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Yeasted Blueberry Scones

Freeze and Bake Yeasted Blueberry Scones

Blueberry scones made with yeast.
Course Breakfast
Cuisine American
Prep Time 2 hours 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings 16
Author Cookie Madness


  • 1 3/4 cups 7 oz/196 grams cake flour**
  • 1 cup 4.5 oz/126 grams well stirred and aerated all-purpose flour**
  • 6 tablespoons 2.6 oz/73 grams granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons 48 grams shortening
  • 1/4 cup 56 grams cold unsalted butter, cut into pieces
  • 2 teaspoons of quick rising yeast
  • 1 teaspoon vanilla extract or 1/2 teaspoon of Imitation Vanilla Butter & Nut by McCormick**
  • 3/4 cup plus 2 tablespoons buttermilk at room temperature not ice cold, but not warm
  • 1 cup frozen blueberries


  • Thoroughly mix the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
  • Add the shortening and butter to the dry mixture, and with a pastry cutter or your fingers, work the fat into the flour mixture until crumbly. Add the yeast and stir well.
  • Add the vanilla to 3/4 cup of the buttermilk, then pour and stir to make soft dough. Add the other 2 tablespoons of milk only if the dough seems very dry.
  • Add ½ cup of the frozen berries and carefully stir them into the dough.
  • Turn mixture onto a floured surface and shape into two 6x3 inch rectangles.
  • With a floured knife, cut each rectangle into 8 small triangles.
  • Arrange scone triangles on a nonstick or parchment lined baking sheet and poke the remaining blueberries into the scones. Cover loosely with parchment or nonstick foil and let sit for 1 hour to rise. After one hour, put the risen triangles (they won’t rise dramatically, but they will lighten) in the freezer for another hour or until you are ready to bake them.
  • Preheat oven to 400 degrees F.
  • Arrange as many triangles as you want to serve on a parchment lined baking sheet and bake for 18-20 minutes or until golden and inside appears cooked through.
  • Brush tops with melted butter and serve warm or let cool and drizzle with icing.
  • McCormick’s Imitation Butternut & Vanilla extract, which is hard to find in Austin and which I have to order via Amazon, tastes great in these scones, but if you don’t have any, regular vanilla is fine.


Make sure to measure the flour very carefully by spooning and sweeping the top flat. Also, if you are lucky enough to have some White Lily, you can skip blending the cake flour and all-purpose and just 100% White Lily. You'll need 11.5 oz or about 2 3/4 cups. If all you have is all-purpose and you really want to make these, they'll still be good. Use a total of 2 1/2 cups of flour which should be 11.5 ounce. Or forget the volume and just weigh everything.
Variation:  Use chocolate chips instead of blueberries.