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 Legal jargon: I have been compensated by the US Highbush Blueberry Council for my participation in this campaign.  I am part of the Mom It Forward Blogger Network. That being said though, ALL thoughts and opinions are my own.

Blueberries don’t last long in my house.  I buy them constantly and half the time they’re gone before we even make it home from the store.  My family is a collection of picky eaters, which makes meal time such a joy (said no one, ever!)  One person likes _____ and the other hates it.  But, blueberries are one of the only foods we ALL agree on.  In the event a few blueberries do make it home and aren’t eaten within seconds of being put in the fridge, I freeze them to use in smoothies or in baked goods later on. If I’m going to bake with blueberries, I want them to be the star of the dish.  They have such a gorgeous color and when they’re ripe and at their peak, their flavor is incomparable. (You can learn more about blueberries here).

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A simple, uncomplicated, blueberry cream scone seemed like the perfect way to use a few juicy blueberries that my family hadn’t devoured.  The blueberries are the star.  But the co-stars are important.  Heavy cream, it’s a must!  Don’t go all ‘dieter’ on me and try to cut the fat and sub out another type of dairy.  Either go for it, or don’t.  The lemon zest was a last minute addition after I saw my lemon tree exploding with little nuggets of sunshine.  You don’t have to add the zest, but if you have a spare lemon rolling around on your counter, zest that little thing right into your dough.

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The flavor of what I bake is most important.  Next, is the preparation and bake time.  If something comes together really easily and doesn’t take a long time to bake, I’m more inclined to make it again and again.  And that’s exactly what these scones are.  You can stir them with a regular ol’ dinner fork in just 1 medium sized bowl, then dump the dough straight onto your baking sheet.  Just shape it with your hands, cut them, and bake.  No fancy gadgets, tools, or even cookie cutters.  Simple ingredients, simple preparation, resulting in a recipe that will leave you making it again and again.

blueberry cream scone 1


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Blueberry Cream Scones


  • 2 cups flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups heavy cream
  • 1/2 cup blueberries
  • zest of 1 lemon (optional)


Preheat oven tp 425 degrees.

Mix flour, sugar, baking powder and salt in a bowl. Stir in heavy cream with a wooden spoon. Once dough is wet, use your hands to knead it a few times. Knead in blueberries and zest.

Dump dough onto a parchment (or silpat) lined baking sheet and form into a 12 inch disk. Cut into 8 triangles. Slightly separate triangles (you can even leave them just cut, but unmoved and they’ll bake up just fine).

Bake for 20 minutes.