July 18, 2010

Blueberry Scones


Sunday is the best day to do nothing.  Going back to work the next day is daunting enough so I literally make Sunday my day of rest.  I normally start the day by reading the paper and listening to Car Talk and A Prairie Home Companion on NPR. 

If I've put off cleaning my flat, which I often do, I'll then have some breakfast.   For something quick and easy I turn to a bowl of fresh fruit topped with greek yogurt and granola.  If I'm craving protein I'll go with eggs and toast.   For something baked, but not too sweet, I like to make these blueberry scones.

Scones are definitely a favorite of mine.  They're like a cross between a biscuit and a muffin.  I love them for breakfast but equally as much for afternoon tea with some clotted cream and jam.  Yum!


This recipe is really versatile and you can substitute the blueberries with currants or other dried fruit.  If you omit the fruit altogether it would be absolutely delicious as the base in a strawberry shortcake.

Blueberry Scones

Makes about 1 dozen 3" scones

2 cups all-purpose flour
1/3 cup sugar
1 tbls baking powder
1/2 tsp salt
1 cup blueberries, placed in the freezer for 30 minutes
6 tbls cold unsalted butter, cut into 12 pieces
1/2 cup heavy cream
1 large egg
3 tbls heavy cream
2 tbls demerara sugar

Preheat oven to 425 degrees.

In a large bowl combine the flour, sugar, baking powder and salt.  Add the cold butter and using a pastry blender or with two forks, incorporate in to the flour mixture.  You should have some pieces that are the size of peas and some that look like fine crumbs.  Add the blueberries and toss so that they're coated in flour.

In another bowl whisk 1/2 cup heavy cream and the egg with a fork until well combined.

Add the cream and eggs to the flour mixture and stir with a wooden spoon until the liquid is absorbed.  Knead by hand until the dough comes together.

Place the dough on a well floured surface and pat to about 1" thickness.  Cut in to circles using a 2 1/2" round cutter.  You should get about a dozen scones.  Place them on a parchment lined baking sheet and brush with the 3 tbls of heavy cream and sprinkle with demerara sugar.

Bake for about 16 minutes or until golden brown. 

4 comments:

  1. I could eat scones for breakfast, lunch, and dinner! Especially blueberry, YUMM :)

    ReplyDelete
  2. I love the generous amount of blueberries you used for your scones. Must be very deli~

    ReplyDelete
  3. That sounds like my perfect Sunday as well! I'll have to try those sconces this weekend :)

    ReplyDelete

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