When the craving hits for afternoon tea, you can’t beat a cream scone, and at this time of year summer fruits are a lovely addition. Well that was what I thought until I made a giant blueberry cream scone, which has to be the ultimate afternoon tea bake!
Slice it in half and fill with whipped cream and blueberries and you’ve got a brilliant dessert for your summer get-together.
I love buttery scones and adding blueberries adds that lovely tart flavour. I avoided the big Devon-Cornwall question of whether the jam or cream goes first by only using whipped cream and blueberries to fill my giant blueberry cream scone this time.
Blueberry jam or compote is excellent in there too. (And of course the cream should go first in place of butter!)
If you aren’t familiar with a cream tea, it is a light meal consisting of tea with scones, cream and jam, often served in Devon and Cornwall in the South of England, and which holidaymakers often enjoy as a treat when they visit those areas.
It is a typical summer treat and very British, so in the current feeling of British pride following the Wedding of Harry and Meghan, I think a giant blueberry cream scone would be a fabulous dessert to serve at your summer barbecues and parties!
I made my giant blueberry scone in my slow cooker, so it was a breeze to make and didn’t heat my kitchen up any more on a day which was already hot and humid. Win win! It also costs less to use the slow cooker than to turn on the main oven, so that’s another benefit to baking in a crockpot.
If you enjoy making indulgent slow cooker desserts in the winter here’s a great summer slow cooker dessert to add to your repertoire!
Simply make up your scone dough, adding the blueberries before the milk, shape it into a rough round, and pop it into the slow cooker on several protective layers.
Leave to bake for one and a half to two hours (or until the scone is cooked through and no longer wet on top, timings vary depending on your slow cooker so always test it with a skewer or knife to check it is cooked through and check the sides to look out for burning).
The smell of baking will fill your kitchen without it getting too hot.
Once done, the giant scone is golden and just needs to be cooled before you split it and fill with whipped cream and fresh blueberries.
You can see all those juicy summer berries inside when you slice the scone in half before filling it with cream. Perfect for blueberry lovers!
If blueberries aren’t your thing though you might want to look at my giant strawberry scone, giant chocolate chip scone or giant Nutella scone. Giant scones seem to be a favourite here right?!
Next spoon your whipped cream on, spread it round with a spatula knife and top with blueberries, before placing the top back on and serving.
A cross section shows that lovely thick layer of whipped cream and blueberries between the buttery fruity layers.
And there you have it! If you do try this recipe yourself please tag me on social media – @bakingqueen74!
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Giant Blueberry Cream Scone
Ingredients
- 225 g self-raising flour
- 1 tsp cream of tartar or baking powder
- 55 g unsalted butter cold
- 30 g caster sugar
- 150 ml milk I used semi-skimmed
- 200 g fresh blueberries
- 150 ml double cream
Equipment
Instructions
- Place the flour, cream of tartar, and sugar in a large bowl. Mix.
- Cut the butter into cubes and rub it gently into the flour and sugar mixture. Don't overmix. You want to leave a rough, not fine, texture.
- Add approx 170 g of the blueberries then pour in the milk.
- Stir together then tip onto a floured surface and form into a round.
- Lift the scone round onto a large baking case.
- Place a second large baking case in the slow cooker pot. Note: I used my round 3.5 litre slow cooker for this. If you have a bigger slow cooker you might need to double your quantities or use a cake tin inside the pot.
- Put the case with the scone into the pot inside the other case. This adds an extra layer to prevent burning at the sides.
- Cook on high for one and a half to two hours, until cooked through and golden around the sides. Use a tea/dish towel or squares of kitchen roll under the lid to prevent moisture dripping onto the scone.
- Use the case to pull the scone out of the pot and leave to cool.
- Whip the double cream, I like to do this by hand using a whisk but you can also use an electric whisk.
- Split the scone in half, spread the whipped cream using a spatula knife and then top with the remaining blueberries. Replace the top of the scone and serve!
Jo Allison / Jo's Kitchen Larder says
Oh wow Lucy! That is a scone and a half and I love it. Such a beautiful, summery bake!
Natalie says
I wish I had a slow cooker!