Blueberry Scones

in Breakfast, Scones & Muffins

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It’s “June Gloom” in LA, and while most people spend complaining about it being cold, hazy and foggy outside, I wake up excited about it. I mean, LA is sunny EVERDAY so I welcome to change. In fact, the dreary weather actually makes me really happy. True fact: When I was a kid living in Ft. Lauderdale, I used to turn the air conditioning really low so I had a reason to curl up in a blanket and sip hot tea. I like being cozy. Whatevs.

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While I really don’t see myself living in Alaska freezing my behind off, I do like cashmere blankets, coffee mugs, Uggs, and other sorts of cozy accoutrement. And when I think of cozy type foods nothing comes to mind sooner than scones. I mean, the accompaniment of scones is hot tea. STFU!

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Blueberry Scones

Adapted from Barefoot Contessa Recipe

Print this recipe!

INGREDIENTS

4 cups plus 1 tablespoon all-purpose flour

2 tablespoons sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons salt

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

3/4 cup fresh blueberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the fresh strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

 

 

 

 

 

{ 1 comment… read it below or add one }

Rose June 29, 2011 at 8:28 pm

Just made this recipe after trying some others of yours and loving them. I was surprised that it only called for 2 tablespoons of sugar, but I trusted the Barefoot Contessa and followed the recipe…and was SO disappointed with the results. Even with lots of sugar on top, these scones are tasteless and bland. Next time I would triple or quadruple the sugar.

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