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    Home ยป Recipes ยป Breakfast

    Easy Drop Blueberry Scone Recipe

    Modified: Aug 26, 2022 ยท Published: Mar 17, 2021 ยท by Amy Casey ยท This post may contain affiliate links ยท 32 Comments

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    craggy, tender buttery blueberry scones

    This is the easiest drop scone recipe! These BIG scones are tender, craggy, and a little crumbly. Prefect with your morning coffee or afternoon tea.

    Drop scone recipe for big scones with blueberries on parchment paper.

    When it's the weekend, I love to wake up early and bake a sweet treat. My family is always delighted when the delicious aroma of French Toast Muffins, Mini Chocolate Puff Pastry Rolls, Orange Poppy Seed Muffins or Irish Soda Bread fill our kitchen.

    For the past few weeks, I have worked on tweaking my drop scone recipe. And I have a winner of a recipe for you! This one makes BIG scones that are a little cakey, crumbly and dense at the same time. I fill them with fresh blueberries for a pop of fruity flavor too.

    Dough for drop blueberry scones.

    I know you'll love this scone recipe! It's so easy to make.

    Whisk the dry ingredients. Stir in cold grated butter until the mixture resembles pea sized crumbs. Toss in frozen blueberries. Stir in the wet ingredients just until the dough comes together. Scoop and drop the batter onto a baking sheet and bake.

    That's it! No rolling or cutting out of the dough for these tender, buttery, craggy, cakey and a little crumbly scones.

    Jump to:
    • ingredients
    • how to make this drop scone recipe
    • chef baking tips for making better scones
    • more baking recipes
    • just one more thing
    • Recipe

    ingredients

    I usually roll out of bed and make this scone recipe while I'm still a little blurry eyed. It's that easy of a recipe. The ingredients are nothing out of the ordinary so I always have them on hand.

    • all purpose flour
    • light brown sugar
    • baking powder
    • kosher salt
    • cinnamon
    • unsweetened coconut
    • salted butter
    • frozen blueberries
    • heavy cream
    • large egg
    • sanding sugar
    Flour, brown sugar, shredded butter, baking powder and cinnamon in a bowl.

    how to make this drop scone recipe

    This easy drop scone recipe will have you enjoying these tender and buttery biscuit like treats before you finish your first cup of coffee.

    • In a large bowl, whisk the flour, brown sugar, baking powder, kosher salt, cinnamon and unsweetened coconut.
    • Grate very cold butter using a grater and add it to the dry ingredients. Using either a fork or your fingers, mix the ingredients until pea sized crumbs form.
    • Toss in the frozen blueberries and stir to coat with the ingredients.
    • In a small bowl, whisk together the heavy cream and egg. Add the cream mixture to the flour butter mixture. Gently stir until the dough just comes together. You want a lump bumpy dough.
    • Using a ยฝ cup measure or a kitchen scale to make 3 ounce scones. Place on a parchment paper lined baking sheet and brush with a little more heavy cream. Sprinkle with sanding sugar. Bake for about 20 minutes at 400 degrees F.
    Baked blueberry scones.

    chef baking tips for making better scones

    • Start with cold, cold, cold butter. Frozen butter is even better. Grab a grater and get grating. The shredded butter will effortlessly combine with the dry ingredients. And butter makes for tender, flaky, and crispy edged scones.
    • Heavy cream helps scones bake up higher and are more flavorful than than its less fat counterparts. Skip whole milk or half and half for this drop scone recipe.
    • Freeze the blueberries. Since the scone batter is thick, the frozen blueberries will not break apart when mixed in.
    • Use a kitchen scale to make even sized scones.
    • Line the baking sheet with parchment paper so scones will bake evenly.
    Baked buttery biscuit like treat on parchment.

    more baking recipes

    • Crispy and Chewy Almond Butter Chocolate Chip Cookies
    • Muffin Cake with Blueberries
    • Snickerdoodle Cookie Ice Cream Sandwiches
    • The Ultimate Banana Bread Muffins
    • The Best Chocolate Texas Sheet Cake
    • Decadent Mint Chocolate Brownies with Ganache
    Craggy, tender buttery blueberry scones on a baking sheet.

    just one more thing

    If you make this delicious drop scone recipe, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A baking sheet with drop scones with blueberries.

    Easy Drop Blueberry Scone Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4.9 from 12 reviews

    • Author: Amy Casey
    • Total Time: 35 minutes
    • Yield: 9 1x
    Pin Recipe
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    Description

    This is the easiest drop scone recipe! These BIG scones are tender, craggy, and a little crumbly. Prefect with your morning coffee or afternoon tea.


