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    Ask Chef Dennis » Recipes » Quick and Easy Scones Recipe with Blueberries and Cream

    Quick and Easy Scones Recipe with Blueberries and Cream

    Published: Jun 19, 2012 · Modified: Nov 15, 2021 by Chef Dennis Littley · 29 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 3 votes
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    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!

    overhead view of scone on a white plate with bowls of blueberry sauce and whipped cream

    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!

    spit scone with blueberry sauce on a white plate

    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?

    overhead view of spit scone with blueberry sauce on a white plate

    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.

    split scone wit blueberry sauce on a white plate
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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
    Prevent 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
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Christina @ Sweet Pea's Kitchen

      October 01, 2012 at 9:57 am

      Oh my goodness…just look at that blueberry compote spilling out! Yum!! 🙂

      Reply
    2. Mary

      July 25, 2012 at 1:59 am

      These are gorgeous scones, Chef Dennis and that compote sounds delicious. Congrats on making the photo of the day at FoodPornDaily! That’s awesome!

      Reply
    3. Kristen | Pixelated Crumb

      July 16, 2012 at 11:01 pm

      Oh yum. Looks so good!!

      Reply
    4. Viviane Bauquet Farre

      July 12, 2012 at 9:07 am

      Wow – the blueberries are absolutely voluptuous. This is a very satisfying way to start the day – sweet and filling, not to mention gorgeous!

      Reply
    5. Brooks

      July 12, 2012 at 8:56 am

      Chef, These scones must be as tasty as they look. Congratulations on the drool-worthy photo over on Food Porn Daily!

      Reply
    6. Paula @ Vintage Kitchen Notes

      July 10, 2012 at 9:52 pm

      I too make scones in the food processor and it´s the best and easiest way. Love the blueberry compote! And the lime zest!

      Reply
    7. Alessandra

      June 29, 2012 at 6:31 am

      These look beautiful! my berry bushes are almost ready to be picked, this recipe is on my list of must try.

      Reply
    8. Debra Kapellakis

      June 26, 2012 at 6:23 am

      5 stars
      Yes, Yes, YES! Gorgeous photo’s!

      Reply
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