So tender, so delicious – and such a great home for fresh blueberries, these scones are easy and quick to make. Before starting, be sure to read “Baking Together #46: Scones for Blueberry Season” to get all the tips and to learn how you can vary the flavors if you like.
Makes 6 large or 8 medium
- 3/4 cup (3 3/4 ounces) fresh blueberries, rinsed and well-dried
- 2 1/4 cups (10 1/8 ounces) unbleached all-purpose flour
- 1/3 cup (2 1/3 ounces) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon table salt
- 6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces and well chilled
- 2/3 cup (5 1/3 ounces) cold milk (whole or 2 %) (+ more for topping, optional)
- 1 teaspoon pure vanilla extract
- Coarse or sanding sugar (optional)
- Lemony Glaze (optional)
1. Position a rack in the center of the oven and heat the oven to 425°F. Line a cookie sheet with parchment or a nonstick liner. In a small bowl, lightly crush the blueberries (add 1/2 to 1 teaspoon of additional granulated sugar if they are tart) with a fork.
2. Whisk the flour, sugar, baking powder, lemon zest and salt in a large bowl until well blended. Add the cold butter pieces and, using a pastry blender or two knives, cut the butter into the flour mixture until the butter is the size of small peas. (You can also do this step in a food processor using short pulses, scraping the blended mixture into a large bowl before proceeding.)
3. Add the blueberries (and any juices) along with the milk and vanilla to the flour and, using a spatula, stir and fold until it forms a shaggy, moist dough with some floury bits remaining. (I like to use one hand to help mix while keeping the other one working the spatula.) Scrape the dough and any remaining floury bits onto the counter and knead a few times until the dough is evenly moist and mostly holds together. Lightly flour the counter and the dough, if necessary. Avoid overworking the dough or the scones will be dense.
4. Gently pat and shape the dough into a 6 -inch-wide disk. With a large knife, cut the dough into 8 wedges. Lightly flour the knife in between cuts if necessary. Arrange the wedges about 2 inches apart on the prepared cookie sheet and brush the tops with a bit of extra milk, if using. Bake until the tops are golden brown and the bottom edges are browned, 18 to 20 minutes. Move the sheet to a rack and let cool until just warm enough to handle, about 10 minutes.
5. Serve immediately or let cool completely, cover and stow at room temperature for up to 2 days; reheat in the oven or toaster oven.
