I’ve been really into blueberries lately. I had the urge to bake some scones and I was really close to adding dried cranberries to them, but then at the last minute I realized I had frozen blueberries in the freezer and that was that. I also added the zest of one lemon to them which added a nice subtle flavor.
I have to tell you a little trick I learned from Martha… hopefully it’s new to you. When you’re making biscuits or scones, the recipe often calls for you to roll out the dough and then cut it with a cookie cutter. Well, instead of doing all that, you can just roll the dough into a tube shape and then cut 1/2 inch slices from it and you have the same thing. Once I had done this, I popped them in the oven and about 15 minutes later they came out golden and glorious. They had a nice crisp outside and a crumbly inside, just the way I like them.
I roughly followed this recipe, my changes are below
Blueberry Scones
1/2 cup heavy cream plus additional for brushing the scones
1 large egg
1 teaspoon vanilla
3 tablespoons sugar plus additional for sprinkling the scones
1/2 teaspoon salt
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup blueberries
zest from 1 lemon
1
In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well.
2
In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal.
3
Stir in the blueberries, lemon zest and the cream mixture with a fork until the mixture just forms a sticky but manageable dough.
4*
Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.
blueberry scones
I’ve been really into blueberries lately. I had the urge to bake some scones and I was really close to adding dried cranberries to them, but then at the last minute I realized I had frozen blueberries in the freezer and that was that. I also added the zest of one lemon to them which added a nice subtle flavor.
I have to tell you a little trick I learned from Martha… hopefully it’s new to you. When you’re making biscuits or scones, the recipe often calls for you to roll out the dough and then cut it with a cookie cutter. Well, instead of doing all that, you can just roll the dough into a tube shape and then cut 1/2 inch slices from it and you have the same thing. Once I had done this, I popped them in the oven and about 15 minutes later they came out golden and glorious. They had a nice crisp outside and a crumbly inside, just the way I like them.
I roughly followed this recipe, my changes are below
Blueberry Scones
1/2 cup heavy cream plus additional for brushing the scones
1 large egg
1 teaspoon vanilla
3 tablespoons sugar plus additional for sprinkling the scones
1/2 teaspoon salt
2 1/4 cups cake flour (not self-rising)
1 tablespoon double-acting baking powder
1/2 teaspoon baking soda
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/2 cup blueberries
zest from 1 lemon
1
In a bowl whisk together 1/2 cup of the cream, the egg, the vanilla, and 3 tablespoons of the sugar until the mixture is combined well.
2
In another bowl stir together the flour, the salt, the baking powder, and the baking soda and blend in the butter until the mixture resembles coarse meal.
3
Stir in the blueberries, lemon zest and the cream mixture with a fork until the mixture just forms a sticky but manageable dough.
4*
Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a On an ungreased baking sheet brush the scones with the additional cream and sprinkle them with the additional sugar. Bake the scones in the middle of a preheated 400°F. oven for 15 to 18 minutes, or until they are golden.
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