Recipe

Earthy Blueberry Scone Recipe

Tender, buttery scones packed with blueberries, bright lemon zest, and a subtle earthy twist from whole wheat and a hint of rosemary. Crisp edges, cozy center, and a tangy lemon glaze.

By Matt Campbell

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A tray of golden blueberry scones with lemon glaze on parchment paper, with fresh blueberries and a lemon half nearby on a wooden countertop

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These are the scones I make when I want bakery energy without bakery drama. They are buttery and crisp on the outside, soft in the middle, and absolutely loaded with blueberries. Then we make it zesty and tangy with lemon zest and a quick lemon glaze that soaks into the craggy top like it belongs there.

The “earthy” part is not weird, I promise. A little whole wheat flour adds a warm, nutty backbone so the lemon and berries taste even brighter. And if you are feeling curious, a tiny pinch of finely chopped rosemary makes the whole thing taste like you meant to be fancy.

Hands zesting a lemon over a mixing bowl with flour and sugar

Why It Works

Cold butter = flaky layers. We keep the butter chilly and work fast so it steams in the oven and creates those classic scone pockets.
Whole wheat flour adds depth. Just enough for a cozy, earthy note without making the scone heavy.
Lemon zest does the heavy lifting. Zest perfumes the dough so the citrus flavor is bold even before the glaze.
Gentle mixing keeps them tender. Overworking = tough scones. We stop the second the dough holds together.
A hot oven gives crisp edges. A fully preheated 400°F (200°C) oven sets the outside quickly so you get golden corners and a soft center.

Pairs Well With

Hot black tea or Earl Grey
Greek yogurt with honey
Scrambled eggs with soft herbs
Homemade lemon curd

Storage Tips

Room temperature (best for day-of): Store in an airtight container for up to 2 days. If your kitchen is humid, tuck in a paper towel to absorb moisture so the tops stay crisp. Note: glazed scones soften faster, so seal them well.

Refrigerator: Not my first choice because it can dry them out, but it works for up to 4 days. Rewarm before eating.

Freezer (great): Freeze fully cooled scones in a zip-top bag for up to 2 months. Thaw at room temperature, then reheat.

Reheating: Warm in a 325°F (165°C) oven for 8 to 10 minutes, or 350°F (175°C) for 5 to 7 minutes if you like a crispier edge. Microwave works in a pinch (10 to 15 seconds), but you will lose some crunch.

Glaze tip: If you are freezing, consider glazing after reheating for the brightest tang and best texture.

Common Questions

Can I use frozen blueberries?

Yes. Keep them frozen until the last second and toss them with 1 teaspoon of flour before folding in. That helps reduce streaky purple dough.

Why did my scones spread too much?

Usually warm butter or overmixed dough. If the dough feels soft or sticky, pop the cut scones in the freezer for 10 minutes before baking. Also make sure your oven is fully preheated.

Can I make the dough ahead?

Absolutely. Shape and cut the scones, then refrigerate (covered) overnight. Bake straight from the fridge. You may need 1 to 2 extra minutes in the oven.

Do I have to use rosemary?

Nope. It is optional. If you are rosemary-skeptical, start with just a pinch. You should not feel like you are eating a Christmas tree. You should feel like you got your life together for breakfast.

Can I use dried rosemary?

Yes, but go smaller. Use a pinch (about 1/8 teaspoon) of dried rosemary, crushed between your fingers first. Dried is louder than fresh.

How do I keep scones tender?

Use cold ingredients, mix gently, and do not add extra flour unless the dough is truly unmanageable. A shaggy dough is a good sign.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Microplane or fine grater (for lemon zest)
Pastry cutter or fork (or clean hands)
Measuring cups and spoons
Baking sheet
Parchment paper
Bench scraper or knife (for cutting wedges)
Small bowl and whisk (for glaze)

The first time I tried to make “bakery-style” scones at home, I treated the dough like bread dough and kneaded it like it owed me money. The result was basically a blueberry doorstop. Since then, I have learned to keep it chill, literally, and to stop mixing the moment the dough looks like it might behave. These scones are my current sweet spot: bright lemon, jammy berries, and that cozy, earthy flavor that makes you want a second one while pretending you are saving it for later.

Earthy Blueberry Scone Recipe

( Reviews)

Prep Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Servings 8 scones

Ingredients

For the scones

1 1/2 cups (195 g) all-purpose flour, plus more for the counter
1/2 cup (60 g) whole wheat flour
1/3 cup (65 g) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
Zest of 1 large lemon (about 1 tablespoon), plus more for finishing (optional)
1/4 teaspoon finely chopped fresh rosemary (optional)
8 tablespoons (113 g) unsalted butter, very cold and cubed
1 cup (150 g) fresh blueberries (or frozen, do not thaw)
1 teaspoon all-purpose flour (only if using frozen blueberries)
2/3 cup (160 ml) cold heavy cream, plus 1 to 2 tablespoons for brushing
1 large egg
1 teaspoon vanilla extract
1 tablespoon coarse sugar for topping (optional)

For the lemon glaze

1 cup (120 g) powdered sugar
2 to 3 tablespoons fresh lemon juice
Pinch of salt

Instructions

Preheat and prep. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Flavor the sugar. In a large bowl, rub the lemon zest into the granulated sugar with your fingertips until the sugar looks slightly damp and the zest is evenly dispersed. It should smell aggressively lemony. This is small effort, big payoff.
Mix dry ingredients. Add the all-purpose flour, whole wheat flour, baking powder, salt, and rosemary (if using). Whisk to combine.
Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingers to work it in until you have pea-size bits and some flaky, flattened pieces. Those bigger flakes are your future layers.
Mix wet ingredients. In a small bowl, whisk the cold cream, egg, and vanilla.
Bring the dough together. Pour the wet ingredients into the dry mixture and fold with a spatula until the dough is shaggy and just starting to hold together. If you still have dry pockets, add 1 tablespoon cold cream at a time.
Add blueberries (last, gently). If using frozen blueberries, toss them with 1 teaspoon flour first, then fold them in. Fold just until the berries are tucked in. The less stirring, the fewer blueberry bruises.
Shape. Turn the dough onto a lightly floured counter. Pat into an 8-inch round about 1 inch thick. Do not knead. A couple gentle folds are fine if it feels too crumbly, but keep it minimal.
Cut and chill (optional but smart). Cut into 8 wedges and transfer to the baking sheet, spacing them apart. If the dough feels warm, freeze the tray for 10 minutes.
Finish and bake. Brush tops lightly with cream and sprinkle with coarse sugar if using. Bake 16 to 20 minutes, until deeply golden at the edges and the tops feel set when lightly tapped. If you like precision, the center should read around 200°F to 205°F (93°C to 96°C).
Cool. Let scones cool on the pan for 5 minutes, then move to a rack to cool another 10 minutes before glazing.
Glaze. Whisk powdered sugar, 2 tablespoons lemon juice, and a pinch of salt. Add more lemon juice a teaspoon at a time until it is thick but drizzleable. Drizzle over warm or cooled scones. Add a little extra zest on top if you want that pop.

A hand drizzling lemon glaze over warm blueberry scones on a cooling rack

Nutrition information is estimated.

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