cream & vanilla bean scones with jam

I first fell for scones while dining at The Tuck Box, a charming English-style cottage tea room in Carmel. What’s not to love about warm buttery scones served with olallieberry jam? I’ve been smitten ever since. When I came across a recipe for cream scones (just cream, no butter, eggs, or buttermilk), I dropped everything to bake them.

Cream and Vanilla Bean Scones with Jam | Tutti DolciMy twist on the traditional circles or wedges is patting the dough out into a rectangle, layering with a slick of wild blueberry preserves, and brushing with more cream. Bake as a sheet, let cool and then slice (think biscotti). The resulting vanilla bean cream scones are soft and fluffy, dreamy even!

Cream and Vanilla Bean Scones with Jam | Tutti Dolci

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Cream & Vanilla Bean Scones with Jam

  • Yield: 12 scones



  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/3 cup sugar
  • 1 tsp vanilla bean paste
  • 1 1/3 to 1 1/2 cups cold heavy cream
  • 6 Tbsp blueberry preserves


  • 1 Tbsp cold heavy cream
  • 1 Tbsp Turbinado sugar


  1. Line a rimmed baking sheet with a silicone mat or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl. Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
  2. Divide the dough in half; flour hands and pat one section out into a 10 by 6-inch rectangle on prepared baking sheet. Chill for 15 minutes (keep remaining dough cold). Place blueberry preserves in a small bowl and whisk to loosen; spread over chilled dough with an offset spatula, leaving a 1/2-inch border. Chill for 15 minutes. Dollop remaining dough over jam layer and gently pat out into a rectangle (don’t worry if some of the jam is exposed). Chill for 15 minutes and preheat oven to 425°F.
  3. Brush dough with cream and sprinkle with turbinado sugar. Bake for 19 to 20 minutes, until golden and cooked through. Place baking sheet on a wire rack to cool for at least 30 minutes before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days; warm before serving.


Scones adapted from King Arthur Flour and inspired by Cook Republic.


  • Calories: 255
  • Carbohydrates: 38

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  1. This sounds FABULOUS! I love the idea of making little scone dippers out of it. And the cream + vanilla bean just sounds like it’s a perfect, comforting treat for breakfast.

  2. These scones are stunning, Laura! I love that you baked them into a large rectangle… how clever! Can’t wait to try them.

  3. These scones are truly fantastic, Laura! You could open a bakery just on these!! 🙂 I like how you’ve made these like a biscotti…

  4. I love love love this new format for scones, I have to try it, that jammy layer looks gorgeous, and the little ‘finger’ shape is fabulous.

  5. These are gorgeous Laura. It’s like you know that the weather outside is awful and I just want some freshly baked scones 😛

  6. I love cream scones and your method of baking it biscotti-style is sheer brilliance!

  7. This looks so delicious and really, I love the way you baked them! My guys would wolf those down in no time!

  8. I have olallieberry jam in my pantry! Baking this no-butter scone recipe with some of my treasured jam is the perfect weekend celebration.

  9. I LOVE what you did with this dough, Laura! I could so go for this right now… do you think they’d pack well in the mail? 🙂

  10. I absolutely love your take on scones – that layer of jam inside is genius!! So pretty too.