Recipe: Blueberry Scones

Despite the picture I actually could have cooked these for another 10 minutes to get a better texture (they were more cake than scone) but they were so delicious that I didn’t mind at all. Next time I will use the suggested topping with the cream and sugar but I left it off originally because it seemed like it would be too sweet. These are perfect for a quick morning breakfast.

Blueberry Scones

AuthorMab

Yields8 Servings

Ingredients
 2 cups flour
 3 tbsp sugar
 1 tbsp baking powder
 ¾ tsp salt
 6 tbsp butter
 1.50 cups blueberries
 1 tsp lemon zest
  cup heavy cream
 2 eggs

Directions
1

Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.

2

In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

3

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture.

4

Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

5

Pat dough into a circle 1 1/4 inches thick on baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes and cut in to 8 pieces once cooled.

Adapted from Martha Stewart

Ingredients

Ingredients
 2 cups flour
 3 tbsp sugar
 1 tbsp baking powder
 ¾ tsp salt
 6 tbsp butter
 1.50 cups blueberries
 1 tsp lemon zest
  cup heavy cream
 2 eggs

Directions

Directions
1

Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.

2

In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

3

Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture.

4

Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.

5

Pat dough into a circle 1 1/4 inches thick on baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes and cut in to 8 pieces once cooled.

Blueberry Scones

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