    Ingredients

    Units Scale
    • 2 cups all purpose flour
    • โ…“ cup light brown sugar
    • 1 tablespoon baking powder
    • 1 teaspoon kosher salt
    • ยฝ teaspoon cinnamon
    • ยฝ cup unsweetened coconut
    • ยฝ cup (1 stick) salted butter, cold
    • 1 cup blueberries, frozen
    • 1 cup heavy cream, plus more for brushing on scones
    • 1 large egg
    • Sanding sugar

    Instructions

    1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
    2. In a large bowl, add the flour, light brown sugar, baking powder, kosher salt, cinnamon and unsweetened coconut. Whisk to combine the dry ingredients.
    3. With a box grater, shred the stick of butter.
    4. Add the shredded butter to the dry ingredients and mix with your fingers or a fork until the mixture resembles pea sized crumbs.
    5. Add the frozen blueberries and toss with the flour butter mixture.
    6. In a small bowl, whisk together the heavy cream and egg.
    7. Add the cream and egg mixture to the flour butter mixture. Gently stir until the dough just comes together. Add a little more heavy cream or flour if the dough seems too dry or too sticky.
    8. Use a ยฝ cup measure or a kitchen scale to make 3 ounce scones. The recipe makes 9 scones. Place on the prepared baking sheet.
    9. Use a pastry brush to brush the scones with a little heavy cream. Sprinkle generously with sanding sugar.
    10. Bake for 18 to 20 minutes. The scones should be light golden brown and a toothpick should come out clean.
    11. Serve warm or at room temperature.

    Notes

    • Start with cold, cold, cold butter. Frozen butter is even better. Grab a grater and get grating. The shredded butter will effortlessly combine with the dry ingredients. And butter makes for tender, flaky, and crispy edged scones.
    • Heavy cream helps scones bake up higher and are more flavorful than than its less fat counterparts. Skip whole milk or half and half for this drop scone recipe.
    • Freeze the blueberries. Since the scone batter is thick, the frozen blueberries will not break apart when mixed in.
    • Use a kitchen scale to make even sized scones.
    • Line the baking sheet with parchment paper so scones will bake evenly.
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: dessert
    • Method: bake in oven
    • Cuisine: American

    Nutrition

    • Serving Size: 1 scone
    • Calories: 286
    • Sugar: 7.2 g
    • Sodium: 349 mg
    • Fat: 16.7 g
    • Saturated Fat: 10.6 g
    • Unsaturated Fat: 0 g
    • Trans Fat: 0 g
    • Carbohydrates: 30.8 g
    • Fiber: 1.7 g
    • Protein: 14.3 g
    • Cholesterol: 63 mg

    Did you make this recipe?

    Tag @amycaseycooks on Instagram so we can all admire your work 🙂

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    Share it!

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Mike

      March 31, 2024 at 9:30 am

      My family is not fond of coconut. If I leave it out, will the recipe work as published or is a change required?

      Thank you!

      Reply
      • Amy Casey

        April 01, 2024 at 7:56 am

        Hi Mike ~ I haven't made the recipe without the coconut. I'd pick a different recipe as it could change the results.

        Reply
    2. C

      August 11, 2023 at 2:48 pm

      Not sure what happened with mine. Taste great but came out flat like cookies and more like batter. I did mit the coconut but I donโ€™t think that would make that much of a difference.
      I dbl checked the recipe and compared to other drop scones. This recipe calls for a cup of liquid and other 1/3 cup.
      Not sure how others have had success? I even added more flour. Plus I have checked my baking powder and itโ€™s still active.

      Reply
      • C

        August 11, 2023 at 2:55 pm

        To clarify this recipe calls for 1 cup liquid while other drop scones call for 1/3 cup.

        Reply
        • Amy Casey

          August 12, 2023 at 9:08 am

          That is correct. My recipe includes 1 cup of heavy cream.

          Reply
      • Amy Casey

        August 12, 2023 at 9:10 am

        Thanks for your comment. My scone recipe is a little different than others. They have the same great taste and a slightly different shape than traditional scones.

        Reply
    3. Christina

      May 28, 2023 at 7:31 pm

      Can I use chocolate chips instead of blueberries?
      Thank you

      Reply
      • Amy Casey

        June 05, 2023 at 11:16 am

        Yes you can Christina.

        Reply
    4. Christine

      April 19, 2022 at 3:46 pm

      My four-star rating was due to me being unclear on a couple of items you have listed; for one, is the 1/2 cup of butter, once grated, weighed with a scale? Or use the whole stick of butter? Because I grated my frozen stick of butter, and it came out different weight-wise on a scale, I used the entire stick because it didn't say "weight" with a scale. And the blueberries, one cup (using a dry measurement) was only 5.5-6 oz weight on a scale. However, I had blueberries leftover with not enough batter and yielded eight scones.
      I'm assuming frozen cranberries would work the same way?
      I left out the coconut with this recipe but did everything else as is. I'm having a tea party in two weeks, so I hope I get a response back before then.

