I made a bunch of scones last week and brought them to the office. I was pretty pleased with myself since folks overwhelmingly praised them as the best scones they ever had.
It all started with a Cook's Country recipe for quick cheddar biscuits. I upped the sugar and added the dried blueberries to turn my savory biscuit treat into a sweetened delight. They remind me a bit of the scones Danielle and I had at Tea Time in Palo Alto.
2 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup dried blueberries (or dried currants)
1 c heavy cream
To finish:
1 T melted butter
1 T demerara sugar (aka, turbinado sugar or the stuff in those Sugar in the Raw packets)
A. Preheat oven to 425 F
1. Sift together flour, sugar, baking powder, salt, and blueberries into a large mixing bowl.
2. Stir in heavy cream, gently binding the ingredients into a crumbly dough. (30 turns of the spoon - or just use your cool, clean hands to mix)
3. Turn the dough onto a smooth surface and pat into an 8-inch diameter disk.
4. Use a pizza cutter to get 8 scones out of the dough.
5. Place scones onto a baking sheet for 10 minutes.
6. Meanwhile, melt butter in the microwave
7. At the 10 minute mark, brush the melted butter onto the scones and sprinkle the demerara sugar.
8. Return the tray of scones to the oven and bake for 5 more minutes until slightly golden.
Serve warm.
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