Cream Scones With Blueberries and Lemon





Introduction: Cream Scones With Blueberries and Lemon

About: I've been posting Instructables since the site's inception, and now build other things at Autodesk. Follow me for food and more!

Cream scones are simply the best, period. Just add your favorite dried fruit and citrus zest.

Step 1: Combine Dry Ingredients

Dry Ingredients
2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/.2 teaspoon salt

~1/3 cup dried fruit (blueberries, cranberries, cherries, raisins, currants, candied ginger, etc)
~1 Tablespoon citrus zest (lemon, lime, orange, grapefruit, etc)

Mix all the dry ingredients together, including the fruit and zest. You should see plenty of colorful zest sprinkled throughout the mix, and a generous amount of fruit. (Think roughly the ratio of chocolate chips in cookies.)

Step 2: Add Heavy Cream

Heavy cream is defined in the US as 36% fat, so select an appropriate equivalent if you live elsewhere.

Add 1 1/4 cups heavy cream to your dry ingredients, and stir everything together with a fork. This will make a rather moist biscuit-like dough. You don't need to make it completely homogeneous; just get all the pockets of dry ingredients worked in.

I find it best to add the cream a bit at a time, stirring between.

The pictures below show a triple batch. Yes, I'm pouring heavy cream directly from the container- once you've made these a few times you'll know when you reach the proper liquid ratio.

Step 3: Knead and Press Out

Give the dough a final knead in the bowl with your hands. Nothing major- just a bit of final handling to compress it into a ball.

Flip the dough out onto an ungreased cookie sheet and press it into a circle or square about 1/2-3/4 inch thick. This isn't rocket science- just make a nice evenly thick pancake. It will be crumbly and a bit uneven, but that's the joy of scones.

In case you haven't noticed, the dough is really good. Take this opportunity to try some if you haven't already. Hey, that's enough- you've got to have some left to cook too!

Step 4: Cut and Space

Cut your scone patty into serving size pieces, and pull them apart to allow for expansion during cooking.

If you made a circle, cut pie-wedge slices and simply pull them radially outward. If you made a square, cut 9 or 16 squares and space them out from the center point. There should be about an inch between pieces to ensure adequate room to spread.

In this case I'm cooking two batches each 1.5x the normal recipe, so chose to make a square. When baking a standard-size recipe I choose to make a more traditional circle for pie-wedge shaped scones.

Step 5: Topping

Now we'll use some of the leftover heavy cream and a bit of sugar to make a light topping for the scones.

Dip your finger (or a pastry brush) in the cream and moisten the entire top of each scone, then sprinkle sugar onto the wet surface. Repeat on all the scones.

Step 6: Bake

Bake at 350F until the tops are just beginning to turn golden brown around the edges. (This should be around 15 minutes, give or take 5 due to the size of your scones and oven variation.)

Yank them out of the oven, and let them cool on the pan or transfer to a rack if they're in danger of overcooking.

Step 7: Serve

When your scones have cooled slightly, pile them in a large bowl or dish and serve with the beverage of your choice.

They're of course great with tea, coffee, and hot chocolate, but are also a fine dessert or party finger food. They never last long, but in the unlikely event that you make too many they will store well.

Though these scones are extremely rich they feel light and fluffy, so beware- it's quite possible to eat way too many of them. If you accidentally eat the whole batch yourself, take a bike ride or try aquaskipping.



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    Can you freeze? if so, do you freeze before cooking or after (that is if there are any left)LOL

    1 1/2 cup All-purpose flour 1 cup QUAKER Brand Oats uncooked You may use either the quick or old fashioned type 1/4 cup Sugar 1 tablespoon Baking powder 1/4 teaspoon Salt (optional) 1/2 cup Margarine or butter, chilled 1/2 cup Raisins or Currants 1/3 cup Milk (best to use either Whole milk or Low fat) 1 Egg, lightly beaten 1 tablespoon Sugar 1/8 teaspoon Ground cinnamon Pre-Heat oven to 400 F. Lightly grease cookie sheet. Combine flour, oats sugar baking powder and salt and mix well. Cut in margarine with pastry blender or if you don’t have a pastry blender, use 2 knives until mixture resembles coarse crumbs. Stir in raisins or currants. Combine milk and egg and mix with fork until dry ingredients are moistened. Turn dough out onto lightly floured surface; knead dough gently 8 to 10 times. Roll or pat dough into 8-inch circle about l/2-inch thick. In a separate dish combine sugar and cinnamon and add gently to dough. Cut into 10 wedges or rows and place on the greased cookie sheet. Bake 12 to 15 minutes or until light golden brown. Serve warm. Scones may be served with clotted or Devonshire cream, butter, jam, lemon curd or with some Heather Honey /cough real Scone.

