I’m not sure why I felt intimidated to make scones. I now feel like I’ve been missing out on years of delicious scone-baking. I don’t want you to feel that way, too. So please try these ASAP.
Scones are best eaten on the same day they’re baked. The good news? They’re easy to flash-freeze and bake later, just add 3-5 minutes to the cooking time.
I’d like to add that these are NOT the dry, crumbly scones that you have to enjoy with a cup of coffee or tea.
-2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
-2 1/2 cups all-purpose flour
-1/2 cup sugar
-1 tablespoon baking powder
-1/2 teaspoon salt
-3/4 stick (6 tablespoons) unsalted butter
-1 cup fresh blueberries
-1 large egg
-1 large egg yolk
-1 cup heavy cream
Preheat oven to 400F. Line a large baking sheet with parchment paper.
Use a vegetable peeler to remove rind from lemons.
In a large bowl, put 1/2 cup sugar, baking powder, salt, butter, and zest. Use a pastry cutter until mixture resembles coarse meal.
In a small bowl lightly beat egg, yolk, and cream. Add egg mixture to flour mixture and gently stir until combined.
On a floured surface, form into a large round about 1 inch thick.
Use a 2 inch round cutter or a drinking glass to cut out rounds. Reform scraps as necessary.
Place about 1 inch apart on the baking sheet, in the center of the oven.
Bake for 15-20 minutes, or until pale golden.
Cool on a wire rack. This recipe yields about 12 scones.