By Emilie Gruben.
I hope you enjoy this recipe! I really love making these scones, and enjoy eating them even more. I wish you luck on your baking, and happiness on whatever occasion you eat them, during. Have a lovely day!
Servings: 12-14 scones. Cuisine: English.
Total time: 30 minutes + chill time.
Tags: Dessert, Breakfast, Sides, Bread,
Ingredients:
2 cups of all-purpose unbleached flour, plus a bit extra for the hands and counter-top/work surface
½ cup of granulated sugar
2 ½ teaspoons of baking powder
1 tsp ground of cinnamon
½ tsp of salt
½ cup (8 Tbsp) of chilled or frozen salted/unsalted butter, I have used both, and neither one changes the taste of the scones very much, so use what you have :)
½ cup of heavy whipping cream, plus a few tbsp extra for brushing atop the scones
2 large eggs
1 ½ teaspoons of pure vanilla attract
1 cup of blueberries (This amount is recommended. You can always use more or less than this, it’s up to you, but the consistency may change depending on how many blueberries.)
-For the optional toppings, you can drizzle melted white chocolate or coarse sugar over the warm scones, after baking
Directions:
Preheat the oven to 400.
In a large bowl, whisk the dry ingredients together (flour, baking powder, sugar, cinnamon, and salt). Grate the butter into the dry ingredient mixture. The colder the butter is, the better the grating cycle will go. Use your fingers or two forks to mix the butter into the dry ingredients. The butter should form pea shapes and become a moldable mixture of buttery crumbs. Place this mixture in the freezer.
Whisk the whipping cream, the eggs, and the vanilla extract together in a small bowl. After the flour and butter mixture has chilled for a short while, drizzle the wet ingredients over the “dry” ingredients. Add the blueberries to the combined mixtures, and fold in gently.
Pour the mixture onto a silicone mat or a floured surface, and gently knead the dough into a ball. You can flour your hands, if you think necessary. Don’t worry about breaking any blueberries, or crumbs getting away, while you mold the dough. The general shape is what is important. If there is not a good moldability from the dough, you can add some whipping cream to the mixture, as you see fit. Be careful with your additions.
For the next step, you can go in a few different directions. You can either divide the ball of dough into even portions, slightly larger than cookie dough balls, and then slightly flatten them. This will give you ready-made scones. Or you can roll the dough, carefully, and cut out the scones, uniformly, with a crumpet cookie cutter. Or! You can place the dough into a small greased pan or skillet, and cut the dough before baking.
Bake for 22–25 minutes or until the scones are golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before serving or topping.
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