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My Easy Scone recipe will soon become a family favorite! Topped with a blueberry compote and homemade whipped cream this will make a delicious weekend breakfast treat or dessert that your friends and family will enjoy for years to come.
This is more of an English Scone than some you see around the internet. These plain scones are perfect for afternoon tea with clotted cream and jam, or Irish butter. Not a fan of blueberries? Make a compote out of your favorite seasonal fruit.
But any way you serve them it’s going to be one delicious scone, it’s a great recipe!
What ingredients do I need for an Easy Scones recipe?
Let’s start by gathering the ingredients we need to make sones with a blueberry compote and whipped cream. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make scones?
There may be a lot of step-by-step pictures but don’t be discouraged, using a food processor to make scones couldn’t be easier and the results are a lightly sweet scone that is delicious plain or with your favorite toppings.
- Add the all purpose flour, baking powder, salt, sugar, and lime zest to the bowl of a food processor.
- Pulse the dry ingredients to combine.
- Add the cubes of unsalted butter to the flour mixture.
- Pulse until the butter has been cut into the mixture, it should be like coarse grains of sand (you can use a pastry blender to cut in the butter if you don’t want to use a food processor).
- Add the yogurt, cream, and vanilla to a small mixing bowl.
- Mix the wet ingredients together until well blended
- Add the wet ingredients to the flour mixture.
- Mix the combined ingredients with a spoon until the mixture just starts to come together. Do not overmix.
- Dump the scone dough onto a lightly floured work surface (only a light dusting, don’t add additional flour to the dough)
- Form the mixture into a ball and use your hands to form the dough into a large circle and flatten till about 1 ¼ inch thick.
- Using a drinking glass or cutter, cut out the scones in circles. Reform any dough left over and repeat the process until you’ve finished using all the dough.
- Place the scones on a baking sheet lined with parchment paper. Brush the scones with heavy cream. This will give the scones an amazing golden brown color. (milk can be substituted)
*Chilling the cut out scones for 20-30 minutes before baking will give you a flakier scone.
- Bake for 15-20 minutes in a 400-degree F preheated oven, or until a deep golden brown in color.
- Transfer the scones to a wire rack to cool.
How do I make a blueberry compote?
- Place blueberries along with sugar, water and lime juice in a small pot or saute pan.
- Place the pot on the stove over medium-high heat.
- Bring the berries to a boil, and continue to cook until the skins of the blueberries pop open. Remove the pot from the heat and remove about two tablespoons of juice from the pan, allow it to cool briefly.
- Add the liquid from the blueberries to a small bowl, and add the cornstarch to the liquid.
- Mix the cornstarch with the blueberry juice until all of the cornstarch has been blended and the mixture is smooth.
- Add the cornstarch mixture into the pot of blueberries and return to the stove. Set the burner to simmer and continue to cook for a few more minutes until compote has thickened.
Allow the compote to cool before serving. The blueberry compote can be served at room temperature, slightly warmed or chilled.
Then it’s just a matter of spooning that delicious homemade blueberry compote on the bottom section of a sliced scone. You can add whipped cream to make this an extra special treat, or serve it with just the compote (and maybe a little Irish butter).
You’ll soon agree these are the easiest and best scones you’ve ever made!
Recipe FAQ’s:
To make the best and flakiest scones it’s important to start very cold dairy ingredients. The butter, cream and yogurt need to be as cold as possible. Using cold ingredients prevents the butter from melting before the scones are baked. This allows the butter to melt during the baking process which creates a flaky tender scone.
Using fresh baking powder is key. Baking poser that has been open for 6 months or more should be tossed. It’s lost too much effectiveness at this point. Don’t be tempted to knead the dough too much, the scones won’t rise as tall. Knead the dough just enough to bring the dough together.
Also adding flour while forming the dough can also prevent the dough from rising as high, so only dust lightly.
Chilling the cut-out scones will definitely help the baking process and give you a flakier scone. Refrigerate the scones for 20-30 minutes before baking.
More Recipes You’ll Love!
Easy Scones with Blueberries & Cream
What’s for Breakfast? How about an easy to make scone that can be in your oven in 10 minutes? Topped with warm a blueberry compote and whipped cream!
Servings: 8
Calories: 574kcal
Ingredients
Scone
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 5 tbsp sugar
- 1 lime zest from lime
- 12 tablespoons unsalted butter cold and cut into cubes
- ½ cup heavy cream
- ½ cup greek yogurt plain or vanilla
Blueberry Compote
- 2 cups blueberries
- 2 tbsp water
- ⅓ cup sugar
- juice from one lime
- 1 tsp cornstarch
Whipped Cream
- 1 ½ cups heavy whipping cream
- 1 tsp vanilla
- 2 tbsp superfine sugar
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Instructions
Scone
-
In the bowl of a food processor add the flour, baking powder, salt, sugar, and lime zest, pulse 3-4 tiomes to blend.
-
Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand. *you can use a pastry blender to cut in the butter if you don’t want to use a food processor
-
In a small bowl, mix together the yogurt, cream, and vanilla until combined.
-
Add the wet ingredients to the flour mixture and mix the combined ingredients with a spoon until the mixture just starts to come together. Do not overmix.
-
Dump the scone dough onto a lightly floured work surface.
-
Form the mixture into a ball and use your hands to form the dough into a large circle and flatten till about 1 ¼ inch thick.
-
Using a drinking glass or cutter cut out the scones in circles, reform any dough left and repeat the process until you’ve finished using all the dough.
-
Place the scones on a baking sheet lined with parchment paper. Brush the scones with heavy cream. This will give the scones an amazing golden brown color. (milk can be substituted)*Chilling the cut out scones for 20-30 minutes before baking will give you a flakier scone.
-
Bake for 15-20 minutes, or until a deep golden brown in color.
-
Transfer to a wire rack to cool.
Blueberry Compote
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While scones are in the oven begin your compote.
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Place the blueberries along with the sugar, water and lime juice in a small pot or saute pan. Place the pot on the stove over medium-high heat.
-
Bring berries to a boil, and continue to cook until skins of blueberries pop open.
-
Remove the pot from the heat and remove about two tablespoons of juice from the pan, place the liquid from the blueberries in a small bowl and allow it to cool briefly.
-
Add the cornstarch to the blueberry juice and mix until all of the cornstarch has been blended and the mixture is smooth
-
Add the cornstarch mixture to the pot of blueberries and return to the stove. Set the burner to simmer and continue to cook for a few more minutes until the compote has thickened.
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Allow the compote to cool before serving. The blueberry compote can be served at room temperature, slightly warmed or chilled.
Whipped Cream
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In the bowl of your mixer add cream, sugar and vanilla
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Start on low speed and build up to faster speed gradually, (this will give you a better consistency for your whipped cream than over beating it from the beginning)
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Continue beating until cream is fully whipped
Assembly
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Split the scones with a sharp knife and spoon the blueberry compote to the bottom section of the scone. Top with whipped cream and place the top of the scone on the whipped cream. Sprinkle with confectioner’s sugar and serve.
Nutrition
Calories: 574kcal | Carbohydrates: 51g | Protein: 6g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 177mg | Potassium: 280mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1420IU | Vitamin C: 3.9mg | Calcium: 129mg | Iron: 1.7mg
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