I like scones. But I have to admit that I’m a bit of a snob about them. The texture has to be just right…not to dry. So I decided to try out a recipe I found that claimed to be the most moist, fluffy scones you’ll ever taste. One of the pints of blueberries from my flat was calling to be made into these little beauties. The results were incredibe. I just had to share this recipe. (and by the way, I think ANY fruit could be used here…)
2 cups all-purpose flour **I used whole wheat pastry flour
3 tablespoons sugar, plus more for sprinkling tops **I used turbinado (raw cane sugar)
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 lemons, zest of, grated **didn’t have this, so I left it out
1/2 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten **I was using very small “Burden Family Farm eggs, so I used 3
Adjust rack to center of oven, and heat to 400 degrees.
Place a Silpat baking mat on a baking sheet, and set aside.(Or use parchment paper) 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. **(I put all these ingredients in the food processor. It worked great)
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. (kneading is not exactly possible…the dough is VERY sticky. Just do the best you can)
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 (use a spatula and reshape once on the sheet if necessary). Brush tops with cream and sprinkle with sugar.
Bake until golden brown, 20 to 22 minutes.
These were really excellent scones. I highly recommend the recipe!