By Victoria Heerschap
Make your morning a little brighter with these sweet blueberry scones!
There are two classes of scone: American scones and British scones. One may think they’re interchangeable, but they are two very different pastries, both in method and purpose. American scones have a higher fat-to-flour ratio, using much more butter than English scones. American scones also often feature mix-ins of fruit or nuts, unlike their English cousins. The English prefer their scones as a snack with tea, while the Americans enjoy them as a sweet, breakfast pastry. This recipe, featuring blueberries and butter, is definitely American style.
Blueberry Scone Recipe
Ingredients:
2 ½ cups flour
½ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
1 stick unsalted butter – cold, cut into small cubes
1 large egg
½ tsp. vanilla extract
1 cup fresh or frozen blueberries
1 tbsp. lemon zest
Directions:
Preheat oven to 400°.
In a food processor, combine the flour, sugar, baking powder, salt, and the chilled, cubed butter and pulse until you get a crumbly, mealy texture. You can also use a pastry cutter or your finger tips to combine the ingredients, if you do not have a food processor handy.
In a large mixing bowl, whisk together the eggs and vanilla, then add the crumbly flour mix to the bowl, stirring with a spoon until combined. If the dough is too thick at this point, a tablespoon of milk or cream can be added to achieve the desired texture.
Stir in the blueberries and lemon zest.
Turn out the dough onto a floured work surface, and divide it evenly into two balls. Take each dough ball and form a disk, flattening the dough to a ¾ inch thickness. Slice each dough disk like a pie into eight wedges and transfer the slices to a parchment-lined baking sheet. Bake for 15 minutes, then remove to a cooling rack. Serve warm, or cool completely and store in an airtight container to enjoy another time.