We're pretty obsessed with these blueberry scones and I got several requests for this recipe when I posted a picture on Facebook a few weeks ago. They're light and fluffy, unlike a lot of scones, and go perfectly with coffee. Actually, their deliciousness is becoming a problem. The last time I made them, Dan requested a double batch. But, the best thing about this recipe is that you can freeze unbaked scones and bake them one or two at a time. Trust me, that's much safer than having eight ready-to-eat ones sitting around the house. They wouldn't last a day here at Tule Peak Ranch. *looks at Dan*
- 2 ½ cups all-purpose flour
- ¼ cup sugar (plus more for sprinkling)
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup frozen blueberries (tip: rinse the berries until the water coming off them is noticeable lighter)
- 1 cup heavy cream, plus more for mixing and brushing
- 1 egg
- 1½ teaspoons vanilla extract
- Put the flour, sugar, baking powder, and salt in a food processor and pulse to combine.
- Add butter and pulse about ten times. Some small pieces of butter should remain.
- Transfer the flour mixture to a large bowl. If any really large lumps of butter remain, squish them with the back of a fork. Add the berries and gently toss to coat.
- In a small bowl, combine the cream, egg, and vanilla. Mix well.
- Pour the cream mixture over the dry ingredients and fold to combine using a fork or your hands. I usually start with a fork and then switch to hands when it starts to come together.
- When the dough begins to come together use your hands (or a sturdy plastic spatula) to gently work the dough into a ball. If there’s still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, until it comes together. There's usually a bit of cream mixture left in the small bowl and that's often enough, but if you need more add it one teaspoon at a time.
- Transfer the dough to a floured work surface and gently pat into a 6- to 7-inch circle. With a pastry scraper, cut the circle into 8 wedges.
- This is optional, but I highly recommend putting the scones on a baking sheet lined with parchment paper and freeze them. Once they’re frozen you can store them in a plastic freezer bag for several weeks.
- If baking frozen scones: Preheat the oven to 400 F. If scones are not frozen: Preheat oven to 425 F. Line a baking sheet with parchment paper.
- Place scones on the lined pan about 1 inch apart. Brush the tops with cream and then sprinkle with sugar.
- Bake for 10 minutes, then rotate the pan and bake for 10 to 15 minutes longer, until a toothpick inserted in the center of a scone comes out clean. If baking from frozen, your scones may need an additional 5 minutes.
- At this point the recipe in the book says to let them rest for 5 minutes before moving to a wire rack or serving warm. I'm sure that's a great idea, but I wouldn't know for sure.
*From Food 52's Baking: 60 Sensational Treats You Can Pull Off in a Snap