Easy Blueberry Cream Scones
Published: Sept. 25, 2024
Time Requirements
Total Time: 1 hour, plus cooling
Prep Time: 5 minutes
Cook Time: 25 minutes, plus at least 30 minutes’ chilling
Ingredients
2¼ cups (293g) all-purpose flour
2½ teaspoons baking powder
½ teaspoon fine salt
¼ teaspoon ground cardamom (optional)
1¼ cups (290g) heavy cream, plus additional for brushing
⅓ cup (70g) sugar, plus extra for sprinkling and additional to taste
⅔ cup (85g) frozen wild blueberries (see Pro Tip) or ½ cup (68g) currants
Pro Tips
- For frozen wild blueberries: To avoid icy texture, rinse in a colander, dry completely, and pat gently to remove excess moisture. This prevents excess water in the dough, which can make scones tough. The recipe also works with fresh blueberries (preferably smaller varieties).
Preparation Instructions
Prep the Baking Sheet: Line a baking sheet with parchment paper.
Mix Dry and Wet Ingredients Separately:
In a large bowl, combine the flour, baking powder, salt, and cardamom (if using) with a fork until evenly mixed.
In a medium bowl (or liquid measuring cup), mix the heavy cream and sugar until the sugar dissolves (add 2–3 tbsp sugar if a sweeter scone is desired).
Form the Dough:
Create a well in the center of the dry ingredients. Scatter the (rinsed and dried, if frozen) blueberries over the well.
Pour the cream-sugar mixture into the well and gently stir with the fork just until a shaggy dough forms. Do not overmix—overmixing develops gluten, resulting in dense scones.
Shape and Chill:
Using a fork, gently scoop 10 mounds of dough onto the prepared baking sheet, spacing them 2–3 inches apart.
Lightly brush the tops of the scones with heavy cream and sprinkle with sugar.
Cover the sheet with plastic wrap or place in a sealed container and refrigerate for at least 30 minutes or up to overnight. Chilling allows the dough to rest and flavors to meld.
Preheat the Oven: Set the oven to 425°F (218°C).
Bake the Scones:
Place the baking sheet on the middle rack and bake for 18–20 minutes, until the tops are golden brown and the scones are baked through (insert a toothpick into the center; it should come out clean).
Remove from the oven and cool on the baking sheet for 10–15 minutes until warm. Scones are best served within a few hours of baking; leftovers can be frozen and reheated in a toaster oven or oven at 350°F (177°C) for 5–7 minutes.
Community Tips & Comments
Alternative Scones: “The easiest scone recipe is 2 cups self-rising flour and 1 cup heavy cream or Greek yogurt. Add rosemary and cheddar if you like. Mix the dough gently in a medium bowl, roll it out on parchment to 1-inch thickness, use biscuit cutters, and bake at 450°F for 8–10 minutes. Pair with melted butter for brunch.”
Substitution Query: “I’ve got half-and-half. Will that work instead of heavy cream?”
Dough Resting & Batter Mixing: “Two questions for experts: 1) Can the dough be rested in the bowl instead of shaping on a sheet? (My fridge is small.) 2) Thoughts on using whipped cream vs. liquid cream in the batter?”
First-Time Success: “I’m an intimidated baker but followed the recipe exactly (adding 1 tbsp extra sugar for more sweetness). The dough was easy to work with, and the scones were tender, crumbly, and crisp on the outside—like bakery quality! Perfect for a snowy weekend breakfast with family. Highly recommend!”
Currant Variation: “Made exactly as written, using currants instead of blueberries. Chilled for 1 hour (fridge space challenge solved with parchment on a plate). Baked at 425°F for 22 minutes for golden perfection. No fancy tweaks needed—just delicious!”
Loved It: “Easy and delicious dessert! Will definitely make again.”
dinner
Easy Blueberry Cream Scones
Easy Blueberry Cream Scones
