Adapted from Martha Stewart's recipe. I love blueberry-infused baked goods. I resisted the temptation to make these whole wheat and butter-free. They were rather delicious, in all their heavy-cream-butter-laden-blueberry-bubbling-golden-crusted glory.
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus more for sprinkling tops
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 cups frozen blueberries
- 1 teaspoon grated lemon zest (sadly I did not have this, but I'm sure it'd be good)
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
- Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
- In a food processor, process flour, 3 tablespoons sugar, baking powder, and salt. Add butter and pulse until the largest pieces are the size of peas. (I think the scones are flakier if the butter chunks are larger, so don't over-pulse if you like flakiness). Pour butter-flour mixture into a large bowl and stir in blueberries and zest.
- Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together.
- Form into large egg-sized balls and place on baking sheet, and press lightly to flatten (should make about 7 or 8 scones). Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.