Blueberry Scone Recipe

4.6 from 17 reviews

This scone recipe is the right mixture of sweet and has a very nice flavor with the fresh blueberries. Perfect for breakfast or an afternoon snack with tea or coffee.


Units Scale
  • 1/2 cups of Milk
  • 1/4 cup of Pure Cane Sugar
  • 2 Tsp Dried Lemon Peel
  • 1 Tbsp of Pure Vanilla Extract
  • 2 cups Milled White Wheat Flour or All Purpose Flour
  • 1/2 Tsp of Salt
  • 3 Tbsp Butter (cubed)
  • 1 1/2 cups of Fresh Blueberries
  • 1 Egg White
  • 2 TBSP Sugar
  • 2 TBSP Sugar in the Raw (or other coarsely granulated sugar)


  1. Preheat the oven to 375 degrees.
  2. Combine all the dry ingredients and make sure they are mixed thoroughly.
  3. Combine your flour mixture with the vanilla, milk, and butter. Mix in a stand mixer. The mix will be thick and sticky.
  4. Gently take the blueberries and fold them into the dough with a spatula. Be very careful not to break the blueberries.
  5. Flour the counter and your hands and place the dough on the floured surface. Shape the dough into a slightly thick circle (around 7 – 8 inches across).
  6. Take a butter knife and cute the circle into eight pieces.
  7. Grease a cookie sheet for the scones to bake on – you can use cooking spray or butter. Or, do as I did – I used a pizza stone for mine which I purchased from Pamper Chef.
  8. Place the scones on your baking surface, making sure nothing touches.
  9. In a separate dish, mix the egg white and sugar to create an egg wash. Brush it onto the top of each of the scones. Once they are thoroughly coated, sprinkle the coarsely granulated sugar (Sugar in the Raw) on top of the scones.
  10. Bake scones for 15 – 17 minutes in the oven or until they are golden brown. Serve hot with butter or cream.