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Homemade Blueberry Cream Scones

 

These Blueberry Cream Scones are bursting with sweet and juicy blueberries and have a delicious sugar topping and a nice tender crumb.

Homemade Blueberry Cream Scones recipe at TidyMom.net



There’s a reason why breakfast is my most favorite meal of the day.  Because it’s perfectly acceptable to call things like Caramel Banana French Toast, Granola Banana Pancakes, Peaches and Cream Coffeecake, and Creme Brulee Baked Oatmeal a meal.  Am I right?

Every month when I take Cullen to the groomer, I  stop at Panera for breakfast, which usually consists of a yogurt parfait (I’m in love with their granola—I wish they sold it) and an orange scone….without fail.  As much as I love that monthly treat, there is another scone I have not been able to get out of my mind.  When I was in Austin at BlogHer Food I had the most amazing blueberry scone at their farmers market and I’ve been afraid to eat any other blueberry scone since then. I just know I wont find one that can come any where near as good……It was warm and crumbled between my fingers.  This scone was stuffed full of fat juicy blueberries with  golden brown exterior and a crunchy sugar topping.  Pure heaven in my mouth, I tell you! I never want that memory to fade away.

The other morning I decided it was time.  Since a trip to Austin was out of the question, although would be quite welcome since another big snow storm is headed our way as I write this post.   I had picked up blueberries at the market and made my own Homemade Blueberry Cream Scones.  

Easy Homemade Blueberry Cream Scones recipe at TidyMom.net

If you’ve never had a scone, they are not overly  sweet and a soft biscuity interior.  I love breaking off large pieces and giving them quick dunk in my coffee.  Next time I plan to  make a light lemon glaze to drizzle over the top before serving . 

When making scones there are a few important tips to know: First, don’t overwork the dough.  If you do, the glutens in the flour will overdevelop yielding a tough and hard scone, instead of a nice tender crumb.

Second: Fresh baking powder is a must.  Baking powder loses its potency rather quickly, and your scones won’t rise properly if it’s too old. A good rule of thumb is, if it’s been more than six months since you bought the baking powder, or you are not sure how old it is,  you should replace it.

How to make blueberry scones.  Recipe at TidyMom.netHow to make blueberry scones.  Recipe at TidyMom.net

Scones really come together so quickly, you can have warm batch ready to devour while you clean up the kitchen and put on a pot of coffee!  This recipe make 8 scone, but I made a double batch and put half of them in the freezer to have on hand.  You can simply pop a frozen scone in the oven, to warm up, or if you’re in a hurry, just wrap in a paper towel and microwave for about 20 seconds!   These blueberry scones turned out every bit as good as I had remembered the one I ate in Austin.



Easy Homemade Blueberry Cream Scones recipe at TidyMom.net

I think I see more scones in my future!  what are some of your favorites?

Homemade Blueberry Cream Scones

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: 8

Serving Size: 1 scone

Homemade Blueberry Cream Scones

Blueberry Cream Scones are bursting with sweet and juicy blueberries and have a delicious sugar topping and a nice tender crumb.

Ingredients

  • 2 cups all purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup blueberries
  • 1¾ cups heavy cream
  • 2 tablespoon butter, melted
  • 1-2 tablespoon granulated sugar for sprinkling on top before baking

Instructions

  1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper, sprinkle with flour and set aside.
  2. In a medium mixing bowl, stir together flour, sugar, baking powder and salt with a fork.
  3. Add blueberries to dry ingredient and gently mix.
  4. Pour in the cream and and stir carefully, just until combined. The dough will be quite moist, similar to cookie dough. Do not overwork dough.
  5. Using floured hands, knead dough just a few times then form into a ball and transfer to prepared baking sheet.
  6. Gently pat into a circle roughly 1 inch thick (about 8 inches in diameter)
  7. Cut the circle into eight equal triangles and separate them about an inch apart.
  8. Brush the scones with melted butter and sprinkle granulated sugar.
  9. Bake for 17-20 minutes, or until golden brown on top. Serve warm. Scones are best the day they’re made, but can be frozen and lightly reheated in the oven of microwave.

Notes

you can use fresh or frozen blueberries

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About TidyMom

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

Comments

  1. 1

    I have 2 huge bags of frozen blueberries just waiting to be used! Scones are my fav and these look perfect!
    Love the crunchy, sugar topping! Pinned!

  2. 2

    These look amazing and I SO wish I had some hot out of the oven to enjoy with my coffee right now. Thanks for the tips to make them…. Pinning now to make to have with friends over coffee AND to keep in the freezer for mornings like this.

  3. 3

    Wish these were right in front of me for breakfast today! I see a run to the store for blueberries in my very near future!

  4. 4

    I love scones! These look delicious. I make a cinnamon scone which uses cinnamon baking chips. It’s a family favorite and we like it so much that I’ve failed to make any others. I’ll have to break out of my box and try yours. If you’re interested this is the link to my recipe. joyfulscribblings.com/2012/12/cinnamon-scones/

  5. 5

    I agree with you, Cheryl; breakfast foods are perfectly acceptable for ANY meal of the day. And who wouldn’t want to inhale these beauties whenever they had the chance?

  6. 6

    These scones look perfect! Love it!

  7. 7

    These sound great! So no butter or eggs?? I had some in Canada once that were soooool delish…I am hoping this one will live up to that. Haven’t found any so far that came close.

  8. 9

    I love scones!! Starbucks blueberry scones is pretty good too. Thanks for the baking soda tip. I didn’t know it could lose its potency. I know I’ve had mine for more than 6 months which might be why my banana bread last week didn’t rise like it should have. My girls and I used to have tea parties where I baked scones. It was a great memory. Thanks for the recipe!!

  9. 10

    We’re planning a tea and these will be great. Thanks.

  10. 11

    I’ve been thinking about scones lately for some reason – love the idea of blueberries in these!

  11. 12

    Do you think frozen blueberries would work? We almost always have those in the freezer.

  12. 14

    I’ve never tried making scones, but this recipe looks very do-able for me (and delicious!).

    Thanks for sharing!!

  13. 15

    What beautiful looking scones! Breakfast is the best meal of the day in my book!

  14. 16

    this look & sound incredible! my mom is a HUGE fan of scones. i may have to surprise her with these in a couple of weeks.

  15. 17

    I love scones!!! Love, love, love! I’m afraid to make these because I know I’ll eat them ALL!

  16. 18

    Do you think I could use 1/2 and 1/2 instead of heavy cream?

    • 19

      well it would be kind of like using skim milk instead of whole milk. Half and Half is 12% fat, where heavy cream is 38% fat. Would it work, I imagine it would, just can’t guarantee it will yield the same results. They are cream scones, so using the half and half with so much less fat may not turn out the same. Let me know if you try it!

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