Yes I’m addicted to scones and I’m not ashamed to admit it. So far I have blogged Pumpkin Scones, Cranberry & Almond Scones, Maple Scones with Maple Glaze and now this crumbly, flavorful Blueberry one. I had to add one more to my repertoire but I have the feeling it won’t be the last :). I just love that they’re not too sweet making it the perfect companion for coffee.
Recipe adapted from Tyler Florence at Food Network The scones on the original recipe are done with a lemon glaze I bet that tastes delicious! I wanted to cut “some” calories and didn’t use the glaze on mine. If you do your with the glaze let me know how it comes out! I may try it next time
- 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.
- Lightly grease a baking sheet or cover with parchment paper. Set aside.
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal. Stir in the blueberries being careful not to mash them.
- Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Turn out dough onto a work surface and pat it into a 1 1/4-inch-thick round. Cut into 8 wedges.
- Transfer to prepared baking sheet.
- Brush the tops with a little heavy cream, and sprinkle with sanding sugar (optional). Bake until golden brown and cooked through, about 15 to 20 minutes.
- Transfer scones to wire racks to cool.