Blueberry Shortcake with Cream Scone Base and Vanilla Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 cups (260 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold heavy cream + 2 tbsp (30 ml) for brushing
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp (12 g) coarse sugar (optional, for tops)
• 4 cups (600 g) blueberries
• 3 tbsp (38 g) granulated sugar (for berries)
• 1 tbsp (15 ml) lemon juice + 1 tsp lemon zest
• 1 cup (240 ml) cold heavy cream (for vanilla cream)
• 2 tbsp (15 g) powdered sugar
• 1 tsp vanilla extract (for vanilla cream)

Do This

• 1) Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2) Toss blueberries with 3 tbsp sugar, lemon juice, zest, and a pinch of salt; rest 20 minutes.
• 3) Mix flour, sugar, baking powder, and salt; cut in cold butter to pea-size pieces.
• 4) Stir in cream, egg, and vanilla just until a shaggy dough forms; pat to 1-inch thick and cut 6 rounds.
• 5) Brush tops with 2 tbsp cream, sprinkle coarse sugar, bake 16–18 minutes until golden.
• 6) Whip 1 cup cream with powdered sugar and vanilla to soft-medium peaks.
• 7) Split warm-cooled scones; layer vanilla cream and juicy blueberries; serve right away.

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Why You’ll Love This Recipe

• Scone-style shortcakes: tender, lightly sweet, and rich from cream and butter.
• Juicy blueberry topping: quick maceration creates a glossy sauce without cooking.
• Vanilla cream: soft, billowy, and not overly sweet.
• Company-ready: elegant enough for guests, simple enough for a weeknight dessert.

Grocery List

• Produce: 4 cups (600 g) blueberries; 1 lemon (for 1 tbsp juice + 1 tsp zest)
• Dairy: unsalted butter; heavy cream; 1 large egg
• Pantry: all-purpose flour; granulated sugar; powdered sugar; baking powder; fine salt; vanilla extract; coarse sugar (optional)

Full Ingredients

Cream Scone Shortcakes

• 2 cups (260 g) all-purpose flour, plus extra for dusting
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp fine salt
• 6 tbsp (85 g) unsalted butter, cold and cut into 1/2-inch cubes
• 3/4 cup (180 ml) heavy cream, cold
• 1 large egg, cold
• 2 tsp vanilla extract
• 2 tbsp (30 ml) heavy cream, for brushing tops
• 1 tbsp (12 g) coarse sugar (optional), for sprinkling tops

Juicy Blueberry Topping

• 4 cups (600 g) blueberries (fresh preferred; if using frozen, do not thaw)
• 3 tbsp (38 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp lemon zest
• 1/8 tsp fine salt

Vanilla Cream

• 1 cup (240 ml) heavy cream, very cold
• 2 tbsp (15 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper (or use an ungreased light-colored sheet pan).

Tip: If your kitchen runs warm, place the measured butter back in the fridge while you gather the other ingredients. Cold butter is the key to flaky scone-style layers.

Step 2: Macerate the blueberries for a quick, juicy sauce

In a medium bowl, gently toss together 4 cups (600 g) blueberries, 3 tbsp (38 g) sugar, 1 tbsp (15 ml) lemon juice, 1 tsp zest, and 1/8 tsp salt.

Let stand at room temperature for 20 minutes, stirring once halfway through. The berries will release a deep purple juice that soaks beautifully into the scone base.

Step 3: Mix the dry ingredients and cut in the butter

In a large bowl, whisk together 2 cups (260 g) flour, 1/4 cup (50 g) sugar, 1 tbsp (12 g) baking powder, and 1/2 tsp salt.

Add the 6 tbsp (85 g) cold cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until it looks like coarse crumbs with some pea-size pieces remaining.

Step 4: Add the wet ingredients and form the dough (do not overmix)

In a small bowl, whisk together 3/4 cup (180 ml) cold heavy cream, 1 large egg, and 2 tsp vanilla extract.

Pour into the flour-butter mixture. Stir with a fork just until the dough looks shaggy and most dry spots are gone. If it seems too dry to come together, drizzle in additional cold cream 1 tsp at a time (up to 1 tbsp total), but stop as soon as it holds together when you squeeze it.

Step 5: Shape, cut, and bake the scone shortcakes

Lightly flour a clean counter. Turn out the dough and gently pat it into a round that is 1 inch thick. Avoid kneading; you want a tender, scone-like crumb.

Using a 2 1/2-inch round cutter, cut 6 rounds. Press straight down (do not twist) to help the shortcakes rise evenly. Gather scraps, gently pat, and cut remaining rounds.

Transfer to the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with 2 tbsp (30 ml) heavy cream and sprinkle with 1 tbsp (12 g) coarse sugar (optional).

Bake for 16–18 minutes, until tall and golden brown on top. Cool on the pan for 10 minutes.

Step 6: Whip the vanilla cream

In a chilled mixing bowl, combine 1 cup (240 ml) cold heavy cream, 2 tbsp (15 g) powdered sugar, 1 tsp vanilla, and a pinch of salt.

Whip until soft-medium peaks form (about 2–4 minutes with a hand mixer). The cream should hold its shape but still look plush and spoonable. If you whip to stiff peaks, it can look grainy when layered.

Step 7: Assemble and serve

When the shortcakes are warm but no longer hot, split each one horizontally with a serrated knife.

Spoon a generous dollop of vanilla cream onto the bottom half, then top with a heaping spoonful of blueberries and their juices. Add the top half of the shortcake and finish with a little more cream and berries.

Serve immediately so the edges stay lightly crisp while the centers soak up that blueberry juice.

Pro Tips

• Keep everything cold: cold butter and cold cream create steam in the oven, which makes the shortcakes rise and turn flaky.
• Don’t twist the cutter: twisting seals the edges and can prevent a good rise.
• Use parchment: it prevents over-browning on the bottoms and makes cleanup easy.
• Adjust blueberry sweetness: if your berries are very sweet, use 2 tbsp sugar; if tart, use the full 3 tbsp.
• For clean layers: let baked shortcakes cool at least 10 minutes before splitting.

Variations

• Lemon-blueberry shortcakes: add 1 tbsp lemon zest to the scone dough and swap vanilla in the cream for 1/2 tsp vanilla + 1/2 tsp lemon extract.
• Almond-vanilla twist: add 1/4 tsp almond extract to the cream and sprinkle with toasted sliced almonds at serving.
• Warm blueberry topping: heat 1 cup of the blueberries with the sugar and lemon juice over medium heat for 3–4 minutes, then stir in remaining berries off heat for a saucier, jammy finish.

Storage & Make-Ahead

Shortcakes: Store baked shortcakes in an airtight container at room temperature for 1 day, or refrigerate for 3 days. Rewarm in a 300°F (149°C) oven for 8–10 minutes to refresh the texture. You can also freeze baked shortcakes for 2 months; thaw at room temperature, then rewarm.

Blueberries: The macerated berries keep well, covered and refrigerated, for 2 days. They will get juicier as they sit.

Vanilla cream: Best made the day of serving. If needed, make up to 8 hours ahead and refrigerate covered; whisk briefly by hand to loosen before serving.

Make-ahead plan: Bake the shortcakes earlier in the day, macerate the berries while they cool, and whip the cream right before serving.

Nutrition (per serving)

Approximate, based on 1 of 6 assembled shortcakes. Calories: 540; Protein: 7 g; Carbohydrates: 58 g; Fat: 31 g; Saturated Fat: 19 g; Fiber: 4 g; Sugars: 22 g; Sodium: 360 mg.