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Simple Blueberry Scones from Scratch

Part of my reason for starting this blog was to provide easy, non time consuming recipes and to encourage people to make food from scratch. Good quality food is a cornerstone in our family and though one should limit sweets, if you are going to have them, try making them and know what the ingredients are. With this recipe for Blueberry Scones I also wanted to clear up the misconception that scones are dry, crumbly and not flavorful because they are a low sugar treat that when made correctly are cake like and bursting with flavor. I have experimented a bit and finalized this recipe to share with you all - try it and see. Fresh blueberries are accessible and seem to always be on sale (at least here on Cape Cod) so get a jump start on Spring and if possible...use fresh berries!

Simple Blueberry Scones from Scratch

Simple Blueberry Scones from Scratch

(Takes about 45 minutes from start to finish)


2 cups all-purpose flour, plus more for hands and to toss fresh berries with

1/2 cup (100g) granulated sugar

2 and 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 cup (1 stick) cold butter

1/2 cup heavy cream

1 large egg

1 1/2 teaspoons vanilla extract

1 cup fresh or frozen blueberries (do not thaw)

Course sugar


1. Preheat oven to 400 F

2. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl.

3. Cut up butter using a knife.

4. Add it to the flour mixture and combine with your fingers until the mixture comes together in pea-sized crumbs.

5. Mix the heavy cream, egg and vanilla extract together in a small bowl with a fork or a whisk.

6. Add liquid mixture to the flour mixture until mostly incorporated.

7. If using fresh blueberries rinse them and then when mostly dry, mix with about a tablespoon of flour (this helps them not “bleed”).

* If using frozen blueberries just add to batter mixture without dousing them in flour.

8. Finish mixing ingredients together until everything appears moistened (if too dry add a bit more cream, if too wet add a tsp of flour).

9. Line a large baking sheet with parchment paper or silicone baking mat.

10. Scoop batter into approximately 6-8 mounds depending on how big you like the scones (I did 6) on the lined baking sheet.

11. Sprinkle with coarse sugar if desired.

12. Bake for approximately 22 minutes or until golden brown around the edges and lightly browned on top (not doughy in middle). Remove from the oven and cool.

13. Serve warm with a side of Devonshire Cream if desired (scroll down for ingredients & instructions) and Mangia!

Easy Devonshire Cream


3 ounces of Cream Cheese

1 tablespoon sugar

1 cup Heavy Cream

Pinch of salt


1. In a medium bowl or a Kitchen Aid, mix together cream cheese, sugar and salt. Beat in heavy cream until stiff peaks form. Chill until serving.

2. A little goes a long way...refrigerate leftover Devonshire Cream for up to 10 days in refrigerator.

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