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Easy Blueberry Cream Scones

Easy Blueberry Cream Scones

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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.


  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.

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

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

  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.

  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.

  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.

  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.

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

  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.

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

  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.

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

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Easy Blueberry Cream Scones

Reviews SectionExcellent! 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 GeoghanPrinceton07/08/20I have made this 3 times now, every time they are perfect!AnonymousCalifornia07/04/20Dough 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!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 successNot 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.AnonymousNaples FL05/24/20SILK 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!anwatsonnHarrisburg,PA05/22/20I 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?!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.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.DominicLizamaGuam05/11/20I followed the recipe as written. Made 8 scones. They were tasty.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 RecchiSnoqualmie 04/27/20Truly amazing. Super easy to make and extremely delicious. I'll definitely be making these again!nunezc2002Sacramento, CA04/20/20Absolutely delicious! This was my first time making scones and the recipe was so easy to follow! They turned out beautifully and the whole family loved them. Thanks,​ Bon Appetit!Oh My, these are so good :-)PeCeDeUnionville, Ontario, Canada10/10/19BA consistently allows me to shine in the kitchen! These scones were extremely easy to make with limited effort and prep time! I can now add this to my bakery ensemble along with Our site's best chocolate chip cookie recipe (which also came out perfectly)!Any recommendations for a honey substitute with exact measurement translation?These are indeed a slam dunk. My changes were: a mix of fresh blueberries, blackberries, and cherries. I added some extra oats in the bowl, turned out dough onto the oats and added more on top (no egg or extra lemon sugar). They turned out so delicious!Would love to see this recipe adjusted for gluten free cooking. Love the idea of using cream. I used homemade coconut milk yogurt with good success. Thanks for the recipe! Very and creative ideas you share.AnonymousTuscaloosa06/28/19Just made these for a quick Sunday morning breakfast. I followed the recipe exact and I have to say these were WONDERFUL! I'm normally full after one scone but these were so tempting I had 2. I thought I would miss the addition of butter and shortening I normally use in my go-to scone recipe. However, I much prefer the texture in these cream-based ones. The texture was fluffy on the inside and delightfully crunchy on the outside. Not too sweet, not bland, just perfect!! I'm keeping this recipe in my collection for future use. Highly recommended!!!AnonymousNew York NY06/23/19So incredibly easy to make! Looking back I would’ve added a little bit more lemon zest, but overall delicious!AnonymousAustin TX05/11/19These were a huge hit and everyone wanted the recipe. They had great crumb, pleasantly sweet, the oats & lemon kicked it up a level. I followed the directions and used the ingredients LISTED IN THE RECIPE.***Rant: The nerve people have to rate it poorly and yet admit they didn't use heavy cream and follow the recipe! Helloooooo? Would you leave out butter or shortening for biscuits and expect them to turn out right?!I used buttermilk instead of cream. They were sponge like instead of dryer like scones. I wasted my blueberry and cranberry reserve! I love scones so post another recipe.AnonymousSt Louis03/03/19I'd make this again. It was easy to make and I hadn't made scones before. However, I think I would incorporate some blueberry jam to amp up the blueberry flavor. It was nice that I didn't have to deal with cold butter and worrying that it would melt.Help! (First time I tried to make scones.) I used half and half instead of heavy cream and the dough was an amorphous wet blob. It's in the oven now. I'm hopeful that it'll be tasty even though it is pretty gross-looking. Could my substitution make that much of a difference?AnonymousRaleigh, NC02/10/19Very good. I don't bake a lot but these were exceptionally easy and turned out great.AnonymousCalifornia11/22/18

Homemade Blueberry Scones

These Blueberry Scones are bursting with sweet juicy blueberries, have a soft tender crumb and a delicious sugar topping. The recipe is super easy to make and perfect for breakfast or brunch!

There’s a reason why breakfast is my most favorite meal of the day. Because it’s perfectly acceptable to call things like Caramel Banana French Toast, Peaches and Cream Coffeecake, Cinnamon Roll Peach Cobbler, and Creme Brulee Baked Oatmeal a meal. Am I right?

Be sure to sign up for my email… to get new recipes and ideas in your inbox!

Blueberry Cream Scones

Today we woke up to gorgeous sunshine, and I planned on taking Miss O to play outside somewhere. Before we were ready to leave the house, it clouded over, got super windy, and I decided we would stay home and bake blueberry scones instead.

This blueberry scones recipe couldn’t be easier. It’s easier than all my other scones recipes (and they are all easy scones too!) because you don’t need to cut in butter, there is no rolling or even patting.

