Incredibly Delicious Blueberry Cream Scones studded with blueberries and drizzled with a lemony glaze that takes them over the top. With only one bowl needed to achieve a crisp crust and a moist delicious center, these scones are the ultimate, simple treat to satisfy any sweet tooth craving.
Starchy treats are my kryptonite and I don’t mind being weakened by it as long as I can have one or two for myself. How can you not love a sweetened, biscuit-like piece of heaven with a slight chew and blueberries scattered throughout that burst with every bite, all topped with a glaze? I mean, come on!
Like all of my other scones, this one is simple to make and you only need one bowl for the mix. This one has a little bit of cornmeal added to give it some texture. Blueberries and cornmeal actually go well together and you’ll agree once you try these.
As for the wet ingredients, butter and heavy cream are used which would make the great Julia Child proud. How can something taste bad with butter and cream? You can use a pastry cutter or fork to mix in the butter.
The trick to a good scone is limiting the amount of flour used. I use just enough to create a shaggy dough. You always want the dough to be a little sticky because, otherwise it would result in a dry crumbly scone. When it comes to baked goods, soft and moist is always the goal – not dry and crumbly.
Parchment paper is your friend here. When you turn the dough onto the counter, having it already lined with parchment minimizes cleanup, prevents sticking and allows for easy transferring onto a baking sheet.
Although everyone emphasizes on quick and easy these days, I’ve found that sometimes this also means sacrificing on quality. I won’t do that to you. With these scones, they just happen to be quick and easy and DELICIOUS.
As for the icing, I keep it simple. Use it to drizzle or coat – that’s entirely up to you.
You’ll love my other scone and breakfast recipes:
- Strawberry cream scones
- Maple scones
- Cranberry orange scones
- Heavenly buttermilk biscuits
- Sour cream drop biscuits
- Light and flaky baking powder biscuits
Life is too short for mediocre food.
Incredibly Delicious Blueberry Cream SconesPrint Recipe Pin Recipe
- 2 3/4 cups flour
- 1/4 cup cornmeal
- ½ cup sugar plus about a tablespoon or so for sprinkling tops
- 1 tablespoon baking powder
- Zest of 1 lemon
- ¾ teaspoon fine salt recommended: Diamond Crystal
- 7 tablespoons unsalted butter diced small – See notes
- 1 ½ cups heavy cream plus 2 tablespoons for brushing tops
- 1 1/2 cups blueberries* Frozen is fine
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice
- 1 tablespoon unsalted butter melted
- Pinch of salt optional
- Preheat oven 375°.
- Whisk together the flour, cornmeal, sugar, baking powder, zest and salt.
- Add butter and using a fork, pastry cutter, or your fingers, mix until butter is mostly incorporated.
- Add the blueberries and toss to coat.
- Stir in the heavy cream and mix until just combined. You will have a shaggy, wet dough. Turn the dough onto a lightly floured surface. It might not be completely mixed yet. If it's not, gather and press until it's combined. Form and flatten into a 1" thick round.
- Using a scraper or a sharp knife, cut the round into 8 wedges and transfer onto a parchment lined baking sheet. You may want to lightly flour the scraper for easy slicing and transferring. I sometimes use an offset spatula to lift and arrange on baking sheet. Allow a few inches of separation between each piece as they do spread slightly when baking.
- Brush the tops with the heavy cream then sprinkle the tops with sugar.
- Bake for 30 – 35 minutes until golden – check after 30. You may want to rotate pan halfway through baking time for even browning. When I remember, I do this. Allow to cool on a rack.
Make the icing:
- Add the lemon juice and butter in a measuring cup for easy pouring.
- Mix in the confectioners' sugar and salt until smooth. Spoon and drizzle over cooled scones.
- I don’t think it’s necessary to grate butter. I tried it once and it was one big glob that was harder to incorporate than cubed. I dice (small cubes) using a simple butter knife then use my fingers to incorporate it into the dough.
- These need to be prepared and baked right away. If they get too warm they will spread. If it’s warm in your kitchen or your oven isn’t preheated yet, place them in fridge until ready to bake.
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