Really can't express how much I LOVE bluberry scones!! They're warm yet a bit crumbly, a bit sophisticated yet reminiscent of home and hearth...just perfect in almost any season and can be made with so many variations!
Here is a simple recipe for them:
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, and salt.
3. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries.
5. In a small bowl, combine the heavy cream, vanilla extract, and lemon zest (if using). Add this to the flour and blueberry mixture, stirring just until the dough comes together. Do not overmix.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times. Then form it into a round disc about 1 inch thick.
7. Cut the disc into 8 equal wedges and place them on the prepared baking sheet.
8. Brush the tops of the scones with a little extra heavy cream and sprinkle with sugar.
9. Bake for 18-22 minutes or until golden brown and cooked through.
10. Remove from the oven and let cool on a wire rack.
Serve your blueberry scones warm or at room temperature, perhaps with a bit of butter or a dollop of cream. Enjoy this delightful treat, perfect for breakfast or afternoon tea!