Blueberry scones with crème fraîche are amazing for breakfast, brunch or afternoon tea. The pastry is biscuit like and slightly sweet, crisp on the outside but tender on the inside. Bursting with fresh or frozen blueberry and topped with a cream cheese lemon glaze for a lemony sweetness that compliments the blueberries. Grab a cup of tea!

two blueberry scones drizzled with glaze.

Heavenly Blueberry Scones

I spent some time in England, and I’ll tell you, nothing stole my heart faster than scones and clotted cream. Still dreaming about them. But since clotted cream isn’t always easy to find here, I started making scones at home the second I got back.

These blueberry scones are my favorite. Not too sweet, tender in the middle, golden and crisp on the outside. Think biscuit vibes, but better. The dough’s rich thanks to crème fraîche, and the lemony cream cheese glaze? Optional but highly recommended. Especially with tea. Or coffee. Or honestly just standing in the kitchen.

Frozen or fresh blueberries both work. So this is a year-round kind of recipe.

Scone Tips from My Kitchen

Don’t thaw frozen berries. They’ll dye your dough blue.
Handle the dough as little as possible. Warm hands = melty butter = flat scones.
Want tidy scones? Use fewer berries. I like mine messy and loaded.
Make ahead: You can prep the dough the night before. Just add berries in the morning and bake.

A blueberry scone broken apart on a plate.

Tips for perfect scones

Sometimes scones can be a little dry. Here are a few things that can make a lot of difference in the texture of the dough.

Use creme fraiche instead of buttermilk. Creme fraiche is similar to sour cream but a little thicker and not quite as sour. It gives the scones a creamier texture so they aren’t as crumbly as some scones can be.
Use a technique I use for biscuits. Cut the dough into three rectangles and stack them on top of each other. Roll out the stack and do it again two more times. This will give the dough lots of layers.
Make sure to use very cold butter and try not to handle the dough any more than you have to. Warm hands will melt the butter.
Don’t over mix or over work the dough. Combine the ingredients just until mixed.

What you’ll need for the best blueberry scones

Don’t forget to check the recipe card for the full list of ingredients and measurements.

Ingredients for blueberry scones. — Gather the ingredients for scones.

Ingredietns for a lemon glaze. — Ingredients for the cream cheese glaze.

Blueberries – Fresh or frozen. It’s so easy to freeze fresh blueberries in the summer. I wash them and let them dry and place them on a rimmed cookie sheet and freeze them. Once frozen, put in an airtight bag or vacuum seal them.
Creme fraiche – Creme fraiche is similar to sour cream but thicker and not as sour. It’s found in the dairy section where the sour cream or cream cheese are located, it generally comes in a tub like sour cream. You can substitute sour cream or greek yogurt.

How do you make creme fraiche blueberry scones

Step 1: Add cold butter

You can also use a pastry cutter.

Cold butter cubes on top of the flour mixture. — Add cold cubes of butter.

Butter cut into the flour mixture. — Process until you have small pieces of butter.

Step 2: Add the liquid

Creme fraiche mixed with eggs. — Combine the egg and creme fraiche.

Dough processed in a food processor. — Process until it just starts to come together.

Step 3: Freeze

Scone dough cut into thirds. — Pat into a rectangle and cut into thirds.

rectangles of dough stacked on top of each other. — Stack, roll out and repeat.

Scone dough rolled out into a square. — Roll into a square and freeze for a few minutes.

Place the dough in the freezer for 10 minutes.

Step 4: Roll

Scone dough rolled out with blueberries on top. — Add blueberries and gently push into the dough.

Scone dough rolled up and cut. — Roll into a tube and cut into 4 pieces.

Step 5: Cut and bake

Blueberry scones cut into triangles. — Cut each section into 2 triangles.

Triangles of dough brushed with cream. — Brush with cream and sprinkle with sugar.

baked blueberry scones on a baking sheet. — Bake until golden brown.

Step 6: Make the glaze

Combine cream cheese with vanilla, cream and powdered sugar. Use a hand mixer or whisk until smooth. Add lemon zest and stir to combine. Drizzle over baked scones.

Lemon zest on top of a lemon glaze in a bowl. — Mix the ingredients and add lemon zest.

With blueberries bursting through this amazing dough, you won’t get the most beautiful scones, but they may be the best you’ve tried. If you want prettier scones, cut back on the blueberries.

Two blueberry scones drizzled with lemon glaze.

Storing and Reheating

Best eaten the day they’re made. Still good the next. After that? Freeze ’em. Reheat in a 300°F oven for 8–10 minutes. Glaze after warming or skip it altogether.

These scones bring back a little piece of England for me. Pair them with clotted cream if you can find it. Or just make the glaze. Either way, they’re buttery, soft, and bursting with blueberries. Definitely worth baking—even if you’re not technically a “scone person.” You might be after this.

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Blueberry scones on a plate with lemon glaze.

Lemon Glazed Blueberry Scones with Creme Fraiche

Creme Fraiche Scones with Blueberries are amazing for breakfast or tea. The pastry is heavenly and not too sweet. With this tried and true technique yours will turn out perfect every time.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Calories: 339kcal

Author: Barbara Curry

Ingredients

2 ¼ cups flour
1 tablespoon baking powder
2 tablespoons sugar
½ teaspoon salt
12 tablespoons butter cut into 1/2 inch pieces
½ cup creme fraiche
1 teaspoon vanilla
1 egg
3/4 cup frozen or fresh blueberries
heavy cream
2 ounces cream cheese softened
1 teaspoon vanilla
3 tablespoon cream
1 cup powdered sugar
1 tablespoon lemon zest

Instructions

Preheat oven to 400º. Stack 2 baking sheets together and line the top one with parchment paper.
In the bowl of a food processor, add flour, baking powder, sugar and salt. Process until combined. Add cold butter and process until you have pea size pieces.
In a measuring bowl, whisk together the creme fraiche, vanilla and egg. Add to flour mixture and process just until combined.
Transfer to a floured surface and knead until it just comes together. Pat into a 12 inch square. Cut into thirds and stack on top of each other. Roll it out and repeat two more times. Place in freezer for about 10 minutes. (You can refrigerate this overnight at this point)
Remove from freezer and roll it into a 12 inch square. Add frozen blueberries or fresh, pushing them into the dough. Roll it jelly roll style into a 12 by 4 inch rectangle. Cut the rectangle into 4 equal rectangles and cut each rectangle into 2 triangles. Transfer to baking sheet and brush the tops with heavy cream and sprinkle with coarse sugar.
Bake for 18-25 minutes until tops and bottoms are lightly brown.
Glaze: Combine cream cheese, vanilla, cream, and powdered sugar and mix together until creamy with a hand mixer or whisk. Add lemon zest and combine.

Notes

You can refrigerate the dough overnight before forming into scones.
You can substitute sour cream for creme fraiche.
Don’t over mix the dough.
Use very cold butter.
You can use fresh or frozen blueberries, if frozen don’t thaw or the dough will turn purple.
These will stay fresh for about a day. Freeze left overs and warm in a 350º oven for 5-10 minutes.
For the glaze, you can make it thinner by adding more cream or thicker by adding more powdered sugar.