Name: Maine Wild Blueberry Scones Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup very cold salted butter, cubed (preferably frozen); 1 large egg, beaten; 1/2 cup heavy cream, plus extra for brushing on tops; 1 teaspoon vanilla extract; 2-3 Tablespoons coarse sanding sugar for sprinkling; 1 cup frozen wild blueberries, thawed completely (reserve juice); 1 cup powdered sugar; 2-3 Tablespoons blueberry juice from thawed blueberries; 1/2 teaspoon vanilla extract; Additional cream or milk if needed; Pinch of salt

If you’re on the hunt for the perfect flaky, sweet treat bursting with juicy goodness, this Maine Wild Blueberry Scones Recipe is exactly what you need. These scones are soft, tender, and packed with the unique flavor of wild blueberries, giving them that delicate balance of sweetness and tang that’s simply irresistible.

Why You Should Make This Recipe

Made with wild blueberries: These tiny berries pack a powerful punch of flavor that elevates a classic scone to something truly special.
Perfectly flaky texture: Thanks to the cold butter and careful mixing, these scones have that dream-worthy tender crumb.
Simple ingredients, big flavor: You only need pantry basics with a few special touches, making this recipe accessible but extraordinary.
Versatile and crowd-pleasing: Whether it’s breakfast, brunch, or an afternoon snack, these scones fit right in and impress everyone.

The image shows three thick, triangular blueberry scones stacked on a white marble surface, with the top scone generously drizzled with bright purple icing that contrasts with the golden brown and crumbly texture of the scones filled with dark blueberries. In the background, more scones are cooling on a wire rack, some plain and others with the same purple drizzle. To the right, there is a clear glass bottle half filled with milk, adding a fresh touch to the scene. The foreground shows part of a white plate with another scone topped with the purple icing. The overall colors are warm golden tones mixed with deep purples and white, with a soft natural light highlighting the texture of the scones. photo taken with an iphone --ar 2:3 --v 7 - Maine Wild Blueberry Scones, Blueberry Scone Recipe, Fresh Blueberry Scones, Flaky Blueberry Scones, Homemade Blueberry Scones

Ingredients & Substitutions

This Maine Wild Blueberry Scones Recipe brings together a handful of straightforward ingredients that each play a crucial role. From the buttery richness to the slight tang of cream and the sparkle from coarse sugar, every component enhances the final scones in its own delicious way.

Flat lay of fresh wild blueberries scattered around, cubes of cold salted butter, a cracked open vanilla bean showing seeds, a small pile of coarse sanding sugar crystals, a heap of powdered sugar dusted gently, a split large brown egg with yolk visible, a small glass of heavy cream, and a drizzle of deep purple blueberry juice pooling slightly, all beautifully arranged with careful spacing and natural light, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Maine Wild Blueberry Scones, Blueberry Scone Recipe, Fresh Blueberry Scones, Flaky Blueberry Scones, Homemade Blueberry Scones

All-purpose flour: Provides the structure for tender yet sturdy scones that hold their shape.
Frozen wild blueberries: Use thawed to retain vibrant flavor and a beautiful burst in every bite.
Cold, cubed butter: The secret to flaky layers; keeping it cold ensures the perfect texture.

Heavy cream: Adds moisture and richness that makes scones irresistibly soft.
Granulated sugar & coarse sanding sugar: Sweetness inside and a pretty, crunchy finish on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Maine Wild Blueberry Scones Recipe

Step 1: Mix the Dry Ingredients and Incorporate Butter

Start by whisking together your flour, sugar, baking powder, baking soda, and salt in a large bowl. Then, grate the very cold butter into the mixture and toss it to coat the butter with flour. Use a pastry cutter to work the butter into the dry ingredients until it resembles coarse crumbs. This step is essential to creating those signature flaky pockets in your scones.

Step 2: Add Wet Ingredients and Blueberries

In a separate bowl, beat the egg with heavy cream and vanilla extract. Pour this mixture into your flour and butter, stirring gently with a fork just until a shaggy dough starts to form. Then fold in the fully thawed wild blueberries, being careful not to overmix so they stay intact and evenly distributed throughout the dough.

Step 3: Shape and Chill the Dough

Turn the dough out onto a parchment-lined baking sheet and use the parchment to lift and gently press the dough together, forming an 8-inch disc. If your kitchen is warm, pop the dough in the freezer for a few minutes to firm up the butter before slicing.

Step 4: Cut, Brush, and Refrigerate

Using a sharp knife or bench scraper, cut the disc into 8 even wedges. Space them evenly on your baking sheet, then brush the tops with a little extra cream and sprinkle with coarse sanding sugar for a sparkling finish. Refrigerate the scones for 15 minutes to keep the butter cold, ensuring a tender bake.

Step 5: Bake and Prepare the Blueberry Glaze

Bake your scones in a preheated 400°F oven for 22 to 25 minutes, until the tops are golden and irresistible. While they cool, whisk together powdered sugar, reserved blueberry juice, vanilla extract, and a pinch of salt until you have a smooth glaze. Thin with cream or milk if needed—this blueberry glaze adds the perfect sweet and tangy drizzle.

