By Tracey
Lemon Blueberry Scones
from The New Best Recipe by Cook’s Illustrated Magazine
Ingredients:
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
- 1 teaspoon lemon zest
- 1/2 cup blueberries (fresh or frozen, but not thawed)
- 1 cup heavy cream
Optional Glaze:
- 1 tablespoon heavy cream
- 1 tablespoon sugar
Directions:
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In the bowl of a food processor, pulse to combine the flour, baking powder, sugar, and salt. Add the cubes of butter to the bowl and use your fingers (carefully) to coat the butter with the flour mixture and distribute it evenly. Process using one-second pulses until the mixture requires coarse meal (about 12 pulses) then transfer to a large bowl. Add the blueberries and gently toss to mix. Stir in the heavy cream with a rubber spatula or fork until the dough begins to come together, about 30 seconds.
Turn the dough out onto a lightly floured countertop and knead by hand just until it comes together in a rough, slightly sticky ball, 5 to 10 seconds.
Gently press the ball of dough into an 8-inch circle. Use a sharp knife to cut the dough into 8 wedges and transfer them to the prepared baking sheet. If you want to glaze the scones, brush the tops with the cream and then sprinkle with the sugar.
Bake until the scones are light brown, about 12-15 minutes (the scones won’t get much color without the glaze). Cool on a wire rack for at least 10 minutes before serving.
