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
- 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.