Bursting with Blueberries and light as a feather, these moist and delicious scones are the perfect way to start your day. During strawberry season, I mix the strawberries in for a burst of sweet flavor.
For a fancy English treat, try them with clotted cream: Buy a pint of heavy cream, and the day before you want it pour out 1 1/3 cup (leftover from the scone making) into a slow cooker and set it on low until it reaches 180′, then set on warm for 7 hours. It will get a nice yellowish crust on top. Set on the counter to cool, then refrigerate overnight.
In the morning, use a slotted spoon to peel the clotted cream into a dish. Use the left over liquid in your tea or coffee. You can freeze any leftover clotted cream.
Scone recipe is inspired by Trang’s Lemon Blueberry Cream Scones from her site Wild Wild Whisk: https://wildwildwhisk.com/lemon-blueberry-cream-scones
For best results, mix dough the night before, form into a disk, wrap in plastic and refrigerate.In the morning, cut up scones and bake them.
Ingredients: (half recipe in parentheses)
1 heaping cup (1/2 cup) fresh blueberries. If desired, substitute a third strawberries.
1/3 cup (2 Tb and 2 tsp) granulated sugar
Grated zest of one large lemon (preferably Meyer lemon)
2 cups (1 cup) all-purpose flour, plus extra to flour the board
1/2 tsp (1/4 tsp) Kosher salt
1 Tb (1 1/2 tsp) baking powder
2 (1) large eggs
2/3 cup (1/3 cup) heavy cream
1 tsp (1/2 tsp) vanilla extract
Rinse blueberries, then spread out on paper towels to dry.
Measure sugar into medium bowl. Grate lemon zest into sugar, and rub sugar over the grater afterward to scrub out all the zest from it. Whisk sugar well until it turns yellow and is fragrant with the zest.
Sift flour, baking powder and salt into sugar, then whisk well to mix.
Add the blueberries to the flour mix and gently mix in with a large spoon.
In a smaller bowl, whisk eggs, cream and vanilla together until well blended.
Pour all but a tablespoon of liquid into the flour mixture. (You will use the reserved egg mixture to brush on the scones before baking.) Using your hands, gently mix the dough until all the flour mix is absorbed. Dough will be sticky. Mold into a 1 inch thick disk. Wrap in plastic and refrigerate for an hour. You can make the dough the night before and have fresh baked scones with minimal effort in the morning!
Preheat oven to 400′
Generously flour a pastry board. Place the dough disk on the board and turn it several times until it is no longer sticky. Mold it so that it’s higher in the middle.
Dip a large sharp knife into the flour and cut the circle into 8 pieces. Coat the knife before each cut. You may need to cut twice.
Line an insulated cookie sheet with parchment paper. This is an important step to prevent blueberry juice from making a mess on your cookie sheet! Using a metal spatula, arrange the scones on the paper lined pan so that they are at least an inch apart. Use a pastry brush to brush the reserved egg mixture on the top of each scone.
Bake for 22 minutes until golden brown. Transfer parchment paper onto a cooling rack and let scones cool until you can’t wait any longer.
Serve with jam and clotted cream at tea. Either pull bite-sized pieces out and spread them with cream and jam (cream first as the Queen does)
or cut scone in half and make a sandwich.