tgif. sorry there’s no friday freebie today. this week was busy-er than i expected, considering it was a short week with easter monday.
it always happens like that: you think it means a little less work, but it never turns out like that. they always seem like a full week, because they’ve got a full week’s worth of work packed into the shorter time span.
but, i thought i’d share what i made for my grab and go breakfast for the busy week.
i bought two cartons of blueberries for 1 dollar at the market last weekend, so i knew i had to make scones out of them.
(what a deal, right?)
i’ve decided that pillowy scones are one of my favorite things to bake.
especially now that i’ve got a pastry blender in my easter basket. thanks, m!
yield 8 -10 scones
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
1 stick unsalted butter, cold and sliced into 8-10 smaller pieces
1 egg, slightly beaten and cold
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
1 cup fresh blueberries
extra heavy cream for brushing
1/2 teaspoon fresh lemon zest
enough sugar for sprinkling the tops (about 1/8 cup)
preheat oven to 400. line a baking sheet with parchment paper and set aside. in a medium bowl, whisk together flour, 1/2 cup of sugar, baking powder, cinnamon, nutmeg, and salt. using a pastry blender, two knives, or your hands, cut in the cold pieces of butter into the dry ingredients. the mixture should look like wet sand with oat-size looking pieces. in a small bowl, mix together egg, vanilla extract, and heavy cream, add into dry mixture until just combined. fold in the blueberries, being gentle to not dye your dough blue.
flour your surface and turn out dough. shape into a square that is 3/4” thick. cut into triangles or squares–whichever you desire. place onto prepared baking sheet.
in a small bowl, combine zest and enough sugar to dust the top of the scones. rub the zest into the sugar until you can smell lemony goodness.
brush the tops of the scones with heavy cream and sprinkle lemon sugar. bake scones for 20 minutes or until the tops are golden brown. remove from oven and enjoy warm.