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Blueberry Cream Scones

15 mins

2 dozen scones

What you are creating

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.

Directions:

  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. ​

Ingredients
  • 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)

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted

  • Oil = Either Olive oil or Vegetable oil unless otherwise noted

Tags:

Blueberry Cream Scones, Scones, Blueberry Scones, How to make scones

Categories:

Bread, Brunch, Breakfast, Quick Bread

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