Perfect Blueberry Scones

Name: Perfect Blueberry Scones
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 scones, 8 serving(s)
Ingredients: 2 cups all-purpose flour; 4 tablespoons sugar, plus more for sprinkling tops; 1 tablespoon baking powder; 3/4 teaspoon salt; 6 tablespoons unsalted butter (cold and cut into cubes); 1 cup fresh blueberries, picked over, rinsed dried and frozen overnight; 1 1/2 teaspoons lemons, zest of, grated; 1/3 cup heavy cream, plus more for brushing tops; 2 large eggs, lightly beaten

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Recipe by Tantric1

Without a doubt, fresh blueberry scones are one of our favourite weekend indulgences. Finding the perfect recipe took a bit of trial and error. The recipe below is the result of a lot of tweeking. These have the right texture, they are light as air, and just a perfect example of a scone. Please understand, scones are NOT muffins. They are not meant to be as sweet as a muffin, nor the same texture. If that is what you are looking for, go for a muffin recipe instead. I freeze the washed and sorted blueberries over night. I do this so that you don't end up with purple dough, and it is much easier to work with.

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READY IN: 50mins

SERVES: 8

YIELD: 8 scones

UNITS: US

INGREDIENTS

Nutrition

2

cups all-purpose flour
4

tablespoons sugar, plus more for sprinkling tops
1

tablespoon baking powder
³⁄₄

teaspoon salt
6

tablespoons unsalted butter (cold and cut into cubes)
1

cup fresh blueberries, picked over, rinsed dried and frozen overnight
1 ¹⁄₂

teaspoons lemons, zest of, grated
¹⁄₃

cup heavy cream, plus more for brushing tops
2

large eggs, lightly beaten

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.