Given the many choices of morning pastries scones aren’t always my first choice, they often seem like a less yummy, more dry, wannabe muffin. However, these Blueberry Cream Scones were just sweet enough, more moist because of the brush of butter and beautifully balanced with lemon zest and delicious fresh blueberry flavor. Everyone I introduced them too ended up eating more than one and they were gone in a day! You can use any berries you have on hand by the way so get your summer fruit supply in check and start baking!
2 cups All-Purpose Flour
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon baking powder
6 tablespoons cold butter, cut into pieces
1 cup fresh blueberries
2 large eggs, beaten
1/4 cup heavy cream (you can also use yogurt, but I prefer cream)
1 teaspoon vanilla extract
1 tablespoon grated lemon rind (zest), or 1/4 teaspoon lemon oil
1/2 teaspoon almond extract (optional)
2 tablespoons melted butter for brushing on top (optional)
2 tablespoons demerara or raw sugar, for sprinkling on top
- Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
- Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
- Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract if using. Add to the dry ingredients and stir very gently, just until combined. The dough will be quite moist, like cookie dough.
- I decided to shape my dough into a rectangle on a floured surface then I cut out squares using my pastry cutter, but you could also use a large scoop and drop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving about 2″ between each.
- Brush each ball or square of dough with melted butter (or you can use milk or cream), and sprinkle with coarse sugar.
- Bake the scones for 18-23 minutes, or until lightly browned and a cake tester or toothpick inserted into a scone comes out dry. Remove from the oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
- Store scones, well wrapped, at room temperature for several days. Freeze
Recipe adapted from King Arthur Flour Fresh Blueberry Scones