Recipe: Blueberry Cream Scones

Scones filled with blueberry compote and cream

Blueberry Cream Scones

Ingredients

• 625 g (5 cups) fresh blueberries, divided
• 125 ml (½ cup) sugar, divided
• 12 ml (2½ tsp) lemon juice
• 7 ml (1½) tsp cornstarch
• 500 ml (2 cups) flour
• 12 ml (2½ tsp) baking powder
• 2 ml (½ tsp) salt
• 1 ml (¼ tsp) baking soda
• 1 stick butter, chilled, cut into pieces
• 1 egg
• 60 ml (¼ cup) buttermilk
• 425 ml (1¾ cup) heavy cream, divided
• Powdered sugar, as needed

Instructions

1. In a saucepan, combine 375 g (3 cups) blueberries with 45 ml (3 tbsp) sugar and lemon juice. Cook over medium heat, stirring occasionally, until the berries pop and release their juices.
2. In a small bowl, combine the cornstarch and 15 ml (1 tbsp) cold water. Stir into the simmering blueberry mixture. Simmer and stir one minute, then remove from heat. Add the remaining blueberries, then cool and refrigerate until ready to use.
3. Preheat oven to 220 C (425 F). Line a baking sheet with parchment paper. In a food processor, combine flour, 75ml (1/3 cup) sugar, baking powder, salt and baking soda. Pulse in the chilled butter until the mixture resembles coarse meal.
4. In a small bowl, combine the egg, buttermilk and 50 ml (¼ cup) cream. Pulse into the dried ingredients to form a moist dough. Add additional cream if needed. On a lightly floured surface, gently knead the dough several times. Roll the dough out approximately 2-cm (¾-inch) thick and cut into 8 to 10 rounds, each 6.5 cm (2½ inches) in diameter. Place the scones on the prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until lightly golden brown, about 15 minutes.
5. In a chilled bowl, with a chilled whip, beat 375 ml (1½ cups) cream until lightly thickened. Add 22 ml (1½ tbsp) sugar and beat until medium soft peaks form. Chill until ready to use.

To Serve: With a serrated knife, split the warm scones. Set the bottoms on individual serving plates. Divide the blueberry compote among the scones, allowing some to run off each scone onto the plate. Top the compote with a generous dollop of whipped cream. Cap the top half of the scone. Sprinkle the plate and the top of the scone with powdered sugar and serve.

Serves 8 to 10

Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.