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Blueberry Scones Recipe

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This recipe for Blueberry Scones is from The Covington Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups plus 1 TB all purpose flour
2 TB sugar, plus additional for sprinkling
2 TB baking powder
2 tsp salt
¾ pound cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
¾ cup blueberries
1 egg beaten with 2 TB milk for egg wash
Directions:
Directions:
Preheat the oven to 400º. In the mixing bowl 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 in in peas-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the blueberries with 1 TB 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 ¾-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4" 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 inside is fully baked.
Number Of Servings:
Number Of Servings:
Makes a dozen scones
Preparation Time:
Preparation Time:
10 prep, 25 minutes cooking
Personal Notes:
Personal Notes:
Serve with Cotted or Devonshire Cream. Yum!

 

 

 

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