Royal Wedding Scones

By mrslarkin
April 25, 2011
115 Comments


Author Notes: My mother taught me how to cook and bake. LOTS of really good stuff. Mostly Italian things. She was a stay at home mom, and a great cook (she still is, at 78 years old). She didn’t drive, so we spent a lot of quality time in the kitchen. I learned so much about cooking, eating and sharing good food from my mother. And I’ve been trying to do the same with my kids, who have been lucky enough to cook, eat and share good food with both my mother and I.

My initial thought of what my "legacy" should be was Nonna’s Piadina, which my mother taught me how to make when I was a little girl. My kids, on the other hand, urged me to submit my scone recipe, and since nobody makes better piadina than nonna, my scone recipe it is. And I am, after all, the Pound Ridge Scone Lady. ;)

I also thought since the Royal Wedding is taking place this Friday, what better way to celebrate in style than with a plate of fresh baked blueberry scones to share with your friends and family.

I may not have an 18-carat sapphire engagement ring to share with my kids, but I’m grateful I have my baking knowledge to pass down to them, and hope that someday they’ll remember fondly the times we spent in the kitchen together. - mrslarkin
mrslarkin

Food52 Review: MrsLarkins Royal Wedding Scones are quite possibly the most delicious scone I have ever eaten. They are moist and tender and loaded with blueberries. In the past I have been somewhat challenged making scones that were not as my daughter characterized, like paperweights. I could not find wild Maine blueberries so I used what I could find from the farmers market today. When I took a bite it was like getting a big hug from Mom. Thank you for this wonderful recipe, you could feel and taste the love -- this will be the recipe I will use from now on when I make scones. I am looking forward to experimenting making both sweet and savory ones. We thoroughly enjoyed them this morning warm with butter and some homemade strawberry jam, but they are equally delicious on their own. This recipe is a keeper. - sdebrangosdebrango

Serves: 8
Prep time: 45 min
Cook time: 25 min

Ingredients

  • 2 1/2 cups (11.25 ounces) all-purpose unbleaced flour (I use King Arthur Flour)
  • 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
  • 1 tablespoon baking powder* (see step 11)
  • 3/4 teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, cut into small cubes
  • 3/4 cup frozen wild Maine blueberries
  • 1 cup heavy cream, plus more for brushing on tops of scones
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract

Directions

  1. In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine.
  2. Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.
  3. Gently toss the blueberries into the flour mixture.
  4. In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together.
  5. Transfer the dough ball to a floured board. Gently pat into a 6” or 7" circle. With a pastry scraper or large chef’s knife, cut into 8 triangles. I use a pie marker to score the top of the dough circle and use the lines as a guide.
  6. OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
  7. Preheat oven to 425° F. Place frozen scones on a parchment-lined sheet pan, about 1-inch apart. Brush with cream. Sprinkle tops of scones with sugar.
  8. Bake for about 20 - 25 minutes, turning pan halfway through. They are done when a wooden skewer comes out clean.
  9. Serve with clotted cream, creme fraiche, and jam if you wish. These are great the next day, warmed in the microwave for 15 - 20 seconds. They freeze really well, too, and can be reheated in a 350 degree F oven until warm. Enjoy!
  10. For plain scones, just omit the blueberries.
  11. *COOK'S NOTE: Update on freezing scones. I usually use Red Star non-aluminum baking powder. I recently ran out, so I bought some Rumford's instead. After freezing solid, the Rumford scones did not rise at all when baking. So fyi, if you use Rumford's baking powder, bake the scones straightaway, and don't freeze.

More Great Recipes:
Bread|Fruit|Make Ahead|Breakfast

Reviews (115) Questions (3)

115 Comments

jonajim June 23, 2018
I made these wonderful scones. I did not freeze them, but chilled for 10 minutes because I used Rumford BP. I baked for about 23-25 minutes and they turned out light and perfectly sweetened. I blitzed some cane sugar and lemon zest for the sugar topping and the citrus gave the scones a whole other dimension. I will be making these again!
 
GLO January 13, 2018
SCONES ARE MY FAVORITE BUT SINCE JOINING W.W. I AM AFRAID TO EAT THEM. DO YOU HAPPEN KNOW HOW MANY CALORIES OR SMART POINTS FOR ONE SCONE? I COULD EAT HALF I KNOW. GLO`GLO
 
BandannerBread September 26, 2017
Just made these! Thought the flavour and texture were fantastic. Added the zest of a lemon, and glazed sparingly with a lemon juice/icing sugar/cream glaze. Will have fun trying different additions and flavourings :-)
 
Tasha August 20, 2017
any particular reason why the recipe have specifies frozen blueberries.....wouuld alternations be needed to use fresh? thanks!!
 
Author Comment
mrslarkin August 20, 2017
Hi Tasha! I prefer frozen wild blueberries because they are smaller and sturdier than fresh domestic berries. Frozen berries streak the dough less fresh berries. No alterations needed for fresh berries other than using a gentle hand when mixing.
 
