Easy Blueberry Cream Scones

By Genevieve Ko

Published Sept. 25, 2024

Easy Blueberry Cream Scones
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour, plus cooling
Prep Time
5 minutes
Cook Time
25 minutes, plus at least 30 minutes’ chilling
Rating
5(833)
Comments
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All you need is a bowl, fork and baking sheet to make these scones, which end up crisp on the outside and tender within. The recipe doesn’t include the added step of cutting butter into flour, which yields the kind of sturdier, breadier scones found in bakeries and requires extra tools, skills and time. Instead, it’s a streamlined version of cream scones, where the dough is often rolled or patted flat then cut into rounds or wedges. Dropping the batter onto the baking sheet in mounds not only makes these easier to throw together, it also ensures the scones stay soft, as does a short rest in the refrigerator. Folding in berries make these lovely for breakfast or brunch, while stirring in currants gives them a classic tea time feel. They’re rich enough to enjoy on their own, but they also taste great slathered with jam and clotted cream or butter.

Featured in: Making Tender Scones at Home Is Easier Than You Think

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Ingredients

Yield:10 scones
  • 2¼cups/293 grams all-purpose flour
  • 2½teaspoons baking powder
  • ½teaspoon fine salt
  • ¼teaspoon ground cardamom (optional)
  • 1¼cups/290 grams heavy cream, plus more for brushing
  • ⅓cup/70 grams sugar, plus more to taste and for sprinkling
  • ⅔cup/85 grams frozen wild blueberries (see Tip) or ½ cup/68 grams currants
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

238 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 4 grams protein; 174 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line a baking sheet with parchment paper.

  2. Step 2

    With a fork, mix the flour, baking powder, salt and cardamom, if using, in a large bowl. Use the same fork to mix the cream and sugar in a medium bowl (or liquid measuring cup) until the sugar dissolves. (Add 2 to 3 more tablespoons sugar if you prefer a sweeter scone.)

  3. Step 3

    Make a well in the center of the dry ingredients and scatter the berries over it. Pour in the cream, and gently mix with the fork just until a shaggy dough forms. To ensure a tender scone, don’t overmix.

  4. Step 4

    Gently scoop a mound with the fork and drop it onto the prepared pan. Repeat with the remaining dough to form 10 scones. Gently brush or drizzle the tops with cream, then sprinkle with sugar. Refrigerate for at least 30 minutes and up to overnight.

  5. Step 5

    Heat the oven to 425 degrees.

  6. Step 6

    Bake until browned on top and baked through, 18 to 20 minutes. Cool on the pan until warm. The scones taste best within a few hours of baking. Any leftovers should be frozen and can be reheated in a toaster oven or oven.

Tip
  • You can add the berries while they’re still frozen, but because frozen wild blueberries are so small, they often end up icy. You want to get rid of any ice crystals as excess water in scone dough makes the scones tough. The easiest way to do so is to rinse the berries in a colander and let them dry completely. This recipe also works with fresh blueberries, ideally smaller ones.

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Ratings

5 out of 5
833 user ratings
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Comments

Patricia Noll

The easiest scone recipe is 2 cups self rising flour and one cup heavy cream or Greek yogurt. Add rosemary and cheddar if you like. Mix the dough gently in a med bowl and roll it out on parchment about one inch thick. Use biscuit cutters. Brunch with melted butter. Bake 450 for 8 min.

Kira

I’ve got half-and-half. Will that work instead of heavy cream?

MS

Two questions for the scone experts: 1. Can the dough be rested just as successfully in the bowl. vs shaped and on a sheet (working with a small fridge so sheet is tough to fit) 2. Any thoughts on the whipped cream approach to scone batter (folding in gently whipped cream that is) vs the liquid Thanks in advance scone bakers.

Carol

OMG… these are unbelievably great, especially using just picked blueberries from my garden! I did weigh the mounds before putting them on the sheet to be cooked and weighed them… about 45-50 grams each. They cooked perfectly at 20 minutes (slightly browned but not as brown as the photo that goes with this recipe).

PutneyS

I used fresh blueberries and instead of dried blueberries. Scrumptious.

Amy

It's blueberry season here. Can you use FRESH blueberries instead of frozen one?

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