scones

Blueberry Cream Scones with Raspberry Jam

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Blueberry Cream Scones with Raspberry Jam
blueberry cream scones

These tender and creamy scones are for reader Nicola and her husband. She wrote in and requested a Blueberry Cream Scone, and well, it was hard to argue with figuring out how to make those.

I actually just went back and took my favorite secret scone recipe from my catering days, (not so secret anymore!) and swapped out some of the flavorings to make a gorgeous blueberry cream scone.

But since I always have trouble with leaving good enough alone, I had to keep going. With the 4th of July coming up, I realized that I could easily make these red-white and blue scones with the simple addition of some red raspberry jam.

So I did it. I cut the dough in half, and made a scone sandwich with the jam. They baked up beautifully, (although a little messy!) and tasted incredible. In the words of Pia, “mom, these are like really, really delicious!”

Blueberry Scones with Raspberry Jam, yields 6 large scones
2 cups flour
½ cup sugar
1tsp baking powder
½ tsp baking soda
½ tsp salt
8 Tbs butter, cold and cut into 1” pieces
2/3 cup cold cream
1 egg

½ cup of fresh blueberries
1/3 cup raspberry Jam

2 tsp cream
2 tsp sugar

Preheat the oven to 350 degrees. Prepare a sheet pan with parchment or a silpat.

IMG_8154
*My morning helpers still in their pj’s and bed head.

2) In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.

blueberry cream scones

3) Cut up a stick of butter into small pieces

blueberry cream scones

4) Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

blueberry cream scones

blueberry cream scones

blueberry cream scones

5) In a separate smaller bowl, beat together the egg and the cream until well combined.

blueberry cream scones

blueberry cream scones

6) Make a well in the middle of the dry ingredients in the bowl.

blueberry cream scones

7) Pour the wet ingredients into the well.

blueberry cream scones

8) Using a spatula, gently fold the dry ingredients into the wet ingredients.

blueberry cream scones

9) Continue folding the dough until it holds together.

blueberry cream scones

10) Transfer the scone dough to a floured surface and gently work the dough into a disc shape. * If adding blueberries this is the time when you gently work them into the dough, taking care not to burst them.

blueberry cream scones

blueberry cream scones
(this is a batch without blueberries)

blueberry cream scones

11)Flour a sharp knife and slice through the dough horizontally.

blueberry cream scones

12) Gently fold the top over.

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13) Spread the raspberry jam over the top of the bottom layer.

blueberry cream scones

blueberry cream scones

14) Gently place the top back on the scones.

15) Flour the knife again and slice the disc into 6 triangles.

blueberry cream scones

16) Place the blueberry scones on the prepared sheet pan.

blueberry cream scones

17) Brush the tops of the scones with the 2 tsp of cream and sprinkle with a thin layer of granulated sugar.

blueberry cream scones

18) Bake the scones at 350 degrees for 18-20 minutes or until golden on top

blueberry cream scones
*This is Pia and Coco reading books while they sit and await their breakfast, keeping a watchful eye on the baking scones.

blueberry cream scones

blueberry cream scones

19) Serve and enjoy!

blueberry cream scones

Leave a Reply

19 Comments

  1. I love that you added jam in between the scone dough! What sweet little kitchen helpers!

  2. Vicki in GA says:

    CoCo is getting so big! Pretty soon she’ll be your 2nd sous chef. Altho, CoCo looks like she is quite content being a taster.

    I agree, the jam really enhances the scones; a great idea.

  3. Kristin says:

    Those look amazing! I love a good berry scone.

  4. MTW says:

    Johns’s absolute favorite!!!
    I will have to get away from all the packing and make his a lovely surprise!!!!
    Thanks!!!!!

    • So cute! Aren’t you sweet to do that! Good news is that they are fast to make and you don’t need a mixer just two bowls and a sheet pan!

  5. sippitysup says:

    Ohhhh. A dollop of coddled cream and you have a red white and blue dream come true. GREG

  6. Katrina says:

    These look so yummy! Great recipe.

  7. Vicki B says:

    Be still my heart! I love scones. These sound delicious. Is your other “secret” scone already photographed? I need all the scone help I can get. They always turn out too dry.

    • no! It is for my book, which I am in the thick of writing this minute! Try these- they are moist, I promise! But I do have pumpkin scones up too!

  8. These look wonderful!

  9. These look amazing! I love blueberry season, and this is going on my already too long list of blueberry treats to bake!

    • Oh good Maggie! you will love them. good for the weekends, although I suspect they could double as dessert with some ice cream :)

  10. Those look incredible! I love all the jam oozing out, yum!

  11. Wow – really pretty. What a great flavor combination – I bet the jam has just the right kick of intense fruityness.

  12. Rachel Davidson says:

    making these tomorrow morning. I will tell you how it goes.

  13. Rachel Davidson says:

    It went Fabulous! I woke up early to make these, and they were so easy! They were also very delicious!! I used fresh strawberry jam-and it was to die for!!! i love what the cream does to these!! I would recommend doubling the recipe, because my family gobbled mine up within the day! Thank you for a great recipe.

    • yay! I am so glad that these went well for you!