I have a confession: other than a few crumbs and nibbles here and there, I have never actually tried one of these scones, but everyone who has had one RAVES about them. I make them regularly for my friends over at Cedar Hill Farm B&B in Essex, MA, and because this recipe makes exactly 8 scones, they would notice if I stole one to try.
The only thing I hate abut making these is having to grate the butter. It seems to take forever and you build some arm muscles while doing so, so I guess that's a plus. But otherwise they are really easy to make and as I mentioned, everyone loves them! If you enjoyed this recipe, you will also love these apple scones (recipe also by Sally's Baking Addiction).
Yield: 8 scones
Ingredients:
2 cups ap flour, spooned and leveled
1/2 cup sugar
2 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 cup unsalted butter, frozen
1/2 cup + 2 tbsp heavy cream, divided
1 egg
1 1/2 tsp vanilla
1 heaping cup fresh or frozen (unthawed) blueberries
Coarse sugar (for topping), optional
Directions:
Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl with a fork or whisk. Grate in your frozen unsalted butter, then use a pastry cutter or two knives to cut the butter into the flour mixture until small pebbles form. In a small bowl, combine 1/2 cup of heavy cream, egg and vanilla. Pour it over your flour and butter mixture and start mixing by hand. Add in your blueberries before the dough is fully formed into a ball. Continue to work the dough into a ball. Add more cream if the dough is too dry and flour if the dough is too wet. I usually like to finish "kneading" the dough on a floured surface. Place your ball of dough into a lightly flowered surface and shape into an 8-10" disc about 1" high. Line a baking sheet with parchment paper and cut your disc into 8 wedges. Place your wedges onto your baking sheet making sure they are spread out as much as possible (they will grow quite a bit in the oven). Refrigerate for at least 15 minutes. Meanwhile, preheat oven to 400. After your scones have chilled, take them out and brush them with the remaining 2 tbsp of cream and sprinkle some coarse sugar. Bake for 22-25 minutes or until lightly golden. Let them cool on a wire rack.
Recipe from Sally's Baking Addiction. She also suggests a vanilla icing, which I don't use.
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