Classic Blueberry Cream Scones

in Diana's Recipe Book

Average Rating:

(total ratings: 2)

Servings: Makes 12 scones

Comments:
Fresh blueberries are available from May through September or October so if possible use fresh. Of course, frozen blueberries can also be used in this recipe. If you are using frozen blueberries, make sure they are unsweetened. When making the scones, do not thaw the frozen blueberries as they will turn your scones blue during baking.

These scones are wonderful split open and slathered with clotted or double cream, crème fraîche or lemon curd.

Ingredients:

1/2 cup heavy cream
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon double acting baking powder
1/2 teaspoon baking soda
6 tablespoons (3/4 stick/3 oz./85g) chilled unsalted butter, cut into small pieces
3/4 cup fresh or frozen blueberries, (rinse and dry well if using fresh blueberries)

Additional cream, for brushing tops of scones
Granulated or turbinado sugar, for sprinkling over scones

Instructions:
Tip
If using frozen blueberries, do not thaw them as the scones will turn a blue color while baking. There is no need to rinse frozen blueberries. If using fresh blueberries, make sure to rinse and dry them well.

Preheat oven to 400 degrees F/200 degrees C. Lightly grease a baking sheet. Set aside.

In a medium mixing bowl, whisk together the cream, the egg, and the vanilla.

In a large mixing bowl sift together the flour, sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal. Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough.

Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds. Arrange the wedges or rounds, 2 inches apart, on the prepared baking sheet. Brush with the additional cream, and sprinkle with sugar. Bake the scones on the middle rack of preheated oven for 15 to 18 minutes, or until they are a light golden brown. Transfer to wire cooling rack for 10 minutes before serving.

Serve scones with lemon curd, double or clotted cream or crème fraîche.

Storing and Freezing:
Store scones at room temperature in an airtight container for up to 1 day or scones may also be frozen. If freezing baked scones, let scones cool completely, wrap in aluminum foil and place in plastic freezer bag and freeze for up to 1 month. To reheat, unwrap scones (thaw wrapped, if frozen) and place onto a baking sheet. Bake in a 350 degree F/180 degree C oven 8 to 10 minutes or until warm.

Makes 12 scones.

Date: July 28, 2006

Reviews

Reviewer: Sadie
Rating:

Review:
Fantastic...one of the most delicious scones I've ever made, and I make a lot! The crust is rich and buttery and the crumb is tender and moist. They're to-die-for with a dollop of lemon curd. I tweaked the recipe a bit by adding a struesel topping and vanilla glaze. I also increased the sugar to 1/3 cup, and added 1/2 tsp. cinnamon, 1/8 tsp. nutmeg and 1/4 tsp. cardamom. The dough was a bit dry and crumbly so I didn't bother with the kneading. I just dropped the dough into 8 piles then added the streusel.

Reviewer: Henrietta
Rating:

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