Mary Berry Blueberry Scones

Every time I bite into a blueberry scone, I’m back in my gran’s kitchen, about eight years old, fingers dusted in flour, standing on a wobbly stool to reach the counter. She’d always chuckle when the blueberries burst in the oven — “They’re singing,” she’d say. Mary Berry’s Blueberry Scones remind me of those exact moments — the quiet joy of baking something simple, warm, and fruit-stained.

This version stays true to the classic — buttery, gently sweet, with just a hint of cinnamon — and blueberries that make each bite feel like a soft, jammy surprise. And best of all, it’s the kind of bake that makes you feel accomplished without fussing around too much. If you’re after tender crumb, golden tops, and bursting berries, you’re in the right place.

Ingredients List

• 250g all-purpose flour — Spoon & level, plus extra for your hands and surface.
• 100g granulated sugar — Just sweet enough without overpowering the fruit.
• 2½ tsp baking powder — For that lovely rise.
• 1 tsp ground cinnamon — Adds warmth. Swap for lemon zest if you prefer zing.
• ½ tsp salt
• 113g unsalted butter, frozen — Grate it. Trust me, it’s a game-changer.
• 120ml heavy cream — Adds richness and helps bind.
• 1 large egg
• 1½ tsp pure vanilla extract
• 140g blueberries (fresh or frozen) — Frozen hold up better in mixing, but fresh taste brighter.
• Optional: coarse sugar and vanilla icing — For crunch and gloss on top.

How To Make It

1. Mix the dry stuff
   In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt.
2. Add the butter
   Grate in your frozen butter straight into the bowl. Use your fingertips to gently rub it in — stop when it’s sandy and pebbly.
3. Whisk the wet bits
   In another bowl, whisk cream, egg, and vanilla extract until smooth.
4. Toss in the blueberries
   Add them to the flour mixture and give a gentle stir to coat (this helps them stay evenly distributed).
5. Bring it all together
   Pour in the wet mixture and stir gently. The dough will look a bit shaggy — that’s perfect. Resist the urge to overmix.
6. Shape it up
   Lightly flour your hands and surface. Pat dough into a ball, then flatten into an 8-inch disc. Cut into 8 wedges.
7. Brush & chill
   Place on a lined baking sheet. Brush tops with extra cream, sprinkle with coarse sugar, and refrigerate for 15 minutes. (This stops spread and boosts flakiness.)
8. Bake
   Preheat oven to 400°F (204°C). Bake scones for 22–25 minutes until golden brown and puffed.
9. Cool & ice (optional)
   Let cool slightly before drizzling with vanilla icing — or eat warm and plain, which I prefer on rainy mornings.

Side note: I once used room-temperature butter out of laziness. Don’t. It melts into mush, and your scones will sulk instead of rise.

Common Mistakes

Why are my scones tough?
You likely overmixed the dough. Scones like a light touch — just enough to bring everything together.

Why did the blueberries bleed?
Using thawed berries causes them to release juice into the dough. Keep them frozen until you stir them in.

Why are my scones flat?
Warm butter or skipping the chill step can do this. Cold butter equals steam equals lift.

My scones are dry. What went wrong?
Overbaking or too much flour. Measure carefully, and pull them as soon as they’re golden.

I forgot the sugar once. They tasted like salty toast.
Yep. Even just a bit of sugar balances the blueberries. Lesson learned.

Storage and Reheating Tips

Fridge: Not needed! Store in an airtight tin or container at room temperature for 1–2 days.
Freezer: Freeze individually wrapped scones (before or after baking) for up to 1 month. Reheat from frozen.

To reheat:

• Oven: 350°F for 5–8 mins — best for reviving texture.
• Microwave: 20–30 secs wrapped in a damp towel — soft, not crisp.
• Air Fryer: 300°F for 3–5 mins — surprisingly effective.

What To Serve With It

• Clotted cream or butter — Go full Devonshire, especially if you’re skipping the icing.
• Lemon curd — That sharp-sweet contrast is heavenly.
• A proper cuppa — Earl Grey or a milky builder’s brew makes it a full experience.

FAQ Section

Can I make this recipe gluten-free?
Yes, swap in a 1:1 gluten-free flour blend with xanthan gum. Texture may be a touch crumblier, but still lovely.

Can I use buttermilk instead of cream?
You can, but you’ll lose some richness. Add a tablespoon more butter if you do.

Do I have to use icing?
Not at all. It’s optional — some prefer their scones more traditional, without the sweet topping.

Can I double the recipe?
Absolutely. Just don’t crowd your baking sheet — they need space to rise.

Try More Recipes:

• Mary Berry Buttermilk Scones
• Mary Berry Apple And Cinnamon Scones
• Mary Berry Dropped Scones