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Blueberry Cream Scones

Name: Blueberry Cream Scones
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8-10 scones
Cuisine: American
Ingredients: 2 cups all-purpose flour; 6 tablespoons cold unsalted butter, cubed; Â¼ cup sugar; 3 teaspoons baking powder; Â½ teaspoon salt; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup plus 3 tablespoons heavy cream, divided; 1-2 tablespoons turbinado sugar (optional)

Fresh blueberries add an extra dose of sweet seasonal flavor to a batch of homemade Blueberry Cream Scones. Serve them fresh out of the oven for a tasty summertime breakfast or afternoon snack.

Jessi Heggan

Print Recipe

Makes: 8-10 scones
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family

Ingredients

2 cups all-purpose flour
6 tablespoons cold unsalted butter, cubed
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
Zest of 1 lemon
1 cup fresh blueberries
1 cup plus 3 tablespoons heavy cream, divided
1-2 tablespoons turbinado sugar (optional)

Instructions

Line a baking sheet with parchment paper and set aside.
In the bowl of a food processor, combine the flour, butter, sugar, baking powder, salt and lemon zest. Pulse until the mixture forms fine crumbs. If you don’t have a food processor, you can do this by hand with a pastry cutter.
Transfer the mixture to a large bowl and stir in the blueberries. Add 1 cup plus 2 tablespoons cream and stir with a wooden spoon. You may need to knead the dough in the bowl some with your hands. It’s OK if some of the blueberries burst, but try to not overwork them.
On a lightly floured surface, roll out the dough to about a 1-inch thickness. Using a 2 ½-inch biscuit cutter (or your preferred size), cut the dough into scones.
Place scones on prepared baking sheet and chill in the freezer for 30 minutes. While chilling, preheat oven to 425 degrees.
Remove scones from freezer and brush with remaining 1 tablespoon cream. Sprinkle with turbinado sugar, if using.
Bake for 18 to 20 minutes, or until scones are golden. Let scones cool for a few minutes on the baking sheet, then move to a wire rack. Serve immediately.