Blueberry Scones with Clotted Cream
Fluffy, tender scones studded with fresh blueberries, baked until golden and served with dollops of clotted cream. Ready in 25 minutes—breakfast done right.
- Total time
- 25 min
- Servings
- 4
- Calories
- 340
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Mix flour, sugar, baking powder, and salt in a large bowl.
Step 2
Add cold butter cubes and rub with fingertips until mixture looks like coarse breadcrumbs.
Step 3
Stir in cream until just combined, then fold in blueberries gently—do not overwork the dough.
Step 4
Turn dough onto a floured surface and pat into a 1-inch-thick round. Cut into 8 wedges.
Step 5
Place wedges on a baking sheet 2 inches apart. Bake 12–15 minutes until golden brown.
Step 6
Cool 3 minutes. Serve warm with a dollop of clotted cream on each scone.
Tools you’ll need
- large mixing bowl
- baking sheet
- oven
- rolling pin or hands
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