Ingredients
Method
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the self-rising flour and sugar. Stir them together until well mixed.
- Pour in the heavy cream or buttermilk (and vanilla/lemon zest if using) and gently stir until a shaggy dough forms. Be careful not to overmix!
- Gently fold the blueberries into the dough, being careful not to overmix or crush them.
- Turn the dough out onto a floured surface, gently pressing it into a disc. Use a knife or dough cutter to cut the dough into 4 large wedges (or 8 smaller wedges *see note for bake time), like a pizza. Arrange the wedges on a parchment-lined baking sheet and brush with a little extra heavy cream to help with browning.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let them cool for about 10 minutes before serving.
Notes
*If cutting into 8 smaller wedges, it will need a shorter bake time - check after 15 minutes (but could take as long as 18 minutes).
Self Rising Flour vs All Purpose Flour
If you don't have self-rising flour on hand, you can substitute it with all-purpose flour, but you’ll need to add a leavening agent like baking powder and salt. The typical ratio is 1 cup of all-purpose flour plus 1 1/2 teaspoons of baking powder and a pinch of salt to mimic self-rising flour. However, this extra step can alter the texture and may not yield the same fluffy results as self-rising flour.Why 425 degrees F?
A hotter oven gives scones a taller rise and more golden exterior. Great if you like a crisp top with a still-soft center. Just be careful not to overbake — at 425°F, they can go from golden to too brown very quickly in the final minutes. I recommend placing them in the middle rack and rotating the pan halfway through for even baking.Keep It Cold
Cold cream and frozen blueberries help keep the dough tender and ensure a soft, fluffy texture. You can even chill the flour for 10 minutes before mixing!Fresh vs. Frozen Blueberries
I recommend frozen blueberries because they help prevent excess bleeding in the dough. But if using fresh blueberries, gently fold them in after mixing the cream to minimize smushing.Flavor Boosters
Lemon zest and vanilla are optional but highly recommended for a bright, bakery-style flavor.Make It Gluten-Free
Substitute a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Add 2 teaspoons of baking powder and ¼ teaspoon salt since gluten-free flours don’t self-rise.Make It Dairy-Free
Use full-fat canned coconut milk or unsweetened almond milk creamer instead of heavy cream. Results may be slightly less rich but still soft and tasty.Storage Tips
Scones are best the day they’re baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months. Reheat in the oven or toaster oven for best texture.Additional Tips
- If tops brown too quickly, loosely tent with foil for the last few minutes to prevent over-browning.
- 4 scones vs 8 scones: Larger scones will naturally be a little softer and more tender in the center, especially at the higher temp, so this is a great option if you want extra-soft middles and bakery-style height.