Blueberry Scones

Name: Blueberry Scones
Prep time: 20 min
Total time: 50 min
Ingredients: 2 cups unbleached all-purpose flour, plus more for dusting; 3 tablespoons sugar, plus more for sprinkling; 1 tablespoon baking powder; 3/4 teaspoon kosher salt; 6 tablespoons cold unsalted butter, cut into pieces; 1 1/2 cups fresh blueberries, rinsed and dried; 1 teaspoon grated lemon zest; 1/3 cup heavy cream, plus more for brushing; 2 large eggs

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Prep Time: 20 minutes

Total: 50 minutes

Servings: 8

Cost: $2.40 /serving

Author : Martha Stewart

Ingredients

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2 cups unbleached all-purpose flour, plus more for dusting3 tablespoons sugar, plus more for sprinkling1 tablespoon baking powder3/4 teaspoon kosher salt6 tablespoons cold unsalted butter, cut into pieces1 1/2 cups fresh blueberries, rinsed and dried1 teaspoon grated lemon zest1/3 cup heavy cream, plus more for brushing2 large eggs

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Instructions

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Step 1

Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.

Step 2

In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.

Step 3

Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.

Step 4

Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.