Doug * Blueberry Cream Scones
The recipe for traditional English scones was a family heirloom, and though the exact origin was unknown, a few things were for certain: It was old. And fancy. And top-secret. The recipe belonged to Doug’s business partner, and when the two of them launched Soirée, a New Haven-based catering company, the scones were a no-brainer and an instant hit among patrons.
Doug
Years later, after the business partners had gone their separate ways, Doug began cooking for a local bed and breakfast where he needed something sweet to serve up in the morning. Remembering the popularity of his partner’s scones, he began scouting an old, tattered copy of his favorite cookbook, The Joy of Cooking, for something similar. There, he stumbled upon a recipe for rich cream scones, which proved not only similar — but exactly the same.
“It was sort of funny to find out, after all that time, that this family heirloom recipe was actually a recipe from one of the most popular, best-selling cookbooks of all time,” Doug says. “But at the same time, a recipe doesn’t have to be unique or inaccessible to be great.”
In fact, the accessibility of the recipe is likely a testament to its value. There’s a reason it’s been published so many times, a reason it’s so widely spread, a reason so many people use it. The cream scones are indeed a family heirloom — but for many families. Welcomed in countless homes, shared among loved ones, passed down from generation to generation.
And the truth is: new or old, secret or not, the recipe remains a winner. Though the scones are quick and easy to make, they taste like a labor of love. As the edges turn crackled and golden, the insides remain tender, moist, and not too sweet. Substantial, yet somehow light, with subtle hints of cream and sugar. The perfect, crumbly companion to a hot cup of coffee on a crisp sun-drenched day.
The recipe is also tremendously versatile, providing the perfect backdrop for all sorts of flavors. Blueberries add a wonderful burst of sweetness, but the options are truly endless: anise with poppy-seed, cranberries with orange zest, walnuts with rosemary. Add some crystallized ginger and you have the perfect base for tea sandwiches layered with thinly sliced ham or a generous smudge of cream cheese.
All of which is to say, I think you’ll like this recipe. And if you like it, pass it on.
Three Quick Questions…and Doug’s Answers
It’s your last meal. What do you have?
I’d go out shopping to see what looks good, and I’d take as long as I could preparing it. For me, that’s the fun part.
Your kitchen is burning down. What’s the one thing you grab?
The fire extinguisher.
Do you have a favorite cookbook?
Chez Panisse Menu Cookbook, by Alice Waters.
To learn more about Doug and what he’s cooking up these days, head over to the Big Green Truck!
- 2 cups all-purpose flour
- 2¼ tsp baking powder
- ⅓ cup sugar
- ½ tsp salt
- 1 cup fresh blueberries
- 1¼ cup heavy cream
- Preheat oven to 425°.
- Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Gently stir in blueberries. Add the cream and mix together, gently, with a wooden spoon until just barely combined. Be careful not to over-mix.
- Transfer dough to a lightly-floured board or counter-top. Using your hands, gently pat the dough down into an 8-inch disk, about ¾ inch thick. You can use the bottom of an 8- or 9-inch cake pan to help you press the dough down evenly if need be. Brush the top of the disk with a bit of cream and sprinkle with sugar. Cut dough into 8-12 triangles and arrange on un-greased baking sheet, at least a half-inch from one another.
- Place baking sheet on center rack in oven, and bake for 12-15 minutes until scones turn golden. Allow to cool on wire rack for about 10 minutes. Enjoy while still slightly warm.
Good call on the fire extinguisher, Doug.
Wonderful Post, these scones looks delicious!!!!
I really likes the pictures too…
You have a nice blog here.
Thanks, Reem!
Hi Kathryn, I am so glad you somehow found my blog because now I have found yours! What a lovely site you have, and your words and photos are a joy to read. I’m having fun getting to know the people behind the recipes.
Doug is very wise when he said “a recipe doesn’t have to be unique or inaccessible to be great.” I can’t wait to try these scones. I’m curious to see if this version from the beautifully tattered Joy of Cooking is the same as my 1970’s edition.
Liren– Thank you so, so much. I’m glad I found your blog, too!
What a lovely site you have here! This was such a great story, and the scones look delightful.
Thank you! 🙂
[…] if that’s still not cutting it for you, just make some blueberry scones with this recipe from Dramatic Pancake. […]
MMM, i love scones, the blueberries make them look so gorgeous!
These scones look delicious! Thank you for sharing.
I just made this….pulled the scones out of the oven 20 mins ago. I never made scones before in my life, yet they are one of my favorite things to eat. I didn’t have blueberries, so I used cranberries and orange zest. These are the best scones I have EVER had, and the recipe is very easy. Thanks!
Liz– So happy they turned out so well! And you’ve convinced me that the next time I make these, I’ll have to try out the cranberry-orange zest combo for sure.
Splendid scones! That looks enticing and it’s making me crave for it.
The photos are lovely! Looking forward to attempting these!
Thanks, Anna! Let me know how they turn out… 🙂
These look amazing!!! They also look fairly straight-forward to make, which is good for the amateur baker, like me. Although I’m sure they aren’t the most dietetic, I can 100% get behind them since blueberries are packed with antioxidants. Not to mention, they look delicious!!! Thanks Kathryn for posting and Dough for sharing a simple-to-make, but sophisticated recipe. 🙂
Brooke– haha, exactly! You obviously need these scones for the antioxidants they provide.
I love scones (I just made them once because I didn’t even know what they were until a few month ago) and most of all I adore Blueberries. I am craving one right now even if it’s dinner time =)
Juliette- I think blueberry scones are a perfectly acceptable dinner!
I have reread the recipe over and over. It does not say how much blueberries to use! I read other comments and no one else has commented on this. Thank you
Oh no! Kind of a necessary detail, right? So sorry about that. Just updated the recipe but it is 1 cup fresh blueberries. Hope you enjoy the scones!
I used diced fresh strawberries. Made a boo boo and used 1 1/2 c of cream so I added more flour. They aren’t the prettiest b/c of my faux pas, but they still taste great. Can’t wait to make these again, with the correct measurements. Thanks for sharing.
Definitely been there! Glad you were able to salvage them. Fresh strawberries in the scones sounds wonderful!!
I love these, I add an egg, and pat raw turbinado sugar on the edges of the scones before I bake them, the way people carry on you would think they never had a scone before!
Hello.
These scones look wonderful. I know you mentioned that you need to use FRESH blueberries, but I have some in my freezer. Do you think they’ll still turn out good? Thanks a lot and I’m so happy I found this website. Amazing, mouth-watering recipes…
Hi Stephanie, frozen should be fine! Just don’t thaw them beforehand 🙂
The scones look delightful thank you for sharing the recipe. Can you substitute cream for half and half?
Definitely!
i just made these scones with sprouted spelt flour and frozen blueberries. took a little longer to bake, but they turned out great. super short prep time. thanks for the recipe!
Finally a scone recipe that doesn’t require the baker to cut the fat into the flour! I will be making these for breakfast tomorrow.
Thank you!
Just discovered your blog; a link from another blog. The scones look great; never made them before but since I have blueberries in the freezer, I’m gonna give these a try. Thank Doug for me and by the way, you have a lovely website.
Thanks again,
Annabelle