Blueberry Dessert Scones Recipe

Blueberry Dessert Scones Recipe

INGREDIENTS

2 cups all-purpose flour
1⁄3 cup plus 2 Tbsp sugar
1 Tbsp baking powder
11⁄2 tsp grated lemon zest
1⁄4 tsp each ground cardamom and salt
6 Tbsp cold unsalted butter, cut into small pieces
11⁄2 cups blueberries
3⁄4 cup plus 1 Tbsp heavy cream
2 large eggs
1⁄4 tsp almond or vanilla extract

PREPARATION

1. Line two small baking sheets with parchment paper. In large bowl, whisk flour, 1⁄3 cup sugar, the baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until mixture resembles coarse meal. Gently fold in blueberries.

2. In 2-cup glass measure, whisk 3⁄4 cup cream, eggs and extract until blended; slowly stir into dry ingredients just until a wet dough comes together. Divide in half.

3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 61⁄4-in. round, a scant 1 in. thick. With floured knife, cut each round into 8 wedges. Refrigerate 30 minutes.

4. Heat oven to 375°F. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2 Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes out clean. Serve warm.