Blueberry Scones

Name: Blueberry Scones
Ingredients: 2 cups all-purpose flour; 1/4 cup sugar, plus more; sugar, for sprinkling tops; 1 tablespoon baking powder; 3/4 teaspoon salt; 6 tablespoons cold unsalted butter, cut into pieces; 1 1/2 cups fresh blueberries, picked over and rinsed; 1 teaspoon grated lemon zest; 1/3 cup heavy cream, plus more; heavy cream, for brushing tops; 2 large eggs, lightly beaten

11 ingredients

5 steps

Ingredients

2 cups all-purpose flour
1/4 cup sugar, plus more
sugar, for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more
heavy cream, for brushing tops
2 large eggs, lightly beaten

Directions

1

Preheat oven to 400°F with rack in center. Place a baking mat on a baking sheet, and set aside.
2

In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
3

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.
4

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.
5

Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.