Luscious Blueberry Molasses Scones

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

Take me to the recipe

blueberry molasses scones

Blueberry molasses scones have the best of both worlds: They have the loveliest tender crumb and they’re teeming with blueberries.

As far as baked goods go, you can’t get much better than that.

Sweetened with brown sugar and molasses they have a flavourful sweetness that is a great balance for the blueberries.

But it’s the tender crumb that has me so smitten with this recipe. It has a melt-in-your-mouth quality that is so satisfying you don’t even need butter.

blueberry molasses scones

Tip: The dough is shaggy and wet so needs to be handled carefully. That’s the key to getting the luscious texture.

Blueberry Molasses Scone Recipe

Adapted from Tutti-Dolci

  • 1 ¾ cups of flour
  • 6 Tbsp. brown sugar*
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ cup butter, cold
  • ½ cup buttermilk
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup blueberries

*Can reduce the brown sugar by half if you prefer a less sweet scone.


  1. Preheat oven to 400 F
  2. In a large bowl whisk together dry ingredients. Cut in cold butter until it is pea-sized and evenly distributed.
  3. In another bowl whisk together the buttermilk, egg and molasses.
  4. Add wet to dry and stir gently until almost incorporated. Gently fold in blueberries, taking care not to over mix.
  5. Using a rubber spatula scrape dough onto a parchment-lined baking sheet. Dough will be very wet and shaggy.
  6. Flour your hands and sprinkle a little flour over the dough. Gently pat and spread the dough into an 8”-9” circle. Using a floured knife score the dough into 8-12 wedges.
  7. Bake about 20 minutes (up to 25) until scone springs back lightly when touched in the middle. (Cover with foil during the final few minutes of baking if the edges are getting too dark.)
  8. Let cool before slicing into wedges.

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13 thoughts on “Luscious Blueberry Molasses Scones

  1. I made these Blueberry Molasses scones today,i used half the brown sugar
    and just the egg whites as I am allergic to egg yolks.they turned out so very delicious.thank you Cosby Molasses for the recipe.Rita

    1. Hi Rita, Glad you enjoyed the recipe and I’m so pleased you were able to adapt it so easily. I’ll make a note that the sugar can be reduced since I’m sure many others would prefer a less sweet option too. Thanks for sharing your changes.

  2. Joyce Parsons says:

    I’m looking for A molasses& partridge tart Recipe please

  3. Joyce Parsons says:

    I’m looking for a molasses & Partridgeberry Tart Recipe,maybe some one has one.

    1. Kathleen says:

      That partridge tart raised an eyebrow here. 😊

  4. Judith says:

    I am looking for a molasses cake with peaches on top

    1. Bridget Oland says:

      Hi Judith, This is a nice recipe for peach gingerbread:

  5. Lynda says:

    I am so looking forward to making these scones.Such good reviews

    1. Bridget Oland says:

      Hi Lynda, Yes, it is a wonderful recipe. Enjoy!

  6. Ruth McAllister says:

    Have you tried naming these with frozen blueberries?

    1. Bridget Oland says:

      Hi Ruth, More often than not I bake with frozen blueberries so they’ll be great in this recipe too.

  7. Kathleen says:

    The beautiful photos make me so hungry. I’m off to buy some more blueberries.

  8. Kmbold says:

    Simply put, these scones are even better than they look. I was expecting a standard scone texture, but these are incredibly “soft and tender”. I would like to know what goes on in their chemistry to produce it? The recipe seems ordinary enough. Is it the buttermilk? Of course the molasses work too.

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