Think of these scones as the easier, cooler cousin of the blueberry muffin. Why cooler? Because they don't even require a muffin pan. Why easier? Because all you have do is mix heavy cream and a little honey into the dry ingredients. It's a one-bowl brunch slam dunk.
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What you’ll need
Measuring Cups
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Glass Measuring Cup
$26 At Amazon
Microplane
$18 At Amazon
Large Bowl
$18 At Amazon
Medium Bowl
$17 At Amazon
Fork
Flexible Metal Spatula
$9.99 At Amazon
Pastry Brush
$6 At Amazon
Small Bowl
$15 At Amazon
Chef's Knife
$34.53 At Amazon
- See AlsoLemonade Scones (3 ingredients)
Parchment Paper
$3 At Amazon
Rimmed Baking Sheet
$26 At Amazon
Recipe information
Yield
Makes 8
Ingredients
1
lemon
⅓
cup plus 2 Tbsp. sugar
2
cups all-purpose flour, plus more for dusting
1
cup plus 2 Tbsp. old-fashioned oats
2½
tsp. baking powder
½
tsp. kosher salt
1⅓
cups plus 1 Tbsp. chilled heavy cream
2
Tbsp. honey
1
cup frozen blueberries, preferably wild
1
large egg yolk
Preparation
Step 1
Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
Step 2
Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
Step 3
Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
Step 4
Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
Step 5
Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
Step 6
Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
Step 7
Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
Step 8
Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
Step 9
Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
Step 10
Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
Step 11
Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
Step 12
Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.
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Reviews (49)
Back to TopTriangleLove the ease and the tenderness but missed the buttery taste of other scones I’ve made. Next time I will brush with melted butter instead of the egg yolk and see if that gives me the taste I miss
Angeleah Halaby
Sarasota, FL
5/29/2022
We liked them but I would double the lemon zest
Irina
CT
2/19/2022
This is an excellent recipe.
Elaine McCoy
Durham, North Carolina
1/18/2022
Excellent! for the person who used milk - heavy cream has higher fat and lower water content, so using milk in a cream scone recipe doesn't warrant giving the recipe fewer stars! The recipe didn't call for milk - so of course you are going to get a wet sticky dough and a completely different final product. For those asking about non-dairy, I would definitely try full fat coconut milk. I've used that in a scone recipe before and it worked pretty well.
Jennifer Geoghan
Princeton
7/8/2020
I have made this 3 times now, every time they are perfect!
Anonymous
California
7/4/2020
Dough was too sticky and wet. I put in 1/3 less liquid (half almond milk/half regular milk) and it was way too wet. Dough didn't really rise and texture was gummy... flavour was very good!
Itsaviola
6/21/2020
These came out so good and I like that these can be modified for different flavors. I used orange zest and craisins since we had a big bag in the pantry and they were delicious. Also added almond extract and chopped almonds to a second batch to use for strawberry shortcakes and it was a success
Anonymous
Austin
6/1/2020