Blueberry Cream Scones

I adapted this recipe from my Baking Illustrated cookbook. It’s really a divine book with loadsa information. This recipe is fairly easy to make, and wonderfully messy. It’s best to use your hands instead of an electric mixer (they tend to treat the berries too brutally.) You really have to get your hands in there and get dirty! Remember not to defrost your berries, because they’ll turn to mush. Enjoy!


  • 2 cups unbleached all-purpose flour
  • 1 tbsp. baking powder
  • 4 tbsp. raw sugar
  • 1/2 tsp. salt
  • 4 tbsp. cold unsalted butter, cut into 1/4 – inch cubes
  • 1 cup frozen blueberries
  • 1 tbsp. lemon juice
  • 3/4 cup + 1 tbsp. heavy cream
  • 1 large egg
  • 1 tbsp. brown sugar


Adjust oven rack to middle position and preheat to 425′. Mix together flour, baking powder and salt in a large bowl. Using your hands, cut in butter, squishing it in until it looks like coarse, lumpy meal. Whisk egg in 3/4 cup of heavy cream and add to flour mixture. Using a rubber spatula, stir until dough begins to form. Stir in lemon juice and berries. To create wedges, press dough firmly into a round cake pan or spring form pan. Then turn the dough out onto lightly floured surface. It should be in a flatish O shape now. Take a pizza cutter , knife or bench scraper and cut into 8 wedges. Transfer wedges onto a lightly buttered cookie sheet. In a separate bowl, whisk together remaining tbsp. of cream and brown sugar. Drizzle over scones. Bake 12-15 minutes or until tops are lightly browned. Cool on a wire rack for at least 10 minutes (helps the texture). Serve warm or at room temperature. Store in air-tight container in refrigerator.


2 Responses to “Blueberry Cream Scones”

  1. August 2, 2008 at 3:25 pm

    My mouth is watering as I read this. I’m off to the store though to get the stuff to make your bran fig muffins, so these beauties will have to wait. 🙂

  2. August 8, 2008 at 8:45 pm

    Yeah, these are pretty much divine. I love the cream/brown sugar glaze on top.

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