Fresh Blueberry Cream Scones
After having spent the day with the family and picking fresh blueberries straight from the bush, I couldn't help but share with you one of the greatest scone recipes that will ever touch your lips.
This recipe is originally from a cookbook a friend of mine has. The first time I tasted the scones she made, I knew there was a such thing as heaven on earth. She made hers with strawberries, but blueberries are just as yummy!
Ingredients:
- 2 cups unbleached all-purpose flour
- 1/3 cup sugar, plus 2 tablespoons for topping
- 1 tablespoon baking powder
- 2 teaspoons grated lemon zest
- ¼ teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, cut into bits
- 1 large egg
- ½ cup heavy whipping cream, plus 2 tablespoons for glaze
- 1 teaspoon pure vanilla or almond extract
- 1 cup fresh blueberries
Directions:
- Position rack in the center of the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the flour, 1/3 cup sugar, baking powder, lemon zest, and salt in a large bowl and whisk to combine well. Add the chilled butter. Using a pastry blender, 2 knives, or your fingers, blend the butter into the mixture until it is crumbly and well combined.
- Place the egg, cream, and almond or vanilla extract in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just barely combined. Gently fold in blueberries. Do not over mix the dough or the scones will be tough.
- Turn out dough, along with any loose dry bits, onto a lightly floured work surface and pat into a disk about 1 ½ inches thick. Cut the dough with knife into 8 pie-shaped wedges and place them on the prepared baking sheet.
- Brush the scones with the remaining 2 tablespoons of cream and sprinkle them with the remaining 2 tablespoons of sugar.
- Bake the scones until they are golden brown and firm to the touch, approximately 15 minutes.
- Place the baking sheet on a wire rack and let the scones cool. Serve the scones warm or at room temperature. The scones taste best the day they are made but, if necessary, they can be stored in an airtight container for up to 2 days. Reheat them in a microwave for about 10 seconds or in a preheated 350 degree oven for 5 to 10 minutes.
I expect anyone who tries this recipe, let me know what you thought of the wonderous flavor!
If you liked this, you might like...
