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Blueberry Cream Scones

These blueberry cream scones are a delightful treat, rich in flavor with a light, fluffy texture and sweet bursts of blueberries.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American, British
Calories: 200
Ingredients Method Notes

Ingredients
  

Basic Ingredients
  • 2 cups All-Purpose Flour Provides structure and base for the scones
  • 1 tbsp Baking Powder Essential for leavening
  • 1/4 cup Sugar Typically granulated
  • 1/2 tsp Salt Enhances flavor
  • 1 cup Heavy Cream Adds richness and moisture
Flavor Enhancements
  • 1 tsp Vanilla Extract Imparts a warm aroma
  • 1 tbsp Zest of Lemon Adds brightness
  • 1 cup Fresh Blueberries Star of the recipe

Method
 

Preparation
  1. Gather all ingredients and preheat the oven to 400°F (200°C). Rinse and dry the blueberries.
  2. Measure out the flour, baking powder, sugar, and salt in separate bowls.
Mixing Dry Ingredients
  1. Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
Combining Ingredients
  1. Create a well in the dry ingredients and pour in the heavy cream, vanilla extract, and lemon zest. Gently fold until just combined.
  2. Carefully fold in the fresh blueberries to avoid breaking them.
Shaping and Baking
  1. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick disk. Cut into wedges or use a biscuit cutter for round scones.
  2. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown.
  3. Allow to cool slightly before serving with clotted cream or butter.

Notes

For a lighter option, use Greek yogurt instead of heavy cream. These scones can be stored in an airtight container for up to two days or frozen for longer storage.