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Easy Blueberry Cream Scones

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Photo by Chelsie Craig

Think of these scones as the easier, cooler cousin of the blueberry muffin. Why cooler? Because they don't even require a muffin pan. Why easier? Because all you have do is mix heavy cream and a little honey into the dry ingredients. It's a one-bowl brunch slam dunk.

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What you’ll need

Ingredients

Makes 8

1

lemon

cup plus 2 Tbsp. sugar

2

cups all-purpose flour, plus more for dusting

1

cup plus 2 Tbsp. old-fashioned oats

tsp. baking powder

½

tsp. kosher salt

1⅓

cups plus 1 Tbsp. chilled heavy cream

2

Tbsp. honey

1

cup frozen blueberries, preferably wild

1

large egg yolk

Preparation

  1. Step 1

    Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.

    Step 2

    Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.

    Step 3

    Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.

    Step 4

    Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.

    Step 5

    Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.

    Step 6

    Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.

    Step 7

    Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.

    Step 8

    Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.

    Step 9

    Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.

    Step 10

    Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.

    Step 11

    Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.

    Step 12

    Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.

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  • Love the ease and the tenderness but missed the buttery taste of other scones I’ve made. Next time I will brush with melted butter instead of the egg yolk and see if that gives me the taste I miss

    • Angeleah Halaby

    • Sarasota, FL

    • 5/29/2022

  • We liked them but I would double the lemon zest

    • Irina

    • CT

    • 2/19/2022

  • This is an excellent recipe.

    • Elaine McCoy

    • Durham, North Carolina

    • 1/18/2022

  • Excellent! for the person who used milk - heavy cream has higher fat and lower water content, so using milk in a cream scone recipe doesn't warrant giving the recipe fewer stars! The recipe didn't call for milk - so of course you are going to get a wet sticky dough and a completely different final product. For those asking about non-dairy, I would definitely try full fat coconut milk. I've used that in a scone recipe before and it worked pretty well.

    • Jennifer Geoghan

    • Princeton

    • 7/8/2020

  • I have made this 3 times now, every time they are perfect!

    • Anonymous

    • California

    • 7/4/2020

  • Dough was too sticky and wet. I put in 1/3 less liquid (half almond milk/half regular milk) and it was way too wet. Dough didn't really rise and texture was gummy... flavour was very good!

    • Itsaviola

    • 6/21/2020

  • These came out so good and I like that these can be modified for different flavors. I used orange zest and craisins since we had a big bag in the pantry and they were delicious. Also added almond extract and chopped almonds to a second batch to use for strawberry shortcakes and it was a success

    • Anonymous

    • Austin

    • 6/1/2020

  • Not the Very best scones I’ve had but certainly the easiest to make and still very tasty. I might add a smidge if almond to the next batch. Will definitely make again. Took 20 minutes in my oven.

    • Anonymous

    • Naples FL

    • 5/24/2020

  • SILK has a dairy free heavy whipping cream. Ive made it before with reg heavy whipping cream and the dairy free heavy whipping cream and there was no difference. My favorite blueberry scone recipe ever!

    • anwatsonn

    • Harrisburg,PA

    • 5/22/2020

  • I made this recipe once and it was wonderful, super easy to follow along! However, I have a few lactose intolerant members of my family that the heavy cream didn't agree with haha. Does anyone have any suggestions for a dairy free option for the heavy cream so i can try to make it again?!

    • apyapy

    • NY, NY

    • 5/21/2020

  • My go-to scone recipe! It's very easy to sub in different fruits and/or flavors and they come together with limited time and dishes.

    • Anonymous

    • 5/21/2020

  • These scones are amazing! Really pillowy and moist texture inside unlike other butter based recipes. I’ve made them four times and they always come out great. In a pinch, I swapped the cream for plain yogurt thinned out with a little milk and they turned out great.

    • DominicLizama

    • Guam

    • 5/11/2020

  • I followed the recipe as written. Made 8 scones. They were tasty.

    • RecipeFollower

    • 5/5/2020

  • This was so super easy and simple - loved the step by step and they tasted amazing!! I will have my daughter make these next time!

    • Maria Recchi

    • Snoqualmie

    • 4/27/2020

  • Truly amazing. Super easy to make and extremely delicious. I'll definitely be making these again!

    • nunezc2002

    • Sacramento, CA

    • 4/20/2020