A great cream scone should include just enough cream to help the dough stick together, but not so much that the inside of the scone is gooey. And the perfect amount of butter is required to keep the scone from being either too tough, or too flakey, like pie crust. 

After two dozen attempts, I believe I found the right ratios that will give you tender, nicely-browned scones with juicy blueberries buried inside–and very little blue dough from blueberry juice just like the real thing. 

Get the recipe in my book "Top Secret Recipes Unleashed" only on Amazon here.