Perfect Blueberry and Cream Scones
Soft, fluffy, and bursting with juicy blueberries, these blueberry and cream scones are the ultimate breakfast treat with a creamy texture that melts in your mouth.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Cuisine: British
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, cut into cubes
- 3/4 cup (180ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (150g) fresh blueberries
- Optional: 1 tablespoon lemon zest
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- In a medium bowl, mix the heavy cream and vanilla extract. Pour it into the dry mixture and gently stir until just combined.
- Carefully fold in the blueberries, being careful not to overmix.
- 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.
- Place the scones on the prepared baking sheet and refrigerate for 15 minutes.
- Bake for 18-22 minutes or until golden brown on top. Let cool slightly before serving.
Notes
Keep all ingredients cold for flaky scones. Don’t overmix the dough to ensure a tender texture. Brush the tops with cream before baking for a golden finish.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
Keywords: blueberry scones, cream scones, breakfast scones, easy scones recipe