Diana's Desserts - www.dianasdesserts.com

Classic Blueberry Cream Scones

in Guest Recipe Book

Average Rating: 
(total ratings: 4)
[Read reviews] [Post a review]
Servings: Makes 12 scones
Fresh blueberries are available from May through September or October so if possible use fresh. Of course, frozen blueberries can also be used in this recipe. If you are using frozen blueberries, make sure they are unsweetened. When making the scones, do not thaw the frozen blueberries as they will turn your scones blue during baking.

These scones are wonderful split open and slathered with clotted or double cream, crème fraîche or lemon curd.

1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick/3 oz./85g) chilled unsalted butter, cut into small pieces
3/4 cup fresh or frozen blueberries, (rinse and dry well if using fresh blueberries)

Additional cream, for brushing tops of scones
Granulated or turbinado sugar, for sprinkling over scones

If using frozen blueberries, do not thaw them as the scones will turn a blue color while baking. There is no need to rinse frozen blueberries. If using fresh blueberries, make sure to rinse and dry them well.

Preheat oven to 400 degrees F/200 degrees C. Lightly grease a baking sheet. Set aside.

In a medium mixing bowl, whisk together the cream, the egg, and the vanilla.

In a large mixing bowl sift together the flour, sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough.

Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Arrange the wedges or rounds, 2 inches apart, on the prepared baking sheet. Brush with the additional cream, and sprinkle with sugar. Bake the scones on the middle rack of preheated oven for 15 to 18 minutes, or until they are a light golden brown. Transfer to wire cooling rack for 10 minutes before serving.

Serve scones with lemon curd, double or clotted cream or crème fraîche.

Storing and Freezing:
Store scones at room temperature in an airtight container for up to 1 day or scones may also be frozen. If freezing baked scones, let scones cool completely, wrap in aluminum foil and place in plastic freezer bag and freeze for up to 1 month. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degree F/180 degree C oven 8 to 10 minutes or until warm.

Makes 12 scones.

Date: July 28, 2006


Reviewer: Sadie
Fantastic...one of the most delicious scones I've ever made, and I make a lot! The crust is rich and buttery and the crumb is tender and moist. They're to-die-for with a dollop of lemon curd. I tweaked the recipe a bit by adding a struesel topping and vanilla glaze. I also increased the sugar to 1/3 cup, and added 1/2 tsp. cinnamon, 1/8 tsp. nutmeg and 1/4 tsp. cardamom. The dough was a bit dry and crumbly so I didn't bother with the kneading. I just dropped the dough into 8 piles then added the streusel.

Reviewer: Henrietta
Reviewer: Barbara
Absolutely the BEST recipe I have EVER found! They were so light it was amazing. I couldn't just eat one, they were so delicious!

Reviewer: Kay
Just the best, added some vanilla chips and it was even better.


Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)

More Recipes in this Section

100% Stone Ground Whole Wheat Bread Amish Friendship Bread and Starter Angel Biscuits Apple Lady Scones Apricot-Cream Scones Bagels Baking Powder Biscuits Basic Pizza Dough Basic Shortcake Biscuits Basic White Bread Bite Size Cream Cheese Biscuits Braided Cinnamon Loaf Bread Machine Australian Damper Bread Bread Machine Challah Bread Bread Machine Egg Bread Bread Machine Fruity Loaf Bread Machine Italian Olive Bread Bread Machine Pizza Dough Brioche à tête Brioche Loaf Butter Croissants Buttermilk Biscuits Buttery Flaky Biscuits Challah Bread Or Braided Egg Bread Cheddar Cheese Herb Bread Cheddar Cheese Scones Cheese Biscuits Cheese Biscuits Chocolate Chip Rum Raisin Scones Chocolate Chip Toffee Scones Ciabatta Classic Blueberry Cream Scones Classic Scottish Scones Clover Leaf Dinner Rolls Cloverleaf Rolls Topped with Poppy Seeds Cottage Cheese Pan Rolls Country Rye Bread Country Rye Bread (Bread Machine Method) Country Style French Bread Country Style Sour Cream Bread Cranberry Orange Scones Cranberry Tea Buns Cranberry-Orange Spice Scones Cranberry-Pecan Rye Bread Croissants Croutons Crusty Hard Rolls Daisy Twist Bread with Lemon Glaze Dark Chocolate Chip Scones Diet Coke Yeast Bread Dried Blueberry and Spice Swirled Bread Dried Cherry Cream Scones Easy and Quick Apple and Cheese Bread Easy Corn Tortillas Easy Flour Tortillas English Muffin Bread English Muffins Fancy Double Drizzled Chocolate Chip Scones Fan-Tan Dinner Rolls Flour Tortillas Food Processor Pizza Dough French Sourdough Bread Fresh Corn Spoon Bread Garlic Cheese Baguette Garlic-Herb Croutons Gingerbread Scones Harvest Bread Hawaiian Aloha Bread
Hawaiian Aloha Bread Herb Cheese Biscuits Honey Oatmeal Wheat Bread Honey Wheat Bread or Rolls Honey Whole Wheat Nut Bread Italian Bread Jam Scones Jamaican Hard Dough Bread Jammer Cream Scones Karas Grilled Chive Bagels Kenny's Cinnamon Bun Scones Lemon Curd and White Chocolate Filled Scones Lemon-Lime Scones Lovely Lemon Biscuits Maple-Pecan Scones Maryland Beaten Biscuits Mayo Tuna Buns Mazanica - Nana's Buttery Raisin Rolls Mexican Buns Mini Walnut Soda Breads Nanny's Buttermilk Biscuits New York Style Pretzels Old Southern Beaten Biscuits Onion Cheddar Beer Bread Orange Cream Cheese Beaten Biscuits Orange Cream Cheese Biscuits Orange-Poppy Seed Scones Pane Francese Parker House Rolls Pecan and Walnut Bread Pesto Bread Loaf Plum Scones Portuguese Sweet Bread Pumpkin Pistachio Scones Pumpkin Scones Red Lobster Style Biscuits Rosemary-Olive Bread Rustic Parmesan Cheese Bread Sadie's Soda Bread Sage Scones Sally Lunn Rolls Seasoned Cheese Biscuits Soda Bread with Dark Chocolate and Orange Peel Soft Pretzel-Bread Machine Method Soft Pretzels-Hand Made Method Sourdough Bread Sourdough Starter Sourdough Starter and Sourdough Bread Recipe Sourdough Starter for Bread Machine Southern Style Spoon Bread Tarragon Rolls The Very Lightest Ciabatta Toasted Almond Biscuits Toasted Hazelnut Scones with Chocolate Morsels To-Die-For Cream Scones Toffee-Latte Scones Topping and Spreads For Scones and Biscuits Traditional White Soda Bread Two Corn Bread Ultimate Sourdough Baquettes Walnut Raisin Bread West Country Scones with Strawberry Butter White Chocolate-Macadamia Nut Scones Whole Grain Country Bread Whole Wheat Bread Whole Wheat Bread (Bread Machine Method) Whole Wheat Pita Bread Yorkshire Pudding to Serve with Roast Beef Zopf Bread