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
Yields 8
  1. 2 cups all-purpose flour
  2. 3 tablespoons sugar, plus more for sprinkling tops
  3. 1 tablespoon baking powder
  4. 3/4 teaspoon salt
  5. 6 tablespoons cold unsalted butter
  6. 1 1/2 cups fresh blueberries, picked over and rinsed
  7. 1 teaspoon grated lemon zest
  8. 1/3 cup heavy cream, plus more for brushing tops
  9. 2 large eggs, lightly beaten
  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. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
  4. 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
Adapted from Martha Stewart
Mab Made Food

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