Cream Blueberry Scones

Feb 01, 2014

2.1.14petitplaisir5

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.

2.1.14b

2.1.14c

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Cream Blueberry Scones
Votes: 7
Rating: 3.71
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
Votes: 7
Rating: 3.71
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees
  2. In a large bowl, sift together flour, baking powder, salt and 1/4 cup sugar.
  3. Stir in blueberries (gently)
  4. 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.
  5. 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.
  6. Place scones 1 inch apart on a parchment lined baking sheet.
  7. 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.
  8. 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

 

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7 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. 🙂

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