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blueberry scones cut into servings

Beth's Blueberry Cream Scone Recipe

  • Author: Melissa Griffiths - Bless this Mess


Crumbly, soft, and golden-brown with bursts of blueberry, Beth's blueberry cream scones are a household favorite around here and are sure to brighten any morning.


  • 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


  1. Preheat the oven to 400 degrees F., and line a baking sheet with parchment paper or a baking mat.
  2. In a medium mixing bowl, add the flour, sugar, baking powder, and salt, and stir to combine with a fork.
  3. Add the blueberries and mix gently to combine.
  4. 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.
  5. Turn the dough out onto a lightly floured surface.
  6. Knead the dough a few times, and form it into a ball.
  7. Dust the parchment or baking mat with a little flour.
  8. Place the dough on the parchment or baking mat. Gently press the dough into a flat circle that is about 1 inch thick.
  9. Cut the circle into 8 even pieces.
  10. 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).
  11. Brush the tops of the scones with butter and sprinkle with extra granulated sugar or sparkling sugar.
  12. Bake for 17 to 20 minutes, or until the tops are golden-brown. Serve warm.