Blueberry season is here and will soon be leaving us come Mid July. There are so many ways with the blueberries but aside from just snacking on them I love them in scones! One of my favorite pastries to have with my Ice Chai is the scone, almost any way I can get it. This is an excellent recipe, as the inside was so tender with a nice crunchy outter layer. I got this recipe from Recipe Zaar. You can find more recipes on my web site for a variety of scones from Coffee House, my own creation of the Apple Pie scone, my personal favorite Strawberry Scone and Sour Cream Scones.
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus more for sprinkling tops
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into pieces (3/4 stick)
- 1 1/2 cups fresh blueberries, picked over and rinsed
- 1 teaspoon lemon, zest of, grated
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
Adjust rack to center of oven, and heat to 400 degrees.
Place a Silpat baking mat on a baking sheet, and set aside. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas.
Stir in blueberries and zest. Using a fork, whisk together cream and egg in a liquid measuring cup.
Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together.
Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick.
Using a floured knife, cut into four 3-inch squares.
Cut squares in half on the diagonal to form eight triangles.
Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar.
Bake until golden brown, 20 to 22 minutes.
Transfer scones from baking sheet to wire racks to cool.