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scone stuffed with blueberries and whipped cream on a white plate with scones in the background
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5 from 36 votes

Easy Scones with Blueberries & 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

Ingredients

Scone

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 5 tbsp 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 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

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: 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