Blueberry Scones

I hope everyone had a Happy Halloween and survived the sweetness, both visual and otherwise. My thoughts are beginning to drift off to a more relaxing weekend. Sleeping in a little, drinking coffee sitting down and snacking on something a little less sugary. I love scones and I love that they are sweet enough to satisfy, but not so much to ruin dreams of dessert after dark. This is one of my favorite recipes, uncovered while we were living in Brazil, and happens to be just perfect with my favorite Brazilian Cerrado coffee.

Blueberry Scones_Elise Hanna

Adapted from this no fail La Petite Brioche recipe.

 

INGREDIENTS

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon kosher salt

1 tablespoon grated orange zest

1 stick cold unsalted butter, grated

1 large egg, lightly beaten

1/2 cup cold heavy cream

1 cup blueberries, fresh or frozen

heavy cream for brushing the tops

raw sugar for sprinkling the tops

 

DIRECTIONS

1. Preheat oven to 400 degrees. Place the rack in the center position and line a baking sheet with parchment paper.

2. In a large bowl, combine the flour, sugar, baking powder, orange zest, and salt. Grate the cold butter with a cheese grater and combine.

3. Using a fork whisk the egg and heavy cream and pour into the flour mixture until the dough just comes together. Turn out onto a lightly floured surface and knead a few times until well blended.

4.  Form the dough into a square, approximately 3/4″ thick and cut with a floured knife, first in half and then diagonally to form eight triangles. Transfer the triangles to the prepared baking sheet and brush the tops with cream and sprinkle with sugar. Bake until golden brown, about 20-25 minutes. Transfer the scones to a wire rack to cool.

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