Bursting with flavor, these Blueberry-Thyme scones are a summertime treat.
Blueberry-Thyme Scones
2015-06-23 19:11:11
Yield: 11 scones • Preparation: 25 minutes • Bake: 10 to 11 minutes
Ingredients
- 2 cups soft winter-wheat all-purpose flour, such as White Lily
- ¼ cup sugar
- 2 tablespoons fresh thyme leaves
- 2 teaspoons baking powder
- 2 teaspoons fresh lemon zest
- ½ teaspoon salt
- 5 tablespoons cold butter, cut into pieces
- ¾ cup cold heavy whipping cream
- ¼ teaspoon vanilla extract
- ½ cup fresh blueberries, divided
Instructions
- Preheat oven to 400°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, combine flour, sugar, thyme, baking powder, lemon zest, and salt, whisking well.
- Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
- In a liquid measuring cup, combine cream and vanilla extract, stirring to blend. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Scatter ¼ cup blueberries on half of dough. Fold other half of dough over blueberries to enclose them. Lightly roll out dough again to a ½-inch thickness. Repeat scattering, folding, and rolling process with remaining ¼ cup blueberries.
- Using a 2¼-inch round cutter, cut 11 scones from dough, rerolling scraps as little as possible. Place scones 2 inches apart on prepared baking sheet.
- Bake until edges are light golden brown and a wooden pick inserted in the centers comes out clean, 10 to 11 minutes.
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