Blueberry Scone Loaf (2024)

This delicious scone loaf is layered like a pull-apart bread, and filled with streusel and blueberries, and laced with a lemon icing on top for a perfect brunch dish. Or enjoy a piece with your morning cup of ginger lemon honey tea.

For more brunch recipes, check out these vegetarian brunch ideas for your next get-together!

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🤷‍♀️ What is a scone loaf?
❤️ Why you'll love this recipe
🧅 Main Ingredients + Notes
🔪 Recommended Equipment
📝 Instructions Overview
⏰ Tips to Simplify and Save Time
💡Ideas for Possible Variations
🏔 High-Altitude Baking Tips
📌 More Scones
Blueberry Scone Loaf

🤷‍♀️ What is a scone loaf?

I'm sure you all know what a scone is, but might be wondering what the heck a scone loaf is. A scone loaf is scone dough that's cut into squares, layered with streusel, and baked in aloaf pan.

❤️ Why you'll love this recipe

It's more tender inside that regular scones.
Flexible for adding other spices and fruits.
A head turner brunch dish that everyone will love.

🧅 Main Ingredients + Notes

The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.

For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.

All-purpose flour - I highly recommend King Arthur flour for its consistency.
Granulated sugar
Brown sugar - if you don't have any, you can make your own brown sugar very easily.
Spices - I like a combination of cinnamon and cardamom, but you can use just cinnamon if you like.
Heavy cream - do not substitute whole milk or plant-based milks for the heavy cream, as they will not provide the thickness you need for the dough.
Blueberries - I've only used fresh blueberries in this recipe, not frozen.
Baking powder - aluminum-free, double-acting baking powder is best.
Unsalted butter
Lemon - both the zest, for the scone loaf, and the juice, for the icing.
Egg - always look for pastured eggs, as they're much healthier.
Vanilla Extract
Confectioners sugar - for the icing

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🔪 Recommended Equipment

Kitchen scale
Whisk
Loaf pan
Food processor or pastry cutter
Sifter - for the powdered sugar when making the icing.

📝 Instructions Overview

Detailed instructions for making this scone loaf are in the recipe card below, but here's an overview!

Step 1

Make the streusel. Whisk together the dry ingredients and stir in the cream. Gently mix in the blueberries.

Step 2

Make the scone loaf dough. If using a food processor, put all the dry ingredients including the cinnamon in the bowl, and whirl it all around a few times. Add the butter, and buzz it several times, or until the butter pieces are about the size of a pea.

Transfer the mixture to a large mixing bowl. Whisk together the wet ingredients in a small bowl, and fold into the dry ingredients in the larger mixing bowl. When everything comes together into a large ball of dough, move it to a lightly floured work space, such as your kitchen counter.

Step 3

Form the dough. Working quickly, form the dough into a rectangle. Slice it in half lengthwise, and cut each rectangle into 6 equal pieces for a total of 12 square pieces of dough.

Sprinkle the dough with streusel, and stack 2 of the pieces and place in the loaf pan, standing up. Repeat with the remaining pieces. The final pieces will squish the dough together, pushing them upwards, and causing an uneven top surface.

Sprinkle any streusel that's fallen off of the pieces back onto the top of the loaf.

Step 4

Bake. Bake and cool on a cooling rack. While it cools, make the icing and drizzle over the loaf. Serve in the loaf pan.

⏰ Tips to Simplify and Save Time

Use a scone mix instead of making your own dough. A butter based scone will be better than a cream based one, as the pieces hold up better in the loaf pan. If you take this route, make the streusel and icing as directed in the below recipe.

💡Ideas for Possible Variations

Use other berries in place of the blueberries.
In the fall, use apples or pears in place of the blueberries, and use apple pie spice in place of the cinnamon and cardamom.

🏔 High-Altitude Baking Tips

To bake these at high altitude (7000 feet) make the following changes to the Scone Bread Ingredients to add a little extra moisture and less leavener to the batter.

Add 1 tablespoon heavy cream.
Add 1 egg white, for a total of 1 egg and 1 egg white.
Use 2 teaspoons baking powder.
Bake for 65 minutes.

📌 More Scones

For a more traditional scone, check out these Strawberry Oat Scones!

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4.54 from 15 votes

Blueberry Scone Loaf

Blueberry scone bread arranged in layers as a pull-apart bread in the form of a loaf. The best quick bread you'll make all year!

Prep Time30 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 35 minutes mins

Ingredients

Streusel

¼ cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons ground cardamom
1 tablespoon heavy cream
1 cup fresh blueberries

Scone Bread

11 ¼ ounces all-purpose flour (2 ½ cups)
2 tablespoons granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt or ⅜ teaspoon sea salt
Lemon zest from 1 lemon
½ teaspoon cinnamon
6 tablespoons chilled unsalted butter cut into pats
1 cup heavy cream
1 large egg
1 ½ teaspoons pure vanilla extract

Lemon Icing

½ cup sifted powdered sugar
1 ½ teaspoons lemon juice

Instructions

Make the Streusel

Whisk together the flour, sugars, and cardamom. Stir in the cream until the dry ingredients are completely moistened.
Toss together with the berries and set aside.

Make the Scone Bread

Preheat the oven to 375˚F, and butter a loaf pan.
In the bowl of a food processor fitted with a metal blade, pulse together the flour, sugar, baking powder, salt, lemon zest and cinnamon.
Add the pats of butter all at once, and pulse about 8 or 9 times until the butter pieces are no bigger than a pea. Spill it all into a medium mixing bowl.
Pro-tip: A great way to check the size of the butter pieces is to sift through the mixture with a fork.
In a small bowl, whisk together the cream, egg, and vanilla extract. Add to the the flour and butter mixture. Using a spatula, gently combine the wet ingredients into the dry. When combined into a ball, place it on a lightly floured work space.
Gently knead the dough a few times, and flatten into a 6" X 14" rectangle using your fingers. If the dough is too sticky, dip your fingers into water and try again, or place the dough in the refrigerator for 15 minutes to firm up a bit.
Pro-tip: Try to move as quickly as possible in forming the dough.
Slice the dough into 12 pieces by first cutting the rectangle in half, lengthwise, into 2 long rectangles using a sharp knife. Next divide each long rectangle into 6 squares.
Spread ½ of the streusel over 6 of the squares. Stack the dough squares without streusel on top of the ones with streusel. Spread the remaining streusel on top.
Arrange the dough squares, two at a time, standing up on end in the loaf pan. As you squeeze the final squares in, it will flatten and raise the others up in the loaf pan so that they'll all be just a little below the top of the pan.
Some streusel will inevitably fall off, just sprinkle that over the top of the bread dough.
Bake for 50 - 55 minutes.
Pro-tip: You may want to cover it with foil for the final 20 minutes, if you don't want it to brown too much.
Cool and drizzle on the Lemon Icing (recipe below).

Lemon Icing

Sift the powdered sugar, and stir in the lemon juice using a fork, until an icing forms.

Nutrition

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This recipe was inspired by Mrs. Larkin's recipe on Food52 for Cinnamon Scone Bread.