Easy Blueberry Cream Scones
Think of these scones as the easier, cooler cousin of the blueberry muffin. Why cooler? Because they don't even require a muffin pan. Why easier? Because all you have do is mix heavy cream and a little honey into the dry ingredients. It's a one-bowl brunch slam dunk.
Author: The Chef
Recipe type: Dessert
- 1 lemon
- ⅓ cup plus 2 Tbsp. sugar
- 2 cups all-purpose flour, plus more for dusting
- 1 cup plus 2 Tbsp. old-fashioned oats
- 2½ tsp. baking powder
- ½ tsp. kosher salt
- 1⅓ cups plus 1 Tbsp. chilled heavy cream
- 2 Tbsp. honey
- 1 cup frozen blueberries, preferably wild
- 1 large egg yolk
- Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
- Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
- Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
- Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
- Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
- Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
- Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
- Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
- Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
- Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
- Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.