Blueberry Scones Recipe

Ingredients

• 6 tablespoons (75g/2.6 oz.) granulated sugar
• 2-3 teaspoons grated lemon zest ((optional))
• 2 cups (280g/10 oz.) all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g/1 stick) very cold butter, cut into 1/4-inch pieces
• 1 large egg
• 1/2 cup (120ml) heavy cream, plus 1 tablespoon (for brushing the tops)
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries ((or frozen, unthawed))
• Coarse/turbinado/demerara sugar (, for sprinkling (optional))

Instructions

1. 1

   Preheat oven to 400F/200C. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. 2

   In a large bowl, toss together sugar and lemon zest. Add flour, baking powder, salt, and sugar, and whisk to combine. Cut in butter using a pastry blender until mixture resembles coarse meal. Alternately, you can pulse the ingredients in a food processor. Having uneven pieces of butter throughout is ok. Gently stir in blueberries until coated with flour.

3. 3

   In a small bowl, whisk together egg, 1/2 cup heavy cream, and vanilla extract, then add it to the flour mixture. Gently toss with a rubber spatula until dough begins to form. Don’t over mix. Transfer dough to a floured surface and knead gently, about 5-6 times, until a ball forms. The dough might be slightly sticky. Pat dough into a 9-inch (22 cm) circle, about 3/4-inch thick, and cut into 8 even wedges.

4. 4

   Place scones on prepared baking sheet. Brush tops with a bit of heavy cream and sprinkle with coarse sugar. Bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center of the scone comes out clean. Transfer baking sheet to a wire rack and allow to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.

5. 5

   Scones are delicious either warm or at room temperature.

6. 6

   Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.