Blueberry Cream Scones

  • {0} pers.6
  • DifficultyBeginner
  • Prep time
  • Cooking time


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons plus 1/2 teaspoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons cold butter, cut in small pieces
  • 1/2 teaspoon grated lemon peel
  • 1/2 cup fresh blueberries
  • 1/3 cup whipping cream
  • 1 egg


  • In medium bowl, mix flour, 2 tablespoons sugar, baking powder and salt until well blended.
  • With pastry blender or 2 table knives, cut in butter until mixture is crumbly.
  • Gently stir in lemon peel and blueberries. In medium bowl, whisk cream and egg until well blended.
  • Pour all but 2 teaspoons of the mixture into dry ingredients; mix gently with fork just until ingredients are moistened. Bring together into a ball and let rest for 2 minutes.
  • Meanwhile, place oven rack in lower position. Choose the BAKE function with the CONTROL knob and select the CONVECTION option. Then press the SELECT button to set temperature to 375°F and press SELECT button again to adjust Time to 25 minutes. Press Start/Stop button.
  • Line baking tray with parchment paper. On floured work surface, gently knead dough 5 or 6 times. Pat into 7-inch circle. Cut in 6 wedges.
  • Brush tops with reserved cream mixture and sprinkle with 1/2 teaspoon sugar.
  • Place 1 inch apart on pan. When beep sounds, place in oven.
  • Bake until golden brown and no longer doughy. (Start checking doneness after 20 minutes.) Press Start/Stop button. Cool slightly.