Blueberry Cream Scones

Blueberry Cream Scones

40-minute recipe Serves 6
Blueberry Cream Scones are one of those things that you don't often think about, but once you eat them you wonder why you didn't sooner!
40-minute recipe Serves 6


1 1/4 cups
All Purpose Flour
2 tbsp
1/2 tsp
1 1/2 tsp
Baking Powder
1/2 tsp
Kosher salt
3 tbsp
1/2 tsp
Lemon peel
1/2 cup
1/3 cup
Whipping Cream


Prep: 15-minute | Cook: 25-minute
  • 1

    In medium bowl, mix flour, 2 tablespoons sugar, baking powder and salt until well blended.

  • 2

    With pastry blender or 2 table knives, cut in butter until mixture is crumbly.

  • 3

    Gently stir in lemon peel and blueberries. In medium bowl, whisk cream and egg until well blended.

  • 4

    Pour all but 2 teaspoons of the mixture into dry ingredients; mix gently with fork just until ingredients are moistened. Bring together into a ball and let rest for 2 minutes.

  • 5

    Meanwhile, place oven rack in lower position. Choose the BAKE function with the CONTROL knob and select the CONVECTION option. Then press the SELECT button to set temperature to 375°F and press SELECT button again to adjust Time to 25 minutes. Press Start/Stop button.

  • 6

    Line baking tray with parchment paper. On floured work surface, gently knead dough 5 or 6 times. Pat into 7-inch circle. Cut in 6 wedges.

  • 7

    Brush tops with reserved cream mixture and sprinkle with 1/2 teaspoon sugar.

  • 8

    Place 1 inch apart on pan. When beep sounds, place in oven.

  • 9

    Bake until golden brown and no longer doughy. (Start checking doneness after 20 minutes.) Press Start/Stop button. Cool slightly.

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Last updated: October 27th, 2020

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