    4 replies

    I agree- NOT a real scone! Scones are simple, but delicious. I grew up with a British Pastry Chef as an Uncle, and we never used oats or eggs, etc. Although I do agree that they MUST be served with clotted cream and jam or lemon curd. Yummm. Hard to find clotted cream in California, though- so I make my own. An instructable will be created!

    You scone purists! Put up an Instructable with your favorite recipe.

    Hard to find clotted cream in California, though- so I make my own. An instructable will be created!
    Excellent! I'd love to know how to do this.

    I agree put up your recipe! I would love to try them!

    Cinnamon? Oats? That Is Not A Scone! I'm sure it's a delightful product, but scone it is not :-P

    Thank you so much for the recipe! I have been wanting to try my hand at scones and these look awesome. Here's how they turned out:

    Mine sorta look like lumpy biscuits, but they're good. Thanks!


    Hey, just wanted to let you know I'm going to use your recipe to make the celebratory pastry for my 19th birthday today. Thanks for what looks like a simple, but delicious recipe. I'm trying a sort of European-Japanese fusion "cake" based off the concept of tea and scones. Basically, I'm making an ice-cream cake, except the ice-cream's green tea flavored and the "cake" is a base of your scone recipe. The instructable'll follow, but first I need your permission to reference your creation. May I? I promise it'll be included with a way to make decent ice-cream without the machine. :]

    3 replies

    No worries- go right ahead! (Sorry for the lare response.) In the future, you can check out the license on an Instructable: mine says "Attribution-NonCommercial-ShareAlike". Let me know how it goes, and post pictures or a full Instructable if it's awesome!

    Hey, thanks! And if you don't mind, a few minor questions. First of all, do you use some sort of light tent/box to shoot macro pictures of the food, or do you do post-production processing in GIMP or PS, or something similar, because the lighting is very well situated - it looks like something out of the pages of Gourmet, or maybe something like RealSimple, since the recipe list is short.

    Also, as a gift idea for a friend who tried some from the first batch and enjoyed them, I was thinking of scaling up the recipe, combining the dry ingredients, and putting them in a paper bag of some sort as a gift idea (the tag would simply recommend combining every x cups of dry powder in the bag with x cups of cream). Would that work, or would the dry ingredient mix deteriorate too rapidly before it could be used?

    By the way, these things should come with another warning of their own for their baked scent! I was carrying a batch of these up to my dorm suite on the 5th floor in a bowl, and literally a dozen of my fellow college students came into the hallway to find the source of it.

    In this case we just took snapshots of the scones sitting on the table- the afternoon light was spectacular that day. We do frequently use a light tent. A bit of post-processing in Picasa to clean and sharpen. The dry ingredients should be fine so long as they're protected from humidity- you don't want the baking powder to go off. Just put the mix in a zipper freezer bag and store in the freezer, and it should store for a long time. College students are like vultures! Be very careful! ;D

    !!!!!!!!!!!!!!!! So.....Close.......To........Muffins! Which do you like better? Muffins or Scones?

    4 replies

    I like the tops and edges, and scones have more surface area. There's nothing like a Maillard reaction for tasty baked goods. So sorry, I'll have to go for scones.

    That's okay. Here's the statistics so far: Scones: One Muffins: Eleventy Seven

    So... the scones win!!!

    Blargh.... v_v .........I guess so...... I mean...... 1 > 11.T.7 when you round to the nearest scone.....

    I find the all-cream scones to be lighter- both in texture and taste. Cream is definitely high-fat and a precursor to butter, but using cream somehow makes it rich without the fatty feel you sometimes get from butter.

    I'm a biologist who no longer does benchwork, taxidermy + recipes are really a natural hobby extension of lab biology. (I worked in transgenic mouse labs.)
    This mouse came frozen from the East Bay Vivarium; you can get mice from any store that supplies food for snakes and other reptiles.