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Ingredients
- 2 1/2 cups (11.25 ounces) all-purpose unbleaced flour (I use King Arthur Flour)
- 1/4 cup granulated sugar, plus more for sprinkling on tops of scones
- 1 tablespoon baking powder* (see step 11)
- 3/4 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into small cubes
- 3/4 cup frozen wild Maine blueberries
- 1 cup heavy cream, plus more for brushing on tops of scones
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
Details
Servings 8
Adapted from food52.com
Preparation
Step 1
In the bowl of a food processor fitted with the chopping blade, place the dry ingredients and pulse to combine.
Add the butter, and pulse about 10 or so times. You want to retain some small pieces of butter. Don’t blitz the heck out of it. Transfer the flour mixture to a large mixing bowl. If you've got some really large butter lumps, just squish them with the back of a fork.
Gently toss the blueberries into the flour mixture.
In a large measuring cup, place the heavy cream, egg and vanilla. Mix well. Pour into flour mixture. With a dinner fork, fold the wet into the dry as you gradually turn the bowl. It’s a folding motion you’re shooting for, not a stirring motion. When dough begins to gather, use a plastic bowl scraper to gently knead the dough into a ball shape. If there is still a lot of loose flour in the bottom of the bowl, drizzle in a bit more cream, like a teaspoon at a time, until the dough comes together.
OPTIONAL BUT RECOMMENDED: Place the scones on a wax paper-lined sheet pan and freeze until solid. Once they are frozen, you can store them in a plastic freezer bag for several weeks.
Preheat oven to 425 degrees F. Place frozen scones on a parchment-lined sheet pan, about 1 inch apart. Brush with cream. Sprinkle tops of scones with sugar.
Serve with clotted cream, creme fraiche, and jam if you wish.These are great the next day, warmed in the microwave for 15 - 20 seconds. They freeze really well, too, and can be reheated in a 350 degree F oven until warm. Enjoy!
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You should add an Asterisk next to the baking powder. My fault entirely that I didn't read the recipe through before I started baking but I saw the note about Rumsford Baking Powder AFTER I had frozen the scones. Oh well. Hopefully they will still taste good!?
Made them today and they were perfectly moist, great crust and quick to make. Keeper recipe. My kids loved them for Sun afternoon tea.
They freeze and reheat (350 oven right on the rack) beautifully.
hi again, my youngest son (who is a complete maniac for scones, at his tender age of not quite 3) and i decided to just go ahead and make the scones "right now." at present, he has both hands in the mxing bowl and is licking them and it clean. i wish i could send you the photo. wonderful! i have to say this bodes well for these scones obtaining more fans! i used 3/4 c buttermilk + 1/4 c cream...will let you know!
hi mrslarkin, do you think it'd work to use buttermilk in place of the cream? many thanks!
hi mrslarkin, if i want to make these with dried currants, would you recommend using 3/4 c, as with the blueberries? and do you think it'd work to use buttermilk in place of the cream? many thanks!
fantastic! the reason i ask (b/c i do like cream!) is that a friend asked me to make her some traditional buttermilk scones. i've been wanting to make yours for ages so thought i'd try to knock off a few to-dos at once. i'm planning to make these tonight and will let you know! thanks!
These are on my "to make" list as soon as we can harvest our blueberries! FYI :)
I did a scone taste test recently, seeing how texture & taste changed with different ingredients. I learned that buttermilk creates a traditional craggy, bread-like scone (my personal favorite). Cream creates a melt-in-your-mouth biscuit type of scone. They're both delicious, but very different. Next time you make these Rivercook, you might want to try the cream to taste the difference & see which you prefer. I also did tested freezing them before baking vs leaving them on the counter for 30 minutes before baking. I thought the ones that rested at room temperature had the best texture & rise. Have you ever tried that Mrslarkin? I love experiments in the kitchen!
I left them on the counter fresh (unfrozen) & compared to a batch I had stuck in the freezer. I can definitely see how the freezer would be more convenient for you, Scone Goddess! For me at home, where I only make one batch at a time, I had the time (and counter space) to let them rest fresh for 30 minutes before baking. For the other home cooks, I recommend trying it. Either way though, Mrslarkin's scone recipes always rock!
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mrslarkin: Can you bake them directly after mixing and not freeze them?...what temp. for the oven and how long would you bake them unfrozen. Can't wait to try these. ;=) thank you
What can replace the heavy cream?
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