Beth’s Blueberry Cream Scone Recipe
on Jun 24, 2020, Updated Mar 05, 2024
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Crumbly, soft, and golden-brown with bursts of bright blueberry, Beth’s blueberry cream scones are a household favorite around here and are sure to brighten any morning.
There’s something fancy and fun about scones in the morning, and this recipe is so easy that you’ll never want to buy pre-made scones again!
The Easiest Blueberry Cream Scone Recipe
Oh boy, oh boy, I am so excited to share this fancy scone recipe with you all today! I say “fancy” because don’t scones just *feel* like something you’d snack on with tea in a royal palace tucked into an English countryside? Just me? Well, I hope you can imagine that vision when you make these incredibly easy and quick blueberry cream scones, because, well, it just makes them even more fun!
Scones are like muffins’ sophisticated older cousin, if you ask me. There’s something so very pristine about them, even though they’re simply buttery, creamy, triangle-shaped pastries with a flaky and buttery texture and blueberries filling every bite. And they take about 30 minutes or less to throw together… Oh, and don’t forget to sprinkle them with sugar before baking. It adds the prettiest sparkle on top and a little crunch of sweetness when you bite in. I mean, I did mention these guys are ~fancy~, didn’t I? Of course we have to dress them up with sugar!
Blueberry Cream Scone Ingredients:
Enjoy these super simple blueberry cream scones, made with ingredients you likely already have around!
Flour: Flour is what makes the scone dough come together to create a pastry.
Sugar: Some sugar gives the scones a subtle sweetness. Plus, sprinkle extra on top of the scones before baking!
Baking powder: Baking powder helps the scones to rise as they bake.
Salt: Salt balances out the sweetness of sugar and fruit.
Blueberries: You can use frozen or fresh — whatever you have!
Cream: Cream adds some fat to the dough which makes it more moist and rich.
Butter: Melted butter brushed on top of the scones before baking helps the tops to get a nice flaky, golden-brown finish.
How to Make Blueberry Cream Scones:
You’ll be shocked how quickly and easily these scones come together!
- Preheat the oven to 400 degrees F.; line a baking sheet with parchment paper.
- Stir the flour, sugar, baking powder, and salt together in medium bowl.
- Add the blueberries; mix gently to combine.
- Add 1 cup of cream; mix gently until the mixture comes together.
- Turn the dough out onto a lightly floured surface.
- Knead the dough a few times; form it into a ball.
- Dust the parchment with a little flour.
- Press the dough into a circle that is about 1 inch thick on the parchment.
- Cut the circle into 8 even pieces.
- Separate the pieces so that they have an inch or so in between them.
- Brush the tops of the scones with butter; sprinkle with extra sugar.
- Bake for 17 to 20 minutes. Serve warm.
Tips for Making the Best Scones:
Scones are pretty fool-proof but keep in mind these simple tricks when making them:
- Don’t worry about thawing frozen blueberries: They’re so small that they’ll thaw quickly on their own as you work the dough and begin to bake the scones.
- Do a quick knead: Kneading the dough a few times ensures the ingredients are all incorporated well and encourages the scones to rise as they bake.
- Brush the tops with butter: Melted butter and sprinkled sugar before baking the scones creates the best texture and appearance!
How to Store Scones:
If you have leftover scones, store them in an airtight bag or container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days to last longer. If you’d like to eat them warm, zap them in the microwave for 30 seconds and add a small swipe of butter for an extra-delish revival of the leftovers!
Blueberry recipes to try today:
Love breakfast like I do? Give these delicious breakfast recipes a try:
- Light & Fluffy Sourdough Glazed Donuts
- Overnight Steelcut Oats
- Pineapple Zucchini Muffins
- Easy & Healthy Banana Muffins Made in the Blender
Beth’s Blueberry Cream Scone Recipe
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries, fresh or frozen
- 1 to 1 1/4 cups heavy cream
- 2 tablespoons melted butter
- 1 to 2 tablespoons sugar or sparkling sugar, for sprinkling
Instructions
- Preheat the oven to 400 degrees F., and line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl, add the flour, sugar, baking powder, and salt, and stir to combine with a fork.
- Add the blueberries and mix gently to combine.
- Add 1 cup of cream, and mix gently until the mixture comes together. You can add a few more tablespoons of cream as needed. The dough should be soft and well combined, but not sticky or overly crumbly. Don’t overwork the dough.
- Turn the dough out onto a lightly floured surface.
- Knead the dough a few times, and form it into a ball.
- Dust the parchment or baking mat with a little flour.
- Place the dough on the parchment or baking mat. Gently press the dough into a flat circle that is about 1 inch thick.
- Cut the circle into 8 even pieces.
- Gently separate the pieces so that they have an inch or so in between them (I used a spatula to help me move the dough).
- Brush the tops of the scones with butter and sprinkle with extra granulated sugar or sparkling sugar.
- Bake for 17 to 20 minutes, or until the tops are golden-brown. Serve warm.
Nutrition
Beth’s blueberry cream scones are a decadent breakfast pastry with a buttery, flaky, soft texture and delicious blueberries in each bite!
I’ve made these a couple times with a gluten free 1-to1 flour and they’ve turned out great! I also love to make these with chocolate chips instead of blueberries 🙂
Super yummy and easy to make!
Can I use milk instead of cream?