A belated bit of British business: Blueberry scones

The night before the Royal Wedding rolled around at the end of last month, I went to bed with good intentions of a morning mixed with dress watching and scone making. But truth be told, 4 a.m. is early, and when the alarm (a.k.a. my little sister) woke me up for the big event, it took all my might just to park my sleepy self on the couch with a blanket next to my sister and mom to watch the blessed event.

Unfortunately, that sleepy state lasted well past the union, balcony kiss and drive past the crowd in that zippy little car (I’ve since been informed by Jared that the car was not “zippy”; rather, it was an Aston Martin, but no bother). Much British hullabaloo was enjoyed that day by my tired little family; unfortunately, none of that Britishness involved scones.

So why all this Royal Wedding talk nearly two weeks since the nuptials? Well, I finally got around to baking the blueberry scones I had originally planned for the big day. And I tell you what — they are indeed big day worthy. After falling so in love with the butternut sage scone recipe from mrslarkin on Food52 a while back, I’ve been doing periodic searches of the site for other scone recipes from the designated “Scone Lady.” This blueberry scone recipe popped up on Food52 just before the Royal Wedding (aptly titled “Royal Wedding Scones”), and I’d venture to say even William and Kate would approve.

••••••••••••••••••••

Blueberry Scones (Royal Wedding Scones)
From mrslarkin, Food52.com

• 2 ½ cups all-purpose unbleached flour
• ¼ cup granulated sugar, plus more for sprinkling on tops of scones
• 1 tablespoon baking powder
• ¾ teaspoon kosher salt
• 6 tablespoons chilled unsalted butter, cut into small cubes
• ¾ cup frozen blueberries (you can buy fresh and pop them in the freezer for a bit)
• 1 cup heavy cream, plus more for brushing on tops of scones
• 1 large egg
• 1 ½ teaspoons pure vanilla extract

In the large bowl of a food processor (fitted with the chopping blade), place the dry ingredients, and pulse to combine. Add the butter, and pulse 10 or so times to combine (you should retain some small pieces of butter; don’t over mix). Transfer flour mixture to a large mixing bowl. If there are any really large butter lumps, you can squish them with the back of a fork. Gently fold blueberries into mixture.

In a large measuring cup, place heavy cream, egg and vanilla. Mix well, then pour into flour mixture. Using a dinner fork, fold the wet mixture into the dry mixture while gradually turning the bowl (you’re aiming for a folding motion, not stirring). When dough begins to come together, gently kneed dough into a ball shape.

Transfer dough ball to floured board, and gently pat it into a 6- or 7-inch circle. Use a pastry scraper or large chef’s knife to cut it into 8 triangles (scoring the top ahead of time and using the lines as guides makes this a bit easier).

Place the scones on a wax-paper-lined sheet pan, and freeze until solid. (Once frozen, scones can be stored in a plastic freezer bag for several weeks.)

Preheat oven to 425 degrees. Place frozen scones on a parchment-lined baking sheet, about 1 inch apart. Brush tops with cream, and sprinkle with sugar. Bake for 20 to 25 minutes, turning pan halfway through. Scones are done when a wooden skewer comes out clean.

••••••••••••••••••••

The Royal Wedding season might have come and gone, but I’d say a bit of scone in the morning is just the ticket to feeling pretty royal yourself, don’t you think? Here, here for scones!

What’s your favorite kind of scone? Do you make them yourself or have a favorite bakery/baker in town that always make them just right? What’s going on in your kitchens these days? Let’s hear it!

XO,
Katrina