My older two children (ten and thirteen) slept in today. I greeted them with breakfast in bed.
These scones are divine! I am kicking myself now that I didn't double the recipe ... a single batch only makes eight. Maybe that's a good thing. With a good dose of heavy cream and lovely little bits of real butter, they probably aren't the greatest thing for my waistline. But, they sure are heavenly, flaky triangles of loveliness.
Before you get started on the recipe, know that this requires your blueberries to be frozen. If they are fresh or thawed, they will discolor the dough.
Yields 8 scones.
FOR THE SCONES -
2 cups all-purpose flour plus more for flouring surface and tossing blueberries
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
Zest of 1 lemon
1/4 cup butter, very cold and cut into small cubes
1 cup heavy cream plus more for brushing tops of scones (whole milk can be substituted)
1 cup frozen blueberries
Course sugar, for sprinkling on scones
FOR THE GLAZE -
3 tablespoons powdered sugar
Juice of a lemon
Splash if milk, as needed
Preheat oven to 400 degrees.
Combine the 2 cups of flour, baking powder, granulated sugar, salt and lemon zest in a medium mixing bowl.
Cut in (with a pastry cutter or fork) the butter. Do not incorporate the butter completely. You want little pea-size bits remaining.
Then, stir in 1 cup of heavy cream just until you can bring the dough together into a soft ball. It will still look crumbly a bit. That's what you want! Do not over mix!
Turn out your dough onto a lightly-floured surface and bring together ... patting it into a circle as you go. You're looking for about a half-inch thickness.
Toss frozen blueberries with a little sprinkling of flour. This will ensure your berries don't "bleed" into your dough. Scatter them across your dough, then fold the dough over to secure the berries inside. Shape into a circle again about a half of an inch thick.
Cut with a long, sharp knife as you would cut a pizza - into eight triangles.
Brush tops with milk or cream, then sprinkle with course sugar.
Place on a baking sheet lined with parchment paper.
Bake for 15 minutes. Cool scones on a cooling rack.
Combine powdered sugar with the juice of one lemon and a splash of milk (as needed) in a small bowl.
Drizzle over cooled scones. Best if eaten the same day.