Fruit scones like these Blueberry Scones are delicious served with lemon curd and clotted cream. Watch the video to learn how to roll fresh fruit into scone dough.
- 2 cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons cold salted butter, cut into pieces
- ¾ cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon extract
- ½ cup fresh blueberries
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
- In large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.
- In a liquid-measuring cup, combine cream, vanilla extract, and lemon extract, stirring well. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn dough out onto a lightly floured surface. Knead gently 3 to 4 times. Roll dough to a ½-inch thickness. Scatter ¼ cup blueberries over 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 2-inch round cutter, cut 12 scones from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Bake until scones are lightly browned, 22 to 24 minutes.
- Serve warm.
From Tea & Scones, published in 2016
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