The Best Blueberry Cream Scones Recipe Is What to Bake (7 Ingredients) by Jan Mostrom

My husband gently asked me to make these blueberry cream scones, and he was so happy when I did! The tender blueberry scones are moist, light and not too sweet. They are the perfect tea or coffee pairing or even a light dessert after dinner. Whether they are warm out of the oven or leftover and at room temperature, these blueberry cream scones hit the spot!

To make this easy scones recipe, you will need just seven simple ingredients. Here is your shopping list: flour, baking powder, salt, ground nutmeg or cardamom (optional, but adds a wonderful flavor), heavy cream, granulated sugar and frozen wild blueberries.

Blueberry scones make a wonderful treat for breakfast or for brunch, as a sweet snack or even for dessert. Another bonus? Blueberries are loaded with health benefits, and are actually considered a superfood! 

Cuisine: American
Prep Time: 10 minutes plus 30 minutes to rest
Cook Time: 17 minutes
Total Time: 27 minutes plus 30 minutes to rest
Servings: 10

Ingredients

• 2 1/4 cups all-purpose flour or gluten-free flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground nutmeg or cardamom (optional)
• 1 1/4 cups heavy cream, plus more for brushing
• 1/3 cup granulated sugar, plus more (to taste) and for sprinkling
• 2/3 cup frozen wild blueberries

Here's how to make it: 

1. Place a piece of parchment paper on a large baking sheet. Rinse the frozen blueberries and place them on a paper towel to blot off the excess moisture. (If you can’t find wild blueberries, you can use other frozen or fresh. Smaller blueberries work best in these scones.)
2. In a large bowl mix flour, baking powder, salt, nutmeg or cardamon (optional) with a fork.
   
3. In a 2-cup or larger measuring cup, place the heavy cream and sugar. Use the fork to stir until the sugar is dissolved into the cream. (If you like a sweeter scone, add 2 to 3 tablespoons additional sugar to the cream.)
   
4. Use a soup spoon to make a well in the middle of the dry ingredients.
   
5. Place the blueberries in the well.
   
6. Pour the cream-sugar over the top.
   
7. Use the fork to gently mix the combine the flour mixture with the blueberries. Don’t overmix, but just blend the dry with the wet.
   
8. Drop the batter into 10 pieces onto the parchment paper. Place into the fridge for 30 minutes or cover and refrigerate for up to 24 hours.
   
9. About 15 minutes before you are ready to bake the scones, preheat the oven to 425 degrees F. Bake the scones for about 17 minutes, or until the scones are golden brown.
   
10. Cool for at least 5 minutes on a rack.
    
11. Serve warm or at room temperature. The scones will store in an airtight container for up to three days or freeze them for up to one month. Scones reheat well, if desired, in an air fryer or toaster oven, but NOT in a microwave.
    

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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