It’s finally Friday, which seems like as good a time as any to confess that I’ve been holding out on you guys… I made these scones for the Mother’s Day brunch I hosted over a month ago and I had really hoped to share them with you sooner. It’s rare that I wait more than a week to post something on the blog once I make it because I’ve got a terribly memory and the details start to get fuzzy after a few days. I wasn’t thrilled with the photos of the scones though, and I had hoped to make them again, get some better shots and then post. As the days turned into weeks it became obvious that I may not get around to making the scones again anytime soon (so many recipes, so little time!) and I didn’t want this recipe to linger in my drafts folder forever. So, here they are! These scones were the most popular item at our brunch and for good reason. They’re wonderfully light and tender and just slightly sweet. They can be prepared in no time in your food processor, or by hand in just a few minutes more if you don’t have a food processor. If you brush your scones with the cream before baking, it will aid in the browning process – I skipped the cream, which is why mine are so light in color. Either way, they’re still just as delicious so you can’t go wrong!
Lemon Blueberry Scones
from The New Best Recipe by Cook’s Illustrated Magazine
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 teaspoon lemon zest
1/2 cup blueberries (fresh or frozen, but not thawed)
1 cup heavy cream
1 tablespoon heavy cream
1 tablespoon sugar
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse to combine the flour, baking powder, sugar, and salt. Add the cubes of butter to the bowl and use your fingers (carefully) to coat the butter with the flour mixture and distribute it evenly. Process using one-second pulses until the mixture requires coarse meal (about 12 pulses) then transfer to a large bowl. Add the blueberries and gently toss to mix. Stir in the heavy cream with a rubber spatula or fork until the dough begins to come together, about 30 seconds.
Turn the dough out onto a lightly floured countertop and knead by hand just until it comes together in a rough, slightly sticky ball, 5 to 10 seconds.
Gently press the ball of dough into an 8-inch circle. Use a sharp knife to cut the dough into 8 wedges and transfer them to the prepared baking sheet. If you want to glaze the scones, brush the tops with the cream and then sprinkle with the sugar.
Bake until the scones are light brown, about 12-15 minutes (the scones won’t get much color without the glaze). Cool on a wire rack for at least 10 minutes before serving.