Small Batch Blueberry Scones

These small batch blueberry scones are tender inside with lightly crisp edges, studded with juicy blueberries and a bright lemon glaze. The recipe makes just 4, ready in about 20 minutes.

Why You’ll Love This Easy Blueberry Scones Recipe

I like to ease into a slow morning with a warm blueberry scone, the berries soft and bursting under a bright lemon glaze. This recipe makes just four, enough to share with my husband over coffee without a dozen scones going stale on the counter by midweek.

The one thing I’m particular about is the egg. I use only the yolk, which keeps the dough rich and tender; a whole egg adds too much liquid for this little flour and bakes up dense. I save the leftover white for one of our egg white recipes.

Fresh or frozen blueberries both work, and start to finish it’s about 20 minutes.

I’ve been developing single serving and small batch recipes for over a decade, and if you’re new to baking scones, this is an easy one to start with.

Blueberry is one of several small batch scones I bake most often. When you want a change, try my lemon poppy seed scones, small batch strawberry scones, or small batch peach scones.

Ingredient Notes

You can make these blueberry scones without heavy cream. They come together with cold butter, milk, flour, and fresh blueberries, and if you have any ingredients left over, our Leftover Ingredients Recipe Finder will help you use them up.

All-Purpose Flour: Flour gives the scones their structure. Spoon it into the measuring cup and level it off instead of scooping, since scooping packs in too much flour and can leave the dough dry and crumbly.

Butter: Use cold butter and cut it into the flour while it’s still firm. The small pieces release steam as the scones bake, which is what creates their light, tender layers. I use salted butter for flavor, but unsalted works fine.

Milk: Milk is all the liquid these scones need, so there’s no heavy cream required. I use whole milk for a little extra richness, though low-fat or a non-dairy milk like almond or soy will also work.

Egg Yolk: Just the yolk goes into the dough. It adds richness and keeps the crumb tender. Save the white for mini angel food cake or small batch meringue cookies.

Granulated Sugar: A small amount of sugar lightly sweetens the dough without turning it cakey. Most of the sweetness comes from the lemon glaze on top.

Baking Powder and Baking Soda: Baking powder does most of the lifting and gives the scones their rise. The bit of baking soda reacts with the acidic lemon juice, which tenderizes the crumb and helps the tops brown.

Lemon Juice and Zest: Lemon brightens both the dough and the glaze. The juice adds a little tang, and the zest carries most of the lemon fragrance and flavor. Use extra lemon juice to make small batch lemon bars.

Blueberries: Fresh blueberries fold right into the dough and bake into soft, sweet bursts. Frozen blueberries also work; thaw and drain them well first so the extra liquid doesn’t bleed into the dough. Extra blueberries can be used to make a single lemon blueberry muffin or blueberry crisp for one.

For the Glaze (Powdered Sugar, Milk, and Lemon Juice): These whisk into a smooth glaze that sets on top of the cooled scones. Add a pinch of lemon zest for color and brightness, or leave the glaze off entirely for a less sweet scone.

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How To Make Blueberry Scones

These step-by-step photos show how to make blueberry scones from scratch. See the recipe card below for exact amounts and times.

Before You Begin: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.

1. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
2. Add the cold butter and cut it into the dry ingredients with a pastry blender, fork, or your fingertips until the mixture looks like fine crumbs.
3. In a small bowl, whisk the milk, egg yolk, lemon juice, and lemon zest until blended.
4. Pour the wet ingredients into the flour mixture and stir just until the dough begins to come together; a few dry spots are fine.
   Gently fold in the blueberries, turning the dough just enough to spread them through without crushing them.

5. Turn the dough out onto a lightly floured surface and knead it two or three times, just until it holds together, then pat it into a 5-inch round about 1 inch thick.
6. Cut the round into 4 equal wedges with a sharp knife.
7. Place the wedges on the prepared baking sheet, leaving a couple of inches between them.
   Bake for 13 to 15 minutes, until the tops are golden and the edges look set.
   Let the scones cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely before glazing.
8. While the scones cool, whisk the powdered sugar, milk, and lemon juice in a small bowl until smooth. If it’s too thick, add a little more milk; if it’s too thin, add more powdered sugar.
   Drizzle or spoon the glaze over the cooled scones and let it set before serving. Add a sprinkle of lemon zest if you’d like.

Serving Suggestions

These lemon blueberry scones pair best with a classic spread. Try one of these:

• Spread them with small batch clotted cream for the traditional scone pairing.
• Add a spoonful of small batch lemon curd to play up the lemon.
• Or keep it simple with small batch refrigerator jam.

Frequently Asked Questions

If you’ve made this small batch blueberry scone recipe or any recipe from One Dish Kitchen, let me know! Leave a rating and share your thoughts in the comments below.

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