Hoffman Media


Blueberry Scones

Blueberry Scones

1 cup plus 5 tablespoons heavy whipping cream, divided
3 tablespoons blueberry green tea leaves
2 1/2 cups all-purpose flour
1/2 cup sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into cubes
1 large egg, at room temperature
1/2 cup fresh blueberries
3 tablespoons almond slices
2 tablespoons unsalted butter, melted

• Preheat oven to 425°.
• Line a baking sheet with parchment paper. Set aside.
• In a small saucepan, cook 1 cup cream over medium heat until just simmering. Remove from heat, add tea leaves, and steep for 10 minutes. Strain, discarding tea leaves. Add enough remaining cream to make 1 cup. Refrigerate until cold, approximately 1 hour.
• In a large bowl, sift together flour, 6 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Set aside.
• In a small bowl, combine cold cream and egg, whisking well. Add cream mixture to flour mixture, stirring just until combined.
• Turn dough out onto a lightly floured surface, and knead several times until smooth. Pat dough into a 1/2-inch-thick disk. Using a 2-inch flower-shaped cutter, cut 12 scones, rerolling dough once if necessary. Place on prepared baking sheet.
• Brush tops of scones with remaining 2 tablespoons cream. Place 3 or 4 blueberries in center of each scone. Sprinkle scones with remaining 2 tablespoons sugar. Arrange almond slices on petal areas of scones.
• Bake until bottom edges of scones are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely. Brush with melted butter.

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