Bread, Breakfast

Blueberry Scones with Maple Glaze

Glazed blueberry scones on a cooling rack.

These Homemade Blueberry Scones are fluffy, tender and full of spring flavors. It’s hard to eat just one of these! An easy scone recipe with blueberries, lemon zest and a drizzle of maple glaze.

Glazed blueberry scones on a cooling rack next to coffee mugs.

You could say we are scone fanatics in this house. We make them a few times a month – at least. This blueberry scone recipe is one of our favorites, though our Pumpkin Scones and Maple Scones definitely give them some serious competition.

I love how this particular scone recipe combines the flavors of spring into one tender bite. You get a bit of blueberry, a hint of lemon, a touch of maple, and then if you’re like me you follow that up with a sip of a Gingerbread Latte. (Sometimes a Honey Vanilla Latte.) That’s a pretty awesome morning combo wouldn’t you agree?

Friends, it’s time to bring awesome back to your mornings. Make these blueberry scones. You won’t regret it.

Two glazed blueberry scones stacked next to a Gingerbread Latte.

What Are Scones?

Scones are a kind of “quick bread” that originated in 1500’s Scotland. They used to be shaped into a flat disc about the size of a dinner plate, then scored into 4-5 wedges and baked on a griddle over an open fire. These original scones were made with oats and served as part of a hearty breakfast.

Eventually scones became popular in England when the Duchess of Bedford asked her servants to serve bread with afternoon tea. She liked what they made so much that she kept requesting them, and scones became a part of her daily “afternoon tea” ritual.

Glazed blueberry scones on a cooling rack next to a cup of coffee.

Today’s American’s scones are usually shaped before baking and can be flavored with all sorts of goodies, such as berries, dried fruit, fruit zest, various sweeteners or even chives and cheese. (I love a good cheddar scone with scrambled eggs!)

What You’ll Need

The ingredients for this recipe are pantry staples, and as with all my recipes there is plenty of room for substitution. I shared some common subs below. Be sure to scroll down to the recipe card for ingredient amounts.

For the Scones

  • All purpose flour
  • Whole wheat flour – If you don’t have whole wheat flour or don’t want to use it, you can use AP flour instead.
  • Sugar – I use white sugar in this recipe but light brown sugar would also work.
  • Baking powder and baking soda
  • Kosher salt – Always user kosher salt when baking. Table salt is too finely ground and makes it easy to over salt your food.
  • Lemon zest – You can also use orange of clementine zest.
  • Unsalted butter – Make sure it is very cold.
  • Plain yogurt – You can also use sour cream
  • An egg
  • Blueberries – Fresh or frozen will work.
  • Heavy cream – This is used to wash the scones before baking and gives them their golden hue. You can also use regular milk.

For the Glaze

  • Confectioners sugar
  • Pure Maple syrup – Be sure to use the real stuff, not maple flavored syrup. You could also sub 1 tsp of pure vanilla extra for the maple syrup.
  • Heavy cream – For the glaze you can also use regular milk or plant based milks if you prefer.

How to Make Blueberry Scones with Maple Glaze

Alright so are you ready to make blueberry scones? This recipe is super easy and I’m including step-by-step photos below. Here’s how to do it:

1. Prep your equipment. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Combine the dry ingredients and butter. In a medium bowl combine the flour, baking powder, baking soda, lemon zest and salt. Mix well.

Cut the butter into small pieces and combine with the flour by pressing the butter and flour together between your fingers and rubbing them together. You want to incorporate the butter into the flour until you have a crumb-like texture as shown above.

3. Whisk your wet ingredients and add dry ingredients. In a large bowl combine the yogurt and egg. Add the dry ingredients and mix until all the flour mixture has been incorporated into a dough. If the dough is dry, add heavy cream 1 tablespoon at a time until it holds together. Once the dough is just about done, add the blueberries and gently work into the dough.

4. Shape the scones and bake. Turn the dough out onto a lightly floured surface and pat into a 7-to-8-inch circle. Use a knife to cut the circle into 8 triangles. Place on the prepared baking sheet and use a pastry brush or your fingertips to lightly wash the scones with heavy cream.

Bake for 15 to 17 minutes, until the scones are a light golden brown color. Allow to cool 10-15 minutes before preparing the glaze.

