Cream Blueberry Scones

Feb 01, 2014

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On those mornings when I am I able to ease leisurely into the day, typically on the weekends, I look forward to a sweet treat that satiates my comfort tooth (Is that a word? Well, it is now.) and pairs beautifully with a hot cup of tea. Don’t you just love those moments of good nibbles, a favorite blend of tea (black tea infused with lavender is my favorite – this one in particular) and reading material to devour? Oh, and time or an ability to lose all track of it? A simple luxury indeed.

Well, such a morning occurred today, so as my way of welcoming the month of February, I stepped into the kitchen to make blueberry scones. Turns out, there’s a reason I don’t make them regularly . . . they’re melt-in-your mouth buttery, scrumptious, amazing. (As I type, I am nibbling on the last few bites from the photo shoot, drizzled in honey. Yum!) While I chose fresh blueberries, you can easily substitute a long list of alternatives – currants, candied ginger, almonds, berries of your choice, lemon zest, just to name a few ideas. In less than 35 minutes, you will have yourself a wonderful morning pastry, and an aroma wafting throughout the house that is sure to create the moment of relaxation and rest we all need from time to time.



Cream Blueberry Scones

Simply Luxurious
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 scones


  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar plus 1-2 tablespoons for sprinkling on top
  • 1/2 cup fresh blueberries you can use frozen, but you may have blue/purple dough)
  • 1/2 cup heavy whipping cream cold
  • 2 tablespoons unsalted butter melted


  • Preheat oven to 375 degrees
  • In a large bowl, sift together flour, baking powder, salt and 1/4 cup sugar.
  • Stir in blueberries (gently)
  • Add heavy cream to the bowl and use a wooden spoon (or other utensil) to blend until ingredients are just combined. NOTE: Depending upon the size of your blueberries, the dough may seem a bit dry, simply drizzle more cream until the dough until it comes together in a loose ball. It should not be wet or moist.
  • Place dough on a lightly floured work surface and using your fingers, press flat onto the surface the dough until 1 inch thick and somewhat circular. Using a butter knife, cut into small triangles.
  • Place scones 1 inch apart on a parchment lined baking sheet.
  • Use a pastry brush to paint tops of scones with melted butter, then sprinkle with sugar. Place in the oven and bake until scones are golden, 12-15 minutes.
  • Let scones cool. Serve warm or at room temperature with butter, jam or honey.

 ~Previously Shared Petit Plaisirs:

~No. 4 . . . a delicious, yet simple recipe for dinner

~No. 3 . . . a book of rules inspired by Julia Child

~No. 2 . . . a simple breakfast that will impress and delight



9 thoughts on “Cream Blueberry Scones

  1. Lovely recipe Shannon but you’ve confused me utterly — you’ve called scones “scones”. I thought Americans called scones biscuits and what we call biscuits you called cookies? If a scone is now a scone then the world is upside down and you are now down under. 🙂

  2. I have made these several times because they are my husbands favorite Sunday morning breakfast. Thank you for sharing this recipe.

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