On those mornings when I am I able to ease leisurely into the day, typically on the weekends, I look forward to a sweet treat that satiates my comfort tooth (Is that a word? Well, it is now.) and pairs beautifully with a hot cup of tea. Don’t you just love those moments of good nibbles, a favorite blend of tea (black tea infused with lavender is my favorite – this one in particular) and reading material to devour? Oh, and time or an ability to lose all track of it? A simple luxury indeed.
Well, such a morning occurred today, so as my way of welcoming the month of February, I stepped into the kitchen to make blueberry scones. Turns out, there’s a reason I don’t make them regularly . . . they’re melt-in-your mouth buttery, scrumptious, amazing. (As I type, I am nibbling on the last few bites from the photo shoot, drizzled in honey. Yum!) While I chose fresh blueberries, you can easily substitute a long list of alternatives – currants, candied ginger, almonds, berries of your choice, lemon zest, just to name a few ideas. In less than 35 minutes, you will have yourself a wonderful morning pastry, and an aroma wafting throughout the house that is sure to create the moment of relaxation and rest we all need from time to time.
Cream Blueberry Scones
- 225 g all-purpose flour (@ 1 3/4 cup flour)
- 1/2 tablespoon baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1/8 cup sugar plus 1-2 tablespoons for sprinkling on top
- 1/2 cup fresh blueberries you can use frozen, but you may have blue/purple dough)
- 1/2 cup heavy whipping cream (or whole milk) cold (save a bit for brushing the top of the scones)
- 30 g unsalted butter (@2 Tbsp) melted
- Preheat oven to 425 degrees Fahrenheit (220 celsius).
- In a large bowl, sift together flour, baking powder, salt and 1/4 cup sugar.
- Optional: Stir in blueberries (gently)
- Add heavy cream to the bowl and use a wooden spoon (or other utensil) to blend until ingredients are just combined. NOTE: Depending upon the size of your blueberries, the dough may seem a bit dry, simply drizzle more cream until the dough until it comes together in a loose ball. It should not be wet or moist.
- Place dough on a lightly floured work surface and using your fingers, press flat onto the surface the dough until 1 inch thick and somewhat circular. Using a butter knife, cut into small triangles (or a classic round scone cutter).
- You may freeze extra scones after you have cut them out to be enjoyed at a later date and time. I place mine in a container, and bring out when I want a freshly baked scone without the fuss of having to make the entire recipe. While frozen, place them on to a baking sheet and bake them for just a few minutes longer then the below time. (no need to thaw before baking)
- Place scones 1 inch apart on a parchment lined baking sheet.
- Use a pastry brush to paint tops of scones with leftover heavy cream (you can melt butter and brush that on top as well). Place in the oven and bake until scones are golden, 8 minutes (in my oven, 10 minutes is standard). They should expand in height a bit, if not a lot. 🙂
- Let scones cool. Serve warm or at room temperature with butter and jam, clotted cream and jam or honey.
~Previously Shared Petit Plaisirs:
~No. 4 . . . a delicious, yet simple recipe for dinner
~No. 3 . . . a book of rules inspired by Julia Child
~No. 2 . . . a simple breakfast that will impress and delight