About this recipe

This is a small sweet bread you can make for a party or a quiet morning. The scones bake fast. They taste warm, soft, and a little crisp on top. Try a simple glaze or jam on the side. If you like other berry treats, see a note about lemon blueberry cookies for more ideas.

Why make this recipe

Make these scones for guests or for a calm day at home. The berries give a bright taste. The cinnamon and orange zest make the scones feel like a holiday treat. You can pair them with tea or coffee, or use them with a light dessert like a strawberry blueberry trifle.

How to make Holiday Blueberry Scones

You mix dry parts, cut in cold butter, add the berries, then stir in the wet mix. Work fast so the dough stays cold. Do not over mix. Shape the dough and cut it into wedges. Chill a little if the butter warms. For a soft crumb, do not press or beat the dough too much. For other blue treats, you can look at a vintage blueberry cream cake for ideas.

Ingredients :

2¼ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup cold unsalted butter, cubed
1 cup fresh or frozen blueberries
½ cup dried cranberries (optional)
2 large eggs
½ cup heavy cream, plus extra for brushing
1 teaspoon vanilla extract
1 teaspoon orange zest
Coarse sugar for topping
You can swap small things like the dried fruit. See the lemon blueberry cookies page for more mix ideas.

Directions :

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
Cut cold butter into the flour mix until it looks like coarse crumbs.
Gently fold in blueberries and cranberries.
In a separate bowl, whisk together eggs, heavy cream, vanilla extract, and orange zest.
Pour wet mix into dry mix and stir just until a shaggy dough forms.
On a floured surface, shape dough into an 8-inch circle and cut into 8 wedges.
Transfer scones to the baking sheet, brush with cream, and sprinkle with coarse sugar.
Bake for 18–22 minutes until the scones look golden brown.
For a small change, try the steps with frozen berries but do not thaw them first to keep the dough cold. See the strawberry blueberry trifle for a simple fruit idea.

How to serve Holiday Blueberry Scones

Serve warm or at room temp. Cut the scone in half and add butter, jam, or cream. Pair with hot tea or coffee. You can also serve with fresh fruit on the side.

How to store Holiday Blueberry Scones

Cool the scones fully. Store in an airtight box for up to 2 days at room temp. For longer storage, wrap each scone and freeze up to 1 month. Thaw at room temp and warm in the oven for a few minutes.

Tips to make Holiday Blueberry Scones

Keep the butter cold. Use a cold bowl and cold tools.
Do not over mix the dough. Mix until the dough just comes together.
Use a light touch when folding in berries to stop them from breaking.
Brush with cream for a shiny top and coarse sugar for a crunch.
If the dough gets soft, chill for 10–15 minutes before cutting.

Variation

Add lemon zest instead of orange for a bright taste.
Use chocolate chips in place of cranberries for a sweeter scone.
Make mini scones by cutting the dough into 12 pieces and bake about 12–15 minutes.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Use them frozen. Do not thaw first, so the dough stays cold.

Q: Can I use milk instead of heavy cream?
A: You can, but the scones will be a bit less rich. Add a bit more butter to help.

Q: How do I keep the scones tender?
A: Do not over mix. Keep the butter cold and mix by hand.

Q: Can I add nuts?
A: Yes. Add chopped nuts in step 4 if you like.

Conclusion

These scones feel like a warm gift for friends or family. They come together fast and taste bright with berries and orange. For a sweet glaze idea that fits the season, see Glazed Cranberry Orange Scones – Sally’s Baking.

Holiday Blueberry Scones