I have
always wondered about the scones and why I hear people raving about them. I
have had them at various tea and coffee shops and thought they were very much
like a biscuit. I love biscuits and learned to make them years ago when PBS was
the only station that ran food programs and Jeff Smith of the Frugal Gourmet
showcased them. Up until that time I had only, sadly, experienced canned
biscuits. I make biscuits at least once a week because my family loves them. I
love biscuits but are the rave worthy? After watching and listening to many
English chefs talk about scones, I found a recipe to try, and they are
Oh My Goodness good!!! You must try these.
Blueberry Scones
makes an 8 inch circle for wedges or 10 medium biscuits
2 cups
flour
3 tablespoons
sugar
1/2 teaspoon salt
4 tablespoons butter cut into small pieces (make cubes)
1 large
egg lightly beaten
1 teaspoon lemon zest
3/4 cup
of heavy cream
1 cup blueberries (don't thaw if they are frozen)
Mix the
dry ingredients in a large bowl
Add
butter and lemon zest. Cut butter into flour with a pastry blender or two
knives until the flour looks like coarse meal with peas in it. Don't over work
the butter and flour. It should be crumbly.
Add the
blueberries and toss in the flour butter mixture.
Add the
cream and stir until batter comes together but still crumbly.
Dump
out the dough mixture onto a floured board and knead the dough lightly a couple
of times.
Cut out
with a biscuit cutter or any round shape or a larger circle for wedges.
Brush
tops with softened butter.
Bake at
425 F for 12 minutes on a greased or parchment lined baking sheet.
