Blueberry Scones

When I was about 3 years old, my parents took me to Cambridge, England. We were visiting one of the international programs my dad lead. As we were out and about, they so nicely tried to give me a scone for a little snack. Without even trying it, I screamed from the top of my lungs “I don’t like scones!” For a child who was not much of a screamer or picky eater, this story always makes me laugh.

As an adult, the phrase has changed to “I love scones!” Whenever I am back in the UK, delicious scones are high on the list. It is hard to master a good scone, but this is the version I am happiest with. They are easily made vegan by using coconut cream. I also love making these with strawberries and strawberry jam on top.

Blueberry Scones

Ingredients for Blueberry Scones

1 ½ cups plus 2 tablespoons heavy cream (or canned coconut cream blended)

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

¼ cup sugar

1 ½ cup blueberries (or other berries)

1 teaspoon vanilla

one egg beaten for egg wash (optional)

Directions for Blueberry Scones

In a large bowl whisk together the flour, baking powder, salt and sugar. Add in the blueberries and toss to coat. 

In another bowl mix the cream and the vanilla. Add half the liquid to the dry ingredients and stir. Then add the remaining liquid and mix. I prefer using my hands to make sure there are no dry spots. It will still be a little crumbly, but the dough will be sticky. 

Place the dough on top of a piece of parchment paper. Place another piece of parchment paper on top and roll it out into an 8-inch circle using a rolling pin. Remove the top piece of parchment paper. Use your fingers to make the edge even, tucking in any crumbles. Cover the dough with saran wrap and refrigerate 30 minutes.

Preheat oven to 400 degrees. Cut the scones into 8 triangles and transfer to a greased or parchment lined baking sheet. Using a pastry brush, lightly brush each scone with the egg wash. Bake 16-18 minutes. Do not over bake or the bottom of the scone will become hard. The scones will firm up as they cool. Let cool 10 minutes before serving. Serve with your favorite jam, clotted cream, or lemon curd.

Serves 8

To make vegan use coconut cream and skip the egg wash. You can do a maple syrup wash on top instead by mixing 1 tablespoon maple syrup with 2 tablespoons almond milk.

If you enjoy this blueberry scones recipe, I recommend giving this London Fog Latte with Currant Scones recipe a try.
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