I love serving this blueberry scone recipe to visiting friends and family. I always make sure a have a few in the freezer. Just pop a frozen scone in the microwave for 20 seconds or so. &mdash;Joan Francis, Spring Lake, New Jersey

Blueberry Scones

all-purpose flour

sugar

baking powder

salt

butter

eggs, room temperature

blueberries

I didn’t love this recipe at first, but it became easier to make after some tweaking. Yes, the dough was on the dry side and hard to mix, but I blame this on my not measuring the flour correctly. I only just learned I was measuring flour wrong from a bread recipe I tried. (who knew?) When I turned the dough out and added fresh blueberries, I hoped it would all come together but it didn’t, until I added more liquid. I did use heavy cream in place of milk, and once I added more the dough held together better. Once you have enough moisture it’s also easier to gently fold in the blueberries. If you like sweeter scones, you can do what I did and sprinkle them with turbinado raw sugar (after they were brushed with heavy cream). I will probably try other scone recipes too, or simply rewrite this one to suit my taste. Regardless of the challenges in making these, my husband and I still enjoyed them very much!

Too much flour/baking soda to ration of wet ingredients - it’s like they started to double the recipe and then forgot to double all of it. If the flour should be weighed as one review stated, then all ingredients should be translated into weights for the baker. That’s what professional bakers do-weigh everything. Baking is a chemical process and adding a little more of this or that to moisten the batter will not yield the most flavorful results for everyone. 
Please review and update the measurements for others who follow. Thanks!

If the recipe functions like the webpage, this will be a disaster.

We had blueberry scones in Bar Harbor, Maine a few years ago that where tasty, but dry. I was hesitant about making these, but they came out wonderful!

I made this recipe substituting skim milk, as it was what I had in hand. I made two varieties, butterscotch chip, and raspberry white chocolate chip, and they came out fantastic. My daughter said they "taste like Mom's love baked and served on a plate!" I call that a success!

The scones are delicious! I have a feeling that if you're using fresh blueberries the bake time might be a little shorter, but I used frozen and it was exactly 15 minutes. My only problem was that it was hard to incorporate the blueberries and my dough ended up a bit blue, but maybe that's just the nature of scones. If anyone has tips on avoiding that I would welcome them!

Well I’m one of those who didn’t care for the recipe. This recipe calls for 4 c. flour but when compared to another recipe that  called for 2 c. flour, both recipes use almost the same amount of wet ingredients. I didn’t read the reviews before I made these, it was almost impossible to mix and pat into 2 equal circles. Incorporating the blueberries just made a mess and I found myself pushing the berries into the dry mix just to get them in. Cutting into triangles was even worse. They came out a little crunchy on the outside and not much moistness inside. They were ok with some butter but didn’t have a lot flavor except for the blueberries. I don’t understand how others didn’t have a problem with these and gave the recipe 5 stars.

Did a 1/2 batch because wasn't sure what a scone was. Used frozen blueberries and baked in oven since had power, came out great.

I bake daily either at home or at work and THIS is a PERFECT scone recipe! For those reviewers that suggest these are "too dry" or "not sweet enough" aren't familiar with scones!  By definition a scone is a small "unsweetened or lightly sweetened biscuit like cake"...

I don't know what I did wrong but I followed the directions exactly and all I got was a very dry consistency that wouldn't hold together. 4 cups of flour seems way too much with only 3/4 cup milk.  Should this have been only 2 cups like other recipes? I tried adding a little more milk but didn't help much.  I mixed everything by hand and cut in the butter. Maybe using my mixer would have been better but I was afraid of over mixing. Ended up throwing it all away. Was so looking forward to these!  This was my first recipe failure.

I have made this twice, expanding the amount of blueberries to 2 cups and adding a lemon sugar glaze. I found when I accidentally added the 2 tablespoons of milk into the recipe with the other milk, the scones came out light and fluffy. When I didn't they came out as traditional scones. Both times scones were very good.

Fantastic and easy recipe! Major TIP: measure the flour properly! 130g per cup.. for those who complained that it was dry. You must have measured solely wth a cup which is the incorrect way to measure flour

I don't get why so many people are putting such bad reviews? We love this scones recipe! We have made it three times, and they're so good! We've made them plain, with blueberries, and with strawberries! We love the flavor and the fact that they are not too sweet! Also I don't think that the dough is too dry at all. When ever we've made them they always turn out perfect! Adding fruit to them makes them even less dry and adds some natural sweetness to them. Next time we are going to try making them with bananas and see how they turn out! Thank you for this amazing recipe!??

These are amazing!!! It was my first time making scones and I can't imagine the need to look for a different recipe in the future. I used fresh blueberries. The only thing I changed was that I used 1/2 cup of sugar instead of 6tbls. And I also sprinkled a little sugar on top. PERFECTION! The total time was right on target too. From the time I started pulling ingredients it was only half an hour before I was pulling them out of the oven and sinking my teeth in one. YUM. The kids love them too! Might make a lemon glaze to drizzle on top next time for an extra special treat.

I have made plenty of scone recipes before, for years actually, and have tried all kinds of recipes.  I have never had an issue, until this one. There is too much flour for 3/4 cup milk. I had to add more milk just to get it to come together. I didn't add the blueberries at the step stated, because it seemed to me, the way the dough was, it would have been very difficult to incorporate them in. So I added them to the dry mix. The flavor was bland. I will never use this recipe again and would not recommend it.

This is the worst scone recipe I've ever made, it has two cups flour too much and is dry and tasteless.  Time to rework, don't waste your time making these...

This wasn't a great recipe as there was too much flour. I ended up adding just a smidge more milk to the dough just so i could even fold my blueberries in. Then when i went to bake these i ended up having to bake them for almost 40 minutes just so the center would not be raw dough. If you are going to bake these, i suggest sectioning the dough into biscuit size balls instead of triangular segments and cooking them on a sheet 2 inches apart like cookies. I had one sectioned off this way and it cooked perfectly in the allotted time. (15 mins)

The reviews calling this recipe too dry are right! There's not even enough milk to hold the dough together. This is more like flour with wet spots in it. This dough was completely unusable and went into the trash.

Very yummy!  I halved the recipe since there are only three of us, but otherwise followed the recipe exactly. We ate them with lemon curd and it was a perfect combination! Thank you for sharing this great scone recipe!

I agree with another reviewer. I could not get all the flour to incorporate and because of this I could not knead it because it kept falling apart. It was tasteless and like gum. very disappointed, was going to serve at a brunch but it was terrible.

Scones were very dry and fell apart when we ate them

I NEVER CHANGED A THING..MY FIRST TIME MAKING. DID JUST AS THEY SAID AND JUST THREW IN MY MIXER AND WOW THEY ARE AMAZING.. SAVED IN PINTEREST WILL MAKE AGAIN

These are wonderful! Best I have had in a long time. I have tried baking scones before and never liked the outcome. I did tweak the recipe a bit though. Instead of using all milk I used 1/4c sour cream and 1/2 c milk ...I also added a hint of orange extract and cinnamon to the mix. The blueberries were interesting to fold in and kind of messy. But well worth it. When they came out of the oven I drizzled a powdered sugar/milk mixture on them while they were still hot and WOW. These are going to be great for gatherings.

https://videodam.tmbi.com/wp-content/uploads/2020/07/ks4ZU41j-Uot7Fvi8.mp4

Check out this video for how to make Blueberry Scones

blueberry scones

Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 16

Author : Taste of Home

Ingredients

Instructions

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