BLUEBERRY SCONES

BLUEBERRY SCONES


4 cups flour

2 Tbs. sugar (plus more for dusting the tops of scones before baking)

2 Tbs. baking powder

2 tsp. salt

3 sticks butter, very cold and cut into small pieces

1 cup heavy cream

4 eggs plus one yolk for egg wash

1 cup blueberries


Preheat oven to 400 degrees.


In a large mixing bowl combine flour, sugar, baking powder, and salt.  Cut in cold butter with a pastry blender until the texture resembles coarse meal.


In a small bowl beat the 4 whole eggs with cream.  Combine with flour mixture until just blended and gently fold in blueberries.  Do not overmix.


Turn the dough onto a floured surface and dust the top with flour also.  Gently press into and even thickness and pull in the sides to form a square so the dough is ‘holding together’.  Dust a rolling pin with flour and roll dough gently to ¾” thickness.  It is critical that you don't overwork the dough.


Cut into triangles or desired shapes.  The dough will be flaky, but holding together.


Combine the egg yolk with 1 teaspoon of water and brush on tops of scones.  Sprinkle with sugar and bake for 25-30 minutes until lightly browned.

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