Blueberry Cream Scones

I’ve always loved scones, or at least as long as I can remember. I think my love of them stems from the fact that they are often not overly sweet. Typically made with fruit, these simple pastries also go well with a great cup of coffee. And I do love my coffee. Scones are actually biscuit-like pastries or quick bread that are often rolled into round shapes and cut into quarters, then baked.

Scones, actually have a Scottish background and can be traced to the 1500’s. Originally made with oats and griddle-baked, modern-day scones are typically made with flour, baked in the oven, and come in various shapes including triangles, rounds, squares, and diamonds. Some believe the name “scone” comes from the Stone of Destiny, where the Kings of Scotland were crowned. Scones later became popular and an essential part of the fashionable ritual of taking tea in England.

My first exposure to great scones was at the well-known Plaza Hotel, a historical luxury hotel in New York City made famous by the well-known children’s book Eloise. I was lucky, my mom (who was a single parent) always found a way to expose me and my sister to special things she herself never had the opportunity to experience as a child. She loved watching us experience these things for the first time, but I could tell, she herself always enjoyed it as well. High tea at the Plaza was one of those special things. As a kid, this was a magical experience. I dressed in my fanciest outfit, complete with shiny patent leather shoes and perfectly groomed, ribbon-tied pick-tails. I can still vividly remember being escorted to our elaborately set china-laden table right next to the large window overlooking 5th Avenue. I was only six, but for a moment, I felt like royalty and my tomboy self loved it.

At home, my sister and I often placed “restaurant“.  My mother was always the customer and my sister and I alternated between being the glamorous waitress and the creative cook. High tea at The Plaza was my make-believe play come to life. Known in the 80’s for their amazingly elaborate high tea service, The Plaza did not disappoint. What followed that afternoon was bottomless cups of tea for my mother and rich creamy hot chocolate for me and my sister. An endless array of beautifully assembled and meticulously arranged sweet and savory tea sandwiches, shortbread cookies of every possible variation, an assortment of French pastries, croissants and accompanying jams, marmalades, jellies, spreads, curds, of course perfectly baked, flakey, not-too-sweet, delicious mini scones. I was in heaven.

This recipe for blueberry cream scones is inspired by my memory of my first introduction to scones many years ago. Mine are blueberry because that is my favorite and I drizzled them with glaze and almonds because my boys asked me to. Top with a sprinkling of Demerara sugar (my favorite brand is India Tree) for an added crunch and subtle molasses flavor. These are lovely breakfast or brunch sweet treats that are easy to make and an absolute delight if you love scones as much as I do.