An even better Blueberry Scone……..

Recently, I posted about how much I love scones. Here is yet another scone that is so far, my favorite blueberry scone. I think. Until the next one. This one is super tender, moist…so soft that it practically falls apart when you pick it up. It isn’t a super sweet scone. So I drizzled with a sweet sugary glaze on top. They would be wonderful sprinkled with some coarse sugar instead of the glaze!  M-m-m-m-m-mmmmm. What could be better with a hot cup of coffee!!!
A coworker told me today, that she hates scones since they tend to be dry. I suggested that she try my scones. I can’t wait for her to try this one. Are you ready Tania? So, tomorrow is blueberry scone day in the office. I hope everyone likes them.

blueberryscone

blueberryscone2

Even better Blueberry Scone

2 cups of flour
1 tablespoon of baking powder
2 tablespoons of sugar
1/2 tsp salt
5 tablespoons VERY COLD butter
1 cup cold heavy cream
1 cup fresh or frozen blueberries

In a large mixing bowl, whisk together the flour, baking powder, sugar and salt. Add the cold butter and mix it together with 2 knives or your fingers until you have a coarse crumb. Make sure you don’t have hot hands. Add the blueberries, coating them all with the dry mixture. Pour in the heavy cream and stir just until it comes together. DO NOT OVERWORK YOU DOUGH or you will have hockey pucks! That wouldn’t be good…you will hurt your teeth….you’ll have to go to the dentist…that cost money….and so on. You get the picture. Dump your dough onto a lightly floured board. (you should have some loose crumbs, cuz I know you didn’t overmix your dough. Just press those loose crumbs into your dough. Gently press your dough into an 8″ square that’s about  1″ thick. Cut that square into quarters. Cut the quarters in half so you have 8 triangles. Place them onto a parchment lined baking sheet. Bake at 390 deg for 8 minutes…..turn pan and bake for another 8 minutes or until very lightly brown. Let them cool….and drizzle with the glaze. Eat em up!!!

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