Prep 35 mins
Cook 20 mins
(adapted from the Macrina Bakery Cookbook, p 62)
- 1 cup blueberries (or whatever fruit you want)
- 3 1⁄2 cups all-purpose flour
- 3⁄4 cup caster sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 1⁄2 cups heavy cream
- Preheat oven to 350°F Line a baking sheet with parchment.
- Sift the flour, sugar, baking powder and salt together in a medium to large bowl. Mix in your fruit, nuts or zest.
- Beat the cream with a whisk or mixer until you get medium soft peaks. Fold half of the cream into the flour mixture, mixing carefully. Try to get all of the flour off the bottom of the bowl. Then, mix in the other half of the whipped cream and fold in very gently.
- Lightly flour a work surface, and carefully pour the mixture out onto the surface. The dough will probably still be a bit wet, with dry bits of flour here and there. Flour your hands, and carefully shape the dough into a 1 inch thick rectangle. Then, fold the dough in half over itself and flip it over. It should start to become somewhat moldable. If it seems too wet still, sprinkle a touch of flour on the top and shape and fold again. However, don’t do this too many times or you’ll kill the advantage of whipping your cream first. Once it will basically hold together, form a 3×16 rectangle about an inch or so thick. Cut the rectangle into triangles (about 10 to 12).
- Lift scones and place onto the parchment very close together. They should almost be touching, but not quite… maybe 1/4 or 1/8 of an inch between. This will help them keep their shape. Bake for 20 minutes or until golden brown. Scones should cool for about 15 minutes, then dust with powdered sugar.