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 cream scones

Fresh blueberries tend to bleed when added to a quick bread recipe. We use freeze dried blueberries to our cream scones. They add a delicious extra rush of flavor and maintain their color and consistency.

Our cream scones develop a wonderful texture if the dough is frozen overnight.


Freeze individual scones, and then bake as many as needed straight for the freezer to accompany breakfast, brunch or dinner.

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How to make Cream Scones

What you are creating:

Our cream scones are light on the inside with a crunchy exterior. They bake best if you freeze the dough overnight. Add any freeze dried fruit to give your scone an extra burst of flavor.


  • ½ cup sugar

  • 3 ¾ cup bread flour, or pastry flour

  • 2 teaspoons baking powder

  • 2 teaspoons salt

  • 1 cup freeze dried blueberries

  • 2 ½ cups heavy cream, chilled

  • Cooking spray for greasing

  • Egg wash ( 1 large egg whisked with 2 tablespoons heavy cream)


  1. Combine the sugar, flour, baking powder and salt in a stand mixer fitted with the paddle attachment. Mix on medium speed until well blended, about 1 minute.

  2.  Add the cream and mix on medium speed until just combined.

  3. Remove the dough from the mixer, and carefully blend the freeze dried blueberries into the dough.

  4. Pat into a 10-inch round ¼ inch thick, and divide into 12 equal wedges. Wrap in plastic and freeze for at least 4 hours, or until solid.

  5. Once dough is frozen, preheat the oven to 350 degrees.

  6. Lightly grease a baking sheet. Arrange the frozen scones on the baking sheet, brush with egg wash, and bake until golden brown, 35-40 minutes.

  7. Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack. Let cool completely before serving. ​

Makes approximately 2 dozen scones.


Substitute blueberries with 2 tablespoons grated orange zest and 1 cup dried cranberries.

Substitute any freeze dried fruit for the blueberries.

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