Blueberry Cream Scones
MAKES 16
This recipe was developed by Jerilyn Brusseau and used with permission. Jerilyn is co-creator of the Cinnabon and a recipe writer for Cairnspring Mills.
Ingredients
- 5 cups pastry flour
- 2 tablespoons baking powder
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 6 ounces fresh blueberries
- 1 1/2 cup plus 2 tablespoons heavy whipping cream (divided use)
- 2 large eggs
- Coarse sugar to sprinkle over top
Directions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Mix pastry flour, baking powder, sugar, and salt together in medium bowl.
- Cut butter into flour until mixture resembles coarse meal. Add blueberries and blend lightly.
- Mix 1 1/2 cups whipping cream and eggs until well blended. Pour mixture into flour/butter/berry mixture, mixing with fork until dough begins to form, about 30 seconds.
- Transfer to counter top. Knead lightly until dough comes together into a slightly sticky ball, 20 to 30 seconds.
- Divide dough into two balls. Flatten slightly and cut each ball into 8 wedges. Place scones on prepared baking sheet. Brush with remaining 2 tablespoons cream and sprinkle with coarse sugar.
- Bake in preheated oven, 12 to 14 minutes, until golden brown.
Cook Tips
Scones may be mixed and shaped, placed on parchment-lined sheet, wrapped in plastic wrap, and refrigerated overnight. Unwrap and move directly from refrigerator into preheated oven when ready to bake.
Nutrition
- Calories: 320
- Fat: 15.0 g
- Saturated Fat: 9.0 g
- Trans Fat: 0.0 g
- Cholesterol: 65.0 mg
- Sodium: 390.0 mg
- Carbohydrates: 34.0 g
- Fiber: 2.0 g
- Added Sugars: 0.0 g
- Sugar: 6.0 g
- Protein: 7.0 g