12 Delicious Frozen Blueberry Scones Recipes

Frozen blueberries are the secret stars of the baking world, transforming ordinary scones into bursts of juicy flavor with minimal effort. Whether you’re craving a cozy breakfast or a sweet afternoon treat, our roundup of 12 Delicious Frozen Blueberry Scones Recipes has something to delight every palate. Dive in to discover your next baking adventure—each recipe promises simplicity, taste, and a touch of berry bliss!

Classic Frozen Blueberry Scones

Bake these Classic Frozen Blueberry Scones for a quick, delicious treat that’s perfect any time of day. They’re buttery, slightly sweet, and packed with juicy blueberries—ideal for breakfast or a snack.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup frozen butter, cubed
• 1/2 cup frozen blueberries
• 1/2 cup heavy cream, plus a splash more for brushing
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the frozen butter cubes to the dry ingredients. Use your fingers to press the butter into the flour until the mixture looks like coarse crumbs.
4. Gently fold in the frozen blueberries to avoid crushing them.
5. In a separate bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract.
6. Pour the wet ingredients into the dry ingredients. Stir just until the dough comes together—don’t overmix!
7. Turn the dough onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
8. Place the scones on the prepared baking sheet. Brush the tops with a splash of heavy cream for a golden finish.
9. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick comes out clean.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly crumbly with a tender interior, these scones are bursting with blueberry flavor. Serve warm with a dollop of clotted cream or your favorite jam for an extra indulgent treat.

Vegan Frozen Blueberry Scones

Oh, you’re gonna flip for these Vegan Frozen Blueberry Scones—crispy edges, tender middles, and bursting with juicy berries. No dairy, no eggs, just pure, plant-based perfection.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup cold coconut oil (in solid form)
• 1 cup frozen blueberries (keep ’em frozen!)
• 1/2 cup full-fat coconut milk (plus a splash more for brushing)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, coconut sugar, baking powder, and salt.
3. Add the cold coconut oil to the dry ingredients. Use your fingers to pinch the oil into the flour until it looks like coarse crumbs.
4. Toss in the frozen blueberries gently—don’t thaw them or they’ll bleed color.
5. Make a well in the center and pour in the coconut milk and vanilla. Stir just until the dough comes together; overmixing = tough scones.
6. Turn the dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
7. Place the wedges on the prepared sheet, brush tops with a splash of coconut milk, and bake for 20-22 minutes until golden.
8. Let them cool on the sheet for 5 minutes, then transfer to a wire rack.

These scones are best enjoyed warm, with a crackly sugar crust giving way to a soft, berry-studded interior. Try splitting one and slathering it with coconut yogurt for an extra indulgent breakfast.

Gluten-Free Frozen Blueberry Scones

You won’t believe how easy these gluten-free frozen blueberry scones are to whip up—perfect for a lazy weekend or a busy morning dash.

Ingredients

• 2 cups of gluten-free flour blend (the good kind that doesn’t taste like cardboard)
• 1/4 cup of sugar, plus a little extra for sprinkling
• 1 tbsp of baking powder (yes, a full tablespoon—trust me)
• A pinch of salt (like, literally just a pinch)
• 1/2 cup of cold butter, cubed (keep it chilly)
• 1 cup of frozen blueberries (no need to thaw)
• 1/2 cup of heavy cream, plus a splash more for brushing
• 1 large egg (the kind that makes everything better)
• 1 tsp of vanilla extract (the real stuff, please)

Instructions

1. Preheat your oven to 400°F—no cheating, let it get fully hot.
2. In a big bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sift if you’re fancy to avoid lumps.
3. Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs. Tip: Work fast to keep the butter cold.
4. Gently fold in the frozen blueberries—don’t smash them, or you’ll dye your dough purple.
5. In another bowl, mix the heavy cream, egg, and vanilla. Pour over the dry stuff and stir until just combined. Tip: Overmixing = tough scones, so be gentle.
6. Dump the dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges.
7. Place on a baking sheet, brush with a little more cream, and sprinkle with sugar. Bake for 20-22 minutes until golden.

Ready to blow your mind? These scones are crispy outside, tender inside, and bursting with juicy blueberries. Serve warm with a dollop of clotted cream or your favorite jam for extra oomph.

Lemon Glazed Frozen Blueberry Scones

Forget everything you know about scones—these lemon-glazed frozen blueberry bad boys are about to change the game. Perfectly tangy, irresistibly crumbly, and oh-so-easy to whip up.

Ingredients

• 2 cups of all-purpose flour (because, duh, it’s a scone)
• 1/2 cup of sugar (for that sweet, sweet life)
• 1 tbsp of baking powder (the lift you deserve)
• A pinch of salt (balance is key)
• 1/2 cup of frozen butter, cubed (cold is the secret)
• 1 cup of frozen blueberries (no thawing, trust me)
• 1/2 cup of heavy cream (plus a splash more for brushing)
• 1 egg (the binder of dreams)
• Zest of 1 lemon (for that zing)
• 1 cup of powdered sugar (for the glaze that dreams are made of)
• A couple of tbsp of lemon juice (fresh, please)

Instructions

1. Preheat your oven to 400°F—no cheating, let it get hot.
2. In a big bowl, whisk together flour, sugar, baking powder, and salt. Tip: Sift if you hate lumps.
3. Toss in the frozen butter cubes. Use your fingers to smash them into the flour until it looks like coarse crumbs. Cold butter = flaky scones.
4. Gently fold in the frozen blueberries. Don’t overmix unless you want purple dough.
5. In another bowl, whisk the heavy cream, egg, and lemon zest. Pour this into the dry stuff and stir until just combined.
6. Dump the dough onto a floured surface, pat into a 1-inch thick circle, and cut into 8 wedges. Pro tip: Use a sharp knife for clean cuts.
7. Place wedges on a baking sheet, brush with a little more cream, and bake for 20-25 minutes until golden. Watch them like a hawk after 15 minutes.
8. While they cool, mix powdered sugar and lemon juice for the glaze. Drizzle over the scones like you’re the boss.

Unbelievably tender with a crisp edge, these scones are a lemony, berry-packed punch. Serve them warm with a side of iced coffee and watch them disappear.

Almond Flour Frozen Blueberry Scones

Now, let’s dive straight into making these Almond Flour Frozen Blueberry Scones that’ll have your taste buds dancing. Perfect for a quick breakfast or a sweet snack, they’re gluten-free and packed with juicy blueberries.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut sugar
• 1/2 tsp baking soda
• A pinch of salt
• 1/4 cup cold butter, cubed
• 1 egg
• A splash of vanilla extract
• 1/2 cup frozen blueberries

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Whisk the egg and vanilla extract in a small bowl, then pour into the dry ingredients. Stir until just combined.
5. Gently fold in the frozen blueberries. Tip: Don’t overmix to keep the blueberries whole and the dough tender.
6. Transfer the dough to the prepared baking sheet and shape into a 1-inch thick circle. Cut into 8 wedges but don’t separate them. Tip: For even baking, make sure the scones are of uniform thickness.
7. Bake for 20-25 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before serving.

Out of the oven, these scones are delightfully crisp on the outside with a soft, buttery interior. The frozen blueberries burst with sweetness in every bite. Serve them warm with a dollop of clotted cream or your favorite jam for an extra indulgent treat.

Coconut Frozen Blueberry Scones

Forget everything you know about scones—these coconut frozen blueberry bad boys are a game-changer. Crispy edges, tender middles, and bursts of berry bliss.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• A pinch of salt
• 1/2 cup cold butter, cubed
• 1/2 cup coconut milk
• 1 egg
• A splash of vanilla extract
• 1 cup frozen blueberries
• A handful of shredded coconut for topping

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until it looks like coarse crumbs.
4. In a separate bowl, mix the coconut milk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Gently fold in the frozen blueberries—don’t overmix or you’ll get purple dough!
7. Turn the dough onto a floured surface and pat into a 1-inch thick circle.
8. Cut into 8 wedges and transfer to the prepared baking sheet.
9. Sprinkle the tops with shredded coconut.
10. Bake for 18-20 minutes, or until golden brown and cooked through.

Now, these scones are best served warm, with the coconut adding a toasty crunch. The blueberries stay juicy inside, making every bite a little surprise. Try them with a dollop of coconut whipped cream for extra indulgence.

Chocolate Chip Frozen Blueberry Scones

Ready to shake up your breakfast game? These Chocolate Chip Frozen Blueberry Scones are your ticket to a no-fuss, make-ahead morning delight. Mix, freeze, bake—boom, you’re a hero.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• A pinch of salt
• 1/2 cup cold unsalted butter, cubed
• A splash of vanilla extract
• 1/2 cup heavy cream
• 1 large egg
• A handful of chocolate chips
• A couple of frozen blueberries

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until it resembles coarse crumbs. Tip: Keep the butter cold for flaky scones.
4. In a small bowl, mix the vanilla extract, heavy cream, and egg. Pour this into the dry ingredients and stir just until combined.
5. Gently fold in the chocolate chips and frozen blueberries. Tip: Don’t overmix to keep those blueberries whole.
6. Turn the dough onto a floured surface, shape into a circle about 1-inch thick, and cut into 8 wedges.
7. Place the wedges on the prepared baking sheet and freeze for 15 minutes. Tip: Freezing helps the scones hold their shape while baking.
8. Bake for 18-20 minutes or until golden brown. Let cool slightly before serving.

Out of the oven, these scones are a dream—crispy edges, tender middle, with bursts of blueberry and melty chocolate. Serve warm with a dollop of clotted cream or a drizzle of honey for extra indulgence.

