For me and my family, nothing beats a nice relaxing moment of enjoying warm biscuity buttery scones with jam and butter as there are always "mmm" and "ah" when we are enjoying our scones.
Plus, baking scones is so easy and therapeutic! And I always use the good quality seasonal ingredients for my baking. So why buy scones if I can bake them?
If you are thinking of baking really good scones with specific texture and characteristic, please feel free to browse through my collection of scone recipes at here. I'm sure that you will find something nice as I have described the scones that I have baked very thoroughly.
Here, I'm going to share another nice and easy way to bake rustic cafe-style scones with fresh berries. Although these scones might look plain and simple to you, I have to say that their buttery biscuity tops and moist milky flaky insides might impress you. And you might be amazed that you can bake such yummy scones so easily... LOL!
Blueberry Cream Scones
... that are buttery biscuity on the top, moist and flaky inside
It's Australian berries season now!
And I know this is a great recipe to bake with these beautiful fresh and sweet blueberries...
Love the sweet buttery aroma of these freshly baked blueberry scones.
... because their biscuity top and flaky fruity inside are irresistibly nice!
Watch my video to see that it is so easy to bake these yummy blueberry scones.
Now that you know that it is Australian berries season now and this is a good and easy scones recipe to bake these impressive blueberry scones... So why buy scones if you can bake them?
If you are a detailed person like me, you might realize that not all scone recipes are the same. So, here's a summary of all the highly recommended scones recipes that I have tried and like...
- If you are after scones that are the lightest and fluffiest, please use this Ultimate Fluffy Scones recipe at here.
- If you are after old fashioned scones that are crusty on the top and light and fluffy inside, please use this Margaret Fulton's Scones recipe at here.
- If you are after scones that are biscuity on the top, moist and FLAKY inside with extra tasty buttery milky taste, please use this Our Favourite Cream Scones recipe at here.
- If you are after scones that are biscuity on the top, moist and FLUFFY inside with extra tasty buttery milky taste, please use this BEST Basic Scones recipe at here.
- If you are after EXTRA FLUFFY scones, please use this Extra Fluffy Lemon Buttermilk Scones at here.
- If you are after blueberry scones specifically with lemon glaze, I would strongly recommend this Best Blueberry Scones with Lemon Glaze recipe at here.
- If you are after maple syrup scones, I would strongly recommend this American Starbucks style Maple-Oatmeal Wholemeal Scones recipe at here.
- If you are after Rustic Cafe-style Blueberry Scones (or made with any fresh or frozen berries - not dried fruits) that are biscuity on the top and moist milky flaky inside, please use this Easy Rustic Cafe-style Moist Blueberry Cream Scones in this post.
- If you are after EXTRA MOIST biscuity scones that are made with dried fruits, please stay tune as I will share another highly recommended scone recipes soon.
If you like my recipes and want more, please LIKE, SHARE and FOLLOW me my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you will motivate a hardworking working mom like me to share more! Thank you for your support!!!
Here's the recipe.
Makes nine 7 cm square scones
300g (2 cups) self raising flour*
1/4 tsp salt75g (5 tbsp) unsalted butter, cold, cut in chunks
20g (2 tbsp) demerara sugar, plus 2-3 tbsp extra to sprinkle
finely grated zest from 1 lemon or orange, optional
100g berries** fresh (not dried) or frozen with no thawing required, roughly chopped if they are large berries
250ml (1 cup) cream with 35% fat, plus more to brush the scones
*please DO NOT replace self-raising flour with plain or all-purpose flour plus baking powder so that the scones can rise optimally with no metallic aftertaste.
** any berries like blueberries, raspberries, strawberries, cranberries but please do not use dried fruits. Please note that I will use a different scone recipe to bake with dried fruits.
Preheat the oven to 200°C / 400°F.
Line a baking tray with baking paper.
Sift flour and salt into a large mixing bowl. Using your fingertips, break and rub butter into flour mixture until mixture resembles coarse breadcrumbs and the butter is evenly incorporated. Using a blunt knife, stir in sugar, lemon zest and the berries gently into the flour mixture, with minimal mashing or bruising the berries.
Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not over-mix or over-work the dough.
Transfer dough onto a non-stick work surface and gather all clumps together. Use your lightly floured hand to press the dough gently, then a rolling pin to roll the dough slightly to form a large square that is about 20-23 cm (8-9 inches) with about 3 cm (1 1/4 inches) thickness.
Cut dough into nine 7 cm squares. If the squares are irregularly shaped, you can gather the loose dough to shape it back to nice-looking squares. Arrange the scones onto the prepared tray and use a pastry brush to brush the tops with cream. Sprinkle each scone with about 1 tsp demerara sugar.
Bake for 20-25 mins, or until the top of the scones are golden brown and the scones are cooked thoroughly. Transfer the scones onto a wire rack and allow them to cool slightly or completely.
Enjoy them with jam and butter or on their own.
Store scones in zip-lock bags and in a freezer for up to 2 weeks. To reheat, arrange the frozen scones (no thawing required) on a lined baking tray and bake them in a preheat oven at 200°C for 10-12 mins or until their tops are biscuity again and their insides are warm.
Happy BakingPlease support me and like me at Facebook...
