Or, My Obsession with Scones
I have a serious addiction to scones, in all their permutations (outside of the brickbat leaden ones, of course).
This morning was the continuation in the saga of the blueberry version.
Victoria’s Blueberry Scones (derivative of The Martha’s)
2 Cups unbleached all-purpose flour
3 Tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 Tablespoons (3/4 stick) of unsalted, preferably European style, chilled butter
1 1/2 Cups blueberries, fresh is best, but frozen work well
1 grated zest of one lemon (or teaspoon of dried lemon peel in a pinch)
1/3 Cup milk, whole is better but I use skim all the time
2 eggs slightly beaten
Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into flour mixture with a pastry blender or two butter knives (used in a criss cross fashion) until the butter is mostly the size of peas and is well distributed. You can do this with your fingers, too, but unless you have ice in your veins, you’ll melt the butter.
Stir in the blueberries (still frozen, if using frozen) and lemon zest, coating them with the flour. Measure the milk and crack the two eggs right in the measureing cup with it, whisk together to a consistent lemony color and pour over the dry ingredients.
Fold together until flour is incorporated. You may have to add a teaspoon more or so of milk if there is a lot of unincorporated flour. The mixture will be rather sticky, especially if you are using frozen berries.
Dump the dough out onto a floured surface and shape it into an 8″ square about 3/4″ thick. Cut this into 8 wedged-shaped pieces and place on baking sheet with a little room between them to rise.
Brush with more milk or cream and sprinkle with turbinado sugar. Bake for 18-22 minutes depending on the accuracy of your over. They will be golden brown on the corners when the middles are done. Serve with butter and jam or eat as is. Makes 8.