Maple Frosted Frozen Blueberry Scones

Dreaming of a sweet, icy treat that’s perfect for summer mornings? These Maple Frosted Frozen Blueberry Scones are your answer—crispy on the outside, tender inside, and bursting with berry goodness.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• A pinch of salt
• 1/2 cup cold butter, cubed
• A splash of vanilla extract
• 1/2 cup heavy cream
• A couple of handfuls of frozen blueberries
• 1/2 cup maple syrup
• 1 cup powdered sugar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in vanilla extract and heavy cream until just combined. Tip: Don’t overmix to avoid tough scones.
5. Gently fold in the frozen blueberries.
6. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Place wedges on the prepared baking sheet and bake for 15-20 minutes, until golden. Tip: Check at 15 minutes to prevent overbaking.
8. While cooling, whisk maple syrup and powdered sugar for the frosting.
9. Drizzle frosting over cooled scones and freeze for 30 minutes before serving.

These scones are a delightful mix of crunchy and soft, with the maple frosting adding a sweet, sticky contrast. Serve them straight from the freezer for a refreshing twist on breakfast or dessert.

Orange Zest Frozen Blueberry Scones

Craving something sweet but refreshing? These Orange Zest Frozen Blueberry Scones are your summer savior—crispy edges, tender middles, and bursts of berry goodness.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• A pinch of salt
• 1/2 cup cold butter, cubed
• 1/2 cup heavy cream
• 1 egg
• Zest of 1 orange
• A handful of frozen blueberries
• A splash of vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cold butter cubes. Use your fingers to rub the butter into the flour until it looks like coarse crumbs.
4. In a small bowl, whisk together heavy cream, egg, orange zest, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix!
6. Gently fold in the frozen blueberries. The dough will be sticky; that’s perfect.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle and cut into 8 wedges.
8. Transfer the wedges to the baking sheet. Bake for 15-18 minutes until golden brown.
9. Let them cool on the sheet for 5 minutes before moving to a wire rack.

Bite into these scones for a delightful contrast of textures—crumbly yet moist, with a zesty orange kick. Serve them warm with a dollop of clotted cream or a drizzle of honey for extra indulgence.

Cinnamon Sugar Frozen Blueberry Scones

Hungry for a twist on classic scones? These Cinnamon Sugar Frozen Blueberry Scones are your next freezer-to-oven obsession—crispy edges, tender middles, and bursts of berry in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1 cup frozen blueberries
• a couple of tbsp cinnamon sugar for sprinkling

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to press the butter into the flour until the mixture looks like coarse crumbs. Tip: Keep the butter cold for flaky scones.
4. In a small bowl, whisk together heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix!
6. Gently fold in the frozen blueberries. Tip: Toss blueberries in a bit of flour to prevent them from bleeding.
7. Turn the dough onto a floured surface and shape into an 8-inch circle. Cut into 8 wedges.
8. Place the wedges on the prepared baking sheet. Sprinkle generously with cinnamon sugar.
9. Bake for 18-20 minutes, or until golden brown. Tip: For extra crispiness, broil for the last 2 minutes.

Vibrant and versatile, these scones are perfect with a dollop of clotted cream or a drizzle of honey. The cinnamon sugar crust adds a sweet crunch, while the frozen blueberries keep the centers irresistibly moist.

Pumpkin Spice Frozen Blueberry Scones

These Pumpkin Spice Frozen Blueberry Scones are your next obsession. They’re flaky, bursting with juicy blueberries, and spiced just right—like fall in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup cold butter, cubed
• 1/2 cup heavy cream, plus a splash more for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 cup frozen blueberries

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
3. Cut in the cold butter with a pastry cutter until the mixture looks like coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the scones tender.
6. Gently fold in the frozen blueberries. Tip: Use them straight from the freezer to prevent color bleed.
7. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
8. Place the wedges on the prepared baking sheet, brush with a splash of heavy cream, and bake for 18-20 minutes until golden.

Serve these scones warm with a dollop of clotted cream or your favorite jam. The pumpkin spice subtly shines through, making each bite a cozy delight.

Double Berry Frozen Blueberry Scones

Whip up these Double Berry Frozen Blueberry Scones for a quick, no-fuss treat that’s bursting with flavor. Perfect for those lazy mornings or a sweet afternoon pick-me-up.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of sugar
• 1 tbsp of baking powder
• A pinch of salt
• 1/2 cup of frozen butter, cubed
• 1/2 cup of heavy cream, plus a splash more for brushing
• 1 large egg
• 1 tsp of vanilla extract
• 1 cup of frozen blueberries
• 1/2 cup of frozen raspberries

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cubed frozen butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter frozen for easier handling.
4. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the scones tender.
6. Gently fold in the frozen blueberries and raspberries.
7. Turn the dough out onto a floured surface and shape into a 1-inch thick circle.
8. Cut the dough into 8 wedges and transfer to the prepared baking sheet.
9. Brush the tops of the scones with a splash of heavy cream for a golden finish.
10. Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted comes out clean. Tip: Rotate the baking sheet halfway through for even browning.

Ready to devour? These scones are delightfully crumbly with a juicy berry center. Serve them warm with a dollop of clotted cream or your favorite jam for an extra indulgent treat.

Conclusion

Craving something sweet and satisfying? Our roundup of 12 Delicious Frozen Blueberry Scones Recipes offers a treasure trove of options to delight your taste buds. Whether you’re a seasoned baker or just starting out, there’s a recipe here for you. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy baking!