These Blueberry Snickerdoodle Scones are filled with the warm spices of a snickerdoodle cookie and fresh, sweet blueberries! The crackly topping of cinnamon sugar adds more of the classic snickerdoodle flavor!

Want to feel like you’re eating cookies for breakfast? You can with these fun, cookie-flavored scones!

Based off of our Snickerdoodle Scones recipe, we upped the cinnamon and added fresh blueberries to these Blueberry Snickerdoodle Scones making them completely irresistible!

The insides of these scones are moist, tender and bursting with cinnamon, nutmeg, and an entire cup of fresh, sweet blueberries! 

Of course, there’s cream of tartar to give them that classic snickerdoodle cookie tang.

The crackly top of cinnamon sugar gives these scones even more of the snickerdoodle flavor and look. 

So, if you like the idea of having a cookie for breakfast, these blueberry snickerdoodle scones are for you!

How to Make Blueberry Snickerdoodle Scones

Start by preheating your oven to 375 degrees Fahrenheit. 

Line a baking sheet with parchment paper or a silicone baking mat. Set it aside for later.

In a large bowl, whisk together the all-purpose flour, sugar, brown sugar, cinnamon, nutmeg, baking powder, baking soda, salt, and cream of tartar.

Whisk until there are no longer any clumps of brown sugar and the spices are thoroughly incorporated.

Cut in the butter (Make sure that it is cold!) until the mixture resembles coarse crumbs.

In a small bowl, whisk together the milk (The higher the fat content, the better the texture and flavor.), egg, and vanilla extract until the egg is completely combined.

Add your wet ingredients to your dry ingredients, and mix until dough just combined.

Stir in the fresh blueberries (Make sure that they are dried after rinsing them!) just until the dough starts to form. 

Mixture may appear dry and crumbly, but should hold together when pressed.

Turn mixture out onto a lightly floured surface.

Gently knead 5 to 6 times until the dough comes together.

Pat the dough into an approximate 8 inch circle. It’s okay if the circle is a bit shaggy. The important part is to not overwork the dough.

If you want to keep your hands from getting dough on them when patting it into a circle, place a piece of parchment paper over the top of the dough and shape the dough.

In a small bowl, whisk together the sugar and cinnamon for the topping.

Sprinkle the cinnamon sugar over the top of the circle of dough. Gently press sugar into dough.

Cut circle into 8 equal pieces, and place the pieces on your prepared baking sheet.

Bake for 15-20 minutes, or until the edges just start to turn golden brown.

Remove the baking sheet to a wire rack, and allow the scones to cool on the baking sheet for 5 minutes before removing the scones to a wire rack to cool completely.

Enjoy scones warm or cool. They have the best texture if eaten the same day as they are made.

Because of the fresh blueberries in these scones, they will stay freshest if stored in an airtight container in the refrigerator. Remove from refrigerator, and allow the scones to come to room temperature before enjoying.

Tips for Success

• Stir the wet ingredients into the dry ingredients just until moistened. Don’t worry if the dough isn’t all wet. The dough will come together when you knead it.
• Knead the dough just as much as necessary to get dough to come together. It’s okay if the circle looks shaggy. This will keep the scones from getting tough.
• If you want to keep your hands clean, place a piece of parchment paper on top of the dough when forming it into a circle.
• I like to use a dough scraper for cutting the scones and transferring them to the baking sheet. It makes it easy to both get even pieces and to keep the pieces together when moving them!
• You can leave out the cream of tartar if you don’t have it. Just know that the scones won’t have the snickerdoodle flavor. They’ll have more of a cinnamon sugar flavor.

Love the snickerdoodle flavor? More snickerdoodle recipes to try!

• Strawberry Snickerdoodle Cheesecake Bars
• Pumpkin Snickerdoodle Cookie Bars
• Banana Snickerdoodle Scones 

Continue to Content

Blueberry Snickerdoodle Scones

Yield: 8 scones

Prep Time: 15 minutes

Bake Time: 18 minutes

Total Time: 33 minutes

These Blueberry Snickerdoodle Scones are filled with the warm spices of a snickerdoodle cookie and fresh, sweet blueberries! The crackly topping of cinnamon sugar adds more of the classic snickerdoodle flavor!

Print

Ingredients

For the Scones

• 2 Cups all-purpose flour***
• 1/3 Cup sugar
• 3 Tablespoons brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cream of tartar
• 1/2 Cup unsalted butter, cold and cut into pieces
• 1/3 Cup milk (the higher the fat content, the richer the flavor and more tender the texture)
• 1 egg
• 1 teaspoon vanilla extract
• 1 Cup fresh blueberries, rinsed and patted dry

For the Cinnamon Sugar Topping

• 2 Tablespoons sugar
• 1/4 teaspoon cinnamon

Instructions

1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the all-purpose flour, sugar, brown sugar, cinnamon, baking powder, baking soda, salt, nutmeg, and cream of tartar.
3. Cut in butter until mixture resembles coarse crumbs.
4. In a small bowl, whisk together the milk, egg, and vanilla extract until combined. Add the wet ingredients to the dry ingredients, and stir until just combined.
5. Gently stir in blueberries.
6. Turn dough out onto a lightly floured surface. Gently knead 5-6 times or until dough comes together.
7. Pat into an 8 inch circle. It's okay if it looks shaggy. In a small bowl, whisk together the sugar and cinnamon for the topping. Spread sugar mixture over the top. Gently press sugar into the dough.
8. Cut into 8 pieces, and place on prepared baking sheet.
9. Bake for 15-20 minutes or until edges just start to turn golden brown. Remove baking sheet to a wire rack to cool for 5 minutes before removing the scones from the baking sheet to cool completely.
10. Enjoy scones warm or cool. Best eaten same day.
11. Because of the fresh blueberries in these scones, they will stay freshest if stored in an airtight container in the refrigerator. Remove from refrigerator, and allow the scones to come to room temperature before enjoying.

Notes

***You can use 1 Cup all-purpose flour and 1 Cup white whole wheat flour instead of 2 Cups all-purpose flour. Use an additional 1 Tablespoon of milk, if you choose to use white whole wheat flour.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Reynolds Kitchens Parchment Paper
• 
  OXO Stainless Steel Scraper & Chopper

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 289mgCarbohydrates: 43gFiber: 2gSugar: 18gProtein: 5g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction