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–+ servings

Blueberry Cream Scones

Deliciously tender scones bursting with fresh blueberries and enriched with cream, perfect for breakfast or tea time.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup heavy cream plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh blueberries can substitute with frozen

Method
 

Preparation
  1. Preheat the oven to 400?F (200?C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
  4. In another bowl, whisk together the heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
Baking
  1. Turn the dough onto a floured surface and gently knead it a few times until it comes together.
  2. Pat the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter for rounds.
  3. Place the scones on the prepared baking sheet and brush the tops with extra heavy cream.
  4. Bake for 15-20 minutes or until golden brown.
  5. Allow to cool slightly before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Serve warm with butter or clotted cream for an extra treat.

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