Blueberry scones for two

Tired of large batch breakfasts? Then try out this small batch of beautiful blueberry scones. They are perfect for two… or if you’re really hungry, keep it all to yourself!

People always ask what I do with the desserts and treats that I make. The answer is simple – I give them away. I have a bunch of taste testers or quality control experts wherever I go. Coworkers, skating friends, Addie’s teachers, and friends at gymnastics class all help me eat the sweets I bake. Their invaluable feedback helps me figure out which recipes work, and which need some tweaking.

Sometimes, I get a little selfish and just don’t want to share. On rare occasions, I will make small batch desserts and just let our little family devour it all. This was one of those instances. I wanted to try baking some scones but didn’t want to bake a batch of 8 or 16 of the treats.

What I loved most about these scones were that they weren’t overly sweet. The blueberries were already sweet on their own, so the scones didn’t need too much additional sugar. I also enjoyed the vibrant blue hues in the scones – they were a natural favorite for my Frozen-obsessed daughter (who has declared that Frozen is her favorite movie and loves everything blue).

Since this is a small batch recipe, we ate the 4 pieces in no time. There were no leftovers either, which was definitely an added bonus.

Blueberry scones for two
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5 from 4 votes

Blueberry scones for two

Tired of large batch breakfasts? Then try out this small batch of beautiful blueberry scones. 
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast
Servings: 4
Author: Eva Bakes


  • 1 cup all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • pinch of salt
  • 1 Tablespoon sugar
  • 3 Tablespoons unsalted butter very cold or frozen
  • 1 large egg
  • 2 Tablespoons milk or half and half plus more for brushing on top
  • Handful of frozen blueberries do not thaw
  • Turbinado sugar for sprinkling optional


  • Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut in the cold butter with a pastry blender or two forks until the mixture looks a bit like barely wet sand.
  • In a small bowl, whisk the egg and 2 Tablespoons of milk together with a fork. Transfer it to the large bowl and mix gently. Add in the blueberries and lightly fold, being careful not to crush the blueberries too much. The dough will appear a bit dry, which is what you are looking for.
  • Transfer the dough to prepared baking sheet. Pat the dough into a rough square or circle, about 1/2 an inch thick. Cut the dough into 4 or 8 equal pieces and separate them out.
  • Brush the tops of the scones with a bit of milk and sprinkle the tops with raw or turbinado sugar if desired.
  • Bake in the preheated oven for 12-15 minutes or until the tops are a light golden brown.
  • Allow the scones to cool before serving.


They may be stored in an airtight container at room temperature and will keep for 1-2 days (they will start getting soft and soggy after that). They can also be frozen and thawed.
Source: Barely adapted from Eatdrinkculture


  1. Chris
    June 9, 2021 / 2:48 pm

    5 stars
    I really appreciate that the recipe was easy to find on the page and not buried in the authors back story. I also appreciate that the recipe was formatted to be easily printed. I havent tried them yet but they smell good, i am going to add a lemon glaze to the top

    lemon juice, melted butter, powdered sugar.

    • evabakes
      June 9, 2021 / 2:52 pm

      I hope you enjoy these, Chris!

  2. summer
    December 31, 2021 / 1:14 pm

    5 stars
    just made these and already devoured one fresh from the oven! came out great. rather than turbadino sugar i mixed up some brown sugar + cinnamon and sprinkled that on top instead. thanks for the recipe! πŸ™‚

    • evabakes
      December 31, 2021 / 2:26 pm

      Oooh the brown sugar cinnamon combo sounds awesome, Summer!

  3. September 26, 2023 / 3:17 pm

    5 stars
    I made these. I did tweek them a little bit . I added a teaspoon of lemon zest and I doubled the sugar . And used heavy cream instead of milk or half and half . But the are amazing 😍🀩 . And more than enough for me . It’s tough finding recipes for a single person when it comes to baking . . So thank you

    • evabakes
      September 26, 2023 / 8:38 pm

      You’re welcome – so glad you enjoyed these, Laura!

  4. Amanda
    March 29, 2024 / 3:39 am

    5 stars
    I have been looking for a reason to use the jarred lemon curd I bought months ago. This will be perfect for our Easter Day Family brunch. I typically use my food processor to make short work of cutting in the butter for larger batch recipies, but I will definitely try shredding tbe butter and refreezing first for this small batch. Looking forward to scones in record time!

    • evabakes
      April 8, 2024 / 5:47 pm

      Hope this was a hit for your Easter brunch, Amanda!

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