Cream Scones with Blueberries

2 Sep

This blog was started after I was hounded for Harumi’s Chicken Cabbage Salad. If it didn’t get started way back then, it would have been started due to the popularity of this recipe, found in the Food Network cookbook. Changed a couple items to make it less fattening and sweet, but other than that, this recipe now has demolished any cravings I have for the scones at the PNE.

Makes 8

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar, plus additional for sprinkling (we use natural sugar so it cuts down sweetness)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 tablespoons cold unsalted butter, cut into1/2-inch cubes
  • 1/4 cup dried blueberries
  • 2 teaspoons finely grated orange zest
  • 1 large egg
  • 1/4 cup heavy cream, plus additional for brushing (we use 2% or whatever milk we have in house)

I. Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Whisk flour with the 3 tablespoons sugar, baking powder, and salt in a medium bowl. Toss the butter with the flow mixture to coat and, using your fingers, rub in the butter until the mixture resembles coarse meal. Add the blueberries and orange zest and toss.

2. Beat the egg with the 1/4 cup cream and stir into flour mixture to make a shaggy, loose dough. Tum dough onto a lightly floured surface and pat into a 6-inch round. Cut into 8 wedges and put on the baking sheet, leaving a few inches between each. Brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes. Serve warm.

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One Response to “Cream Scones with Blueberries”

  1. Evana October 27, 2010 at 7:16 am #

    This is got to be the best scones I’ve ever had!

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