The Best Blueberry Scones

I'm sorry I have been a little MIA lately. I left Charleston and moved back to my hometown in Alabama where I dove right into wedding planning. These past few weeks have been filled with finding my wedding dress, catering tastings, cake tastings, floral meetings, layout discussions, calligraphy decisions, guest list, and so much more. Who knew there were so many details that go into planning a 4-hour party? We are down to 4 months and 27 days!!! The hard part of getting the big plans together is over so hopefully I'll be able to devote much more time to recipe developing and blogging.

Enough wedding talk, let's talk about scones. They are one of my weaknesses. There's something about that crunchy, sugary top and soft, tender center that makes me wanting more.

I wanted a simple scone recipe that you could add whatever ingredients you had around the kitchen. This is a fun way to get creative and make up your own recipe by adding any type of cut up fruit, raisin, nut, chocolate, or even sprinkles. I made these last week and divided the dough into three sections and added different ingredients to make three types of scones. I made blueberry, lemon poppyseed, and chocolate orange-all so delicious!

Tips on making the perfect scones:

1. Always start with COLD butter straight from the refrigerator and work fast so the butter doesn't soften.

2. Don't over mix your dough or the scones will become tough. Gently mix it until it is just combined.

3. Freezing your scones before baking is a tip I learned from King Arthur Flour and this allows the gluten to relax, making lighter, more tender scones.

4. Add whatever ingredients you like. I added lemon zest because I love the lemon-blueberry flavor, but that is totally optional. If you want simple blueberry scones, omit the lemon.

In my opinion, this is the only scone recipe you'll ever need! It is so simple and it creates light and tender scones in under an hour!

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Blueberry Scones

Yield: 8 larger scones or 12-14 smaller scones

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons salted butter, cold and cut into cubes
• 1 cup fresh blueberries
• Zest of 1 lemon (optional)
• 1 cup heavy cream
• Extra heavy cream for brushing
• Extra sugar for sprinkling

instructions:

How to cook Blueberry Scones

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
2. Using a pastry blender or two knives, cut butter into the flour until it resembles course crumbs. There should be small pieces of butter throughout the flour. Stir in blueberries and lemon zest.
3. Pour in heavy cream and gently stir until just combined using a rubber spatula. Do not over mix the dough or the scones will become tough.
4. Transfer dough to a floured surface and gently knead until the dough comes together, only for a few seconds. For larger scones, press dough into an 8 inch circle about 3/4 of an inch thick and slice into triangles using a sharp knife or bench scraper. For smaller scones, press dough into a larger rectangle and slice them smaller.
5. Preheat oven to 425°F and line a baking sheet with parchment paper.
6. Place triangles on the baking sheet and place in the freezer for about 20-30 minutes, allowing the gluten to relax. Freezing the scones allows for lighter, more tender scones.
7. Once out of the freezer, brush with heavy cream and sprinkle with sugar. Bake for 10-15 minutes, or until golden brown on top.
8. Place on drying rack to cool and serve at room temperature.

NOTES:

The triangles of dough can be frozen up to a few weeks and baked at a later time.

Created using The Recipes Generator