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Chef Megan Mitchell

Online Cookbook

Blueberry Cream Scones with Rose Water

  • Serves: 8
  • Complexity: medium
  • Print
Blueberry Cream Scones with Rose Water


  • 2 cups AP flour
  • 3 tbsp. granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • Pinch of fine sea salt
  • 5 tbsp. unsalted butter, cold and cut into small cubes
  • 6 ounces blueberries, preferably organic
  • 1 cup heavy cream, preferably organic
  • 1 tsp. rose water
  • 1/2 cup powdered sugar
  • 1-2 tsp. cream
  • 1/4 tsp. rose water
  • White sugar crystals OR sugar in the raw, for sprinkling


  1. Preheat oven to 425℉.

  2. In a large bowl mix together the flour, sugar, baking powder, baking soda and salt. 

    Using a pastry cutter or two forks, cut the butter into the flour until it resembles small peas. Stir in the blueberries.

  3. In a liquid measuring cup combine the cream and rose water and mix together. Pour over the flour mixture and mix with a silicone spatula until just combined making sure not to break the blueberries or overwork the dough. It will be quite loose and crumbly.

  4. Pour the dough onto a clean counter and shape into an 8-inch round disk, about 1-inch thick. Cut into 8 triangles.

  5. Carefully place the cut scones onto a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown and puffed up. Remove from baking sheet and let cool fully on a cooling rack.

  6. Combine everything for the glaze, minus the sugar for sprinkling, in a small bowl. Once cool, drizzle with the glaze and sprinkle with sugar.

    Recipe Courtesy of Megan Mitchell

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