Weekends are my favorite time for fresh baked goods. Not that I’ve ever said no to a perfectly buttery flakey croissant on, let’s say, a Wednesday, but there’s just something special about warm pastry to welcome long lazy weekend days. So it really doesn’t make much sense that I baked a batch of these blueberry cream scones as we were (literally) running out the door to drive 4 hours up to the Ommegang Brewery in Cooperstown, NY for the annual Belgium Comes To Cooperstown beer/food/music/and general awesomeness festival. Delicious car food? Yes. Logical? Eh..
The thing was that we hadn’t had a “long lazy weekend day” in a while and I wanted to do something to help me pretend like we weren’t about to hop in a car for hours and race to snag a good camping spot for the night. Enter the scones. They give the illusion of hard work when in reality they’re truly easy to pull together. I still fool myself every time.
Serves: Makes 8-12 scones depending on size
- 2 cups unbleached all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 5 tablespoons cold, unsalted butter
- 1 pint of fresh blueberries
- 1 cup heavy cream
- Preheat oven to 400°F
- Whisk together dry ingredients in a bowl.
- Cut the butter into individual tablespoons and use a pastry blender (or two knives, or your fingers) to blend the butter into the flour mixture till you get the coarse crumbs.
- Carefully toss the blueberries into the mixture. I like to use a silicone spatula for this because it's gentle and you don't want to mash your blueberries - just mix them and coat them in the flour.
- Make a well in the center and pour in the heavy cream. Stir it together until the dough forms (this will take very little time..seconds!). Make sure not to overwork the dough - there will be little bits at the bottom that you can press into the dough in just a minute.
- Prepare an un-greased baking sheet. I like to use parchment paper or a Silpat.
- Transfer the dough to a very well floured work surface and using your hands push out the dough to ¾-1 inch thickness. It is now that you can gently incorporate the flour-y pieces and crumbs back into the top and knead them in with your fingers. Scones are very forgiving.
- Once the dough is at the right thickness grab whatever shape you're using to cut out the individual scones. I like to use a drinking glass and dip the rim in flour first. You can also cut out your scones with a knife.
- Place them on the baking sheets a little bit apart from each other and bake 18-20 min at 400 or until the tops have a nice brown color.
- Let them cool on a wire rack for at least 15 minutes before diving in face-first.