Blueberry-Lemon Curd Scones from The Vanishing Type by Ellery Adams
Serves: 8 servings
 
At the Gingerbread House Bakery, Hester Winthrop makes a pastry called a Comfort Scone. This custom scone can transport a person straight back to a happy memory.
Ingredients
  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, frozen and cut into small pieces with a knife or grated using a box cheese grater or a food processor
  • ½ cup granulated sugar
  • ½ cup plus 1 tablespoon buttermilk, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, frozen
  • Lemon Curd Glaze (recipe follows)
Instructions
  1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, stir together flour, baking powder, cinnamon, and salt. Add frozen butter, mixing with fingers until mixture is crumbly.
  3. In a small bowl, stir together sugar, ½ cup buttermilk, egg, and vanilla until well combined. Add to flour mixture and gently mix until just incorporated (Ellery Adams likes to use her hands. She rinses them in very cold water or sprays them with cooking spray first. That way, the dough won’t stick to her fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Dough will be sticky. Gently fold frozen blueberries into dough, being careful not to overmix. (The more you handle the dough, the tougher your scones will be.) Shape dough into a ball.
  4. Turn dough out onto a lightly floured surface. Use floured hands or a lightly floured rolling pin, shape dough into an 8-inch circle. Using a pizza cutter, cut dough into 8 equal-size wedges. Using a floured spatula, transfer wedges to a prepared baking sheet, placing them at least 2 inches apart.
  5. Refrigerate for at least 15 minutes. (If the baking sheet won’t fit in your fridge, you can chill the dough in a bowl before rolling it out).
  6. Brush scones with remaining 1 tablespoon buttermilk.
  7. Bake scones until light golden brown, approximately 20 minutes. Let scones cool completely before drizzling with Lemon Curd Glaze.
Recipe by TeaTime Magazine at https://teatimemagazine.com/ellery-adams-serves-suspense-and-scones-in-the-vanishing-type/