Blueberry Cream Scones Recipe

Blueberry Cream Scones

Makes 16

This recipe was developed by Jerilyn Brusseau and used with permission. Jerilyn is co-creator of the Cinnabon and a recipe writer for Cairnspring Mills.


  • 5 cups pastry flour
  • 2 tablespoons baking powder
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes and kept cold
  • 6 ounces fresh blueberries
  • 1 1/2 cups plus 2 tablespoons heavy whipping cream, divided use
  • 2 large eggs
  • Coarse sugar to sprinkle over top


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Mix pastry flour, baking powder, sugar, and salt together in medium bowl.
  3. Cut butter into flour until mixture resembles coarse meal. Add blueberries and blend lightly.
  4. Mix 1 1/2 cups whipping cream and eggs until well blended. Pour mixture into flour/butter/berry mixture, mixing with fork until dough begins to form, about 30 seconds.
  5. Transfer to counter top. Knead lightly until dough comes together into a slightly sticky ball, 20 to 30 seconds.
  6. Divide dough into two balls. Flatten slightly and cut each ball into 8 wedges. Place scones on prepared baking sheet. Brush with remaining 2 tablespoons cream and sprinkle with coarse sugar.
  7. Bake in preheated oven, 12 to 14 minutes, until golden brown.
  8. Cook's Tip:
  9. Scones may be mixed and shaped, placed on parchment-lined sheet, wrapped in plastic wrap, and refrigerated overnight. Unwrap and move directly from refrigerator into preheated oven when ready to bake.


Amount Per Serving (based on 16 servings)
Calories: 320
Fat: 15 g
Saturated Fat: 9 g
Cholesterol: 65 mg
Sodium: 390 mg
Carbohydrates: 34 g
Fiber: 2 g
Sugar: 6 g
Protein: 7 g
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