Kit Winter’s Favorite Blueberry Scones
Source of Recipe
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Kit Winter’s Favorite Blueberry Scones
Makes 8
2 cups all-purpose flour
3 tablespoons sugar, plus more for the tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter
1 1/2 cups fresh blueberries, rinsed and drained.
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for the tops
2 eggs, lightly beaten
Place oven rack in the center of the oven and preheat to 400° F.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Cut butter into small cubes, then add to the flour mixture, gently combining with a pastry blender or two knives until the largest dough pieces are the size of small pebbles. Add blueberries and lemon zest, and gently toss just until incorporated.
Using a fork, whisk together the cream and eggs in a separate, liquid measuring cup. Pour into the flour mixture and lightly stir until the dough just comes together. Be careful not to over mix. Turn mixture out onto a lightly floured board and press together using a floured bench scraper or your hands. Form ONLY until combined to keep the mixture delicate.
Pat dough into a 6 inch by 1 1/4-inch square. Using a lightly floured bench scraper or knife, cut into four 3-inch squares. Cut each square in half on the diagonal to form 8 triangles. Using the edge of the bench scaper or a metal spatula, place each triangle onto a parchment covered baking sheet, leaving at least 1-inch between each scone. Brush the tops of scones with cream then sprinkle with sugar. Bake until golden brown, 20-22 minutes. Transfer scones to a wire rack. Serve warm with clotted cream, jam or honey.
Bon Appetit!
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