Active Time: 25 MinsTotal Time55 Mins
Yield: SERVES 8 (serving size: 1 scone)
When we set out to create the best basic blueberry scone recipe, we knew it needed to be buttery and tender, but not cake or overtly sweet—dense for sure, but not dry. These deliver on every front. While these blueberry scones are divine as-is, you can customize the recipe with whatever flavor add-ins you like. Try mixing in some spices—we found that ground ginger and ground cardamom (about 1/4 teaspoon each) to be great aromatic flavor compliments to the blueberries—or you could add a little fresh citrus zest to the dough. If you like your scones on the sweeter side, we’ve also included a simple citrus glaze recipe to drizzle over top. You can use fresh lemon or orange here; we actually used a combination of both with very tasty results. In order to prevent soggy blueberry scones, wait to glaze them until you’re ready to serve.
- 2 cups all-purpose flour
- 1/3 cup instant mashed potato flakes
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into ½-inch pieces and chilled
- 1 cup fresh blueberries, frozen
- 1 cup plus 2 tablespoons heavy cream, divided
- 3/4 teaspoon vanilla extract
- Turbinado sugar, optional
Easy Citrus Glaze
- 1/2 cup confectioners’ sugar, sifted
- 1/4 teaspoon fresh lemon or orange zest
- 1 1/2 tablespoons fresh lemon or orange juice
- 1/4 teaspoon vanilla extract
- 1 pinch salt
How to Make It
Preheat oven to 400°.
Whisk together the flour, potato flakes, sugar, baking powder, and salt in a large mixing bowl. Cut the butter into the flour mixture using a pastry cutter or your fingertips until coarse and crumbly. Transfer bowl to freezer; freeze 5-10 minutes. Fold the berries into the dough.
Form a small well in the center of flour and butter mixture; pour in heavy cream. Stir until just mixture just comes together; do not overwork the dough. Turn the dough out onto a lightly floured surface. Gently press the dough into a 7- to 8-inch round; cut the round into 8 wedges using a sharp knife. Place the scones 2 inches apart on a parchment paper-lined baking sheet.
Brush the tops of the scones with remaining 2 tablespoons of heavy cream and sprinkle with turbinado sugar, if desired. Bake at 400° for 15 to 20 minutes or until golden. Cool slightly before glazing.
To prepare the citrus glaze, whisk citrus juice into the sifted confectioners’ sugar until desired consistency is reached. Whisk in the vanilla, salt, and zest. Drizzle glaze over cooled scones.
This dough is crumbly, and that’s OK! Press the dough together (you can even give it one or two gentle kneads) so that it is cohesive, but avoid overworking the dough. Overworked dough makes for a tough scone.
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