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Panera Bread Blueberry Scone copycat recipe by Todd Wilbur
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Panera Bread Blueberry Scone


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A great cream scone should include just enough cream to help the dough stick together, but not so much that the inside of the scone is gooey. And the perfect amount of butter is required to keep the scone from being either too tough, or too flakey, like pie crust. After two dozen attempts, I believe I’ve found the right ratios that will give you tender, nicely-browned scones with juicy blueberries buried inside—and very little blue dough from blueberry juice, just like the real thing.

I tried this recipe with every type of blueberry—fresh, frozen, dry, and rehydrated—and found that frozen worked best. After baking, these berries had the same flavor and texture as those in the original scone, so I have to assume that Panera also uses frozen berries. The secret is to first rinse and blot the berries dry before adding them to the dough. If you mix the dough properly, it should be crumbly so that you can easily integrate the juicy berries into every portion of dough. Just don’t squeeze too hard when you form the dough, or the berries may pop and you’ll be seeing blue.

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  • 15 ounces (3 cups) all-purpose flour
  • 1/2 cup granulated sugar
  • ....
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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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