Blueberry Scones

High Altitude Blueberry Scones | Flaky & Moist

You’ve mixed, you’ve chilled. When you go to pull the blueberry scones out of the oven, you see spread out, flat, purple-streaked puddles. Or they’ve turned into dry, sandy triangles that require a gallon of milk just to swallow.

Baking scones at high altitude requires a slightly different approach than at sea level At elevations above 3,000 feet, lower air pressure causes baked goods to rise more quickly and moisture to evaporate faster, which can lead to scones that spread too much, dry out, or lose their tender crumb if the recipe isn’t adjusted.

This high-altitude blueberry scone recipe is designed to address those challenges. By balancing leavening, liquid, and oven temperature, scones will rise evenly, hold their shape, and stay moist while still achieving a lightly crisp exterior. The blueberries add bursts of sweetness and moisture, making these scones well suited for breakfast, brunch, or afternoon baking in mountain and high-desert climates.

The High-Altitude Science

To get these results, we made three key shifts:

1. Reduced Leavening: A smaller amount of baking soda prevents the scone from rising so fast that the internal air pockets burst, leading to a flatter, denser result.

2. Higher Hydration: By increasing the heavy cream slightly, we ensure the dough remains moist and tender.

3. Thermal Shock: These are baked at a higher temperature. The high heat hits the cold butter, creating immediate steam that lifts the dough and sets the crust before the low pressure can pull it down.

Blueberry Scones

PREP TIME: 20 minutes (+20 mins chill)      COOK TIME: 15-18 minutes      SERVINGS: 8

• Baking Powder: Reduced to 2 teaspoons to ensure a controlled, stable lift.

• Heavy Cream: Increased to 3/4 cup (plus a bit more if needed) to combat dry flour.

• Temperature: Baked at 425°F (218°C) to lock in the shape.

• The Chill: A mandatory freezer rest keeps the butter from melting too fast.

Ingredients

• 2 cups all-purpose flour


• 1/3 cup granulated sugar


• 2 teaspoons baking powder


• 1/2 teaspoon salt


• 1/2 cup (1 stick) unsalted butter, frozen


• 3/4 cup heavy cream (cold)


• 1 large egg (cold)


• 1 teaspoon vanilla extract


• 1 cup fresh or frozen blueberries (do not thaw if frozen)

Optional: Turbinado sugar for topping

Directions

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

2. Grate the Butter: Grate the frozen butter directly into the flour mixture. Toss with a fork until the butter bits are coated.

3. Mix Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, and vanilla.

4. Combine: Pour the wet ingredients into the dry. Use a fork to gently fold the mixture together until a shaggy dough starts to form. Fold in the blueberries carefully to avoid crushing them.
The Altitude Check: If the dough feels like dry sand and won't hold together when pinched, add 1 more tablespoon of heavy cream.

5. Fold & Shape: Turn the dough onto a lightly floured surface. Gently pat it into a 7-inch disc. For extra flaky layers, cut the disc in half, stack the pieces, and pat down again before final shaping.

6. The Final Chill: Cut into 8 wedges. Place them on a baking sheet and pop the entire tray into the freezer for 20 minutes. (This is essential for height when baking at altitude!)

7. Prep & Bake Preheat your oven to 425°F (218°C). Brush the tops of the chilled scones with a little extra cream and sprinkle with turbinado sugar.

8. Bake Bake for 15–18 minutes or until the tops are golden brown and the centers feel set. Let cool and serve with butter or clotted cream.

Simply Altitude Pro-Tips

Chill Time: At high altitude, the time it takes for an oven to set a bake is slightly longer relative to how fast the gases expand. By freezing the scones first, you ensure the butter stays solid long enough to create those distinct, flaky layers rather than just melting into a greasy puddle..

Handle with Care: The more you work the dough, the more gluten you develop. In our dry air, over-worked gluten turns into tough scones very quickly. Mix just until the flour disappears!

A scone pan will give you professional looking and even results.

Explore More High-Altitude Baking

 If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.

Looking for more mountain-tested treats? Try these next:

• For a sweet breakfast pair, try our High Altitude Blueberry Muffins.

• Looking for savory? Our High Altitude Cheddar Biscuits are a fan favorite.