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We saw these wonderful blueberry scones on Food52 yesterday and decided to make them with some fresh blueberries we had on hand. Just beautiful and delicious. Lucky guests.
Royal Wedding Scones
Adapted from FOOD52
makes 8
2 1/2 cups all purpose flour
1/4 cup sugar, plus some decorator sugar for sprinkling on top
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons butter, chilled, cut into small cubes
3/4 cup blueberries
1 cup cream, plus some from brushing
1 egg
1 1/2 teaspoons vanilla extract
In the bowl of a food processor fitted with a chopping blade (or a large bowl), place flour, sugar, baking powder and salt. Pulse or whisk to combine. Add the butter and pulse 10 or so times or just until you have pea sized bits. If using a bowl, chop with a bench scraper. Gently toss the blueberries into the flour mixture.
In a large measuring cup, place the cream, egg and vanilla. Mix well. Pour into flour mixture. With a rubber spatula, gently fold wet into dry, turning the bowl as you mix. Once the dough begins to come together, pour out onto a sheet of double strength plastic wrap. Draw the edges of the wrap up, “kisses” style and gently massage the dough together. Add a bit of cream if needed to bring all the loose bits of flour together. Unwrap and pat dough out into a 6-7″ circle. Using a chef’s knife or bench scraper, cut into 8 wedge shaped scones. Place the scones, 1″ apart, on a parchment covered sheet pan and chill for at least 30 minutes if not overnight before baking.
Preheat oven to 425º. Bake for 20-25 minutes or until just browned and a skewer comes out clean.
It’s a blue kind of day!
