February 20, 2012

Blueberry Scones


Blueberry Scones- Served with lemon curd

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup half & half, plus more for brushing the scones

Directions

Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.

Served with Irish Breakfast Tea, and lemon curd. Awesome and easy!

4 comments:

  1. Is it half & half or heavy cream? Oh no, I hope I didn't buy the wrong thing!

    ReplyDelete
  2. I used half and half. but it calls for heavy cream. i think you can use either!

    ReplyDelete
  3. Awesome! I've been trying to find my own blueberry scone recipe, and here we have yours!! Thank you! I also cut the fat amount by melting coconut oil and substitute for some of the butter, it gives you the good fat. That is not an oxymoron!

    ReplyDelete

I'm sorry to have to turn on the word verification here, but I got fed up with spammers comments!

Better than a thousand hollow words, is one word that brings peace.
Buddha