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Home » Recipes » Baking Recipes

Easy Scones Recipe with Blueberries & Cream

Published: Jun 16, 2022 by Chef Dennis Littley

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My Easy Scone recipe will soon become a family favorite! Topped with a blueberry compote and homemade whipped cream this will make a delicious weekend breakfast treat or dessert that your friends and family will enjoy for years to come.

scone stuffed with blueberries and whipped cream on a white plate with more plates of scones on the table


 
Table of Contents:
  • Audio Player
  • What ingredients do I need for an Easy Scones recipe?
  • How do I make scones?
  • How do I make a blueberry compote?
  • Recipe FAQ’s:
  • More Recipes You’ll Love!
  • Recipe: Easy Scones with Blueberries & Cream

Audio Player

This is more of an English Scone than some you see around the internet. These plain scones are perfect for afternoon tea with clotted cream and jam, or Irish butter. Not a fan of blueberries? Make a compote out of your favorite seasonal fruit.

overhead view of scones on plates with blueberry compote in a bowl on the side

But any way you serve them it’s going to be one delicious scone, it’s a great recipe!

What ingredients do I need for an Easy Scones recipe?

ingredients to make scones and toppings

Let’s start by gathering the ingredients we need to make sones with a blueberry compote and whipped cream. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

How do I make scones?

There may be a lot of step-by-step pictures but don’t be discouraged, using a food processor to make scones couldn’t be easier and the results are a lightly sweet scone that is delicious plain or with your favorite toppings.

four images showing how to begin making scones in a food processor.
  • Add the all purpose flour, baking powder, salt, sugar, and lime zest to the bowl of a food processor.
  • Pulse the dry ingredients to combine.
  • Add the cubes of unsalted butter to the flour mixture.
  • Pulse until the butter has been cut into the mixture, it should be like coarse grains of sand (you can use a pastry blender to cut in the butter if you don’t want to use a food processor).
four images showing how to finish making the scone dough.
  • Add the yogurt, cream, and vanilla to a small mixing bowl.
  • Mix the wet ingredients together until well blended
  • Add the wet ingredients to the flour mixture.
  • Mix the combined ingredients with a spoon until the mixture just starts to come together. Do not overmix.
four images showing how to work the scone dough and make the scones
  • Dump the scone dough onto a lightly floured work surface (only a light dusting, don’t add additional flour to the dough)
  • 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 over and repeat the process until you’ve finished using all the dough.
  • Place the scones on a baking sheet lined with parchment paper. Brush the scones with heavy cream. This will give the scones an amazing golden brown color. (milk can be substituted)

*Chilling the cut out scones for 20-30 minutes before baking will give you a flakier scone.

fully cooked scones on a baking sheet
  • Bake for 15-20 minutes in a 400-degree F preheated oven, or until a deep golden brown in color.
  • Transfer the scones to a wire rack to cool.

How do I make a blueberry compote?

six images showing how to make the blueberry compote.
  • Place blueberries along with sugar, water and lime juice in a small pot or saute pan.
  • Place the pot on the stove over medium-high heat.
  • Bring the berries to a boil, and continue to cook until the skins of the blueberries pop open. Remove the pot from the heat and remove about two tablespoons of juice from the pan, allow it to cool briefly.
  • Add the liquid from the blueberries to a small bowl, and add the cornstarch to the liquid.
  • Mix the cornstarch with the blueberry juice until all of the cornstarch has been blended and the mixture is smooth.
  • Add the cornstarch mixture into the pot of blueberries and return to the stove. Set the burner to simmer and continue to cook for a few more minutes until compote has thickened.

Allow the compote to cool before serving. The blueberry compote can be served at room temperature, slightly warmed or chilled.

spooning blueberry compote on the bottom of a sliced scone.

Then it’s just a matter of spooning that delicious homemade blueberry compote on the bottom section of a sliced scone. You can add whipped cream to make this an extra special treat, or serve it with just the compote (and maybe a little Irish butter).

scone stuffed with blueberries and whipped cream on a white plate.

You’ll soon agree these are the easiest and best scones you’ve ever made!

Recipe FAQ’s:

What is the secret to making a good scone?

To make the best and flakiest scones it’s important to start very cold dairy ingredients. The butter, cream and yogurt need to be as cold as possible. Using cold ingredients prevents the butter from melting before the scones are baked. This allows the butter to melt during the baking process which creates a flaky tender scone.

Why don’t my scones rise?

Using fresh baking powder is key. Baking poser that has been open for 6 months or more should be tossed. It’s lost too much effectiveness at this point. Don’t be tempted to knead the dough too much, the scones won’t rise as tall. Knead the dough just enough to bring the dough together.
Also adding flour while forming the dough can also prevent the dough from rising as high, so only dust lightly.

Should I chill the dough before baking?

Chilling the cut-out scones will definitely help the baking process and give you a flakier scone. Refrigerate the scones for 20-30 minutes before baking.

