Blueberry Scones

Blueberry Scones

Fruit scones like these Blueberry Scones are delicious served with lemon curd and clotted cream. Watch the video to learn how to roll fresh fruit into scone dough.

Blueberry Scones
Yield: 12
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons cold salted butter, cut into pieces
  • ¾ cup cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon extract
  • ½ cup fresh blueberries
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. In large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
  4. In a liquid-measuring cup, combine cream, vanilla extract, and lemon extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn dough out onto a lightly floured surface. Knead gently 3 to 4 times. Roll dough to a ½-inch thickness. Scatter ¼ cup blueberries over half of dough. Fold other half of dough over blueberries to enclose them. Lightly roll out dough again to a ½-inch thickness. Repeat scattering, folding, and rolling process with remaining ¼ cup blueberries.
  6. Using a 2-inch round cutter, cut 12 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  7. Bake until scones are lightly browned, 22 to 24 minutes.
  8. Serve warm.

 From Tea & Scones, published in 2016

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.