blueberry scones

I went to the farmers market on Saturday. The heat and extreme humidity resulted in a less than stellar farmers market experience. Despite my sticky discomfort, I purchased: a strawberry smoothie, a pint of blueberries, a basil plant, fresh corn, and some vine ripe tomatoes.  Once I was home and showered, I was able to deem my trip a success :)

The yummy blueberry scones that resulted from my tip didn't hurt matters. Flakey, and sweet, with hints of tart fruit throughout = major yumminess. 

Here's what you'll need...
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated lemon zest
1 stick cold unsalted butter, grated
1 large egg, lightly beaten
1/2 cup cold heavy cream + 1 tablespoon
1 cup blueberries


Here's what to do... 
Preheat the oven to 400 degrees F. In a large bowl or stand up mixer, mix together flour, sugar, baking powder, lemon zest and salt. Add in the cold butter with your fingers or at the lowest speed. Combine the egg and 1/2 cup heavy cream in a separate bowl, and slowly pour into the butter/flour mixture. Mix until just blended. Add in blueberries.

On a floured surface, kneed the dough into a ball. The mixture will be crumbly. Form into a large flat disc, about 1 inch thick and 8-10 inches in diameter. Cut the circle into 8 triangular pieces. Brush the top of the scones with the remaining 1 tablespoon of heavy cream.

Bake for 20-25 minutes, until the tops are browned.