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+ servings
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



  • 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
  • cup sugar
  • juice from one lime
  • 1 tsp cornstarch

Whipped Cream

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


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


  • 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


  • 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!


*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


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