Anna August 9, 2018
I made these with fresh and they were fantastic! Definitely had to be a little gentle when mixing, but the final product was perfect!
 
Mondo June 28, 2017
Okay, these must be evil. I had one bite and changed my religion... Here's my question, though -- with the baking soda concerns regarding freezing, I'm curious -- can one leave the dough in the FRIDGE overnight in prep for breakfast and not ruin the party?
 
Author Comment
mrslarkin June 29, 2017
Hello Mondo! I've never refrigerated the dough, so I don't have an answer for you. What I've been doing lately, since Costco doesn't carry Red Star anymore and only has Rumford now, I've increased the baking powder amount, and this seems to have done the trick! So for this recipe I would add an additional 3/4 teaspoons of Rumford baking powder, if you intend to freeze the dough.
 
Mondo June 29, 2017
Okay, great. Thank you, Mr Slarkin/ Mrs Larkin.
 
Cori May 29, 2017
Can I mix the dough in my Kitchenaid with the dough hook? Thanks for the recipe btw!
 
Author Comment
mrslarkin May 30, 2017
Hi Cori! I don't know about the dough hook but the paddle works better to break up the butter chunks. The berries will get mushed, so I'd do that part by hand.
 
Michael M. April 18, 2017
I have made them with strawberries several times -- delicious. No need to amend the recipe.<br />
 
Joo H. April 19, 2017
Thank you Michael! Good to know. Will give it a go then.
 
Joo H. April 18, 2017
Has anyone tried making these with strawberries? Wondering how they would work with a higher-water content berry like strawberry... grateful for any tips. Thank you.
 
Puffin February 19, 2017
I agree. This is definitely a keeper!
 
Maura F. January 16, 2017
Truly amazing recipe. Cooked them just as described (did not freeze first given that I had the wrong kind of baking powder-grateful for the heads up there). Also used small fresh blueberries as that is what I had on hand. They were spectacular! Thank you so much for sharing this recipe. Will make them again and again!
 
HeatherDubs January 15, 2017
These were absolutely amazing. I halved the recipe, used the excess beaten egg as a wash with a bit of cream, and added orange zest....sublime. I baked them fresh at 425 for about 22 minutes and they came out pretty as if they were in a magazine. Thank you so very much for a lovely recipe!
 
Nancy January 13, 2017
I love scones, make all types, the key to these is the wild blueberries! There is no comparison between cultivated and wild. This recipe is similar to mine, but I'm making these today!
 
lgoldenhar August 27, 2016
Excellent scone recipe. Didn't have quite enough all-purpose flour so used 6.0 ouncesish white and 5.2ish ounces whole wheat. Also didn't have kosher salt (I really need to restock my pantry) so I used 1/2 the amount in fine grain sea salt. Used slightly more than a cup of cream and let dough rest for 10 minutes before patting out to a round to increase moisture. I baked these straight away rather than freezing. It took 18 minutes at 425 degrees although ovens vary.
 
ChefJune April 11, 2016
Oh, Liz! These are some of the best looking scones I've ever seen. and the recipe reminds me of my cream scone recipe that is so yummy and rich. I think I need to use up some of last summer's blueberries on a batch of these. Thanks!!! :)
 
Author Comment
mrslarkin April 12, 2016
Oh, do it, June!! You won't be disappointed.
 
Natalie April 11, 2016
Hey Mrs. Larkin! Wanted to add some Meyer lemon to this recipe... Would you recommend reducing the amount of heavy cream if I add in some lemon juice? the juice of half a lemon- about a 1/4 cup.
 
Author Comment
mrslarkin April 11, 2016
Hi Natalie! I would zest the Meyer lemons and not use the juice. All that liquid will throw off the dough. You can try subbing the amount of juice for equal parts cream, but I just don't know how the scones would turn out.<br /><br />I would zest the lemons into the dry mix, and reserve the juice to make a glaze with some confectioners sugar.
 
ChefJune April 11, 2016
Natalie, I wouldn't reduce the amount of cream in this recipe. That's what makes them SO special! You will get a better Meyer lemon flavor with the zest, in any case.
 
ChefJune April 11, 2016
Now THAT would be spectacular! :D
 
Author Comment
mrslarkin April 12, 2016
Yummmm! Great idea!!!
 
Lady S. July 10, 2015
Delicious!!!! I served with Trader Joe's lemon curd..mmmmm
 
Michael M. July 10, 2015
I have been making these every weekend for my summer house guests. Delicious.
 
Jennifer L. June 15, 2015
Can this recipe be doubled or do I need to make separate batches?
 
Author Comment
mrslarkin June 15, 2015
Yes! I make double recipes all the time.
 
Claudia O. February 2, 2015
These were delicious! I didn't freeze them first and they were done in 20 minutes. The only thing I changed is I replaced 1/2 cup of plain flour with Kamut flour. So good I'm making another batch tomorrow!
 
Hannah L. December 22, 2014
These were perfection. The texture and flavor were flawless!