How to Serve Maine Wild Blueberry Scones Recipe

The image shows triangular scones with a golden-brown crust mixed with dark berries, placed on a white round plate and a white marbled surface. One scone on the plate is drizzled with a shiny, thick purple icing in diagonal lines, some dripping off the edge. Surrounding the plate are more scones, some plain and some with the same purple drizzle. A purple cloth is partly visible in the bottom right corner, adding contrast to the light background. The texture of the scones looks crumbly and flaky with visible sugar crystals on top photo taken with an iphone --ar 2:3 --v 7 - Maine Wild Blueberry Scones, Blueberry Scone Recipe, Fresh Blueberry Scones, Flaky Blueberry Scones, Homemade Blueberry Scones

Garnishes

Adding a fresh sprinkle of coarse sugar or a light dusting of powdered sugar just before serving elevates the rustic charm of the scones. For an extra touch, fresh wild blueberries or a dollop of whipped cream make an inviting garnish that’s both pretty and delicious.

Side Dishes

These scones are dreamy on their own, but pairing them with a cup of tea or freshly brewed coffee takes the experience over the top. If you’re serving brunch, consider sides like creamy yogurt topped with honey and granola, or a smear of lemon curd to amplify those berry flavors.

Creative Ways to Present

Serve your Maine Wild Blueberry Scones on a rustic wooden board surrounded by fresh berries and small bowls of preserves or clotted cream. Layering the scones in a beautiful basket lined with a pretty napkin invites friends to dig in, making any gathering feel warm and welcoming.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your scones in an airtight container at room temperature for up to two days. This way, they maintain their soft texture and you can enjoy the bursts of blueberry goodness fresh with every bite.

Freezing

If you want to enjoy these scones later, freeze them before glazing. Simply let them cool completely, then place in a freezer-safe airtight container for up to two months. When ready to eat, thaw on the counter and warm slightly for a fresh-baked feel.

Reheating

Reheat scones gently in a microwave for 10-15 seconds or warm them in a 350°F oven for about 5 minutes. This restores that freshly baked softness and brings the flavor to life again. Drizzle with glaze after reheating for a fresh finish.

FAQs

Can I use fresh blueberries instead of frozen in this Maine Wild Blueberry Scones Recipe?

Absolutely! Fresh blueberries can work wonderfully, although you won’t have the frozen blueberry juice to make the glaze. In that case, you can swap in a simple vanilla glaze made with milk or cream for a lovely drizzle.

Why is cold butter important in making scones?

Cold butter creates steam during baking, which makes the scones flakey and tender. If the butter melts too early, the scones can turn out dense rather than light and crumbly.
Can I make this recipe gluten-free?

Yes, you can experiment with a 1:1 gluten-free baking flour blend. Just keep in mind that texture might slightly change, but the flavors will still shine through beautifully.
How do I know when my scones are perfectly baked?

Look for golden brown tops and slightly firm edges. The scones should spring back lightly when touched, and a toothpick inserted in the center should come out clean.

Final Thoughts

This Maine Wild Blueberry Scones Recipe is a treasure: simple to make, full of flavor, and a true crowd-pleaser. Whether you’re treating yourself for breakfast or sharing with friends, these scones bring a cozy, joyful touch to any day. So go ahead, bake a batch and delight in every buttery, berry-studded bite!

Maine Wild Blueberry Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 54 reviews

Author: Olivia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 scones 1x
Category: Breakfast, Brunch, Snack
Method: Baking
Cuisine: American

Print Recipe

Description

These Maine Wild Blueberry Scones are tender, flaky, and bursting with the fresh flavor of wild blueberries. Perfectly golden and topped with a sweet blueberry glaze, they are a delightful treat for breakfast or afternoon tea. Made with cold butter for a flaky texture, these scones balance sweetness with the natural tartness of wild blueberries.

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy removal and cleanup.

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Incorporate Butter: Grate the very cold butter over the flour mixture. Toss the butter with the flour to coat, then use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. You can also pulse this step in a food processor.
Combine Wet Ingredients: In a separate bowl, beat the egg with the heavy cream and vanilla extract until smooth and well combined.

Form Dough: Add the wet mixture to the dry ingredients, stirring gently with a fork just until a shaggy dough begins to form. Fold in the thawed wild blueberries towards the end gently, ensuring even distribution without breaking the berries.
Shape the Dough: Turn the dough out onto the prepared baking sheet lined with parchment paper. Use the parchment to lift and gently press the dough together, kneading it a couple of times until you form an 8-inch diameter disc. If your kitchen is warm, chill the dough in the freezer for a few minutes to firm up the butter.
Cut and Chill: Use a sharp knife or bench scraper to slice the disc into 8 equal wedges. Space them evenly on the baking sheet. Brush the tops with a bit of extra heavy cream, then sprinkle generously with coarse sanding sugar. Refrigerate the scones for 15 minutes to keep the butter cold before baking.

Bake: Bake in the preheated oven for 22 to 25 minutes, or until the scones are puffed and golden brown on top.
Prepare the Glaze: While the scones cool, whisk together the powdered sugar, blueberry juice, vanilla extract, and a pinch of salt to create a smooth glaze. Add extra cream or milk if the glaze is too thick.
Glaze the Scones: Drizzle the glaze over the cooled scones. Allow the glaze to set and dry for about an hour for the best finish before serving.

Notes

Freezing Instructions: Freeze unglazed scones once fully cooled in an airtight container for up to 2 months. Thaw at room temperature and warm briefly in the microwave before serving.
Using Fresh Blueberries: Fresh blueberries can replace frozen, but you won’t have blueberry juice for the glaze. Substitute with a vanilla glaze using milk or cream.
Blueberry Types: Regular larger blueberries can be used instead of small wild Maine blueberries, but the blueberry distribution in the scone will be less dense.