Blueberry Scones
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These are the English-style cream scones, richer and less sweet than the American version. Blueberries from Maine are smaller and have a more intense flavor than other varieties.
Makes 8
Ingredients
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 ½ tablespoons sugar
½ teaspoon table salt
5 tablespoons unsalted butter, chilled
1 cup heavy cream
½ cup frozen Maine blueberries
Turbinado sugar (Sugar in the Raw)
Instructions
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Place flour, baking powder, sugar, and salt in a food processor fitted with steel blade. Pulse six times.
- Cut the chilled butter into ¼ inch slices. Distribute butter evenly over dry ingredients in food processor. Cover and combine with about twelve 1-second pulses, until the mixture has the texture of coarse corn meal. Transfer mixture to large bowl.
- Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.
- Pour in the frozen blueberries, and briefly knead them into the dough.
- Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat dough into a 10-12 inch disk, and cut into 8 wedges. Place wedges on ungreased baking sheet. (At this point, the baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)
- Sprinkle the tops of the scones liberally with Turbinado sugar.
- Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
My husband says: It’s important to use frozen blueberries for this recipe, to minimize the amount of color bleeding that they do – otherwise the scones will end up being an unappetizing grey.
