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Blueberry Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Blueberry Scones Recipe

These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake, making for an especially enticing presentation. Use wild (low-bush) blueberries if you can find them; they're much smaller than cultivated (high-bush) blueberries, and distribute themselves more readily throughout the scone dough.

At a glance

12 scones
Nutrition information


Choose your measure:

  • 2 cups King Arthur Unbleached All-Purpose Flour; or 1 cup King Arthur Unbleached All-Purpose Flour + 1 cup King Arthur White Whole Wheat Flour or Organic White Whole Wheat Flour
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 1 cup fresh blueberries; or Blueberry Jammy Bits
  • 2 large eggs, beaten
  • 1/4 cup yogurt, plain or flavored (vanilla is good)
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon rind (zest), or 1/4 teaspoon lemon oil
  • 1/2 teaspoon almond extract
  • 2 tablespoons sparkling white sugar, for sprinkling on top


  1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
  2. Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
  3. Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
  4. Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2" between each.
  5. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sparkling sugar.
  6. Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
  7. Store scones, well wrapped, at room temperature for several days. Freeze for longer storage.

Nutrition Information

  • Serving Size 62g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 170
  • Calories from Fat 60
  • Total Fat 7g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 220mg
  • Total Carbohydrate 25g
  • Dietary Fiber 1g
  • Sugars 9g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.