Blueberry Scones

blueberry scones recipe

Hi kids, here’s a super quick post for a super quick recipe that is absolutely perfect for this weekend. Actually, it’s so quick and easy you could make them for your Valentine before your sweetie leaves for work. I posted a picture of these scones on the Seattle Palate facebook page, and everyone went nuts, so I figured I’d post the recipe here.

You know who loves yummy scones with his morning coffee? Cupid. Well, technically, I do too. A lot. ¬†Though most coffe shop scones are terrible. Dry, crumbly, semi-stale, and completely undelicious. But I still eat them anyway. That’s how much I love a scone with coffee. Or maybe it’s just the idea of a scone. It makes me feel smarter to eat them. Only smart, civilized people eat scones. (Just like me. And Cupid)

Talk about a shocker the first time I ate a homemade scone. Infinitely. Better. They are moist, but still dense. Sweet, but not too sweet. And they don’t make a crumbly mess when you bite into them. And here’s the kicker – you can whip up a batch in less time than it takes to go to your neighborhood Starbucks and buy one. Seriously. Like 10 minutes hands-on time. And years more delicious.

Do it. Make them. You probably have the ingredients in your pantry right now. And take a few warm scones over to your snooty neighbor who you’re always trying to impress. Look who’s smart and civilized now. Enjoy!

Blueberry Scones

Click here to print this recipe.
Adapted from: Sur la Table Baking
Serves: 8
Time to prepare: 30 minutes

2 cups all purpose flour
1/4 cup sugar
2.5 teaspoons baking powder
1/4 teaspoon salt
1 stick cold butter, cut in 1/2″ cubes
1 cup chilled heavy cream
3/4 cup fresh blueberries
1 egg, lightly beaten
1 T sugar for sprinkling

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Mix the dry ingredients in a food processor, pulsing for 1-second increments, 10 times.

Add the butter, one piece at a time, and pulse for five 1-second increments after each addition.

Add the cream, and pulse for twenty 1-second increments.

Gently stir in the blueberries.

Turn the dough out onto a floured surface, and form into a 7″ circle, 1″ thick.

Cut into 8 wedges, and arrange on the baking sheet.

Brush the top with the egg wash and sprinkle with sugar. Bake 14-16 minutes or until lightly browned.

Notes:
Use fresh blueberries; frozen, thawed berries are too wet and will throw off the consistency of the dough. You could also use chocolate chips, craisins, raisins, cherries, some lemon or orange zest – really any add in.

This recipe is pretty forgiving. This time when I made it, I didn’t have any heavy cream. I had 1/2 of a cup of half and half, and a half cup plain yogurt. Voila, equally as delicious.

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