Thursday, April 14, 2011

Scones are now a favorite!

Tuesday I bought the blueberries.  Wednesday I saw blogger friend, Mary, post perfectly looking blueberry scones on her blog, One Perfect Bite.  So by last evening, my scone batter was resting in the refrigerator only to be awakened early this morning for baking.

I like to think that I can analyze what a good recipe is by reading through it quickly.  Especially in baking, I have found that if the ingredients include sour cream, fresh cream or cream cheese, every time the recipe will be a success.  Mary's recipe called for 1 1/4 cups of heavy cream.  I just knew this would taste great.

This was my first time baking scones.  I think what turned me off before was that every scone I have ever purchased tasted so dry and crumbly that it needed several cups of coffee or glasses of milk to wash it down.  I never understood what the cheering was about concerning scones. I know.  It took much restraint to keep me from eating them all before The Trout was even out of bed!  The recipe comes together quickly.  No need to even use your mixer.  It does not make an outrageous amount of scones, though that would have been a treat!  I will definitely be looking into more scone recipes.  I hope you try these.  Thank you, Mary, for sharing your excellent recipe.

Blueberry Cream Scones
from the kitchen of One Perfect Bite

2 cups all-purpose flour
1/4 cup + 2 tablespoons sugar, divided use
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
3/4 cup blueberries
1 1/4 cup heavy cream

In a large mixing bowl, combine flour, 1/4 cup sugar, baking powder, and salt.  Cut butter into dry ingredients.  Stir in blueberries.

Add heavy cream and stir by hand just until dough forms.  Dough will be soft and sticky.  Cover and refrigerator 2 hours or overnight.

Preheat oven to 400 degrees F.

Turn dough out onto a lightly floured surface and knead gently until dough just holds together.  Press dough into an 8 to 9 inch circle, 1 inch thick.  Cut into wedges.  Place scones on baking sheet and sprinkle with the reserved sugar.

Bake 15 to 20 minutes at 400 degrees or until scones are a light golden brown on top.  Yield:  6 scones.


  1. Susan, I'm so pleased to hear you liked the scones. The recipe is one of my favorites and we always enjoy them. I hope you have a great day. Blessings...Mary

  2. This is a pefect recipe since the dough can be chilled overnight.

  3. Love scones, in fact had them for breakfast this morning with my tea. There are so many different recipes for scones. I make a whole batch of scones and freeze them on a cookie sheet for an hour or so, then put them in a freezer bag. Then when I want scones I can cook just what I need, popping them into the oven frozen then adding about 5 more minutes to the baking. Yumm! Fresh scones for breakfast is the best.

  4. I LOVE scones...yours looks so delish!!! If you guys ever feel the need to move to P-Burg full should open our FIRST bakery...I'll work for ya! Hahahaha


  5. Oh Chris...that sounds like more work than retirement would allow. Now...if I was 30 years does sound like fun.

  6. That does look like a recipe I have to try, I have to put heavy cream on my shopping list. I have made scones and not been to impressed, I think I might be a scone snob. I'm trying out a new zucchini brownie recipe from a friend today.

  7. I made them too! After reading the post yesterday I just had to have them. There were no blueberries, so I used raisins and the scones were really, really good......and I am a scone snob. There were two leftover for my DIL and me to have with our tea this morning and they were still moist and delicious.

  8. Those are beautiful looking scones. I haven't made them in a while - maybe it's about time!

  9. I could hardly get past these scones when Mary posted them and now you've put me over the top. I will go to great lengths to find blueberries so that I can treat us on the weekend.


  10. I haven't made scones in so long. What a delicious treat. I hope your husband got some :) This sounds like a wonderful recipe and perfect with blueberries too.

  11. I knew that one sounded perfect! LOL! (plus, I have had them from Central Market and know they would only be better fresh out of your own oven!) Thanks for confirming! blessings ~ tanna

  12. I love Mary's blog and her recipes! These scones look exceptionally good and I can only imagine how wonderful they tasted. I would have had a hard time restraining myself from eating the whole batch :o)

  13. Printed this out! I agree, the scones you buy are too dry, but this looks as if it would be lovely!

  14. I also admired Mary's scones. Like you I wasn't really into dry scones. Love that you tried them anyway; I am really tempted now.

  15. My whole family loves scones so I make them all the time. Fruit scones are delicious and I often cut them in half and serve them with fruit and whipped cream for dessert. I love Mary's recipes, so will try this version soon!

  16. I've only made scones using a King Arthur mix, but I will try this recipe! It looks easy and delicious. As you may recall, I bought 60 lbs. of wild Maine blueberries last summer . . . so I have a few on hand in the freezer! LOL!!!