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!
Click here to print this recipe.
Adapted from: Sur la Table Baking
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.
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.