Perfect Blueberry Scones

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READY IN: 50mins
SERVES: 8
YIELD: 8 scones
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Adjust rack to centre of oven, and heat to 400 degrees.
  • Place a piece of parchment on a baking sheet, and set aside.
  • In a large bowl, sift together flour, 4 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.
  • 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.
  • 5. Turn out onto a lightly floured surface, and knead a few times to mix well.
  • 6. Pat dough into a 8-inch square about 1 inch thick.
  • Take blueberries from freezer and place them in single layer across dough, pressing lightly into dough.
  • Gently fold dough in half and make sure blue berries stay inside.
  • Delicately, spread dough out with floured hands to form a 6x6 square, about 1 and 1/2 inch thick.
  • 7. Using a sharp knife, cut into four 3-inch squares.
  • 8. Cut squares in half on the diagonal to form eight triangles.
  • 9. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. I like to use a coarse sugar on top.
  • 10. Bake until golden brown, 20 to 22 minutes.
  • 11. Transfer scones from baking sheet to wire racks to cool.
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