Yields 8 larger scones or 12-14 smaller scones
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons salted butter, cold and cut into cubes
1 cup fresh blueberries
Zest of 1 lemon (optional)
1 cup heavy cream
Extra heavy cream for brushing
Extra sugar for sprinkling
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Using a pastry blender or two knives, cut butter into the flour until it resembles course crumbs. There should be small pieces of butter throughout the flour. Stir in blueberries and lemon zest.
- Pour in heavy cream and gently stir until just combined using a rubber spatula. Do not over mix the dough or the scones will become tough.
- Transfer dough to a floured surface and gently knead until the dough comes together, only for a few seconds. For larger scones, press dough into an 8 inch circle about 3/4 of an inch thick and slice into triangles using a sharp knife or bench scraper. For smaller scones, press dough into a larger rectangle and slice them smaller.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Place triangles on the baking sheet and place in the freezer for about 20-30 minutes, allowing the gluten to relax. Freezing the scones allows for lighter, more tender scones.
- Once out of the freezer, brush with heavy cream and sprinkle with sugar. Bake for 10-15 minutes, or until golden brown on top.
- Place on drying rack to cool and serve at room temperature.
Slightly adapted from Smitten Kitchen.
The triangles of dough can be frozen up to a few weeks and baked at a later time.