Blueberry Cream Scones

These blueberry cream scones are light, fluffy, and studded with fresh blueberries, then finished with a delicate almond glaze. Serve them with preserves and clotted cream for a classic, indulgent breakfast or brunch treat.

Recipe Information

Total Time:

Yield:

24 scones

Ingredients

Scones

2 cups all-purpose flour

⅓ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into pieces

1 cup fresh blueberries

¾ cup heavy cream

1 large egg, beaten

1 tablespoon vanilla extract

Assorted preserves, for serving

Clotted cream, for serving

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Glaze

1½ cups powdered sugar

2 tablespoons water

1 tablespoon heavy cream

½ tablespoon almond extract

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Directions

Position oven rack in center of oven. Preheat oven to 425°F. Line two baking sheets with parchment paper; set aside.
In a medium bowl whisk together flour, sugar, baking powder and salt. Using a pastry cutter, cut in cold butter until mixture resembles coarse crumbs. Stir in blueberries.
In a separate bowl combine heavy cream, egg and vanilla. Add cream mixture all at once to flour mixture; stir, pressing together with a spatula until dough forms.
Transfer dough to a lightly floured surface; pat to ½-inch thickness. Cut dough with a floured 2-inch-round cutter; press scraps together to make additional scones. Place 1 inch apart on prepared baking sheets. Bake 12 to 13 minutes or just until bottom edges begin to brown. Transfer to wire racks and cool slightly.
Meanwhile, for glaze, in a small bowl stir together powdered sugar, water, heavy cream and almond extract until smooth. Spoon glaze over cooled scones. If desired, split scones and fill with preserves and clotted cream.