Other delicious scones recipes to try:

This post may contain affiliate links. Please read my disclosure for more info.


TO MAKE AHEAD: After placing scones on baking sheet, either refrigerate or freeze.

IF REFRIGERATED: When ready to bake heat oven to 425 and follow directions in step 6.

IF FROZEN: Heat oven to 375 and follow directions in step 6 and extend baking time to 25 to 30 minutes.

1. I used 1 cup of frozen blueberries and 1/2 c. frozen raspberries. If using frozen fruit, do not thaw.

2. I did not use the whole milk and sour cream. Instead I used 1 c. buttermilk. They still turned out great.

3. The flour I used was just All Purpose, It was not unbleached.

4. I will admitt my dough did not have much of a shaggy look to it. I suppose that could have been because I used buttermilk instead of the sour cream and whole milk. Or maybe I folded milk into flour a little more than I should have.

5. Make sure you use plenty of flour on your work surface and on top of the dough. It is a very soft and sticky dough.

6. For the sugar on buttered tops, I used Sanding Sugar. I think it made them even crunchier.

7. Next time I make these I want to try finely diced apple and raisins mixed with a little cinnamon.

Fresh Blueberry Scones

What. a. week! Welcome back, Friday!

Man! I feel like ah … bear waking up from hibernation(?)

Being stuck at home for several days definitely has its ups – sleeping-in because the entire State is shut down, chillin’ in your PJs until noon, catching up on your favorite shows, etc…

But, of course with those ups come the downs. Or, in fact, it was just one down – boredom. And with that boredom, the inevitable happens – eating everything in sight because I am bored.

I chose not to be bored, and not to eat because I was bored. Instead, I baked and baked and baked… and made the others eat! I made double chocolate pancakes, blueberry scones, soda bread, pasta from scratch, and bacon-wrapped everything. I hope I get that wife and mom of the year award…

I was watching my husband from inside while he was cleaning the snow. He was freezing out there. The snow was coming down really hard, but besides that, it was somewhere around -15 degrees while he was doing his snow-cleaning duty. We thought the temps were bad, but that night, the temperatures reached -45! Alaska was warmer than Indiana. WHAT?! Yeah, yeah it was!

Two days later the temps moved up to 5 degrees and I went out there in shorts, cleaning the driveway again like it ain’t no thang!

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Eggless Blueberry Scones Recipe

As you might notice, in this home we LOVE eggless scones! Last week, I shared my kid’s faves version: Eggless Chocolate Chip Scones. And today, I am sharing my favorites: Eggless Blueberry Scones.

These Easy Eggless Blueberry Scones are crisp, buttery, and soft. Totally irresistible!

This delicious Eggless Blueberry Scones recipe can be made with one bowl and two hands in just a few minutes.

Perfect for breakfast, brunch, snack time, and wherever coffee or tea is appropriate. In my world, that is ALL the time!


For the Scones:

  • All-purpose flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Unsalted butter
  • Heavy cream
  • Pure vanilla extract
  • Lemon zest
  • Blueberries

For the Glaze:

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).


  1. Mix the dry ingredients together. Use a big mixing bowl because you want lots of room for the mixing process.
  2. Cut in the frozen butter. You can use your hands or a pastry cutter. Rub the butter into the flour mixture until it resembles coarse crumbs.
  3. Whisk the wet ingredients together. Mix dry and wet ingredients with a fork until the dough comes together.
  4. Toss in the blueberries and mix gently with your hands to combine.
  5. Then pour out onto the counter.
  6. Form into a disc and cut into wedges.
  7. Refrigerate in the fridge for at least 15 minutes. In fact, you can even refrigerate overnight for a quick breakfast in the morning!
  8. Brush with cold heavy cream.
  9. Bake until golden brown.

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).


  • Frozen butter: When you cut the frozen butter into the dry ingredients you will create crumbs. These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.
  • Don’t over-work scone dough: It’s important to not overwork the dough and never roll it too thin, doing so will make the scone lose the flaky, moist, and delicious crumbly texture.
  • Refrigerate before baking: Keeping scone dough as cold as possible prevents over-spreading so don’t skip this step, please.


This lemon glaze is sweet and tangy! It’s made with just two ingredients: confectioners’ sugar and fresh lemon juice. It’s the perfect pair for your blueberry scones.


Leftover scones keep well at room temperature for 3 days or in the refrigerator for 5 days.


Yes, you can! Just follow these simple steps:

  • Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,
  • Place them in a single layer in a freezer-friendly bag or container. Freeze for up to a month.

Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Or thaw overnight, then bake as directed.


You can prep the dough the night before and even shaping it out, then leaving it in the fridge overnight.


