Cream Scones with Blueberries and Almonds

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,

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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.

Jen

Recipe from Martha Stewart Everyday Food Magazine