I love fresh scones.
But I’m not a baker…
So I rarely make them.
But this is a relatively easy recipe to get yummy scones on the table on a weekend morning.
WHAT YOU NEED:
2 cups all purpose flour
1 T baking powder
1 t salt
1/3 cup sugar
1/3 cup unsalted butter, very cold, cut into chunks
3/4 cup cream
1 pint blueberries (locally grown)
2 T sugar in the raw
WHAT TO DO:
Preheat your oven to 400 degrees.
In your food processor bowl combine flour, baking powder, salt and sugar. Pulse quickly to combine. Add cold butter and pulse quickly to cut butter in until it looks like coarse sand.
In a separate large bowl combine cream and egg. Mix well. Pour off just a bit into a small bowl then pour the flour mixture in. Stir a bit just to combine. Fold in your blueberries very gently being careful not to burst them.
Now comes the creative part…
You can turn out your dough and form into a large square or circle and cut them into traditional triangles or you can do what I do and just drop them into circles on an ungreased cookie sheet.
Using a pastry brush, brush the tops of the scones with the reserved cream/egg mixture and sprinkle with raw sugar.
Bake at 400 degrees for 15-20 minutes.
Serve with Blueberry Butter.