I didn’t know much about scones until I married my husband. I thought Brits ate crumpets a lot and drank tea. But scones? Nah. Anyways, my first attempt at scones was blueberry. Bursting with ripe in season blueberries and topped with crunch sugar, it was in my mind, the best thing British I had tasted since Shepard’s pie. Pretty sure you’ll agree with me, it’s the ultimate summer Sunday morning breakfast food.
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp sugar
- 5 Tbsp unsalted butter, cold, cut in chunks
- 1 ½ cups fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones.
- Coarse sugar for sprinkling
- 1. Preheat oven to 400F
- 2. Mix the flour, baking powder, salt and sugar in a large bowl.
- 3. Add the butter, crumbling with your fingers to form coarse crumbs.
- 4. Gently toss in the blueberries.
- 5. Make a well in the center of the crumbs and pour in the heavy cream and mix.
- 6. Remove the dough from the bowl and place onto a lightly floured surface.
- 7. Form the dough into a long rectangle.
- 8. Using a knife, cut triangles from the dough and place onto prepared baking sheet.
- 9. Brush the top of the scones with heavy cream and sprinkle lightly with coarse sugar.
- 10. Bake for 15-20 minutes until golden.
- 11. Serve with jam!
All items for this recipe can be purchased at Seasons Kosher
Recipe as appeared in AMI Magazine
Photos by Esti Photography