Easy Blueberry Cream Scones

By Genevieve Ko

Published September 24, 2024

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour, plus cooling
Prep Time
5 minutes
Cook Time
25 minutes, plus at least 30 minutes’ chilling
Rating
5(1,343)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:10 scones

  • 2 ¼ cups/293 grams all-purpose flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon fine salt

  • ¼ teaspoon ground cardamom (optional)

  • 1 ¼ cups/290 grams heavy cream, plus more for brushing

  • ⅓ cup/70 grams sugar, plus more to taste and for sprinkling

  • ⅔ cup/85 grams frozen wild blueberries (see Tip) or ½ cup/68 grams currants

Ingredient Substitution Guide
Nutritional analysis per serving

32 grams carbs; 33 milligrams cholesterol; 238 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 1 gram fiber; 174 milligrams sodium; 4 grams protein; 8 grams sugar

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,343 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

ME

I disagree with step 6. I thought the scones tasted better the day after. I wish I had not frozen them all, as suggested. (Although, it has kept me from eating them too quickly!) Made as directed but used homegrown blueberries and some blackberries, as I didn't have enough of the blueberries. Can't wait to experiment with some other fruit and spices!

Melissa

These were lovely. I added loads more blueberries than the recipe called for (like, a lot more—close to a pint-because it’s berry season and I had them). Also, I was lazy and impatient the day I made these so I rest or chill them; they went straight into the oven. And? They were beautiful all the same. Tender and delicious and bursting with blueberries. I can only imagine how good they’d be if i made them properly.

madmadjudy

Added vanilla extract. Would benefit from lemon zest as well. As with all cream drop scones, low in flavour, but very tender. Should be eaten warm with salted butter. Turned out great even without resting in fridge.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.