Sonja’s Blueberry Scones
These scones are delicious warm, served with butter and honey, fresh fruit, jam, and whipped cream.
Yield: 10 to 14 scones
- 2 cups unbleached flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground allspice
- 5 tablespoons butter, cut into small pieces
- 2/3 cup whole milk
- 2 tablespoons heavy cream
- 1 cup fresh or frozen blueberries
- 1 to 2 tablespoons milk
- sugar for sprinkling
InstructionsPreheat oven to 425 degrees F. Butter a large baking sheet (preferably a heavy dark one).
In a large bowl combine all the dry ingredients. Cut in the butter with two knives or a pastry cutter until broken into very fine pieces.
Make a well in the dry ingredients, add the milk and cream, and quickly mix into a cohesive mass. Just before the dough is entirely blended, gently fold in the blueberries.
Make scones by forming the batter into 10 to 14 individual balls, or pat batter into a 9-inch disk. Using a long knife, divide the dough, without separating it, into 8 equal wedges.
Brush the surface of the dough with a little milk and sprinkle with sugar if desired.
Bake 15 to 25 minutes, until golden brown and crusty. Transfer the scones to a rack to cool for a few minutes.