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Bakery-Style Blueberry Cream Scones

A close-up, cross-section view of a freshly baked Blueberry cream scone, studded with juicy blueberries and topped with coarse sugar.
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Make tender, crumbly scones with vibrant blueberries in just 15 minutes of prep time for your next Sunday brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon coarse sugar for topping

Instructions

  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk together the 1/2 cup heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Turn the dough out onto a lightly floured surface. Pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter for individual scones. Place the scones on the prepared baking sheet.
  9. Brush the tops lightly with extra heavy cream and sprinkle with coarse sugar.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown.
  11. Cool on a wire rack before serving.

Notes

  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • For extra height, chill the cut scones for 10 minutes before baking.
  • These are excellent served warm with jam or lemon curd.

Nutrition

Find it online: https://dishicious.com/blueberry-cream-scone-easy-recipe/