Okay, so I really like scones.  I’ve loved pretty much every kind I have ever made.  That said, I think these are the best scones ever.  This doesn’t really surprise me, considering that the recipe comes from Cook’s Illustrated.  They seem to have found the ideal method for creating a perfectly light, tender, and buttery scone.  This particular version is also bursting with fresh blueberries, which seem to take on a magical new life when baked or cooked.  I’m sure these would be great with other mix-ins as well, but personally I just can’t resist the blueberries.

Admittedly, the mixing and shaping method takes a little more effort than most scone recipes.  While I was making them I kept wondering, will it be worth this?  The answer is a resounding yes.  They are completely worth the extra time they require.  And as I mentioned last week with the oatmeal raspberry scones, you can freeze the shaped scones before baking and bake individually as needed straight from the freezer.  These would be the perfect thing to have on hand for unexpected company.

By the way, Andrew really enjoyed them as well.  He kept calling them “cookies” :)


8 tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
2 tbsp. unsalted butter, melted


  • 01

    Adjust an oven rack to middle position and preheat to 425˚ F.  Grate the frozen butter on the holes of a large box grater.  (I like to use my food processor for this – fast and easy.)  Place the blueberries in the freezer until needed.

  • 02

    Whisk together the milk and sour cream in a medium bowl; refrigerate until needed.  Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl.  Whisk to combine.  Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

  • 03

    Add the milk mixture to the dry ingredients and fold with a spatula just until combined.  Transfer the dough to a generously floured work surface.  Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball.  Add small amounts of flour as needed to prevent sticking.

  • 04

    Roll the dough into a 12-inch square.  Fold the dough into thirds like a business letter (a dough scraper really helps with these steps).  Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square.  Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

  • 05

    Return the dough to the floured work surface and roll into an approximately 12-inch square again.  Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface.  Using a dough scraper, roll the dough up to form a tight log.  Lay the log seam side down and press the the log into a 12 by 4-inch rectangle.  Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles.  Cut each rectangle diagonally to form 2 triangles.  Transfer to a parchment lined baking sheet.

  • 06

    Brush the tops of the scones with melted butter and sprinkle lightly with sugar.  (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.)  Bake until the tops and bottoms are golden brown, 18-25 minutes.  Transfer to a wire rack and let cool at least 10 minutes before serving.


  • lol, most sweet biscuit like items are “cookies” to my Drewby too!

  • Your little guy is adorable and the scones look sooo delicious! I could use one of them right now! Yum!!!

  • The sour cream makes me think that these scones are a bit more moist than other scone recipes which is definitely a good thing! It seems to me like many people walk away from scones because they are too ‘dry and crumbly’ but these look a lot more moist. I would definitely try them with chocolate chips or cinnamon chips to make them dessert-y and blueberries in the summer. Tasty! Thanks for this!

  • Maggi

    Oh, how adorable! My little guy has the same sleeper. lol.

    These scones look really tasty. Must try…

  • Hey Annie, I love all of your scone recipes! Can’t wait to try this one they look amazing!

  • Ariana from Chicago

    They look delicious. And how cute is your son! How wonderful that you are giving him such fantastic food memories ;)

  • I want to make blueberry scones and muffins so bad…but blueberries are so darn expensive! I need to hit up the farmers markeet for sure!

  • My little girl calls them stones…it’s adorable!

  • Gwyn

    These sound really good!!! I will have to make these and share them at work!

  • I’ve bookmarked just about every scone recipe you’ve posted, so I know how much you like them – these must be incredible! I actually found this recipe on the CI’s website and have it saved to try. They look gorgeous! You will start to get a reputation as the best mom ever if it gets out that you serve “cookies” for breakfast :)

  • Kristen

    I am really enjoying your blog! I found it a few weeks ago, and now blueberry scones are on my list for the weekend! Thanks for sharing.

  • Annie

    I can’t wait to try your recipes! I have a bunch printed out. I’m thinking about using whole what flour instead of white and nonfat plain Greek yogurt for the sour cream. This way I can eat more than one and convince myself that it is actually healthy :) PS: What a great name you have! ;)

  • Shannon

    Andrew is so handsome! He looks like a little man. :) And the scones look wonderful, too. Yet another thing to add to my giant list of starred recipes!

