Quick and Easy Scones Recipe with Blueberries and Cream

Make my quick and easy and easy scones for breakfast tomorrow morning!

Have you ever wanted to make scones at home?

Every now and then I get a really good idea for breakfast, and this creation ranks right up there with the best of them! I had been thinking about making a scone type shortcake dessert, using strawberries, so when  I woke up fairly refreshed from being off a few days, I thought it would the perfect morning to make some scones.

You can make Scones in a Food Processor

This has to be the easiest scone recipe I’ve ever seen, you do it all in the food processor and the scones are incredible! If you’ve never tried making scones, this is the recipe for you, in less than ten minutes they’re done and in the oven, what could be easier? This is also a very adaptable recipe, although this recipe is for a plain scone, you can easily add fruit, nuts, and chocolate or any combination that you choose to make your favorite breakfast scone!

I had still planned on using strawberries and whipped cream, but when I got the strawberries out, they weren’t looking too good. I had pushed them into the back of the fridge and forgotten about them, and they certainly looked a little worse for wear….sigh     But not to worry, I had some really good looking blueberries to take their place!

What goes well with homemade scones?

I didn’t think fresh blueberries were going to have the same visual impact that the strawberries would have had, so I thought I’d make a quick blueberry compote out of my fresh berries, and that my friends was a great idea!

I did let the Compote cool down a little before using it so it wouldn’t melt my whipped cream, but I think serving it a little warmer would have kicked it up another notch.

If blueberries don’t do it for you, how about fresh peaches or nectarines?

If you’ve tried my quick and easy scones recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME  on Instagram @chefdenniseats and @chefdennistravels,  Twitter and Facebook.

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5 from 3 votes

Quick and Easy Scones with Blueberries and Cream

What's for Breakfast? How about an easy to make scone that can be in your oven in 10 minutes? Topped with warm a blueberry compote and whipped cream!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Servings: 8

Calories: 574kcal

Author: Chef Dennis Littley

Ingredients

Scone

• 2 cups All Purpose Flour
• 1 tbsp baking powder
• ½ tsp salt
• 5 tbsp sugar
• Zest of one Lime
• 12 tablespoons unsalted butter cold and cut into cubes
• ½ cup heavy cream
• ½ cup greek yogurt plain or vanilla

Blueberry Compote

• 2 cups blueberries
• 2 tbsp water
• ⅓ cup sugar
• juice from one lime
• 1 tsp cornstarch

Whipped Cream

• 1 ½ cups heavy whipping cream
• 1 tsp vanilla
• 2 tbsp superfine sugar

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.

Scone

• In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lime zest, pulse to blend.
• Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
• In a small bowl, mix together the yogurt, cream, and vanilla until combined.
• Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not overmix.
• Form the mixture into a ball and use your hands to form the dough into a large circle and flatten till about 1 ¼ inch thick.
• Using a drinking glass or cutter cut out the scones in circles, reform any dough left and repeat process until you've finished the dough.*
• Brush scones with heavy cream before baking, to improve the color of the finished scone.
• Bake for 15-20 minutes, or until a deep golden brown in color.
• Transfer to a wire rack to cool.

Blueberry Compote

• While scones are in the oven begin your compote.
• Place blueberries along with sugar, water and lime juice in a small pot or saute pan.
• Bring berries to a boil, and continue to cook until skins of blueberries pop open.
• Remove from heat and remove about two tablespoons of juice from the pan, allow it to cool briefly.
• Mix in the cornstarch to the blueberry juice until all of the cornstarch has been blended.
• Add the cornstarch mixture back into the blueberry compote and return to heat, on simmer for a few more minutes until compote has thickened.

Whipped Cream

• In the bowl of your mixer add cream, sugar and vanilla
• Start on low speed and build up to faster speed gradually, (this will give you a better consistency for your whipped cream than over beating it from the beginning)
• Continue beating until cream is fully whipped

Assembly

• If the scones came out thick enough, split them and stuff with whipped cream and blueberry compote.
• If your scones did not rise enough top the entire scone with whipped cream and then the blueberry compote.
• Either way you serve them they will still be delicious and look amazing!

Notes

*If you have time place them in the freezer for 10 minutes to help them set up. This step is not critical, but I've found that it keeps them from spreading out as much

Nutrition

Calories: 574kcal | Carbohydrates: 51g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 177mg | Potassium: 280mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1420IU | Vitamin C: 3.9mg | Calcium: 129mg | Iron: 1.7mg

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