In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla.

Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal.

Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough.

Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds.

Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar.

Bake the scones in the middle of a preheated 400 degrees F oven for 15 to 18 minutes, or until they are golden.

The Ultimate Healthy Blueberry Scones In my college town, a combination pizzeria and bakery sat on the very edge of downtown, right next to the railroad tracks in a tiny faded yellow storefront no larger than an airport coffee stand. While tourists and incoming freshmen generally overlooked it due to its quaint size and location, all of the locals considered it one of the best pizza places in town. With their main bakery production facility on the other side of the city, the owners opted to drive over a fresh batch of pastries every morning and install a few brick ovens in the back of the storefront, which took up much less space than traditional bakery ovens, to prepare just the pizzas on site. They offered all of the classic flavors, like Margherita and meat lovers’, to more interesting ones, like eggplant with feta and roasted bell peppers with goat cheese, all on a thin crispy crust with barely a hint of char from those brick ovens. Throughout the day, they baked fresh pizzas to cut into jumbo slices (bigger than my face!) and placed those in a glass display case next to the cash register. Rotating between four classic styles—cheese, pepperoni, Hawaiian, and vegetarian—they quickly sold those individual slices because the majority of college patrons loved stopping by for an easy lunch or dinner after class. While most of my friends stood in line for a slice or two, I occasionally opted for a fresh salad from their refrigerated display along with a leftover pastry. They discounted their breakfast treats to $1 or less after 4 pm, and I always looked forward to those tender muffins or buttery scones! While I loved the flavors of their blueberry scones the most, those treats sometimes turned a little dry and crumbly as they sat, so I swore that when I finally baked my own at home, I’d make them the exact opposite and incredibly tender. So that’s what I did with these Ultimate Healthy Blueberry Scones ! They’re perfectly tender, with just a hint of sweetness, and positively bursting with juicy berries. Unlike those bakery’s scones, these are much healthier with no refined flour or sugar and nearly 5g of protein! To start, you’ll use white whole wheat flour . White whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier strain of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour (and perfect for these scones!), but it still has the same health benefits as regular whole wheat flour. Note: Whole wheat pastry flour would be a great substitute, and I’ve included my preferred gluten-free option in the Notes section as well. Unlike traditional scones that depend on a full stick or two of butter and heavy cream for a tender texture, this healthier recipe requires just 2 tablespoons of butter . Yes, that’s it! It’s extremely important that the butter is cold, straight from the fridge. With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts. Note: This is why I recommend against using coconut oil, if at all possible, because coconut oil has a much lower melting point than butter and will quickly turn to liquid once you begin mixing it into the dough. With just 2 tablespoons of butter, the rest of these scones’ tender texture comes from my favorite ingredient in healthier baking. Do you know what it is? I’m sure you do… It’s Greek yogurt ! Greek yogurt provides the same moisture as extra butter for a fraction of the calories, and it gives your scones a protein boost too! And now for the best part… Fresh blueberries! Sweet, juicy, fruity pockets of bliss folded into that buttery, tender scone dough. Seriously, does life get any better than biting into one of those purpley gems?? Especially warm and fresh from the oven… Mmmmmmmmmm. Pure perfection! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your scones! Blueberry Scones

The scent of freshly baked blueberry scones lingers every morning in the Jordan kitchen. Prepared for our overnight guests and Estate Tour & Tasting visitors, these blueberry scones change seasonally to best showcase the fruit harvested from the estate garden. Replicating this easy blueberry scones recipe at home will add a rustic touch of elegance to your next brunch party.



Preheat oven to 425 degrees.

Line a baking sheet with parchment paper. In a large bowl, mix together the flour, baking powder, salt, sugar and zest. Cut in the cold butter cubes, and then add the fruit. Using a fork or pastry scraper, stir in the heavy cream until the dough is sticky. Transfer the dough to a lightly floured board and lightly dust the top of the dough with flour.

With your hands or a rolling pin, gently pat the dough into a thick circle approximately 8-9 inches around. Cut the circle into 12 wedges and place each wedge on the baking sheet, allowing approximately an inch between each piece.

Brush each scone with melted butter and sprinkle with sugar. Bake for 15-20 minutes or until golden brown.



  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp salt
  • ¾ cups sugar
  • 1Tbsp orange zest (lemon zest may be substituted)
  • 8 ounces cold butter, cut into cubes
  • 1 ½ cups blueberries, dried (any dried or fresh fruit may be substituted)
  • 2 ½ cups heavy cream
  • 3 Tbsp butter, melted
  • sugar for sprinkling

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