Blueberry Cardamom Scones

5 from 2 votes
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Blueberry Cardamom Scones are a beautiful combination of fragrant, citrusy sweet cardamom and fresh blueberries. These baked goods are easy to make and will be your favorite weekend treat. Easy to make gluten free.

Blueberry Cardamom Scones up close on a plate with icing.
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Why Make These Blueberry Scones

These scones are dreamy. They are easy to make; they can be made dairy free and the cardamom flavor takes them to a level of yum you will love. I have always been intimidated by the sound of baking homemade scones; with this recipe you don’t need to feel that way. These are made with fresh blueberries which gives them a beautiful color, texture and flavor. Make gluten free blueberry scones by using a gluten free all purpose flour blend. The icing is the perfect touch to marry the flavors together. Brunch has just been elevated!

Ingredients Needed

Scones ingredients on a counter in bowls.

Fresh Blueberries. Frozen will also work, just make sure they aren’t freezer burned. We don’t want too much moisture.

Almond Milk. Or any nut milk

Vanilla Extract. To Add extra flavor

Egg.

Frozen Butter. The butter needs to be frozen so we can shred it with a grater. This is a technique to help give the scones the special texture.

Cardamom. A spice in the ginger family, the perfect blend of flavor with blueberries.

Baking Powder.

Salt.

All Purpose Flour. Or All Purpose Gluten Free flour.

Steps To Make

Scones steps to make this  recipe on a cutting board.

Step One. In a large bowl, whisk flour, sugar, salt, cardamom and baking powder together. Grate the frozen butter using a box grater. Once it’s finished, add it to the flour mixture and combine with your fingers until the mixture comes together in pea-sized or smaller crumbles. Place in the refrigerator or freezer to re chill the butter mix as you mix the wet ingredients together.

Step Two. Whisk 1/2 cup almond milk, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins (blueberries) then mix together until everything appears evenly moistened.

Step Three. Pour the dough mix onto a lightly floured counter or on a cutting board (this is my preference, incase you need to re-chill the dough) and, with floured hands, work dough into a ball as best you can. Dough will be sticky! If it’s too sticky, add a little more flour, about a tsp sprinkled over the mix at a time. If it seems too dry, add 1-2 tsp almond milk.

Steps to make Blueberry scones on a cutting board.

Steps to Make

Step Three. Press into an 8-inch disc and, with a sharp knife cut into 8 wedges. If dough starts to get too warm, you can place the disc into the freezer for a few minutes to re-chill before slicing. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.

Step Four. Brush scones with remaining almond milk and sprinkle with granulated sugar, or for extra crunch use raw course sugar.

Step Five. Place scones on a plate, lined baking sheet or cutting board. Refrigerate for at least 15 minutes before baking. While they are chilling, set the oven to 400º F

Step Six. Line a large baking sheet with parchment paper. Set the scones about 1.5 inches apart from one another. Bake for about 20-22 minutes, keep a close eye on them. Once the tops start to brown a bit, they should be finished. Let them cool on a cooling rack and add icing, butter, or another sprinkle of sugar and enjoy!

Blueberry Scones on a white plate with icing.

FAQ’s For Blueberry Scones

Do I have to use frozen butter?

Frozen butter is key. Yes, just pop it into the freezer for 10-20 minutes.

Can I use frozen blueberries?

Fresh blueberries are best, but frozen will also work.

Can I make this vegan?

I have not tested this recipe without egg, I wouldn’t suggest it.

Can I make gluten free blueberry scones with this recipe?

Make Gluten Free Blueberry Scones with gluten free all purpose flour blend.

Other Sweet Treat Recipes To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Best Blueberry Cardamom Scone Recipe
5 from 2 votes

Best Blueberry Cardamom Scone Recipe

These Blueberry Cardamom Scones are a beautiful combination of fragrant, citrusy sweet cardamom and fresh blueberries. These baked goods are easy to make and will be your favorite weekend treat.
Prep: 25 minutes
Cook: 25 minutes
Servings: 8

Ingredients 

  • 2 cup all purpose flour
  • ½ cup sugar
  • ½ tsp ground cardamom
  • ½ tsp salt
  • tsp baking powder
  • ½ cup frozen butter, *see notes
  • ½ cup almond milk, *see notes
  • 1 egg
  • tsp vanilla extract
  • 1 cup fresh blueberries

Instructions 

  • In a large bowl, whisk flour, sugar, salt, cardamom and baking powder together. Grate the frozen butter using a box grater. Once it's finished, add it to the flour mixture and combine with your fingers until the mixture comes together in pea-sized or smaller crumbles. Place in the refrigerator or freezer to re-chill the butter mix as you mix the wet ingredients together. 
  • Whisk 1/2 cup almond milk, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins (blueberries) then mix together until everything appears evenly moistened.
  • Pour the dough mix onto a lightly floured counter or on a cutting board (this is my preference, in case you need to re-chill the dough) and, with floured hands, work dough into a ball as best you can. Dough will be sticky! If it’s too sticky, add a little more flour, about a tsp sprinkled over the mix at a time. If it seems too dry, add 1 tsp almond milk.
  • Press into an 8-inch disc and, with a sharp knife cut into 8 wedges. If dough starts to get too warm, you can place the disc into the freezer for a few minutes to re-chill before slicing. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges.
  • Brush the scones with remaining almond milk and sprinkle with some granulated sugar, or for extra crunch use raw course sugar. 
  • Place scones on a plate or lined baking sheet or cutting board and refrigerate for at least 15 minutes before baking. While they are chilling, set the oven to 400º F 
  • Line a large baking sheet with parchment paper. Set the scones about 1.5 inches apart from one another. Bake for about 20 – 22 minutes and keep a close eye on them. Once the tops start to brown a little they should be finished. Let them cool on a cooling rack and add icing, butter, or another sprinkle of sugar and enjoy! 

Notes

*make sure it’s frozen! Cold butter won’t be quite the same
*butter milk, regular milk or any nut milk will work
*unbaked scones can sit in the fridge for 24 hours
*baked scones will last up to 3 days in an airtight container, freeze for up to two months

Nutrition

Serving: 1scone | Calories: 240kcal | Carbohydrates: 47g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 446mg | Potassium: 91mg | Fiber: 2g | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 25 minutes
Cook Time: 25 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 240
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4 Comments

  1. 5 stars
    These were surprisingly easy to make. I added double the cardamom because I’m obsessed with it. So tasty and my kid loved it.

  2. Hi I made these, but I want to know why I don’t get the same result, is it on the cold butter?? Or did I add too much flour? I am bad at backing actually hehe

    1. Hi Lizzy!
      The butter doe need to be REALLY really cold to work best for scones, this recipe is a little technical for some but I can assure you your’e not a bad baker!