When last Sunday turned cool and blustery, I turned to my stove to make one of my favorite breakfast treats for an evening snack. Blueberry scones. I happened to have organic blueberries on hand, some heavy cream left over from a pasta dish I had made earlier, and plenty of butter, flour and sugar stashed away in my cupboards, just waiting for an opportunity to turn themselves into something delicious. In less time than it would have taken me to walk to and from my favorite bakery I had 8 perfectly golden, perfectly scrumptious scones. And I now have a wonderful breakfast to look forward to for the rest of the week.
- 2 cups flour
- 2 TBSP sugar
- 1 TBSP baking powder
- 1 tsp salt
- Zest of one lemon
- 5 TBSP butter (really cold – stick it in the freezer for 20-30 min ahead of time)
- 1 cup heavy cream (again, really cold), plus a little extra for brushing the scones before baking
- 1 cup blueberries
- 2 TBSP turbinado sugar (sugar in the raw)
Pre-heat the oven to 400 degrees.
Sift the flour, sugar, baking powder and salt together in a large bowl, and transfer into a food processor. Cut the butter up into small pieces (halve the stick of butter lengthwise, then flip it and halve it again, and then cut it 6-8 times across) and toss it, along with the lemon zest, into the food processor with the dry ingredients. Pulse until well blended (pieces will look like dry sand). Transfer mixture back into large mixing bowl, and to that, gently mix in blueberries.
Make a well in the center, and pour the heavy cream into the middle. Slowly blend everything together, being careful not to break the blueberries. When mostly mixed, (it’s okay if there are a still some bits that are still flour-y, and some that are wetter), move the dough onto a lightly floured surface and shape into a ball. Work quickly so the butter doesn’t get too warm. Roll, or press out into a 3/4″ thick rectangle – around 10″ x 7″. Cut the rectangle into quarters, and then cut the quarters into even triangles – making 8 even pieces.
Place the 8 pieces onto an ungreased cookie sheet, brush with extra heavy cream, and sprinkle on the turbinado sugar. Bake on the middle rack of your oven for 15-18 minutes. Transfer to a wire cooling rack and just TRY to wait until they’re cooled to dig in. I give you five minutes before you break down and nibble off one of the corners 🙂