Want to know something weird, I have never made a scone before. I bake a lot, and for some reason I just never got to making them before.
When I saw a recipe for basic scones in the new Martha Stewart Everyday Food Magazine, I figured now was as good a time as any.
These scones are so light and moist. They turned out perfectly!
What you need,
¾ cup plus 1 tbsp. heavy cream
1 large egg
2 cups all- purpose flour, plus more for work surface
¼ cup granulated sugar
2 tsp. baking powder
½ tsp. salt
6 tbsp. cold unsalted butter, cut into small pieces
2 tsp. vanilla extract
1 cup blueberries, I used frozen but if you had fresh that would work to.
1 cup toasted sliced almonds
Sanding sugar for top (optional)
Preheat your oven to 400 degrees. Line a baking sheet with a silpat mat and set aside.
Whisk together ¾ cup cream, vanilla and egg. In a large bowl, whisk together the flour, granulated sugar, baking powder and salt. With a pastry cutter, blend the butter into the flour mixture until it resembles coarse meal, with a few pea sized pieces of butter remaining. I don’t have a pastry cutter so I used a fork and it worked just fine. Stir in the blueberries and almonds. With a fork stir in the cream mixture until just combined. The dough should be crumbly, don’t overwork.
Transfer dough to a lightly floured work surface and pat into a 6 inch circle.
Cut into 6 wedges and transfer to the silpat lined baking sheet.
Brush the tops with 1 tablespoon of cream and sprinkle with sanding sugar.
Bake until golden brown, 16-18 minutes, rotating the sheet halfway through.
Cool completely on a wire rack.
Scones are best eaten the same day, but I wrapped my left overs tightly in saran wrap and they were perfectly fine the next day.
I just ate mine plain but a little smear of butter and some blueberry preserves would be awesome!
I had a tea and a scone and read my Fine Cooking magazine. It was a wonderful start to my morning.
I love that these scones are really adaptable, you could do chocolate and coconut, or cherry and hazelnut, even strawberry would be great.
I am so glad I finally tried making scones, they are so delicious.
Recipe from Martha Stewart Everyday Food Magazine