A real treat for your next brunch or special occasion, these buttery scones with pops of blueberries and subtle tang are best served warm with softened butter and your favorite jam or curd. This recipe is adapted from The King Arthur Flour Baker's Companion Cookbook.
Course Breakfast, Dessert, Side Dish
Keyword blueberry scones, bread, brunch, scones
Prep Time 25minutes
Cook Time 16minutes
Total Time 41minutes
3cups unbleached all purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
8 ouncescream cheesecold
8 tablespoonsunsalted buttercold, cut into small pieces
1teaspoonlemon zest(from about 1 lemon)
2 teaspoons vanilla extract
sparkling sugar or demerara sugar
Preheat the oven to 425°. Prepare a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder and salt. Cut the cream cheese and butter into the flour mixture with a pastry cutter (my preferred method) or a fork or mixer, until it resembles coarse cornmeal. Stir in the lemon zest and blueberries and toss to combine. Set aside.
In a small bowl combine the egg, vanilla and milk and whisk together. Pour the wet ingredients into he dry ingredients and stir until the dough just starts to hold together. (Don't overmix or the scones will be tough).
Sprinkle a work surface with flour and turn the shaggy dough out onto the surface. Fold it over several times until it holds together. Pat the dough into a 3/4" rectangle.
Cut the scones with a round biscuit cutter (mine is about 3" in diameter). Gather up the scraps and pat into another rectangle, and cut out the rest of the scones. Transfer the scones to the prepared baking sheet about 2" apart.
Brush the tops of the scones with milk and sprinkle with sugar.
Bake the scones for 8 minutes. TURN OFF THE OVEN and let the scones continue to bake for 8 minutes or until lightly browned. Serve hot with softened butter and your favorite jam or curd.