Prep 55 mins
Cook 22 mins
These make the lightest, fluffiest scones you've ever had...I guarantee it!
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus more for sprinkling tops
- 1 tablespoon baking powder
- 3⁄4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into pieces (3/4 stick)
- 1 1⁄2 cups fresh blueberries, picked over and rinsed
- 1 teaspoon lemon, zest of, grated
- 1⁄3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
- Adjust rack to center of oven, and heat to 400 degrees.
- Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
- Stir in blueberries and zest. 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.
- 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 and sprinkle with sugar.
- Bake until golden brown, 20 to 22 minutes.
- Transfer scones from baking sheet to wire racks to cool.
These were light and fluffy, but not very tasty .. I also thought they needed more sugar .. I don't think I will make them again ..
Light and tasty, but I felt they lacked flavor the first time I made them. Second time I upped the lemon zest, and a bit more sugar, not much though. For appearance I added some striped glaze to mine. That can be done simply by mixing milk or orange juice with confectioner's sugar to get a good consistency. This adds alot to the initial presentation of the scones. Finally I made 12 scones with this recipe, instead of 8; they feel more correctly sized that way, previously they were too big. Cheers!
WONDERFUL!!! We all LOVED these. Mine looked nice and golden brown and so pretty...better than that photo...next time I'll take pics...I left out the zest because I didn't feel like dealing with it. Next time I'll do 2 things different. 1. I'll do the dry stuff with the butter in a food processor as I find it easier to cut in the butter this way. 2. I'll transfer the 6 inch square to the pan b4 I cut it and then cut. I found it very hard to transfer them to the baking pan. I'll cut and leave it in the square and then cut again when they come out of the oven. All in all these were so good. The whole family loved them and I'll make them again and again. Maybe I'll try different berries too and I love the idea someone had to add white chocolate chips. Thank you so much for posting!