One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy, but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".
This is another one of Ann's recipes (Thibeault's Table). I've been making these scones for years - they're quick and easy to put together. Ann's secret is to freeze the fruit before adding it to the flour mixture. The original recipe calls for raspberries, but I tend to make blueberry scones as they are my favorite. The fruit can be omitted altogether and replaced with any cheese or herbs of your choice. Or use poppyseeds and drizzle with a little lemon glaze once they're cooled. I often brush a little cream or egg wash over the raw scones and sprinkle with demerrera or some other sugar. This time I used a vanilla sugar -it was perfect over the blueberry scones. What could be a better way to start the day?!
2-1/4 cups flour
1/2 cup granulated sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup blueberries, frozen
1 scant cup cream
Additional cream & sugar, optional
Preheat oven to 450 F. Combine the flour, sugar, baking powder and salt. Cut butter into flour mixture with pastry blender until it resembles coarse meal. Add cream and frozen blueberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.
Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with additional cream and sprinkle with sugar if desired. Bake for 15 - 18 minutes.