Blueberry cream scones bring together a tender crumb, juicy berries, and a simple cream finish. They feel special enough for a weekend breakfast but are easy enough for an ordinary morning.
Why You’ll Love This Recipe
Cold cream keeps the dough tender, while blueberries add natural sweetness and color. A small amount of lemon zest makes the flavor brighter without making the recipe complicated.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 2/3 cup cold heavy cream
- 1 cup fresh or frozen blueberries
- 1 teaspoon lemon zest
How to Make It
- Heat the oven to 400°F.
- Combine flour, sugar, baking powder, salt, and lemon zest.
- Cut in butter, then gently fold in blueberries.
- Stir in cream, pat the dough into a round, and cut into wedges.
- Bake 18 to 22 minutes until golden.
Helpful Tips
If using frozen berries, keep them frozen until they go into the dough. Cool the scones before drizzling with a little cream mixed with powdered sugar.
Storage
Store leftovers in an airtight container. Refrigerate perishable ingredients promptly and enjoy within three days for the best texture.
