Name: Blueberry Maple Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 scones
Cuisine: American

Cooking with Conks Verified

February 2, 2026

These Blueberry Maple Scones are crumbly, buttery, full of blueberries and topped with a sweet and salty maple glaze. They have all the flavor of blueberry pancakes covered in syrup. We’ve kept the scone base on the less sweet side, so they’re almost similar in flavor to biscuits. This also means that you’re free to cover these treats with a generous drizzle of salted maple glaze to make them extra decadent. If you’re looking for a perfect weekend baked brunch idea, this is it!

From the Cook

1/5

Blueberry Maple Scones

Cooking with Conks Verified

Ingredients

WarningMilk and 4 other allergens identified

Instructions

This recipe also lives on Cooking with Conks.Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Using a food processor, pulse together the flour, baking powder, sugar, and salt.

Add in the cubed frozen butter and pulse until the butter looks like sand with a few small pebbles in it.

Add the 3/4 cup of heavy cream, maple extract, and vanilla, then pulse until the mixture has just barely come together but is still crumbly.

Pour the dough out onto a surface and carefully fold in the blueberries. Form the dough into a round disk about 1 inch thick, careful not to squish too many blueberries in the process. Cut the disc into 8 large wedges. *Note: for small scones, you can cut the disc into 12 wedges.*

Place the scone wedges onto the baking sheet and lightly brush the tops of them with the additional 1 to 2 tbsp of heavy cream. Bake for 18 to 20 minutes, or until the scones are lightly golden brown in color. Remove the scones from the oven when done and let them sit for a couple of minutes before moving them to a cooling rack.

While scones cool, make your glaze by whisking the ingredients together until smooth. The glaze should be just slightly runny so that you can pour it over the scones but not super thin.

Drizzle the scones with the salted maple glaze. Enjoy with a cup of tea or coffee for tastiest results.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Freeze Blueberries Before Folding 🧊
Freeze fresh blueberries for 15-20 minutes before adding to the dough to prevent color bleeding and maintain their shape during mixing and baking.
Cold Butter Technique 🧈
Grate frozen butter using a box grater for the most even, quick incorporation into the flour, creating the most tender and flakiest scone texture possible.
Maple Glaze Temperature Control 🍯
Allow scones to cool completely before glazing to prevent the glaze from becoming too runny and ensure it sets with a beautiful, glossy finish.
Minimal Handling Trick 👐
When mixing and shaping the dough, handle it as little as possible to keep the scones tender and prevent developing tough gluten strands.
Perfect Scone Shape Hack 📐
Use a bench scraper or sharp knife to create clean, straight edges when cutting the dough, which helps the scones rise evenly and look professionally made.

Intelligent Tags

About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes