5 from 26 votes

Blueberry Scones

Blueberry scones, one plated next to a bowl of wild blueberries

These are the blueberry scones I make on season 3 episode 7 of Zoë Bakes on Magnolia Network! In this episode I prepare to go to my friend’s cabin and since wild blueberries are in season, I make blueberry bars with lattice and lemon thyme shortbread crust, along with these blueberry scones to snack on when we hit the road.

You can watch Zoë Bakes on (HBO) Max, discovery+, and the Magnolia | Time Well Spent app.

If you love blueberries as much as I do, be sure to check out this list of blueberry recipes, and my popular blueberry muffins recipe.

Blueberry scones on parchment paper

Blueberry Scones

A wonderful snack and breakfast treat for fresh blueberries, these blueberry scones are flaky, fluffy and delicious. This recipe makes a giant batch, which is great for sharing. If you want to make a half batch, you may need to reduce the baking time by about 5 minutes.
5 from 26 votes
Active Time: 15 minutes
Total Time: 40 minutes
Course: Breakfast
Servings: 8 large scones


  • 2 1/2 cups (325g) all-purpose flour
  • 1/2 cup (89g) cornmeal
  • 1/4 cup (50g) granulated sugar plus more for the tops
  • 1/4 tsp kosher salt
  • 1 tbsp plus 1 tsp baking powder
  • 3/4 cup (170g) unsalted butter chilled and cut into small pieces
  • Zest of one lemon
  • 1/4 cup (45g) chopped candied ginger
  • 2 cups (310g) wild blueberries fresh or frozen*
  • 3/4 cup (175ml) half and half
  • 2 large eggs
  • 2 tbsp heavy whipping cream for brushing the tops


  • Preheat the oven to 425 degrees F.
  • Whisk together the flour, cornmeal, sugar, salt, and baking powder.
  • Add the chilled butter to the flour mixture. Use a pastry cutter to cut the butter into the flour mixture. Keep cutting the butter in until most of the butter is worked into the flour, with a few pea-sized pieces left intact. Mix in the lemon zest, candied ginger, and blueberries (only if using fresh berries – see baker's note for frozen berries).
  • Whisk together the eggs with the half and half. Add the liquid to the dry mixture. Use a spoon or your hands to mix carefully. It will be shaggy with some dry patches. Dump it onto the counter. Use a bench scraper to fold the dough over itself. Give it about 8 folds total, until it just barely comes together. Pat into a disk.
  • Transfer to a baking sheet lined with parchment. It should be about 1-inch thick. Brush with cream. Dust generously with sugar. Use a bench scraper or knife to cut into 8 equal pieces.
  • Put the scones in the oven and reduce the heat to 400 degrees F. Bake until the scones are set in the middle, about 25 min.
  • FROZEN BERRY BAKER'S NOTE: If you are using frozen berries, make sure they stay frozen until the very last second before adding them to the scones. You will add them AFTER you have tossed the dry mixture and the wet together and very gently fold them in. Pat into a circle and bake for 30 to 35 minutes.

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36 thoughts to “Blueberry Scones”

    1. Thank you so much for taking the time to leave a review. We’re thrilled you enjoyed them!

  1. I have made this recipe on several occasions. It has always turned out well and everyone loved it. I am planning to make 3 batches for my church book club on Monday morning. Can I make them on Sunday afternoon, wrap them up well and warm them in the church over at a low Temperature on Monday morning ? We meet too early for me to bake in the morning.

    I love all your recipes and have tried many. My son and I attended your baking class with Brian Hart Hoffman in Birmingham last Spring. We had a wonderful time!

    1. Hi Caroline, we’re so glad you enjoy this recipe! You could make the dough ahead, form the dough into scones and refrigerate, then bake them at the church since you have access to an oven. They will be best this way. No need to let them come to room temp before baking, they’ll only need slightly more time. If you do decide to bake them the day before, be sure to wrap them when they’re completely cool. If they’re even a little bit warm when you wrap them they’ll steam and have a less than desirable texture when you serve. I hope this helps! Happy baking.

    1. Hi Nadia, we looked into the two terms and they are often used interchangeably. Based on the description we found, crystallized ginger is exactly what Zoe used, though she has always referred to it as candied ginger. Thank you for helping us realize the need for clarification. Zoe doesn’t recommend a specific brand. She has used many different brands, purchase from Asian stores to Trader Joe’s to Whole Foods. It all seems to work! Enjoy!

  2. 5 stars
    Oh. My. Wow. These blueberry scones are absolutely amazing. Loved the hints of zesty and bright lemon & ginger, and the subtle “crunch” from the cornmeal. So delicious! And beautiful when pulled out of the oven– looked **just like** the recipe photos. I’ll definitely be making these again. Thank you for sharing Zoe!!!

  3. For the blueberry scones since there were two different amounts of baking powder on the show or the website, which one is correct? The show or site?

        1. Hi Ronn, Zoe has not tested it, but she thinks the scones may come out pretty dry because the blueberries add a bit of moisture. You could test it and add a tablespoon or two of additional half and half to account for the loss in moisture. Please let us know how it goes if you do give it a try!

  4. 5 stars
    I love this recipe!! Baked them today and they are the best scones I have ever had! Thank you, Zoe!

  5. Love this recipe, Thank You Zoe, they are so easy and yummy, the friends I shared these with loved them and for years I have tried making scones many times and failed, I am a Midwest (Iowa) farm girl and can cook and make bread and biscuits but, I could not make Scones, I love your recipes and love watching Zoe Bakes, Thank you for making it so fun and sharing, I look forward to next season

  6. 5 stars
    I made this recipe twice – once with the ingredients and amounts from the site and once from the show. There is a small variance in the baking powder amounts. The recipe is great, I just wish there was more consistency in the ingredients and measurements between the show and the site. Also, it would be great to have all ingredients in grams versus a combination of cups and grams – ie the cornmeal is in cups where I would prefer to have it in grams.

    1. Hi Dani, half-and-half is a product consisting of equal parts whole milk and heavy cream. It’s thicker than milk but lighter than heavy cream. I hope this helps!

  7. I have a question, I used frozen mixed berries and the dough was very moist. I think I left the fruit dethaw too much. Would this add moisture to the dough? My scones actually came out just like the picture and taste perfect. I like that they are not too sweet. I did cook them longer and place foil over initially to prevent the outside from cooking too much, however I think all this did was trap steam, so I removed the foil and placed the oven on convection and they came out cooked perfectly. It was like a mystery trying to correct my mistakes. I also did not have any candied ginger so I grated frozen ginger and it did give them a nice, subtle zing. Next time I will not add all the wet ingredients at once.

  8. On your show I took photo of ingredients bc I couldn’t find the recipe at first, it says 4 tablespoons baking powder! That’s what I did even though I kept looking to be sure bc I knew it seemed like at lot! PROOFREAD. A lot of time and expense.

      1. 5 stars
        I used McArthur flour. So delicious!! Mine aren’t as firm as I thought. Is it bc of the gluten free flour? Love them though!

    1. Hi Ellen, you can, however you may want to add some cinnamon or another spice as the flavor may be a bit flat. Cheers!

        1. Hi Pauli! Half-and-half is a product consisting of equal parts whole milk and heavy cream. It’s thicker than milk but lighter than heavy cream. I hope this helps!

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