Blueberry Scones made their debut on my blog not too long ago. They are so darn good, they had to make a comeback. I had used the scones in trifle with lemon curd and whipped cream. All of that goodness was packed in a little canning jar and taken on a picnic! It was a wonderful picnic! The dessert was the best part of the whole thing!
These light, yet buttery biscuits are pretty darn easy to make and are bursting with blueberries in each and every bite. It is important to remember to just barley fold in the blueberries, you don’t want to break any of them. I used some heavy cream to brush on the top of the scones, but you could also use cinnamon and sugar or make an icing of powdered sugar and lemon juice! Yummm…
- 2 cups all-purpose flour
- 3 Tablespoons sugar, plus more for sprinkling tops
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 6 Tablespoons cold unsalted butter, cut into pieces
- 1 1/2 cups fresh blueberries, picked over and rinsed
- 1 teaspoon grated lemon zest
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
- Preheat oven to 400 degrees, with rack in center. Place a 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 cutter or two knives, cut in butter until the largest pieces are the size of peas. Sir in blueberries and zest. (be careful to not break the berries)
- 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 inces 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 25 minutes. Transfer scones to wire racks to cool.
- I shaped by dough into a circle and then made triangles. It is up to you.
Latest posts by Cynthia (see all)
- Peppermint Meringues (Gluten Free) #ChristmasCookies - December 9, 2016
- This is How We Roll #93 - December 8, 2016
- Not your everyday Oatmeal Raisin Almond Cookies #ChristmasCookie - December 6, 2016