Wimbledon just finished on Sunday, and as is (somewhat inconsistent) tradition, I made scones and had strawberries and cream for the occasion! I was going to make these strawberries and cream scones to really double down on the theme, but the freeze dried strawberries I got were an off batch or something, and didn’t grind up like I expected. So I improvised with the freeze fried blueberries I had, and voila! Blueberries and Cream Scones!
The base of these scones was really good. A simple and effective vanilla scone with a good consistency and flavor. (Vanilla bean powder helps!) Adding in the blueberry flavor worked (and would work even better if I had more of them, but I was working a bit on the fly), and having the swirled style of scone was pretty unique. It’s definitely not something I’ve seen before!
I’m hoping that doing something that I’ve never seen before will fly for the State Fair, because I think this may be the ideal recipe for that. A vanilla scone that showcases the basics, swirled with blueberry (or strawberry) to bring in an element of surprise for the scone category. I feel like usually scones get their flavors from mix-ins, so having the base be two different flavors feels unique!
These are great plain, or warmed up with butter, and I’m definitely going to be keeping them in my back pocket… Likely for future Wimbledons! Next time, I’ll make them with strawberries as planned.
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PinIngredients
- 2 cups all-purpose flour, plus more for hands and work surface
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 2 and 1/2 teaspoons baking powder
- 1/2 cup (8 Tbsp) unsalted butter, frozen
- 1/2 cup heavy cream or buttermilk
- 1 large egg
- 1 and 1/2 teaspoons pure vanilla extract or vanilla powder
- 3/4 cup freeze dried blueberries, ground up to a powder
Instructions
- Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture and mix together until everything appears moistened. The dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream.
- Separate your dough in half, leaving half in the bowl. Add in the powdered freeze dried blueberries and mix together until incorporated.
- To make triangle scones: Take chunks of the two different kinds of dough and alternate placing them on your floured work surface, forming a rough disc shape. Once all your dough is used, press it into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet.
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat(s). After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Notes
Base from Sally’s Baking Addiction