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scone stuffed with blueberries and whipped cream on a white plate with scones in the background

Easy Scones with Blueberries & Cream

Chef Dennis Littley
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!
5 from 36 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 8
Calories 574 kcal

Ingredients
 
 

Scone

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 tablespoon sugar
  • 1 lime zest from 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 tablespoon water
  • ⅓ cup sugar
  • juice from one lime
  • 1 teaspoon cornstarch

Whipped Cream

  • 1 ½ cups heavy whipping cream
  • 1 teaspoon vanilla
  • 2 tablespoon superfine sugar

Instructions
 

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

Scone

  • In the bowl of a food processor add the flour, baking powder, salt, sugar, and lime zest, pulse 3-4 tiomes 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.
    *you can use a pastry blender to cut in the butter if you don’t want to use a food processor
  • In a small bowl, mix together the yogurt, cream, and vanilla until combined.
  • Add the wet ingredients to the flour mixture and mix the combined ingredients with a spoon until the mixture just starts to come together. Do not overmix.
  • Dump the scone dough onto a lightly floured work surface.
  • 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 the process until you've finished using all the dough.
  • Place the scones on a baking sheet lined with parchment paper. Brush the scones with heavy cream. This will give the scones an amazing golden brown color. (milk can be substituted)
    *Chilling the cut out scones for 20-30 minutes before baking will give you a flakier 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 the blueberries along with the sugar, water and lime juice in a small pot or saute pan. Place the pot on the stove over medium-high heat.
  • Bring berries to a boil, and continue to cook until skins of blueberries pop open.
  • Remove the pot from the heat and remove about two tablespoons of juice from the pan, place the liquid from the blueberries in a small bowl and allow it to cool briefly.
  • Add the cornstarch to the blueberry juice and mix until all of the cornstarch has been blended and the mixture is smooth
  • Add the cornstarch mixture to the pot of blueberries and return to the stove. Set the burner to simmer and continue to cook for a few more minutes until the compote has thickened.
  • Allow the compote to cool before serving. The blueberry compote can be served at room temperature, slightly warmed or chilled.

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

  • Split the scones with a sharp knife and spoon the blueberry compote to the bottom section of the scone. Top with whipped cream and place the top of the scone on the whipped cream.
    Sprinkle with confectioner's sugar and serve.

Nutrition

Calories: 574kcalCarbohydrates: 51gProtein: 6gFat: 39gSaturated Fat: 24gCholesterol: 127mgSodium: 177mgPotassium: 280mgFiber: 1gSugar: 23gVitamin A: 1420IUVitamin C: 3.9mgCalcium: 129mgIron: 1.7mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 36 votes (32 ratings without comment)

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    Recipe Rating




  1. Jessica@AKitchenAddiction says

    June 21, 2012 at 11:33 am

    These look incredible! I would love these for breakfast!

    Reply
  2. Kimby says

    June 21, 2012 at 9:16 am

    Chef Dennis, these scones look moist and rich! So nice to read the back-story behind your inspiration and see Brian’s crystal clear photography, too. Thanks!

    Reply
  3. Stephanie @ Eat. Drink. Love. says

    June 20, 2012 at 7:57 pm

    This looks so beautiful, Chef! So perfect to make for guests!

    Reply
  4. Barbara @ Barbara Bakes says

    June 20, 2012 at 6:20 pm

    What a fabulous breakfast! I like the way you roll.

    Reply
  5. Kelly says

    June 20, 2012 at 2:32 pm

    What a wonderful recipe, this looks amazing! 🙂

    Reply
  6. DB-The Foodie Stuntman says

    June 20, 2012 at 12:53 pm

    Easy and delicious certainly has my attention!

    Reply
  7. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    June 20, 2012 at 1:14 pm

    Ohhhh, scones! You know I love them. I think these look fantastic, especially the scones and the blueberry compote. Well, and the whipped cream too. I’m so glad Brian prodded you into making scones. He has my eternal gratitude!

    Reply
  8. Anita at Hungry Couple says

    June 20, 2012 at 12:12 pm

    Yum. I love scones and what’s not to love about the addition of blueberries and cream?!

    Reply
  9. RavieNomNoms says

    June 20, 2012 at 10:30 am

    5 stars
    This is an awesome recipe! I am trying it the first chance I get. YUM, just looks so good!

    Reply
  10. Leascooking says

    June 20, 2012 at 11:20 am

    5 stars
    Yummy! Love blueberries, the compote was amazing. thanks for the recipe Dennis.

    Reply
  11. Katrina @ In Katrina's Kitchen says

    June 20, 2012 at 10:12 am

    I love a good scone recipe. These look great!

    Reply
  12. Jen @JuanitasCocina says

    June 20, 2012 at 7:06 am

    These look incredible!!! I can’t wait to try out that compote!

    Reply
  13. Emily @ Life on Food says

    June 20, 2012 at 5:36 am

    Oh yum! Definitely worthy of dessert but I would be licking my fingers for this at breakfast time too. Great summer recipe!

    Reply
  14. Laura (Tutti Dolci) says

    June 19, 2012 at 11:31 pm

    I love the idea of a shortcake for breakfast and that blueberry compote looks fabulous!

    Reply
  15. Jenn and Seth (@HomeSkilletCook) says

    June 19, 2012 at 10:52 pm

    these look incredible! i’m dying to make these!

    Reply
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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