1/2 cup heavy cream plus additional, for brushing scones 1 large egg 1 teaspoon vanilla extract 2 cups flour 1/4 cup sugar plus additional, for sprinkling scones 1/2 teaspoon salt 1 tablespoon double acting baking powder 1/2 teaspoon baking soda 6 tablespoons unsalted butter, cold, cut into bits 3/4 cup blueberries, picked over
In a bowl, whisk together 1/2 cup of the cream, the egg, and the vanilla.
Into a bowl sift together the flour, 1/4 cup of sugar, salt, baking powder, and baking soda. Add the butter and blend the mixture until it resembles coarse meal.
Gently stir in the blueberries and add the cream mixture with a fork until the mixture forms a sticky but manageable dough.
Knead the dough gently on a lightly floured surface for 30 seconds, pat it into a 3/4-inch-thick round, and cut out 12 wedges or, using a 3-inch cutter, cut out rounds.
Transfer the wedges to a lightly greased baking sheet, brush them with the additional cream, and sprinkle them with the additional sugar.
Bake the scones in the middle of a preheated 400 degrees F oven for 15 to 18 minutes, or until they are golden.
These are the best scones ever! The perfect amount of sugar- moist, light, and the vanilla adds another layer of flavor, super delicious- these are the only scones I make anymore-can't beat them!
Aug 4, 2008
mY 10 yEAR OLd sON PuLLED tHIS rECiPE fROM uR wEBSITE AND i WASn'T EXpECTING tHE yUMMy rESULTS. hE REALLY sURPRISED ME tHiS tImE. yum!!
Jul 24, 2008
Really delish and moist! I used mixed frozen berries instead of fresh blueberries and added cinnamon and nutmeg for a tasty twist. I served it with fresh cinnamon whipped cream, which was delightful. Thanks so much!
Feb 20, 2008
This is the best scone recipe I found. It's light and not to sweet or dry. Everyone that tried it wanted a copy.
Jul 4, 2006
strwberryxxx Member since: July 2, 2006
no comment left
Apr 16, 2005
VicLizWal Member since: April 16, 2005
Very Good. But Make sure You wash the blueberries, before you put them in the dough. The Dough will turn blue.