Scrumptious blueberry scones are a wonderful addition to any afternoon tea. And how can you possibly enjoy scones without Devonshire cream?
Today I’m sharing a faux Devonshire cream, as the true cream can take more than 24 hours to make. But this cream is absolutely delicious on any flavor scone.
Scrumptious Blueberry Scones
- 3 Cups All-Purpose Flour
- 1 Cup Sugar
- 1 Tbsp Baking Powder
- 1 Lemon, zested
- 1 1/2 Sticks Cold, Salted Butter, cut into pea size pieces
- 1 1/2 Cups Fresh Blueberries
- 1/2 Cup Heavy Cream
- 1 Tsp Vanilla Extract
- Turbinado sugar (optional)
- Devonshire Cream (recipe follows)
Preheat oven to 375 degrees. Lay parchment paper on cookie sheet.
In a medium bowl, combine flour, sugar, baking powder, and lemon zest. Add in butter; knead and rub with your fingers until combined with dry ingredients and become course and crumb-like. Gently stir in blueberries. Add in heavy cream and vanilla, stir to combine.
Option 1 – scoop dough and form into dough balls, place on prepared cookie sheet 2″ apart. Makes 12-14 scones.
Option 2 – form dough into 1 large round disc, cut into 6 wedges and place on prepared cookie sheet 2″ apart. Makes 6 scones.
Sprinkle with Turbinado sugar and back for 15-18 minutes until lightly golden. Cool and serve with Devonshire cream.
- 3 Oz. Cream Cheese, softened
- 1 Tbsp Sugar
- Pinch of Salt
- 1 Cup Heavy Cream
Cream together cream cheese, sugar, and salt. Beat in heavy cream until soft peaks form.