This is a lightly sweetened scone recipe, it should be British. In Hungary, we can find “pogácsa” which is very similar and always savoury with toppings like cheese. While Scone is mostly pronounced rhyming with ‘gone’ or ‘tone’, I tend to say it more with the north of England way, that is rhyming with ‘gone’.
- 2 cups flour
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 tbsp + 1 tsp baking powder
- 10 tbsp unsalted butter, very cold and diced into small cubes
- 1/2 cup of heavy cream
- 1 tbsp vanilla
- 2 eggs
- 1/4 cup blueberries
- Step 1
Preheat oven to 200 deg Celsius.
- Step 2
In a large bowl whisk together flour, sugar, salt and baking powder.
- Step 3
Work the butter cubes into the flour with finger tips until a coarse meal develops. Toss in the blueberries and mix gently until combine.
- Step 4In a separate bowl add heavy cream, eggs and vanilla and whisk until combined.
- Step 5Create a well in flour mixture, pour cream mixture using a large wooden spoon.
- Step 6Turn the dough onto a floured surface, form a disk and cover with a plastic wrap. Refrigerate for 30mins (or leave in freezer compartment for 10mins)
- Step 7Roll the chilled dough out to half inch thickness.
- Step 8Cut out scones using round biscuit cutter. Place on parchment lined cookie sheet.
- Step 9Whisk one whole egg, add dash of milk to prepare an egg wash and lightly glaze the tops of scones with pastry brush.
- Step 10Bake for 12 minutes til risen and golden brown. Serve with cream and jam along with your favourite tea. Enjoy!
I did enjoy making these scones and during the photography process, I also loved how the blueberries turned out, they looked so fresh and delicious to me. Do you like fresh blueberries?