After I have many blueberries fresh from the farm. I make this blueberry scones for breakfast or you can have ’em for snack or afternoon break or afternoon tea as well.
Makes for 8 scones
Ingredients:
- 2 and 1/2 cups of All-Purpose Flour
- 1/4 cup of Sugar, plus more for sprinkling
- 1 tablespoon of Baking Powder
- 3/4 teaspoon of Kosher Salt
- 6 tablespoons of Cold Unsalted Butter, cut into small pieces
- 3/4 cup of Fresh Blueberries (or you can sue frozen blueberries)
- 1 cup of Heavy Cream, plus more for mixing and brushing
- 1 large Egg
- 1 and 1/2 teaspoons of Vanilla Extract
Preparation
Preheat oven for 400 ℉. Line a baking sheet with parchment paper.
- Mix flour, sugar, baking powder and salt in the large bowl then put this mixed dry ingredients in the food processor with butter and pulse about ten times.
- Transfer to a large bowl. Add the blueberries and gently toss to coat.
- In a small separate bowl, combine the cream, egg, and vanilla and mix well. Pour into the flour mixture and use a fork to work the cream into the flour mixture as you gradually rotate the bowl; aim for a folding motion, not a stirring motion. When dough begins to come together, use a plastic bowl scraper, a sturdy plastic spatula to gently work the dough into a ball.
- Transfer the dough to a floured work surface and gently pat it into a 6-to-7-inch circle. With a pastry scraper or large chef’s knife, cut the circle into 8 wedges.
- Place the scones on the lined pan, about 1 inch apart. Brush the tops with cream and then sprinkle with sugar (I use raw brown sugar sprinkle over the top).
- Bake for 10 minutes, then rotate the pan and back for 10 to 15 minutes, until a toothpick inserted into the center of a scone comes out clean.
- Let the scones rest for 5 minutes on the baking sheet before transferring to a wire rack to cool or serving warm.
