Lazy Blueberry Scoop Scones are everything you want in a quick homemade bake: tender, buttery, and bursting with sweet blueberries. This easy, scoop-and-bake method skips the traditional rolling and cutting, giving you fresh, golden scones with minimal effort. Finished with a sprinkle of raw sugar for a perfect crisp top, they’re the ideal treat for busy mornings, casual brunches, or anytime a cozy homemade pastry is calling your name.
How to Make Lazy Blueberry Scoop Scones
To make Lazy Blueberry Scoop Scones, start by preheating your oven to 400°F and lining a baking sheet with parchment paper. In the bowl of a stand mixer or a large mixing bowl, combine the flour, baking powder, salt, and granulated sugar, mixing well to evenly distribute the dry ingredients.
Add the cold, cubed butter and mix on low speed or cut in by hand until the butter pieces are about the size of large peas. Next, add the Greek yogurt or sourdough discard and mix gently. Once the mixture begins to come together, slowly stream in the milk while mixing on low until a soft, shaggy dough forms.
Gently fold in the blueberries, being careful not to crush them. Using a large cookie scoop or spoon, scoop generous mounds of dough onto the prepared baking sheet, spacing them about two inches apart. Sprinkle the tops of the scones with raw or coarse sugar for a touch of sweetness and sparkle.
Bake the scones for 15 to 18 minutes, or until they are puffed and lightly golden brown. Let them cool slightly before serving, and enjoy with cold milk and a pat of butter.
Ways to Customize Your Lazy Blueberry Scoop Scones
Once you have the base recipe for Lazy Blueberry Scoop Scones, it’s easy to make them your own.
Try swapping out the blueberries for other fruits like chopped strawberries, blackberries, or raspberries. Diced peaches or apples (tossed lightly in flour to prevent sinking) also work beautifully.
For a sweeter twist, replace the fruit with mini chocolate chips or a handful of white chocolate chunks. You can even add citrus zest—lemon, orange, or lime—for a bright, fresh flavor that pairs especially well with berries.
If you love a little spice, a pinch of cinnamon or cardamom stirred into the dry ingredients is a cozy addition. Don’t be afraid to play around with toppings either: a simple lemon glaze, a dusting of powdered sugar, or even a drizzle of honey makes them extra special.
Serving Suggestions + Tips for Perfect Scones Every Time
These scones are best served slightly warm, fresh from the oven, with a pat of salted butter melting into each bite. They pair beautifully with a cold glass of milk, hot coffee, or your favorite tea. For an extra treat, add a dollop of clotted cream or a swipe of berry jam.
To get perfect scones every time, keep a few simple tips in mind: use very cold butter and work it quickly into the dry ingredients to keep the dough tender and flaky. Be gentle when mixing and folding in the wet ingredients and fruit—overmixing will lead to dense scones. Make sure your oven is fully preheated before baking so the scones puff up properly. And finally, give the scones enough space on the baking sheet so they have room to rise and spread slightly without touching.
More Recipes from Rustic Joyful Food
If you loved this Lazy Blueberry Scoop Scones recipe, you’ll love any of these equally delicious options!
- Feel Better Butter Biscuits
- Petite Rhubarb Butter Cake
- Pumpkin Triple Chip Cookies
- Carrot Cake Cinnamon Rolls (with Cream Cheese Icing!)
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Lazy Blueberry Scoop Scones
Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Measuring cups and spoons
- Cookie scoop or large spoon
- baking sheet
- parchment paper
Ingredients
- 2 heaping cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1 cup cold butter cubed
- 1/2 cup Greek yogurt or sourdough discard
- 3/4 cup whole milk
- 1 1/4 cups fresh or frozen blueberries*
- Raw or coarse sugar for sprinkling
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a stand mixer or large bowl, combine the flour, baking powder, salt, and granulated sugar. Mix well.
- Add the cold, cubed butter and mix on low speed (or cut in by hand) until the butter pieces are the size of large peas.
- Add the Greek yogurt or sourdough discard and mix gently. Once partially combined, slowly stream in the milk while mixing on low.
- Add the blueberries and fold in gently to avoid crushing them.
- Using a large scoop or spoon, portion the dough into 9–12 mounds on the prepared baking sheet, leaving at least 2 inches of space between each scone.
- Sprinkle the tops generously with raw or coarse sugar.
- Bake for 15–18 minutes, or until the scones are puffed and lightly golden brown.
- Let cool slightly, then enjoy with cold milk and butter.