  • Mary R

    These are fantastic scones, and I think this recipe makes a good base for just about any type of fruit or berry. Out here in Oregon, I typically use Marionberries instead of the blue, and I love the results. Chopped peaches, though, are extraordinary.

    CI is brilliant. I think the subscription to their website is the best $30 I spend on my kitchen all year.

  • Wow, these look wonderful! Bursting with fresh blueberries :D YUM!

  • Scones look perfect and delish..amazing clicks

  • Popped in to say hello! I love blueberry baked goods…and I’ve never had blueberry scones! I must attempt these!

  • I am the HUGEST fan of blueberries. Honestly, if I had not been living in an apartment since I graduated High School I would have a blueberry patch. A Large One. These scones look absolutely delish!

  • Mmmm…I can’t wait to try out the yummy “cookies”! Thanks for posting this recipe!

  • Hello! Those look amazing! I love scones! But for whatever reason I haven’t tried a variety of recipes. But since you say this is the best, I’m going to believe you and try it myself. If I can figure out all that complex folding and rolling and what not. lol! I might end up with pretzels instead. ;)

  • I want to come live in your house…. It must always smell like baking in there.

    Love the recipes!

  • I made these a while ago, but for whatever reason, they didn’t really do it for me. Were they too sweet? (That doesn’t seem right, because there really isn’t very much sugar in the recipe.) I can’t remember. I do like the idea of folding the dough over to make the scones higher though.

  • I love a good scone and these look amazing. Cute last photo too:)

  • Alison

    These sound awesome! I just made some blackberry cream cheese scones that were heavenly! I think I’ll try those mix-ins again but using this recipe.

  • Yum! That first picture is the money shot for sure, makes me drool!

  • How funny, I posted this recipe this week too! love love love these scone! And I especially like making it for Caroline, since she doesn’t get to eat breakfast baked goods often because of her egg allergy.

  • wow these actually look moist and fluffy! and the blueberries oozing out make it even more enticing!!

  • Ellen

    Awww, that picture of your son is precious!

  • marissa

    Love you site! I keep trying your recipes and each one is a hit! Can’t wait to try these out, I’m a scone-aholic!!

  • I’ve made these scones, too and you’re right…they are the BEST SCONES EVER!!!

  • Aim

    This my very favorite recipe for scones, I found this about a year ago and have not turned back!

  • Chelsea

    Annie, first of all, I love your site! I check it for new posts and recipes almost daily, so I’ve noticed you have quite a love for scones. I, on the other hand, have never really been a fan of either making or eating scones, just because they’re a pain in the butt to make (I try to steer away from recipes involving frozen butter, I can never seem to get the butter cold enough!) and usually too dense or dry or bland (think Starbuck’s scones..) to eat. Well, let me tell you, this recipes has completely changed my outlook on scones! These were fabulous! My dad even loves them, and he’s never been a big scone fan either! I have these in a basket in the kitchen, and it seems every time I walk by I need to have a nibble :) hehe. I didn’t have any fresh berries on hand so I used frozen, and they were delicious. I also used (a lot of) orange instead of lemon zest, just because I love orange anything, and these were to die for. Very moist and light like a muffin, yet crumbly and fluffy like a biscuit. I’ve been converted :)

  • I think these will be be my next scones! The recipe really seems to be worth the extra time. Thanks for sharing it!

  • I hope I get to try these soon. They look fantastic! And I have to say ~ you do such a great job of showcasing your food with these amazing picture. Love it!

  • Scones… Blueberries… My favourite fruit in a perfect scone. What else?

  • These scones were so wonderful! My best friend and I made them on a friday night and ate them with tea! They were so delicious I made them with raspberries again on Sunday.

  • Jamie

    I just made these with my 4 year old daughter. At first they weren’t as sweet as I expected, but by the 3rd bite I was addicted and can’t stop eating them! Such a good way to use those blueberries from the blueberry farm that we picked and froze last year. Yum!

    Tomorrow we are making your Irish Car Bomb cupcakes…I’ve been drooling all day since my cousin shared that post on Facebook this morning.

  • erin

    I just made these this afternoon in preparation for Easter this weekend. I’ll be freezing them until then and baked up a few “to taste”. They were so wonderful and I can’t wait to serve them to my guests. I’d like to try it with other fruit and other combinations. They were wonderful! Thanks!

  • Jeni

    I have never tried scones before so I was a little intimidated but these turned out so well!!! Thanks for the delicious recipe!

  • Katie

    These were amazing and I loved seeing my husband enjoy them so much. I made these for dessert but we ended up having them for dinner. Thank you for sharing this recipe, I wouldn’t change a thing and would definitely make again and again and again

  • Celeste

    Annie, I made some of these (along with your Broccoli, Bacon and Muschroom Quiche) for Mother’s Day. They were a huge hit! I am already anticipating when I can make another batch. Thank you so much for this website. I know I can always come here for inspiration and never be disappointed!!

  • Deborah

    Thanks for the great recipe and for the tip on freezing them. I would have been hesistant to make these if not for that tip. Now I can have some whenever I want! Thanks!

  • Claudia

    Hi Annie. I made these the other day and they were wonderful. How do you store them? I ask because I found them to be a bit too moist the next day. They still tasted fine, but were an odd texture. They were so much better the day I made them. I stores them in an air tight tupperware container. Any ideas? Thanks!

  • Annie

    As I mention in the post, you should freeze those you don’t intend to eat right away before baking. Just bake straight from the freezer as you need them.

  • Vicky

    I made these yesterday and i they were delicious! I’ve made blueberry scones before but I think the sour cream made them better. I’m into photography too and I love the pics you take.

  • Enid

    The greatest receipe. So easy to make. We can’t stop making them as they are so delicious. Great website for cooking ideas.

  • Thanks for sharing this recipe! They came out excellent! :)

  • These are so good!! Thanks for sharing!

  • Marie

    I’m eating one of these right now & they are fantastic. Wow.

  • Jeanette

    I made these for the first time in August, and I think my husband has requested them almost a dozen times since. I’ve made them with peaches, raspberries, and even a cinnamon toast mix. Thank you for another fantastic recipe.

  • Annie, I’ve tried freezing my scones and biscuits unbaked and taking them out to bake but I have problems getting them to raise like they do when they’re fresh. It works great for my muffins. Do you let them raise any before freezing? Do you bake them right from the freezer? I’ll have to try this recipe, I’ve never done one with frozen butter. Bet it works well with shortcrust pastry too.

  • Annie

    Since there is no yeast in them, letting them “rise” before freezing would have no effect. I’ve never had a problem, they always bake up fluffy like normal. It may just depend on the individual recipe you use. Yes, bake straight from the freezer.

  • Erica

    These are the best scones eve!!! The directions are easy to follow so the scones come out perfect everytime. I like to use blueberrys from this past June that my daughter and I picked together. Thank you for sharing this on your blog. Your pictures are amazing.

  • Heather

    These just came out of the oven 20 minutes ago and they are fantastic. I used cold butter and cut it into to the flour mixture with my food processor and they still turned out light and tender. Yum…thanks for sharing.

  • I can’t wait to try out this recipe tonight! I love blueberry baked goods.

  • I made these and they were really fun to make. I think I made a mistake though, my butter leaked out when I baked them. do you have any idea why? thank you in advance. I got the recipe from ATK’s Family Baking Book and I just love that book.

  • Annie

    Sounds like the butter wasn’t cold enough.

  • Love your scones and your boy is so cute!!! Love your recipes, gloria

  • Katherine

    I made this recipe this weekend – I almost always bake something for my parents when they are in town, so I did the scones for my mother. I froze two of them for myself and baked the rest – while they were cooling it was so hard not to eat one! A tiny piece flaked off one and just nibbling on that I knew they were delicious. I baked one of the frozen scones this morning for myself – just heavenly.

    I believe I will make these again soon, I would like to try cutting the dough into a few more rectangles, to make a few more triangles, to see what happens with a mini scone.

    After reading some comments – well I only had the butter in the freezer for at most two hours since I forgot to stick it in the night before, grated it by hand, and I think they turned out perfectly. I did lay it in with the ice cubes in case that’d be colder!

  • Definitely printing this out to be baked this summer with fresh blueberries at my parents’ cabin in northern Maine. (Although I bet I can’t make it a week before trying them out!)

