Perfect Blueberry and Cream Scones Recipe Easy Breakfast Treat

There’s something magical about waking up to the aroma of freshly baked scones, don’t you think? These perfect blueberry and cream scones are the ultimate breakfast treat—soft, fluffy, and bursting with juicy blueberries in every bite. With a hint of vanilla and a creamy texture that melts in your mouth, this recipe will have you wondering why you didn’t make it sooner.

I’ve always loved scones, but I couldn’t quite get that bakery-perfect balance until I stumbled upon this technique. The cream gives them a rich, moist crumb, and the blueberries add just the right pop of sweetness. Whether paired with coffee or tea, these scones are sure to become a breakfast favorite.

The Story Behind Blueberry and Cream Scones

Scones have a rich history rooted in the British Isles, often served with clotted cream and jam during afternoon tea. But over time, they’ve become a breakfast staple worldwide, with countless variations to suit every palate. This blueberry and cream scones recipe takes inspiration from traditional cream-based scones while adding a fruity twist with fresh blueberries.

Growing up, my mom would bake scones on the weekends, and the house would be filled with the comforting smell of butter and sugar. While her version was more traditional, I’ve adapted this recipe to include cream for an extra tender texture and blueberries for a burst of flavor. I even whip up a batch when blueberries are in season—it feels like capturing the essence of summer in one buttery bite.

These scones are perfect for any occasion, whether it’s a cozy breakfast at home or a special brunch with friends. Plus, they’re incredibly easy to make, so even if you’re not the most experienced baker, you’ll nail this recipe every time!

Ingredients for Blueberry and Cream Scones

The beauty of this recipe lies in its simplicity. Here’s what you’ll need:

• All-purpose flour: The base ingredient that provides structure to the scones. For gluten-free options, substitute with a 1:1 gluten-free baking flour blend.
• Granulated sugar: Adds a touch of sweetness. You can use coconut sugar as a substitute.
• Baking powder: Gives the scones their signature rise and fluffiness.
• Salt: Balances the sweetness and enhances flavor.
• Heavy cream: The secret to soft, rich scones. For a dairy-free option, use full-fat coconut milk.
• Butter: Cold and unsalted is best for flaky layers. If you’re looking for alternatives, vegan butter works well.
• Vanilla extract: Adds depth and a subtle flavor that pairs beautifully with blueberries.
• Fresh blueberries: The star ingredient! Frozen blueberries can be used, but don’t thaw them beforehand.
• Optional: Lemon zest: For a refreshing citrus kick that complements the blueberries.

Pro tip: When buying blueberries, choose firm, plump ones with a deep blue hue. They should be free of wrinkles or mushiness. If you’re using frozen blueberries, toss them in a bit of flour before adding to the dough to prevent bleeding.

Tools You’ll Need

This recipe doesn’t require fancy equipment, which is one of the reasons I love it. Here’s what you’ll need:

• Mixing bowls: One large and one medium for combining ingredients.
• Pastry cutter: To cut the butter into the flour. If you don’t have one, use two forks or even your fingers.
• Baking sheet: Line it with parchment paper for easy cleanup.
• Rolling pin: Optional, as you can pat the dough into shape with your hands.
• Knife or bench scraper: For cutting the scones into neat triangles or circles.
• Measuring cups and spoons: Precision matters in baking!

If you’re new to baking, don’t stress about having a pastry cutter—it’s perfectly fine to use your hands to work the butter into the flour. Just make sure to keep the butter cold to achieve those flaky layers.

How to Make Perfect Blueberry and Cream Scones

1. Preheat your oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together 2 cups (250g) of all-purpose flour, 1/4 cup (50g) of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
3. Cut in the butter: Add 1/2 cup (115g) of cold, unsalted butter, cut into cubes. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Add the wet ingredients: In a medium bowl, mix 3/4 cup (180ml) of heavy cream and 1 teaspoon of vanilla extract. Pour it into the dry mixture and gently stir until just combined.
5. Fold in the blueberries: Carefully toss 1 cup (150g) of fresh blueberries into the dough, being careful not to overmix.
6. Shape the dough: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick round. Cut into 8 triangles or use a round cutter for circular scones.
7. Chill before baking: Place the scones on the prepared baking sheet and refrigerate for 15 minutes. This helps them maintain their shape.
8. Bake: Bake for 18-22 minutes or until golden brown on top. Let cool slightly before serving.

Tip: Don’t overwork the dough—it’s okay if it looks a little shaggy. This ensures the scones stay tender and flaky!

Cooking Tips and Techniques

Here are a few tricks I’ve learned over the years:

• Keep everything cold: Cold butter and cream are key to flaky scones. You can even chill your mixing bowl for extra insurance.
• Don’t overmix: The dough should come together gently—overmixing results in dense scones.
• Brush with cream: For a golden top, brush the scones lightly with cream before baking.
• Use parchment paper: This prevents sticking and makes cleanup easier.

One mistake I made early on was adding too many blueberries, which caused the dough to break apart. Stick to the recommended amount or freeze the berries first for easier handling.

Variations and Adaptations

This recipe is wonderfully adaptable:

• Lemon blueberry scones: Add 1 tablespoon of lemon zest to the dough for a citrusy twist.
• Gluten-free version: Use a gluten-free flour blend in place of all-purpose flour.
• Vegan scones: Replace butter with vegan margarine and heavy cream with coconut milk.

Personally, I’ve tried adding chopped toasted almonds for extra texture—it’s a game-changer! Feel free to customize the recipe based on your preferences.

Serving and Storage Suggestions

Serve these scones warm from the oven with a dollop of clotted cream or a drizzle of honey. They pair beautifully with coffee, tea, or even a refreshing glass of orange juice.

To store, keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Reheat frozen scones in the oven at 350°F (175°C) for about 10 minutes.

Pro tip: The flavors deepen after a day, making them even more delicious. If you have time, bake them a day ahead for the best results!

Nutritional Information and Benefits

Here’s a quick breakdown per scone (based on 8 servings):

• Calories: Approximately 250
• Fat: 12g
• Carbohydrates: 30g
• Protein: 4g

Blueberries are packed with antioxidants and vitamins, making this recipe not just indulgent but also slightly nutritious. These scones can fit into a balanced diet and are a great way to enjoy seasonal fruits.

Conclusion

If you’ve been searching for an easy but impressive breakfast recipe, these blueberry and cream scones hit all the right notes. They’re tender, buttery, and bursting with flavor, making them perfect for lazy mornings or special occasions.

I hope you’ll give this recipe a try and make it your own. Share your variations in the comments below—I’d love to hear how you’ve adapted it! And don’t forget to snap a photo and tag me on social media; seeing your creations always makes my day.

Baking is all about experimenting and enjoying the process, so don’t be afraid to dive in and create something delicious. Happy baking!

FAQs About Blueberry and Cream Scones

Can I use frozen blueberries?

Yes! Just toss them in a little flour before adding to the dough to prevent bleeding.

Do I have to chill the dough?

Chilling helps the scones hold their shape and results in a flakier texture, so it’s highly recommended.

Can I make these scones ahead of time?

Absolutely. You can freeze the unbaked scones and bake them straight from frozen—just add a few extra minutes to the baking time.

What’s the best way to reheat scones?

The oven works best! Heat them at 350°F (175°C) for about 10 minutes to restore their texture.

Can I substitute heavy cream?

Full-fat coconut milk is a great alternative for a dairy-free version.

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