Blueberry and Cream Scones

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.

Earlier in the week I’d spotted some gorgeous blueberries at a great price and picked up a few pints. I have a knack for eating whole pints of blueberries very quickly. Practicing a little self-restraint, I had the perfect pint sitting in the fridge waiting to be tossed into some scone dough.
Blueberries are so spectacularly summery but growing up, I didn’t always associate them with their proper season. My mom used to buy up pints of blueberries in the summer (and then cranberries in the fall) and freeze them. You could open up the freezer in mid December and she’d have at least 8 pints of fresh Jersey blues waiting to be tossed into pancakes or muffins. I’m making it my mission to do a little stocking up  of my own this year. The season is just too short for the best local berries and I want to see how far into winter we can be eating warm sweet blueberry treats.
Back to the scones – that morning the smell of the baking blueberries was enough to draw my man into the kitchen but somehow not enough for him to pounce on the freshly baked goods immediately.I have the uncanny ability to be ready to eat butter all the time whereas my beloved does not. In fact he sprints from the room the second he smells butter cooking. But in the spirit of a peaceful marriage I will say that I “understand” the 6:30am aversion to stuffing his face with buttery scones.
Because I cannot pass you a scone through this screen I will tell you they were delicious and I encourage you to try your hand at making some on a weekend or any other old day because, let’s be real, it’s always a good time for a blueberry scone.P.S. They also make a delicious car snack.
Blueberry and Cream Scones

Serves: Makes 8-12 scones depending on size

Ingredients
  • 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
Instructions
  1. Preheat oven to 400°F
  2. Whisk together dry ingredients in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare an un-greased baking sheet. I like to use parchment paper or a Silpat.
  7. 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.
  8. 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.
  9. 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.
  10. Let them cool on a wire rack for at least 15 minutes before diving in face-first.