkling
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsalted butter, cold and cubed
1 large egg, lightly beaten
1 teaspoon vanilla
1 cup fresh blueberries

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, then remove from the heat and let steep for 5 to 10 minutes. Discard the tea bag and set aside the infused cream to cool.
In a large mixing bowl sift the flour, sugar, baking powder, baking soda, and salt. Add the butter. Using your hands or a pastry cutter, work in the butter until the mixture resembles pea-sized crumbles. Add the egg, vanilla, and cooled cream. Stir just until the dough comes together. Fold in the blueberries.
Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1 1/2 inches thick. Cut into 8 even wedges. Arrange wedges on the prepared baking sheet, brush the tops with cream. Sprinkle with sugar, if desired.
Bake for 20 minutes, or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.