This weekend I spent the morning with my good friends, the Heffners, and made blueberry scones. I’ll admit, I did more picture taking than I did mixing…The scones were very easy and very delicious, and the fresh blueberries Lorae and little Reiss had picked the day before made them even better.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on acookie sheet lined with parchment paper and brush the tops with a little heavy cream. We put a bit of kosher salt atop ours. Bake for 15 to 20 minutes until beautiful and brown.
Harper helped too!
Doesn’t the idea of scones make you want to pull out your lace gloves and have a spot of tea whilst conversing with Queen Elizabeth? Maybe that’s just me.