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Giant Blueberry Cream Scone
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5 from 4 votes

Giant Blueberry Cream Scone

Bake a delicious blueberry scone in your crockpot and fill it with whipped cream and fruit
Course Baking
Cuisine Slow Cooker
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 342kcal


  • 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


  • 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!


Calories: 342kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 22mg | Potassium: 197mg | Fiber: 1g | Sugar: 9g | Vitamin A: 655IU | Vitamin C: 3.4mg | Calcium: 54mg | Iron: 0.4mg