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Scones with blueberries and cream.









L came to visit last weekend, so I made a quick batch of these scones and we had them with fresh blueberries (an indulgence in Canada in January!) and whipped cream.

These scones are my favourite plain scones- they’re not sweetened, so they’re perfect for topping with fruit and cream or even just butter and jam. The recipe is really quick and easy, so if you’ve never made scones before, I’d encourage you to give it a go!

Adapted from Edmonds Flour.
Yield: approx. 2 dozen scones

3 cups all-purpose flour
6 tsp baking powder
1/4 tsp salt
1/3 cup butter
1 – 1 1/2 cups milk

Preheat oven to 425 F (220 C / Gas Mark 7).
Combine flour, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or two butter knives. Add milk until dough just comes together. Knead gently. Roll out onto floured surface and cut circles using a mason jar or a glass. Bake in preheated oven for 10 mins or until tops are golden brown.
Serve with blueberries and freshly whipped cream.

What are you favourite toppings to have on scones?


  1. Those look sooooooo yummy! I have a friend who makes Australian scones (I don’t know what makes them Australian) and she makes whipped cream for them to put on with apricot preserves. They are so tasty!

    • kyliemw kyliemw

      Thanks Ness! I love pretty much any scone, but scones with apricot jam and cream sound amazing!

  2. I just made your scones (I had them bookmarked since you posted your entry) for our easter brunch and they were so yummie. Fortunately there are some leftovers for tea in the afternoon šŸ˜‰ Thanks for the recipe.

    • kyliemw kyliemw

      I’m so glad you enjoyed them! Happy (very belated) Easter!

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