Mini Blueberry Scones with Clotted Cream and Jam
Oh Honey, these mini blueberry scones are the kind of treat that make a bridal tea feel like it’s been kissed by royalty.
Soft, buttery, and bursting with blueberries, they’re the perfect excuse to dollop on the clotted cream and jam without a lick of guilt.
Whether you’re servin’ them under a rose arbor or passin’ ‘em round on a silver tray, these little beauties bring the charm faster than you can say, “I do!”
Makes: About 16 mini scones
Time: 20 min prep, 15 min bake
🌿 Ingredients:
For the Scones:
2 cups all-purpose flour
1 tbsp baking powder
¼ tsp salt
3 tbsp granulated sugar
6 tbsp cold unsalted butter, cubed
¾ cup heavy cream (plus more for brushing)
1 tsp vanilla extract
1 cup fresh or frozen blueberries (don’t thaw if frozen)
For Serving:
Clotted cream (or thick double cream if you’re fakin’ it like a pro)
Good-quality strawberry or blueberry jam
Optional: dusting of powdered sugar
🧁 Instructions:
Preheat & Prep:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.Mix It Up:
In a large bowl, whisk flour, baking powder, sugar, and salt. Cut in butter until the mixture looks like coarse crumbs. Stir in blueberries gently.Bring it Together:
Mix cream and vanilla. Slowly add to dry mixture until dough just comes together. Don’t overwork it, Sugar—we’re makin’ tender scones, not bricks.Shape & Bake:
Turn out onto floured surface, pat into ¾-inch thick round. Cut into small rounds with a biscuit cutter. Place on the tray, brush with cream.
Bake 12–15 minutes or until golden. Cool slightly.Serve with Love:
Split warm or room-temp scones and serve with generous dollops of clotted cream and jam. A sprig of mint or a floral garnish makes ‘em camera-ready!
💁🏾♀️ Lilly’s Bridal Tea Tip:
Prep these the night before and reheat gently in the oven the morning of. Serve ‘em nestled in a linen-lined basket beside a pot of Earl Grey and a bowl of rose petal jam if you’re feelin’ extra genteel.