5. Make the glaze and drizzle onto scones. In a small bowl combine the sugar, maple syrup and cream, then mix vigorously with a spoon until you have a smooth, thick, but pourable glaze. Drizzle over the cooled scones and allow to set for 30 minutes.

Tips for the Best Scones

If you are new to home baking scones are a great recipe to start with. They are a bit more advanced than muffins, but not by much! Here are some tips to make sure your scones come out perfectly fluffy and tender:

  • Don’t use a food processor. Many people like to use a machine to cut the butter into the dry ingredients. I’ve tried this method and the scones always come out more dense and less tender. So my advice is to not take shortcuts here. Work the butter in with your fingers. Yes it does add a couple minutes of extra time, but sometimes the old fashioned way is the best way! Plus, you’ll have less dishes to do.
  • Use very cold butter. Don’t take your butter out of the fridge until you’re ready to cut it into the flour. Since your hands will warm the butter a bit, cold better will help you get the best crumb-like texture.
  • Don’t over work the dough. Especially if you are a bread baker, it is tempting to really knead the dough before shaping it into a round and cutting into triangles. However, kneading leads to gluten formation and you’re really not looking for that here. Work the dough just until everything holds together nicely, then pat it out into a round, cut and bake.
  • Dust your cutting knife with flour. If you find that the knife you are using to cut the triangles is sticking to the dough, lightly dust it with flour between cuts.

How to Store Scones

I usually store these scones in a semi-airtight container on the counter. What do I mean by semi-airtight? I mean like a Ziplock bag or Tupperware with a crack left in the opening. This is because the moisture from the scones can soften the glaze and make it a bit sticky if the scones are in an airtight container.

These scones will last for up to 3 days stored as describe above, but to be honest they are usually gone within a day at my house!

Print

Blueberry Scones with Maple Glaze Recipe

Glazed blueberry scones on a cooling rack

These Homemade Blueberry Scones have an irresistible, tender crumb. An easy scone recipe with a bit of lemon zest and a drizzle of vanilla glaze. 

  • Author: Rustic Family Recipes
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Ingredients

Scale

For the Scones

  • 1½ cups all purpose flour
  • ½ cup whole wheat flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Zest of 1 lemon (or clementine zest in the winter months)
  • 8 tablespoons unsalted butter, frozen or very cold, cut into small pieces.
  • ½ cup plain yogurt
  • 1 large egg
  • ¾ cup fresh or frozen blueberries
  • 24 tablespoons heavy cream

For the Glaze

  • ⅔ cup confectioners sugar
  • 1 tablespoon pure maple syrup
  • 24 tablespoons heavy cream

 

Instructions

For the Scones

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a medium bowl combine the flour, baking powder, baking soda, lemon zest and salt. Mix well. Add the butter and combine with the flour by pressing the butter and flour together between your fingers. You want to incorporate the butter into the flour until you have a crumb-like texture.

In a large bowl combine the yogurt and egg. Add the dry ingredients and mix until all the flour mixture has been incorporated into a dough. If the dough is dry, add heavy cream 1 tablespoon at a time until it holds together.

Add the blueberries and gently incorporate into the dough.

Turn the dough out onto a lightly floured surface and pat into a 7-to-8-inch circle. Use a knife to cut the circle into 8 triangles. Place on the prepared baking sheet and brush with the heavy cream.

Bake for 15 to 17 minutes, until the scones are a light golden brown color. Allow to cool 10-15 minutes before preparing the glaze.

For the Glaze

In a small bowl combine the sugar, maple syrup and cream, then mix vigorously with a spoon until you have a smooth, thick, but pourable glaze. Drizzle over the cooled scones and allow to set for 30 minutes.

Nutrition

  • Serving Size: 1 scone
  • Calories: 326
  • Fat: 13g
  • Carbohydrates: 47
  • Protein: 4.74

Keywords: blueberry scones recipe, easy scone recipe, best scone recipe, simple scone recipe

Did you make this recipe?

Please rate the recipe & leave a comment to let me know. 🙂

2 thoughts on “Blueberry Scones with Maple Glaze”

  1. Erin says:

    Loved these scones. Very easy to make! We at them all in a day.

    1. Rustic Family Recipes says:

      Yay! This is def one of my favorite scone recipes. Glad you liked it.

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