Blueberry Scones Recipe (makes 12 small scones)
2 cup all purpose flour, plus extra for sprinkling
3 tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
4 tbsp butter– cut into pieces
2/3 cup fresh blueberries
1/2 cup toasted chopped walnuts
zest of 1 large orange or 2 lemon
2/3 cup heavy cream
1 tsp vanilla extract
- In a large bowl, stir flour, sugar, salt and baking powder to combine, rub in butter until the mixture resembles of coarse crumbs. Mix in dried fruits, nuts and zest.
- In a small bowl, whisk eggs, cream and vanilla extract. Reserve 2 tbsp of egg mixture and pour the remaining egg mixture all at once into the flour mixture. Use a spatula gently stir until the dough comes together. Do not over mix or the scones will be tough.
- Transfer the dough to a lightly floured surface and knead the dough gently 4-6 times then divide the dough in half. Pat each half into 6 inch circle, and cut into 6 wedges, for a total of 12 wedges.
- Place scones, 2 inches apart, on a baking sheet lined with parchment paper, and chill in freezer for 30 minutes (see note below). In the meantime, preheat oven to 400°F.
- Brush scones with reserved egg mixture and bake for 15-18 minutes, until the center is baked through and golden brown on the edge. Serve immediately.
- Freezing scones: According to King Arthur’s Flour website, chilling scones for 30 minutes before baking help relax the gluten in the flour, and thus producing flakier scones. My view is that if you have time and room in your freezer, go for it. If not, pop in the oven right away is okay too, just be sure to preheat the oven before prepping.