    Congratulations on your little girl. I hope you’re all doing well and are over-the-moon, Andrew included :)

  • Just made these with blackberries for my mother in laws birthday. SUCESS!!! The crunchy crust is amazing and not too sweet. So good! I LOVE that you can make these in advance. The bottoms were a little close to the burned side of done, perhaps next time I’ll turn the heat down to 400 and cook a little longer, or maybe just move the oven rack up from the middle. Thank you.

  • Cindy

    I’d like to freeze these and wondering if you just used plastic wrap to freeze each scone or aluminum foil? Just trying to think of the best way to individually freeze them. Thank you.

  • Annie

    I prefer plastic wrap.

  • Somewhere down the road could you do a picture tutorial of these? I cook, but baking is new to me and I am a visual learner. Congrats on the new baby!

  • Kenya

    I tried these today, it was my first time making scones. These were great! I tried to find a dough scraper, but had no luck. I used a spatula instead and that seemed to be okay. I just love visiting your website – thanks for sharing! :)

  • Just found your blog. You are my new hero. Made the scones this weekend and they are awesome. Will definitely have increase my running mileage to offset all this yumminess.

  • Kenya

    So,when I originally tried these and they were really hot still….the next day I had another one and they were even better, SO DELICIOUS! Can’t wait to try another version. Do you have any ideas how to calculate the calories?

  • Renee Stavropoulos

    I made these blueberry scones and they were delicious! I took some to work and people that didn’t even like blueberries were crazy about these scones! This is a great receipe. I also made the “car bomb” cupcakes for St. Patty’s Day…they were awesome!

  • Shelly

    I LOVE these scones, and have made the recipe at least four times with great success! I woke up this weekend craving them, and was dismayed to find that I had no butter in the freezer. I attempted a trick that I have heard about, but never tried: I cut the butter (from the fridge) into smaller pieces, and pulsed them into the dry ingredients in my food processor for about 15 seconds, then put this combo into the freezer for 10 minutes. It worked great! I had to cut down on the cooking time by 1 or 2 minutes, but otherwise the delicious scone that I adore! I also always use orange zest instead of lemon, as that was what I had on hand the first time I made them, and I find the orange hint delicious!

  • Jean

    These blueberry scones have always been my favorite. Lately I’ve had it in my head to make a chocolate scone. I’ve never been able to find a recipe I like so I changed this one a little. I decreased the flour 1/4 C and added 1/4 cocoa. Instead of adding berries I pressed 1/2 C semi-sweet & 1/2 C white chocolate chips into dough. Same texture different flavor. I melted some of each kind of chocolate and striped the baked scones. Perhaps you could try them.

  • Melanie

    I just found your blog today and these blueberry scones are in the oven – can’t wait to try them!!!!

  • Susie Mellen

    I just LOVE these scones. I have tried other recipes, but just love the texture of this one. I have changed it a bit to make cinnamon scones. I trade the lemon zest for cinnamon and the blueberries for cinnamon chips.. YUMMY!!

  • Anne Marie

    Thank you so much for your great blog! I have tried many recipes and drooled over many more. I made these blueberry scones today and was very pleased with how they turned out. Thank you for your clear and thorough instructions. I’m not hesitant to make scones any longer.

  • Rachelkanu

    Hi! Annie: If making these scones ahead and freezing them, do you still bake them at 425F for 18-25 minutes? Thanks.

  • annieseats

    Just add a few extra minutes to the baking time. I don’t really time it, I just check on them until they look done.

  • AmyT

    How many scones does the recipe make? Thanks!

  • annieseats


  • annieseats

    Sorry, eight.

  • lpassa

    I just made these scones this morning. They are absolutely delicious!!! I will definately make them again.

  • AmyT

    These are the best scones I have ever had! I have made them three times so far, and everyone I’ve shared them with love them and demand more. If you’re new to working with pastry, I found that this was a good beginner recipe to try. Thanks Annie!

  • These really are the best! Planted blueberries this year, so hopefully in the next few years, we will be enjoying more of these! Thank You!

  • Kristin Johnson

    Made these with white whole wheat flour. So delicious!

  • Beth Abel

    Can frozen blueberries be substituted in this one?

  • annieseats

    Yes, you can use frozen berries, though the flavor is better with fresh. Enjoy!

  • Emily

    These were kind of a challenge to make, the dough was very sticky and hard to work with at times…. but the end result was SO WORTH IT! So buttery and yummy.