Blueberry Cobbler Scones
There’s nothing quite like the cozy combination of a classic cobbler and a buttery scone — and these blueberry cobbler scones bring the best of both worlds to your kitchen. Made with tangy buttermilk, bursting with juicy blueberries, and topped with a sweet cobbler-style crumble, they’re finished with a drizzle of silky vanilla bean glaze that makes every bite irresistible. Perfect for breakfast, brunch, or an afternoon treat, this recipe is simple enough for everyday baking yet impressive enough to share.
Tips for the Best Blueberry Cobbler Scones
Keep your butter cold. Cold, grated butter creates flaky layers and helps the scones rise beautifully in the oven.
Use frozen blueberries straight from the freezer. Don’t thaw them first. Keeping the berries frozen prevents them from bleeding into the dough and keeps the scones from becoming too wet.
Mix the dough gently. Stir just until the ingredients come together. Overmixing can lead to dense, tough scones.
Press the crumble on lightly. Gently pressing the topping into the dough helps it stay in place as the scones bake.
Wait before glazing. Let the scones cool for at least 5 minutes before drizzling with the vanilla bean glaze so it sets nicely over the crumble.
Frequently Asked Questions
Q: Can I use fresh blueberries instead of frozen?
A: Yes! Fresh blueberries work well, but they’re more delicate and may burst more easily while mixing. Fold them in gently to help them keep their shape.
Q: Why do you recommend frozen blueberries?
A: Frozen blueberries hold their shape better, release less juice into the dough, and create beautifully fluffy scones with distinct pockets of fruit.
Q: Can I freeze these scones?
A: Absolutely! Freeze baked scones in an airtight container for up to 3 months. Thaw at room temperature and warm slightly before serving.
Q: How should I store leftover scones?
A: Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They’re delicious warmed for a few seconds in the microwave before enjoying.
Blueberry Cobbler Scones
Ingredients
For the Scones:
- 2½ cups all purpose flour
- ½ tsp kosher salt
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- 12 tbsp cold butter grated
- 1 cup buttermilk
- 1 tsp vanilla
- 1 egg
- 1½ cup frozen blueberries
For the Cobbler Crumble:
- 1 tbsp melted butter
- 4 tbsp all purpose flour
- 3 tbsp brown sugar
For the Vanilla Bean Glaze:
- ½ cup powdered sugar
- ½ tsp vanilla bean paste
- 1-2 tbsp milk depending on desired consistency
Instructions
For the scones:
- Preheat oven to 350℉. In a large mixing bowl, mix together your dry ingredients of 2½ cups flour, 1 tbsp baking powder ½ tsp salt, and 2 tbsp granulated sugar.
- With a cheese grater, grate your cold butter and mix into dry ingredients with your hands until it reaches a mealy texture.
- In a separate bowl, whisk together 1 egg, 1 cup buttermilk and 1 tsp vanilla. Add to the bowl of dry ingredients and mix until just combined.
- Fold in 1½ cups blueberries; you want the dough to be just sticky enough to stick to your hands. Add more buttermilk 1 tbsp at a time if you feel are too dry. Spread into a circle onto a baking sheet and cut into serving sizes, the same way you would a pizza.
- Top with cobbler crumble (see directions below) and bake at 350 degrees F for 20-25 minutes or until lightly golden on edges.
For the Cobbler Crumble:
- To prepare the crumble, add 1 tbsp melted butter, 4 tbsp flour and 3 tbsp brown sugar to a small bowl and stir with a fork until crumbly. Use it to top scones before baking.
For the Vanilla Bean Glaze:
- In a small bowl, combine ½ cup of powdered sugar, ½ tsp vanilla bean paste and begin with 1 tbsp of milk. Whisk until smooth, add more water 1 tbsp at a time if too thick. Top scones with glaze once out of oven and have cooled for at least 5 minutes
Sooo good and actually super easy to make!
These are so good! Thanks for sharing the recipe.
Excellent recipe. I had to bake them for 35 mins. But easy to follow with well written instructions.
Wow! These are so good! They were quite messy to make and I think I made them too thick but cooking them a little longer worked. They were so tender and moist with the perfect amount of sweetness.
So delicious- definitely a moist scone. Would start with 1/2 or 3/4 cup buttermilk if you want it a bit drier. The crumble and drizzle are worth the extra steps! Thanks for sharing Hailey!
These we delicious! The flavor was wonderful and they were easy to make.
They are so yummy!!
I am not a fan of scones. Like you said, usually dry crumply bricks. These were soft and delicious. I just drizzled on powder sugar and lemon juice glaze. Oh my! This will be in a regular rotation.
Ok wow, finally got around to making these and they were soo dang good. Big fan!!
Mine needed to bake for about 35 minutes to be finished in the center
Delicious! I’ve been trying to help my husband gain weight, and these are a winner. He ate 2 as soon as they cooled off a bit. He seldom eats 2 of anything. I love your recipes and will continue to keep you as my go-to.
I made the scones today, and the family loved it! Appreciate the link to the video as it helped to understand how the dough should look like. My baking time was 40 min. Thanks for sharing!
your website and recipes have made a huge difference in my mornings. I am an RN in Rual town of Salmon Idaho I made these for the girls at work, and they Loved them! Every woman in the specialty clinic and Hospital came over to have some. One woman even donated fresh Huckleberries for me to make more the next day and bring in.
Keep up the great work you are doing, you’re making a great difference in woman’s lives far and wide. One recipe at a time. Thank you so very much for brightening our day. And ” WE LOVE MILK” too. Leslie .
These blueberry scones were the best scone I’ve ever tasted, moist, buttery, and so easy to make! I did leave the drizzle off, and still were great! 😋
We made them exactly as written, and they were cakelike and delicious. My kids would love me to try them, substituting chocolate chips. Would that work?