Blueberry Scones

Recipe by Mimi Hiller
READY IN: 1hr 17mins




  • 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.