Perfect Blueberry Scones
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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.
- Ready In:
- 50mins
- Serves:
- Yields:
- Units:
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
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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@Tantric1
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@Tantric1
Contributor
"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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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.
