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Blueberry Cream Scones

Tender, flaky scones made with heavy cream and bursting with blueberries, finished with a rich, white glaze.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Dessert
Cuisine: American, British
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour
  • 0.5 cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 0.5 tsp Salt
  • 0.5 cup Unsalted Butter 1 stick, cut into small cubes and very cold
  • 1 large Egg
  • 1 tsp Vanilla Extract
  • 0.5 cup Heavy Cream cold, or Buttermilk
  • 1 cup Fresh or Frozen Blueberries
For the Glaze:
  • 1 cup Powdered Sugar
  • 2-3 Tbsp Heavy Cream or Lemon Juice adjust for desired consistency

Equipment

  • Baking sheet
  • Parchment paper
  • Pastry Blender (Optional)

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet. Whisk flour, sugar, baking powder, and salt.
  2. Cut the very cold cubed butter into the dry ingredients using a pastry blender or fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
  3. In a separate bowl, whisk the egg, vanilla extract, and cold heavy cream/buttermilk.
  4. Pour the wet ingredients into the dry ingredients all at once. Mix gently until the dough just comes together into a shaggy mass. Do not overmix.
  5. Gently fold in the 1 cup of blueberries.
  6. Turn the dough onto a floured surface, pat into an 8-inch, 1-inch thick circle, and cut into 8 wedges. Place on the prepared baking sheet.
  7. Bake for 15-18 minutes until golden brown.
  8. Cool completely on a wire rack. Whisk powdered sugar with 2-3 Tbsp cream/lemon juice until smooth to make the glaze. Drizzle the thick glaze over the cooled scones and allow to set before serving.

Notes

The key to a flaky scone is keeping the butter very cold and avoiding overmixing the dough. For best texture, use frozen blueberries. For a beautiful contrast, use lemon juice in the glaze to cut the richness.