As you probably know by now, I eat oatmeal for breakfast every day. I am just a creature of habit like that. But today I woke up and wanted something a little different. I had been wanting to try scones for a little while, but was afraid of tackling them. Well, there is nothing to fear. This recipe has less than 10 ingredients and only took about 30 minutes to make. These scones are light and fluffy and a perfect breakfast treat.
These lemon blueberry scones are freeform cream scones instead of the regular crispier scones you are probably used to seeing. This just means that they aren’t shaped in a triangle and that they have a similar texture to biscuits. They are softer and less dense than scones you find in coffee shops and bakeries. I prefer the freeform cream scone because of this lighter texture. They also remind me of when I lived in London for 6 months as this is the type of scone that is served all over the UK. My British father has not stopped raving about these scones since they came out of the oven.
The recipe I used is very basic, which I love since this means you can add whatever type of zest or fruit that you like. I chose lemon zest and blueberries since I thought the combination would make a good summer treat. I would also try raspberries, strawberries or even chocolate chips if you wanted a sweeter scone.
Makes 8 large scones
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream plus 2 tablespoons for brushing the scones
- 1 1/2 tablespoons lemon zest (we just used the zest from one lemon)
- 3/4 cup frozen blueberries
- 1 1/2 tablespoons finishing sugar (or regular sugar for topping the scones)
- Position a rack in the top third of the oven and heat the oven to 400 degrees.
- Sift the flour, sugar, baking powder and salt into a large mixing bowl.
- Make a well in the center of this mixture, add 1 1/2 cups of heavy cream and stir the dry ingredients into the wet ingredients with a fork. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more cream a tablespoon at a time if the dough seems too dry. (It should be clumpy and dry, but still stick together). Fold in your blueberries and lemon zest until just mixed.
- Divide the dough into 8 round pieces and place on an ungreased baking sheet, allowing at least 2 inches between the scones. Brush the top of each scone with a brush of heavy cream and finishing sugar (1/2 teaspoon per scone).
- Bake until golden, bout 15 minutes. Transfer to a wire rack to cool.
Adapted from The Essential New York Times Cookbook