Once a week, I’m going to try to share a new recipe (or maybe a few restaurant reviews!) with you guys. I’ll call it Foodie Friday. Because food starts with an F, and Friday starts with an F, and I’m a girl that loves alliteration. Moving on.
There’s nothing better on a cold day than putting on sweats, turning on Pandora (90’s Pop, anyone?), and spending the day baking. Since the “polar vortex” hit the country this week, it seemed like an appropriate time to do just that. This blueberry scone recipe is from my favorite chef/convict extraordinaire, Martha Stewart. Shall we get started?
You’ll need: 2 cups flour, 3 Tbsp. sugar (plus extra for sprinkling on top), 1 Tbsp. baking powder, 3/4 tsp. salt, 6 Tbsp. cold unsalted butter (cut into pieces), 1 1/2 cups fresh blueberries, 1 tsp. grated lemon zest, 1/3 cup heavy cream (plus extra for brushing on top), 2 eggs
Yields: 8 scones
Before we get started, I should introduce you to my sous chef/living vacuum, Emma. She’s very dependable– I can hardly turn on the oven without her rushing to my side. It’s because she loves spending time with me and not cause she’s hungry, I swear.
Preheat your oven to 400 degrees, and find a baking sheet. Sift the dry ingredients together into a bowl, and add the butter. Cut the butter into the flour mixture until the chunks of butter are the size of peas. If you’re lucky enough to have one, use a KitchenAid or other blender to make your life easier. BUT… be sure not to over mix your dough! This is really important– over mixing will cause your scones to be dense and dry.
Add the blueberries and lemon zest, and give it a quick stir. Make a well in the middle of your dry ingredient mixture. Whisk the heavy cream and eggs into a frothy frenzy (here we go with the alliteration again), and pour into the center of the well. Look how good I am at pouring:
Mix it all together JUST until the dough starts to come together (Remember what I said about mixing too much! Don’t do it!), and dump it out onto a floured work space. Don’t be shy with the flour here– the more the merrier! Work your dough into a 6-inch square, or until the dough is 1 1/4 inches thick, and cut it into eight triangles.
Be sure not to work too slowly, or your special helper might get bored.
Put the scones on your baking sheet, brush them with heavy cream, and sprinkle some sugar on top! Pop them on the middle rack of your oven and wait for the magic to happen! The recipe says to leave them in for 20-22 minutes, but it took just a minute or two extra for me– you want to take them out when the tops are golden.
The link for the original recipe can be found here.