Yep, you read right, recipe of the week. One of my goals for this year is post at least one recipe I have cooked each week. I’m pretty excited about it and hope you are too!
This scone recipe is one of my favorite weekend breakfasts. It’s super fast with a food processor and they turn out so light and fluffy. Add a little dollop of clotted cream and a cup of tea and I can almost believe I’m back in England. You can also substitute a half cup of dried currants for the blueberries for a more traditional taste. It’s super tempting to eat them right out of the oven, but waiting ten minutes is well worth it so that they don’t fall apart on you. Also, don’t be tempted to use fresh blueberries, they will turn the dough into a gooey mess. Frozen berries will hold their shaped much better until baked. I hope you enjoy them as much as I do!
Blueberry Cream Scones
Makes 8 scones.
Recipe adapted from America’s Test Kitchen
2 cups all purpose flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
5 Tbsp cold unsalted butter, cut into quarter inch pieces
1 cup heavy cream, plus 1 Tbsp
1/2 frozen blueberries
2 Tbsp coarse sugar
Heat oven to 425 degrees and cover a baking sheet with parchment paper. Place flour, sugar, baking powder, and salt in a food processor and mix for about 6 seconds, or whisk in a large bowl. Lay butter evenly over the flour mixture and then process for 12 one second pulses, or if mixing by hand, cut in butter until it looks like corse corn meal. If using a food processor, transfer mixture to a large bowl. Stir in the heavy cream and frozen blueberries for about 30 seconds, or until dough begins to form. Place dough on a floured surface and kneed for a few seconds until all of the little floury bits come together. Pat out into three quarter inch think circle and then use a large chefs knife to cut into 8 pieces. Place the wedges on the parchment paper and brush with extra Tablespoon of cream and sprinkle with coarse sugar. Bake for 12 to 15 minutes. Let cool for 10 minutes before eating.