Scones

I am in scone heaven. Scone utopia. I have had a scone revelation. It’s a full 24 hours after making these scones and I’m still thinking about them. I had a work event today for which I was preparing most of the food and I needed an idea for breakfast. A co-worker gave me this recipe a week ago, it’s actually her daughter’s recipe and she had just been telling me how much she enjoys making these. I consider it a privileged interaction  when someone shares a recipe with me. Especially staple recipes and recipes from family members, not like when someone passes along the puppy chow recipe off the back of the Chex cereal box. Recipes are personal, even if they aren’t sentimental. When someone shares a recipe with me, whether they intended it to or not, it tells me they thought about me.

This recipe is super easy, it didn’t even require my mixer. Just a couple bowls and my own hands. Crumbling the butter into the flour with my hands reminded me a lot of my grandmother’s pastry crust recipe….another blog entry sometime. Back to the scones. You could also do this in a food processor. You can use any fruit that you love in these, I’m on a blueberry kick right now so I chopped up some blueberries (I don’t like big chunks of fruit in my food) and tossed them in. The sweetness of the pastry with the tart blueberries was more than my willpower could handle. I meant to “test” a small piece of one and before I knew it I ate the whole scone right off the very hot cookie sheet. I’m not even sure it made it all the way out of the oven first. My fingers are burnt, it was totally worth it.

So practice a little more self control than I did and at least get your scone on a plate before you dig in, then pass this recipe onto a friend.

Blueberry Scones

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons butter, chilled
  • 1/2 cup heavy whipping cream
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup fruit of choice
  • 1 large egg + 1 teaspoon of water
Icing
  • 2 cups powdered sugar
  • 4 ounces cream cheese
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • 2-3 tablespoons milk
Directions
Preheat oven the 425. Line a cookie sheet with parchment paper
In a large bowl, sift flour, sugar, baking powder, and salt together.  Cut the butter into ½” cubes and distribute them over the flour mixture.  Work butter into the mixture with hands until it resembles coarse crumbs.

In a small bowl, stir together the cream, egg, and vanilla.  Add the cream mixture to the flour mixture and stir until combined (it gets pretty sticky).  Stir in desired fruit.  With lightly floured hands, pat the dough into 12 even balls and place on parchment paper lined cookie sheet.

Mix egg wash and brush over each scone and sprinkle granulated sugar over top of each scone.

Bake for 8-10 minutes, or until lightly browned.

While scones are baking, melt butter and cream cheese on the stove over low heat and then add the powered sugar and vanilla until fully incorporated.  Add milk, one tablespoon at a time, it usually doesn’t take the full three tablespoons to achieve desired consistency.

Let scones cool before adding icing and refrigerate after making.

Comments

  1. says

    There’s something about cold butter in sifted flour that makes me swoon. I think its the thought of resulting buttery crumbly pastry. The scones look and sound delicious.