There’s something magical about a freshly baked scone—crisp on the outside, soft and tender on the inside, with just the right amount of sweetness. These Very Berry Cream Scones are a dream to make: no butter, no fuss, just a handful of pantry staples and a generous scoop of juicy berries. The secret? Heavy cream! It keeps the dough rich and tender without the need for cutting in cold butter.
Whether you use wild blueberries, raspberries, or a mix of both, these scones bake up beautifully golden with pops of bright berry flavor. They’re perfect for breakfast, brunch, or a cozy afternoon treat with a cup of tea.
Let’s bake!
Ingredients You’ll Need
- All Purpose Flour
- Baking Powder
- Kosher Salt
- Granulated Sugar
- Frozen Blueberries or Raspberries (or a combination of both)
- Heavy Cream
Ingredient Notes
- Use fresh or frozen berries—no need to thaw.
- Heavy cream adds richness and tender crumb straight from the fridge—no need to soften butter.
How to Make Very Berry Cream Scones
- Mix the dry ingredients.
- Gently add the berries and cream.
- Shape dough into discs and cut into triangles.
- Bake!
Final Thoughts
Enjoy these Very Berry Cream Scones fresh out of the oven for a bakery-worthy treat at home! I like mine with an iced latte.
Very Berry Cream Scones Recipe
Equipment
- 1 Half Sheet Pan
- 1 Parchment Paper Baking Sheets
- 1 Silicone Spatula
Ingredients
- 2 1/4 Cup all purpose flour
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/3 Cup sugar
- 2/3 Cup frozen blueberries or raspberries or a combination of both
- 1 1/4 Cup heavy cream
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Mix the flour, baking powder, salt, and sugar in a large bowl or stand mixer.
- Scatter the berries on top of the dry ingredients and then pour in the cream.
- Mix until a shaggy dough forms.
- Turn the dough out onto the parchment paper and shape into a flat disc, approximately 9" wide and 1" tall.
- Cut the dough into 8 triangles and gently spread the triangles apart so that they aren't touching.
- Bake for approximately 20 minutes, until the edges are golden brown.