      Thanks,
      Christine

      Reply
      • Amy Casey

        April 29, 2022 at 2:39 pm

        Thanks for your questions Christine. The measurements are not in "weight." The recipe calls for grating 1 stick of butter. The 1/2 cup refers to the initial amount of butter which is 1/2 cup or 8 tablespoons. This is not the amount after grating. As for the blueberries, again it is a dry cup measure and not a weight. I'm not sure why you had extra berries. I always mix the whole cup in the batter. And cranberries would work too. I would chop them though. Enjoy your tea party ๐Ÿ™‚

        Reply
    5. Norma Czigler

      January 03, 2022 at 6:08 pm

      Scones turned out perfectly. My family enjoyed them. Only lasted 1 day!!!

      Reply
      • Amy Casey

        January 03, 2022 at 6:14 pm

        That is awesome Norma! It's the same way at our house too. These scones don't last long.

        Reply
    6. Naiby

      April 25, 2021 at 9:56 pm

      I actually made some drop biscuits yesterday! Not too far off. I love the idea of rolling out a bed, being "a little blurry-eyed" and whipping something in a few minutes to put on the table, all comforting and warm. Thanks for this recipe!

      Reply
      • Amy Casey

        May 04, 2021 at 7:38 am

        No matter how hard I try I'm just not a morning person. You are welcome!

        Reply
    7. kushigalu

      April 25, 2021 at 10:26 am

      Scones are one of my favourite breakfast recipe. This version looks so perfect and delicious. I will try it soon.

      Reply
      • Amy Casey

        April 25, 2021 at 6:14 pm

        Awesome! I hope you enjoy the recipe.

        Reply
    8. Melanie

      April 25, 2021 at 10:12 am

      OMG, these were so delicious! This recipe is definitely a keeper for us, my family loved them!! I'm always looking for recipes that have blueberries, as we grow them and always have an abundance!

      Reply
      • Amy Casey

        April 25, 2021 at 6:15 pm

        I am so glad your family liked the scones! It's so cool you grow your own blueberries - so jealous!

        Reply
    9. Heidy

      April 25, 2021 at 9:32 am

      I loved all the textures and flavors of this drop scone recipe! I took some to work and shared it with my coworkers, and they seemed to fall in love with your recipe too! I will be looking forward to your next blog post! Your food is remarkable!

      Have a great week!
      Heidy

      Reply
      • Amy Casey

        April 25, 2021 at 6:16 pm

        Thanks Heidy! You are too kind ๐Ÿ™‚

        Reply
    10. Donna

      April 22, 2021 at 10:59 pm

      Love how easy these are!! Blueberry scones are the best, and I love the rustic look to these, and the crunch around the outside.

      Reply
      • Amy Casey

        April 25, 2021 at 6:16 pm

        Those are all the reasons I love this scone recipe too Donna!

        Reply
    11. Eva

      April 22, 2021 at 9:26 am

      You can never have too many scone recipes and with blueberry season always being very abundant where I live I am sure I will put this recipe to very good use soon!

      Reply
      • Amy Casey

        April 25, 2021 at 6:17 pm

        Fabulous! Enjoy baking Eva.

        Reply
    12. Kathryn

      April 21, 2021 at 10:36 pm

      I love scones for breakfast and these look so delicious. Love the coconut addition as well!

      Reply
      • Amy Casey

        April 25, 2021 at 6:18 pm

        Me too Kathryn! With a cup of hot coffee, I'm in heaven.

        Reply
    13. GUNJAN C Dudani

      April 21, 2021 at 10:49 am

      Its an excellent recipe with delicious flavors and perfect texture.

      Reply
      • Amy Casey

        April 25, 2021 at 6:18 pm

        Thank you!!

        Reply
    14. Farrukh Aziz

      April 21, 2021 at 8:19 am

      The right snack to go with my morning tea! And to use up my frozen blueberries! I'm sure this will be a hit!

      Reply
      • Amy Casey

        April 25, 2021 at 6:19 pm

        They do! Just delicious!

        Reply
    15. allyssa

      April 21, 2021 at 8:09 am

      Thanks a bunch for sharing this! It is very easy and helpful!

      Reply
      • Amy Casey

        April 25, 2021 at 6:20 pm

        You are welcome!!

        Reply

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    Personal chef Amy Casey.

    I'm Amy Casey and welcome to Amy Casey Cooks! I have a lifelong love of food and 20 years experience as a personal chef while cooking for over 300 clients. I share my tested, tried and true easy recipes, cooking and kitchen tips, and videos so you can make restaurant quality meals in your own kitchen. More about my culinary journey.

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