ladies who brunch: blueberry scones!

I was inspired to make these for a ladies’ brunch that I hosted at my tiny apartment (before Jules moved in).  I served them alongside Benedicts and bacon hash, making for a truly indulgent weekend morning, but you can have these anytime, with a big cup of Earl Grey and a touch of cream.    
Note – I am trying very hard to decrease the consumption of white flour in my household, but there are some things I am willing to make an exception for.  Really good crusty bread (once in a while), homemade gnocchi (very rarely, but yummmmmm), and a flaky and buttery scone are at the top of my list!
Blueberry Cream Scones

You will need:
baking sheet
pastry brush

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/8 tsp salt
6 T butter
1 egg, beaten
1 T vanilla
1/2 cup cream
3/4 cup dried blueberries

Egg wash:
1 large egg, beaten + 1 T cream

Preheat oven to 375 degrees Fahrenheit.

In a large mixing bowl, combine flour, sugar, baking powder, and salt.  Cut the butter into the dry ingredients mixture, then add the egg, cream, and vanilla, and fold in the blueberries.  Mix until you get a nice dough.  Flour your hands well, and then turn our the dough onto a floured work surface. Working quickly, lightly pat the dough into an 8-inch round. With a sharp knife, cut the round into 8 wedges. Dough can also be rolled and cut into biscuit shapes, or you can roll into a long loaf and cut into rectangular shapes (the possibilities are endless).  Brush each scone with a bit of egg wash – it will help to make the top golden.

Place on the baking sheet and bake for about 20 minutes until top is browned and a toothpick inserted in the center comes out clean. Remove scones to a wire rack and cool for a few minutes. Serve warm with butter, preserves, clotted cream, or my personal favorite, lemon curd.

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fiendishly fond of cooking, SoulCycle, Pilates, green smoothies, and Korean spas.

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