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BLUEBERRY SCONES

Recipe Introduction


Too much mixing, kneading, and baking will produce dry and tough scones. For breakfast, serve these scones warm with butter and fruit preserves, or with traditional clotted cream (Devonshire cream) or Lemon Curd for an afternoon tea.





List of Ingredients



• 2 cups all-purpose flour
  
• 3 tablespoons sugar, plus more for sprinkling tops
  
• 1 tablespoon baking powder
  
• 3/4 teaspoon salt
  
• 6 tablespoons (3/4 stick) cold unsalted butter
  
• 1 1/2 cups fresh blueberries, picked over and rinsed
  
• 1 teaspoon grated lemon zest
  
• 1/3 cup heavy cream, plus more for brushing tops
  
• 2 large eggs, lightly beaten
  






Instructions



1. Adjust rack to center of oven, and heat to 400°. Place a Silpat on a baking sheet, and set aside.
   
   
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
   
   
3. Using a fork, whisk together the cream and the eggs in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
   
   
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.
   
   






Final Comments


Makes 8

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