Blueberry scones with creme fraiche are amazing for breakfast, brunch or afternoon tea. The pastry is biscuit like and slightly sweet, crisp on the outside but tender on the inside. Bursting with fresh or frozen blueberry and topped with a cream cheese lemon glaze for a lemony sweetness that compliments the blueberries. Grab a cup of tea!
Heavenly Blueberry Scones
When you need a breakfast or brunch treat that’s not overly sweet and as easy to make as biscuits, go with a scone any day. This Blueberry scone recipe is made with creme fraiche instead of buttermilk like my strawberry scones or like most biscuits. It gives a rich flavor to the dough that you can’t get with buttermilk.
The scones have some natural sweetness from the blueberries, but otherwise they are not sweet which is what you would expect from a scone. For those occasions where you want a little sweetness, top them with a cream cheese glaze seasoned with lemon zest. It adds a tart rich sweetness to the scones and goes great with the blueberry flavor.
If you’re feeling more like a yeast dough then a scone, try some blueberries in a pull apart bread.
While I love blueberry season, scones are a great winter comfort food, but you’re in luck because frozen blueberries work great in this recipe. If using frozen blueberries don’t thaw them or they will turn the dough purple.
Tips for perfect scones
Sometimes scones can be a little dry. Here are a few things that can make a lot of difference in the texture of the dough.
- Use creme fraiche instead of buttermilk. Creme fraiche is similar to sour cream but a little thicker and not quite as sour. It gives the scones a creamier texture so they aren’t as crumbly as some scones can be.
- Use a technique I use for biscuits. Cut the dough into three rectangles and stack them on top of each other. Roll out the stack and do it again two more times. This will give the dough lots of layers.
- Make sure to use very cold butter and try not to handle the dough any more than you have to. Warm hands will melt the butter.
- Don’t over mix or over work the dough. Combine the ingredients just until mixed.
What you’ll need for the best blueberry scones
- Blueberries – Fresh or frozen. It’s so easy to freeze fresh blueberries in the summer. I wash them and let them dry and place them on a rimmed cookie sheet and freeze them. Once frozen, put in an airtight bag or vacuum seal them.
- Creme fraiche – Creme fraiche is similar to sour cream but thicker and not as sour. It’s found in the dairy section where the sour cream or cream cheese are located, it generally comes in a tub like sour cream. You can substitute sour cream or greek yogurt.
- Butter – you need butter for scones, no substitutes.
- Egg – this is what makes them different from a biscuit.
- Heavy cream – brush the tops with this to give them a golden brown color.
- Coarse sugar – like demerara sugar to sprinkle on top.
- Pantry items – flour, baking powder, and vanilla.
- Glaze– it’s totally optional but is amazing. You’ll need cream cheese, cream, vanilla, lemon zest and powdered sugar
How do you make creme fraiche blueberry scones
Step 1: Add cold butter
Use a food processor to mix the dry ingredients then add cold butter and process until the butter is the size of peas. You can also use a pastry cutter.
Step 2: Add the liquid
Combine creme fraiche, vanilla and egg and add it to the flour mixture and process just until it comes together.
Step 3: Freeze
Place the dough on a floured surface and form into a rectangle. Cut the rectangle into thirds and stack them on top of each other. Roll out into a rectangle and repeat this 2 more times. Place the dough in the freezer for 10 minutes.
Step 4: Roll
Roll out the dough, add blueberries and roll it jelly roll style.
Step 5: Cut and bake
Cut into triangles and brush the tops with cream and coarse sugar and bake.
Step 6: Make the glaze
Combine cream cheese with vanilla, cream and powdered sugar. Use a hand mixer or whisk until smooth. Add lemon zest and stir to combine. Drizzle over baked scones.
With blueberries bursting through this amazing dough, you won’t get the most beautiful scones, but they may be the best you’ve tried. If you want prettier scones, cut back on the blueberries.
What you’ll love about this dough is that you can make it the night before and refrigerate it. Then in the morning just add the blueberries and bake. I’ve found that they’re best eaten the same day or the next. After that I would freeze them and toast them a bit in the oven.
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Lemon Glazed Blueberry Scones with Creme Fraiche
Ingredients
- 2 ¼ cups flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 12 tablespoons butter cut into ½ inch pieces
- ½ cup creme fraiche
- 1 teaspoon vanilla
- 1 egg
- ¾ cup frozen or fresh blueberries
- heavy cream
- 2 ounces cream cheese softened
- 1 teaspoon vanilla
- 3 tablespoon cream
- 1 cup powdered sugar
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 400º. Stack 2 baking sheets together and line the top one with parchment paper.
- In the bowl of a food processor, add flour, baking powder, sugar and salt. Process until combined. Add cold butter and process until you have pea size pieces.
- In a measuring bowl, whisk together the creme fraiche, vanilla and egg. Add to flour mixture and process just until combined.
- Transfer to a floured surface and knead until it just comes together. Pat into a 12 inch square. Cut into thirds and stack on top of each other. Roll it out and repeat two more times. Place in freezer for about 10 minutes. (You can refrigerate this overnight at this point)
- Remove from freezer and roll it into a 12 inch square. Add frozen blueberries or fresh, pushing them into the dough. Roll it jelly roll style into a 12 by 4 inch rectangle. Cut the rectangle into 4 equal rectangles and cut each rectangle into 2 triangles. Transfer to baking sheet and brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake for 18-25 minutes until tops and bottoms are lightly brown.
- Glaze: Combine cream cheese, vanilla, cream, and powdered sugar and mix together until creamy with a hand mixer or whisk. Add lemon zest and combine.
Barbara’s Tips + Notes
- You can refrigerate the dough overnight before forming into scones.
- You can substitute sour cream for creme fraiche.
- Don’t over mix the dough.
- Use very cold butter.
- You can use fresh or frozen blueberries, if frozen don’t thaw or the dough will turn purple.
- These will stay fresh for about a day. Freeze left overs and warm in a 350º oven for 5-10 minutes.
- For the glaze, you can make it thinner by adding more cream or thicker by adding more powdered sugar.
Nutrition
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Hillary S. says
These were the BEST scones ever! I used clotted cream instead of the crème fraiche as that is what I had on hand. They were very flaky, moist and delicious. A definite keeper!
Barbara Curry says
I am so jealous that you had clotted cream!