Blueberry Cream Scones
These blueberry cream scones are always an instant hit! Whether you choose to serve them with clotted cream or just plain, they are delicious, melt-in-your-mouth light and delicate. Our buttery, smooth Organic Edison truly shines in this recipe.
Jerilyn Brusseau
Prep Time
30 minutes
Bake Time
12-14 minutes
Total Time
42-44 minutes
Yield
16 scones
Ingredients:
4 cups (565g) Organic Edison flour
1 teaspoon (5g) sea salt
2 tablespoons (24g) baking powder
6 tablespoons (75g) granulated sugar
8 tablespoons (114g) butter, cold, cut into 1/2" cubes
1.5 cups (345g) whipping cream + 2 tablespoons, for brushing scones before baking
2 large eggs
1 cup (170g) fresh blueberries, rinsed and dried
Clear crystal sugar to sprinkle over the top of scones, to taste
Baker's Notes:
These scones may be mixed and shaped, placed on a parchment-lined baking sheet, covered with plastic wrap and chilled for two hours. Take the scones out of the refrigerator, brush the tops with cream again, sprinkle with coarse sugar and place directly into the oven preheated to 425°F. No need to let the dough come to room temperature before baking.
Instructions:
- Preheat the oven to 425°F.
- Mix Organic Edison flour, baking powder, sugar and salt together in a bowl.
- Cut the butter cubes into the flour until the mixture resembles coarse meal.
- Add the blueberries and blend lightly.
- Whisk the whipping cream and whole eggs until well blended.
- Pour the cream and egg mixture into the flour/butter/berry mixture, mixing with a fork until the dough begins to form, about 30 seconds.
- Transfer the dough to the countertop. Knead lightly and gently until the dough comes together into a slightly sticky ball, about 20-30 seconds. To make sure the scones are really light and airy, do not overwork the dough.
- Divide the dough into two equal-size balls. Flatten slightly.
- Cut each ball into 8 wedges. Brush the tops with cream.
- Place the scones on a parchment-lined baking sheet.
- Sprinkle with coarse sugar.
- Bake for 12-14 minutes.
Baker's Notes:
These scones may be mixed and shaped, placed on a parchment-lined baking sheet, covered with plastic wrap and chilled for two hours. Take the scones out of the refrigerator, brush the tops with cream again, sprinkle with coarse sugar and place directly into the oven preheated to 425°F. No need to let the dough come to room temperature before baking.