If the baked goods at Starbucks get you salivating, prepare yourself for conversion. Homemade cream scones are significantly lighter, more flavorful, and they cost a lot less than those high-priced bakery versions offered at the great American coffee joint. They are a quick, fresh, delightful way to start your day. Paired with a cup of your favorite coffee, tea, or juice, blueberry cream scones offer up the nicest batch of antioxidants you may ever put in your mouth. Instead of standing over your bathroom sink, rueing another morning of wrinkles and running hectic, fresh-baked scones seem to invite you to sit, sip, breathe, and welcome the day in style.
I particularly love this recipe because it’s made without butter. Heavy cream is the only source of moisture in the dough, and it bakes them up light, fluffy, and flavorful.
Wild blueberries are smaller than traditional blueberries and can be found in the frozen food section of most health food stores. I found mine at Sunflower Farmers Market for about $3.99. Whole Foods and Trader Joes should also carry them. Feel free to substitute raspberries in this recipe, as well.
For the Scones:
2 cups flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 teaspoon salt
Zest of 2 lemons
1 1/2 c. frozen wild blueberries (or fresh blueberries)
1 1/4 cups heavy cream
For the glaze:
2 c. powdered sugar
Juice of 2 lemons
1/4 c. heavy cream
1/2 tsp. vanilla
In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Add the blueberries and heavy cream and stir together gently with a fork. You don’t want to overmix the dough, so just stir your fork in a circle around the bowl, until the dough starts to follow it and lump together slightly. Turn the dough out onto a clean surface and knead it two or three times. Shape the dough into a large, evenly 1 1/2 to 2″ thick circle. Slice into serving sized pieces. At this point, you can brush the dough with a bit of cream and sprinkle sugar on it. If you plan to glaze your scones, you won’t need to sprinkle them with anything. Place scones on a cookie sheet and bake in an oven preheated to 350 degress for 13-15 minutes, or just until the edges begin to brown. Spoon glaze over hot scones. Allow to cool slightly before serving.
To make glaze: whisk together all ingredients until a smooth, slightly-runny consistency is achieved.