Mini Blueberry Scones

PREP: 30 mins

COOK: 20 min

TOTAL: 50 mins



  • 50 grams  Unsalted butter
  • 160 grams flour (cake)
  • 40 grams sugar
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 95 grams cream
  • Fresh Blueberries


  • heavy cream
  • sugar


Preheat the oven to 400°F. Make sure to check the temperature of the oven floor with the infrared thermometer.

Weigh or measure the flour. Let's begin by measuring and adding the sugar.  It is now time for the baking powder. Next comes the salt. Mix all dry ingredients.  Lastly, add the cubed and chilled butter to the dry ingredients.

With a pastry cutter or with your fingers cut the chilled butter into the flour.

Pour in the heavy cream. Mix in all ingredients with a pastry cutter or utensil of your choice. Make sure not to overwork the dough.

Gently press the dough into a ball. When all ingredients are combined, cover the dough with plastic wrap and place in the refrigerator for 30 minutes.

Flour the work surface and the dough and gently roll it out. If the dough is too stiff from being chilled, you can soften the butter by hitting the surface of the dough with the rolling pin. This will soften the butter in the dough and allow it to be rolled out easily.



Once the dough is rolled out, place the blueberries evenly over the entire surface. 

Begin to fold the dough as if making cinnamon rolls. Finish rolling the entire dough making sure the fruit is folded inside the roll.

You can either shape the roll with your hands or with the help of a dough scraper.

By placing the rolling pin on the side of the dough, you can straighten the block of dough before cutting. Gently press down the rolled dough with your hands or with the dough cutter making it flat.

Cut the dough into even triangles with the dough cutter. Cover the surface of the skillet with parchment paper and evenly place each triangle in the pan.

Spread the cream over the scones with a brush of your choosing.

Sprinkle sugar over the top of the scones.

Place the skillet in the pre-heated oven at 400°F. Make sure to check the temperature of the oven floor with the infrared thermometer.  Once the skillet is inside the oven, remove the heat source.  Bake until golden brown for 15 to 18 minutes. ***You may want to turn the flame on at the end to help in the browning of the scones depending on how brown you want them***

When golden brown they are ready to be pulled out of the oven!

Place the scones on your favorite serving dish and garnish with fresh fruit and a side of sweet cream.