Melt-In-Your-Mouth Blueberry Scones
photo by sam111948
- Ready In:
- 37mins
- Ingredients:
- 11
- Yields:
-
8 scones
- Serves:
- 8
ingredients
- 473.18 ml all-purpose flour
- 59.14 ml sugar, plus more
- sugar, for sprinkling tops
- 14.79 ml baking powder
- 3.69 ml salt
- 88.74 ml cold unsalted butter, cut into pieces
- 354.88 ml fresh blueberries, picked over and rinsed
- 4.92 ml grated lemon zest
- 78.78 ml heavy cream, plus more
- heavy cream, for brushing tops
- 2 large eggs, lightly beaten
directions
- Preheat oven to 400°F with rack in center. Place a 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 cutter or two knives, cut in butter until the largest pieces are the size of 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 to wire racks to cool.
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