Saturday, May 14, 2011

Blueberry Scones

I love blueberries and they finally were not crazy expensive at the grocery store so I bought a big container. However, I can never seem to eat them all fast enough so I thought I would make some scones for our leisurely Saturday morning breakfast. I really liked the fact that they don’t take too long to mix or bake. I tend to be hungry when I wake up and don’t bake something yummy since I don’t want to take an hour to mix it all up and wait for it to cook but this was perfect.

Blueberry Scones
Makes 8 scones
  • 2 cups all-purpose flour (I used ¾ cup whole wheat pastry flour)
  • 3 tablespoons sugar, plus more for sprinkling tops
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 1/2 cups fresh blueberries, picked over and rinsed
  • 1 teaspoon grated lemon zest
  • 1/3 cup heavy cream, plus more for brushing tops (I used skim milk)
  • 2 large eggs, lightly beaten
  1. Preheat oven to 400 degrees, with rack in center. Line a baking sheet with parchment paper 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. I read another recipe that said to freeze the butter and grate on a box grater. I tried this out and it made the butter a lot easier to mix/cut into the flour mixture. Carefully 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. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. It will start out being a little bit sticky but that is ok.

  4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream/milk, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. They will be golden brown on top and the blueberries will be bubbling. Transfer scones to wire racks to cool.

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