I absolutely love scones! When I am in the UK it is my number one treat! There is nothing better than stopping in a little cafe for tea and scones - delicious!! In fact some of my best travel memories are from sitting in little cafes just taking in the sites (and people)!
I have been searching for a good authentic recipe and finally found one...but you know how I am, I always have to tweak it! ;) The original recipe is from Nicky at delicious days. Be sure to check out her blog, she has great recipes and it's fun to read! I really didn't tweak too much, the main change was using fresh blueberries instead of dried fruit like sultanas.
I think the neatest thing about this recipe is that you combine all the ingredients in a food processor! It is super quick and easy as well!
Ingredients (yields 10 smallish scones)
1 2/3C all-purpose flour, plus more for handling the dough
1,5 tsp baking powder
2 tbsp white sugar
1/2 tsp fine sea salt
4 Tbsp cold butter
5 oz half & half
1/4C blueberries (or other dried fruits)
For brushing: 1 egg yolk and 1 tbsp 1/2 & 1/2
First combine all your dry ingredients and blend with the food processor.
Next add in your chilled butter cut into small squares. Pulse the food processor a few times until the butter is no larger than a tiny pea. Once that is completed add the half and half.
Turn the food processor on until the dough forms a ball (or oval in my case!).
Place the dough on a well floured surface and knead. DO NOT overknead - if you do the scones will be tough instead of flaky!
After I flattened the dough I pressed the blueberries into the top. I later realized I could have just kneaded the berries in during the previous step. (My initial fear was I'd burst the berries all over the kitchen, but they were tougher than I thought!)
You can use any type of cutter to cut the round scones out of your dough. Growing my my grandmother always used a glass to cut round things (primarily pierogies!); my glasses all seemed too big so I decided to use a mason far - it was the perfect size!
This was my first time using my silicone spill mat (Thanks Mom!). I simply placed it on a cookie sheet then laid the scones out. (They don't spread when they bake so you don't have to worry about spacing!)
Before you place them in the oven be sure to brush them with the egg yolk mixture.
The house smelled amazing while these little British treats were baking! Sanka & were both anxious for the timer to go off, but it was well worth the wait!
They came out beautiful - I love the color!
Traditionally these would be served with clotted cream and jam, but to be a tad healthier I ate mine plain! I didn't miss the extras at all! It was so yummy and the baked blueberries were like their own little jam!
