Add these to your dessert to-do list. Scones are sweet and more buttery than a muffin, and pair perfectly with a morning coffee or tea. They are often thought of as dry, but this recipe is anything but. The scones are left buttery, flaky and loaded with plump and sweet blueberries.
Yield: serves 8
Prep time: 30 minutes
Cook time: 15 to 20 minutes
- 1 medium lemon
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup plus 1 tablespoon granulated sugar, divided
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter
- 1 cup cold heavy cream
- 1 cup fresh or frozen blueberries (do not thaw)
- Prepare the dry ingredients. Finely grate the zest of 1 medium lemon. Place half the lemon zest, 2 cups all-purpose flour, 1/4 cup of the granulated sugar, 2 1/2 teaspoons baking powder, and 1 teaspoon kosher salt in a large bowl and whisk to combine.
- Prepare the lemon sugar. Place the remaining lemon zest and remaining 1 tablespoon granulated sugar in a small bowl and rub the zest into the sugar with your fingers until fragrant.
- Grate in the butter. Grate 1 stick cold unsalted butter on the large holes of a box grater directly into the flour mixture. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter.
- Mix in the cream. Measure out 1 cup cold heavy cream. Transfer 1 tablespoon to a small bowl. Drizzle the remaining cream over the flour mixture. Stir with a silicone spatula until the cream is absorbed.
- Knead and shape the dough. Knead the dough in the bowl with your hands just until big clumps form and all the loose flour is incorporated (be careful not to overwork it). Gather into a ball and place on a work surface lightly dusted with flour. Roll into an 8×10-inch rectangle that’s about 1/2-inch thick, with a longer side closer to you. If the dough cracks, push it back together.
- Add the blueberries. Evenly arrange 1 cup blueberries in a single layer over the lower two-thirds of the rectangle, and press gently them into the dough a little (it’s fine if some break).
- Fold the dough. Starting with the top, berryless third, fold the dough lengthwise into thirds like a letter. If any blueberries roll out, just tuck them back in. Gently press down on the dough to compact slightly.
- Roll and cut the scones. Roll the dough out into an 11×4-inch rectangle that’s about 1-inch thick, again with a longer side closer to you. If the ends become tapered, square them with your hands or a bench scraper. Cut the dough crosswise into 4 pieces: cut straight down, do not saw back and forth. Cut each piece in half diagonally to form 2 triangles. Transfer the 8 scones to a large plate (or parchment paper or silicone baking mat-lined baking sheet if your freezer has the space).
- Top the scones. Brush a thin layer of the reserved 1 tablespoon heavy cream onto the scones. Sprinkle with the lemon sugar and gently press on it so it adheres.
- Freeze the scones and heat the oven. Freeze the scones for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 400°F.
- Bake the scones. If needed, transfer the scones to a baking sheet lined with parchment paper or a silicone baking mat, spacing them evenly apart. Bake until light golden brown, 20 to 24 minutes. Let cool 10 minutes on the baking sheet before serving.
Source: the Kitchn